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We want to be a showcase for our region and its craftsmen
For chef Jean-Rémi Caillon, true luxury is the land, which is why his cuisine is based on a deep respect for the products and producers of his region, located at the top of the French Alps.
At an altitude of 2,000 metres, "Alpage is the highest Michelin-starred hotel in France", he introduced himself. Located in Courchevel, a ski resort in the Tarentaise valley in Savoie, his restaurant "has the kitchen in the dining room to share a pleasant experience of communion with guests, but also because we want to promote the work of the men and women of the mountains, the richness of our region, our savoir-faire", he said, before naming on stage, as he does in his restaurant, Bernard the cheesemaker, Timoteo the knife maker and Bruno who makes the tables with granite from Mont Blanc.
His cuisine reflects this devotion to produce, with the ambition of restoring vegetables to their rightful place, "because they need to be reintroduced into today's protein-dominated diet. They should make up 50% of our daily diet," he insisted. Accompanied by his master pastry chef, Théophane, he gave him the floor on several occasions, demonstrating that the entire team is very much in tune with the same philosophy and that they form a very cohesive group, 'like a rope that climbs'. At Alpage, the customer is at the centre of everything, and the waiters and chefs help in all the trades, so they understand the craftsmanship we do," said the chef.
And while they were saying all this, they were preparing a delicious dish of Savoyard potato tartif, in the form of gnocchi, made from scratch by roasting the potatoes in the oven to concentrate all the flavours and sugars, mixing them with flour and egg and shaping them by hand, first with paper and then with a special wooden plate. While Théophane prepared a fine potato cream, Jean-Rémi cooked and peeled some crayfish, then fried the shells and added their juice to the chicken stock to make a sauce. After toasting the gnocchi with butter, he placed them in a smoker with the crab tails and some spruce buds, a process he carries out at the table in the restaurant. To serve, he placed all the ingredients on a generous amount of potato cream, bathed them in the sauce and seasoned them with a few drops of walnut vinegar.
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