In one of the best restaurants in Europe – the three Michelin stars “Le 1947” in the Hotel Cheval Blanc Courchevel in France, where it takes a YEAR to prepare a dish.

Fittingly, for a restaurant that serves alien food, the decor is downright alien.

I am in the Courchevel 1850 ski resort in France eating ‘Le 1947 a Cheval Blanc’ at the three Michelin star ultra-luxury Cheval Blanc Courchevel. as I suggested before, the cost of a meal there in euros).

It’s a three-Michelin-starred restaurant that begs to be lavishly plastered all over your Instagram feed. Before serving a single dish.

Honestly, it’s like the set of a Star Trek episode.

Guests sit around striking round white tables on stylish white chairs with white faux fur rugs draped over them, and under large porcelain ‘lampshades’ that are even larger in diameter than the tables.

We’re told it’s part decorative, part acoustic device, helping to spark conversation between diners, but killing chatter — and the inevitable exclamations of delight over the food — throughout the room.

The staff’s uniforms — strikingly chic white and red outfits — add to the sci-fi atmosphere.

Amazingly, the restaurant – helmed by creative chef Yannick Alleno – has a kitchen so open that you can almost stand between the chefs upon entry, while diners walk past the end of the kitchen and surround a circular preparation station to join them. to come tables.

Chef (in Mr. Alleno’s absence) Vincenzo Tirelli greets my jokey party of four with a warm smile as we walk to our seats.

He looks very young – and we jokingly wonder if his mother knows he cooks for people (but just for the record, he’s actually 29).

The table is almost bare except for a mesmerizing group of glowing tree-like lights in the center, conical earthenware cups for water, and paper weight magnifying glasses – for reading the paper map a la carte.

But it’s the tasting menu, presented snowglobe-style in a square Plexiglas block full of glistening water that has to settle before it’s readable, that gets our vote.

Then it begins, a four-hour culinary odyssey that impresses, surprises and fascinates. And sometimes confusing – there are some strange near-calls when we put something in our mouth thinking it’s a dish, only to realize it’s some sort of garnish.

Cheval Blanc Courchevel, above, is located in one of the most prestigious ski resorts in France – Courchevel 1850

The ‘Transalpine Walk’ above is ‘incredible’ – some 40 individual fruit and vegetable varieties collected over a full year, representing all four seasons in the Alps

Lamb chops from Sisteron – “the pearl of Haute Provence”. It is served with a sauce of shallots, preserved lemon, black pepper and oyster juice, topped with hay butter; plus lettuce with basil and seaweed

It’s also a hypnotic delight to watch the waiters glide through the restaurant, preparing the food and explaining the ingredients with aplomb.

But it’s the food – and wine – that takes center stage, and there’s a staggering array of performances.

We are served two bottles of excellent wine, a Chablis from renowned producer Gilbert Picq and a Fuga de Nenin Pomerol Red from 2016, an excellent vintage.

The menu offers six main courses, but there is a wide variety of additional bites, nibbles and curios.

And the norm? As expected, consistently between very good and absolutely divine.

A treat is a small cup of quince pepper extract, which has an incredibly intense flavor. Then there is the wonderful homemade vanilla butter, the unusual smoked bread served before being sliced ​​on a gnarled wooden block, and the balls of dough laid out on the table that we are told will rise before our eyes and later in made brioche becomes bite.

The homemade bread in Le 1947 a Cheval Blanc is sublime, with a wonderful smokiness. Before being cut and served, it is presented on a gnarled piece of wood

Ted smiles as he prepares for his Le 1947 party

Incredible, however, is the “Transalpine Walk” – some 40 individual types of fruit and vegetables collected over the course of a whole year and representing all four seasons in the Alps.

This edible “walk in the woods” looks like a work of art on the plate – and the taste experience is unique for each guest, as the ingredients are mixed in countless ways from person to person.

Another moment of “lean back and sigh” is the “Refined Consomme” made of beef, caviar and winter vegetables such as Jerusalem artichokes, beetroot, carrots, celeriac and onions. And serve in a small bowl.

It’s drinkable and immediately ranks among the best flavors I’ve ever tasted.

Two main courses follow, and both impress.

Le 1947 a Cheval Blanc is run by culinary powerhouse Yannick Alleno

Pictured on the left are balls of dough that were presented to Ted’s group and later made into brioche bites. Ted enjoys Chablis from renowned producer Gilbert Picq

Charcoal was cooked with colonnata lard and placed like a veil on the fish. And there are two tender melting lamb chops from Sisteron – the “Pearl of Haute Provence”. It is served with a sauce of shallots, preserved lemon, black pepper and oyster juice, topped with hay butter; plus lettuce with basil and seaweed. A waiter finishes the dish with two nutty oysters from France’s Belon River, wrapped in a Villeroy sauce ‘fried’ with chopped mushrooms and onions.

Gourmet cheese comes before desserts of caramelized butternut squash ravioli with honey butter and jelly, flavored with pine extract, coffee and hot chocolate cream.

I barely master the exquisite handmade chocolate before I raise the white flag and pass a still happy Vincent in a frenzied euphoric daze – almost like I really was in another world.

It costs 415 euros (£371) for the tasting menu, 195 euros (£175) for the classic wine pairing (without cheese) and 230 euros (£205) (with cheese).

Rating out of five: *****

Full review of Cheval Blanc Courchevel follows. Ted is hosted by the hotel.