Neil A. Chef

Neil A. Chef

1172 Meals
Dinner at Hôtel Le K2 Altitude - Restaurant Le Montgomerie

Dinner at Hôtel Le K2 Altitude - Restaurant Le Montgomerie

at L'Altitude on 11 January 2018
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An ok but fairly forgettable meal at 2* Le Montgomerie at the K2 Hotel in Courchevel 1850. A delicious carabinero dish is probably all I shall remember from this meal. The K2 hotel is incredible though. Very beautiful indeed.

Classic French
French
Creative French
Modern French
Finedining
2michelinstar
courcheval
7 / 10
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The Wine
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The Wine

The spicy chocolate: Creamy chocolate & leaf of pure 75% Cuba chocolate, Sri-Lanka cinnamon ice cream, crunchy & veil of cocoa, lime like a condiment, soft cherry & mulled wine
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The spicy chocolate: Creamy chocolate & leaf of pure 75% Cuba chocolate, Sri-Lanka cinnamon ice cream, crunchy & veil of cocoa, lime like a condiment, soft cherry & mulled wine

The pineapple and pistachio: Pineapple juice with Batak berries, iced pistachio from Sicilia mousse, mint & Victoria pineapple sorbet, galabé sugar lace biscuit, crunchy fennel
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The pineapple and pistachio: Pineapple juice with Batak berries, iced pistachio from Sicilia mousse, mint & Victoria pineapple sorbet, galabé sugar lace biscuit, crunchy fennel

Jerusalem artichoke sorbet
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Jerusalem artichoke sorbet

The cheeses: Selection of matured cheeses by Bernard Mure-Ravaud “MOF 2007 & World Champion 2007”
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The cheeses: Selection of matured cheeses by Bernard Mure-Ravaud “MOF 2007 & World Champion 2007”

The Guinea fowl caponized from ‘Bidaou’ farm: Roasted breast fillet on the bone, Jerusalem artichoke ravioli del plin, creamy Parmigiano Reggiano, thigh gravy scented with coumarin
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The Guinea fowl caponized from ‘Bidaou’ farm: Roasted breast fillet on the bone, Jerusalem artichoke ravioli del plin, creamy Parmigiano Reggiano, thigh gravy scented with coumarin

The Angler fish from Petit Bateau fishing: Slow cooked, crisp parsnip, peck, walnut from Savoie, hollandaise sauce scented with hogweed
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The Angler fish from Petit Bateau fishing: Slow cooked, crisp parsnip, peck, walnut from Savoie, hollandaise sauce scented with hogweed

The carabineros from Spain: Confit carabineros, foam & souffléd spelt from the Haute-Prevence, spring onions with Barolo vinegar, baby sorrel leaves, Daucus carota seeds
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The carabineros from Spain: Confit carabineros, foam & souffléd spelt from the Haute-Prevence, spring onions with Barolo vinegar, baby sorrel leaves, Daucus carota seeds

Mise en bouche: Foie gras, chestnut purée & cranberry
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Mise en bouche: Foie gras, chestnut purée & cranberry

Bread, butter
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Bread, butter

Canapés
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Canapés