Today I’ll share with you my experience in 2 Michelin star restaurant! The name of it is La Table Du Kilimanjaro and its located in the hotel Kilimanjaro in Courchevel France! The Chief cooker of this amazing place is Nicolas Sale! And the invitation to this restaurant sound like this “You are invited on an emotional culinary journey whose watchwords are creativity and precision”!

I ordered one set menu “Signature” and one dish a la carte! It was more than food :)))

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Amuse bouche soup.

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Cauliflower, creamy, raw and cooked.

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Pan fried Dover Sole and crust brea crumb “Meuniere”, white beet with gravy, hazelnut, caper, lemon and parsley.

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Roasted rack of lamb, sweet peppers and black olive crust, sauteed kidney, preserved potatoes, braised sucrine lettuce  with Barolo vinegar.

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Amuse bouche decert.

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Fresh apple sensation.

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Roasted pear with vanilla, creamy and foam scented with chocolate and tonka bean Toffee sabayon and sesame biscuit tuile.  

france courchevel hotel kilimandjaro restaurant la table two michelin star nicolas sale eat dress travel blog anastasiia masiutkina

Dish a la carte : “Steamed sea bass with Colonnata bacon and Oscietre caviar, Vegetables ravioli, beef consomme scented with lemon balm, ginger.