L’Apogée Courchevel Appoints New Executive Chef

The Oetker Collection is no stranger to superb dining experiences.  The award winning hotel group’s Le Bristol Paris is the most Michelin Starred hotel in Europe with 3 starred Epicure and 1 star Brasserie 114 le Faubourg.  Now the Meilleur Ouvrier de France (MOF) chef Franck Ferigutti has been appointed executive chef of L’Apogée Courchevel – a new ‘ski-palace’ opening in the Jardin Alpin this December.  In his role, he will lead the culinary brigade of the hotel’s signature all day dining restaurant – Le Comptoir de L’Apogée – as well as two lounges and in-room dining.

Designed by legendary interior designer Joseph Dirand, L’Apogée’s signature restaurant Le Comptoir de L’Apogée has been created as a place to meet anytime of the day.  Two fabulous staircases frame the dramatic main restaurant and look directly through the venue to a wall of windows overlooking the pristine ski slopes beyond. A ham-aging cellar is the centerpiece of the restaurant - a stage for the highly skilled chefs to present aged hams that are carved before guests and a Fromagerie, with cheeses sourced from artisan producers and matured on site by the restaurant’s affineurs.  The style is relaxed and guests can have a meal at the bar or in one of the dining rooms.

A French national, Ferigutti brings 30 years of culinary experience to L’Apogee.  During his career, he worked alongside internationally renowned chefs such as Paul Bocuse and Vineet Bhatia.  As part of his key achievements, he was recognised Meilleur Ouvrier de France in 2000.  He also taught his savoir-faire at the legendary Paul Bocuse Institute for two years.

Prior to joining the Oetker Collection, Ferigutti was executive chef at Domaine de Terre Blanche in the South of France, in charge of the culinary team of seven restaurants and lounges.  He worked previously as consultant executive chef of Ocean View Cabestan in Morocco where he participated in the opening of the restaurant and of a culinary school.  Earlier, he helmed the kitchen brigade of the Mandarin Oriental Hotel Geneva, including Michelin-starred restaurant The Neptune. Franck started his career as apprentice chef at La Pyramide restaurant in Vienne, Isère.

“We are delighted to welcome Franck to our pre-opening team at L’Apogée Courchevel” says Philippe Perd, senior vice president Operations and Project Development.  “Franck brings years of experience and savoir-faire.  With his passion for food and creativity, I trust Franck will play a key role in establishing L’Apogée Courchevel as the new dining destination in Courchevel and beyond.”

In addition to the main restaurant, L’Apogee Courchevel will also feature a champagne lounge and Bar.  Le Champagne Lounge will feature fine chilled champagnes in a warm, stylish atmosphere created in the vein of a private club with its marble countertop, fireplace and soft lighting.  Working with select Champagne houses, head barman Akram Rechidov has created an original menu that features prestigious names but also some new and surprising appellations. During the day, a light menu will be created by Ferigutti and his team. 

Le Bar de L’Apogée, will combine high style with smooth music until the small hours.  Every evening it will welcome guests with a trendy vibe created by resident and guest DJs. The cocktail menu will be a mix of classics and new tastes for an original dimension. Accompanying canapés are available all evening.


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