French caviar, wild salmon and seafood platters will be on the menu at Saint Roch when the Courchevel 1850 hotel opens on 18 December 2026. Maisons Pariente has announced that Prunier, the historic Parisian restaurant with its mosaic-covered Art Deco façade, will take up residence here for its first mountain outpost.
The setting brings together two distinctive pleasures of a winter holiday: time on the slopes and an unhurried table afterwards. Saint Roch is a few steps from the Bellecôte piste, close to the village centre, with interiors of textured wood, stone and velvet. Prunier’s planned all-day dining will accommodate long lunches between ski runs as well as dinner, giving the new hotel a culinary attraction for visitors staying elsewhere in Courchevel, too.
Caviar and seafood after the slopes
Prunier’s mountain menu will retain the seafood-led character of its Paris restaurant. The house’s French caviar will sit alongside wild salmon, tarama, shellfish, crustaceans, carefully cut fish and generous seafood platters. For a table gathered after a morning’s skiing, those platters offer a particularly appealing starting point.
French classics will also feature, together with a Prunier burger. The range should make the restaurant useful for groups with different appetites, whether lunch centres on caviar and seafood or something more substantial. Prunier says Romain Fornell will direct the cooking, with the quality of the produce guiding the kitchen.
Saint Roch describes a dining room with low lighting and generously spaced tables, conceived as part of the hotel’s residential atmosphere. Amber tones, wood and velvet will give the room warmth, while the menu brings the seafood specialism of the Paris house into this Alpine setting.
Non-resident diners will be welcome alongside hotel guests, so a stay at Saint Roch won’t be required to try Prunier. The hotel also says its menus will offer vegetarian and vegan options, a useful detail for mixed groups planning a meal together during the ski season.
The Paris house behind the menu
Prunier’s history begins well before its familiar avenue Victor Hugo address. The house dates its founding to 1872, when Alfred Prunier established the business; the Art Deco restaurant at the corner of avenue Victor Hugo and rue Traktir opened at the end of 1924. Its mosaic façade remains a distinctive feature of the Paris address.
French caviar has been part of that history for more than a century. Prunier dates its own production to 1921, when Émile Prunier served the house’s caviar in Paris. Its historical account describes sturgeon caught near Bordeaux, with the caviar prepared using Russian and Iranian techniques.
The caviar house says its current production comes exclusively from sturgeon bred in France, prepared using artisanal practices. It dates the development of its Dordogne sturgeon-farming operation to 1990. That French provenance gives the Courchevel menu a clear connection to the house’s own production, alongside the broader selection of fish and shellfish.
Prunier’s Paris restaurant combines caviar and seafood with French classics and grilled fish, across an oyster bar and an upstairs dining room. The Courchevel announcement follows that broad approach, allowing seafood to remain central without making every meal a caviar occasion.
A shared connection to Saint Laurent and Bergé
Saint Roch’s interiors have a particular historical connection with Prunier. Maisons Pariente says the hotel draws some of its inspiration from Yves Saint Laurent and Pierre Bergé’s Normandy dacha. Prunier was among the couple’s favourite Paris addresses, and one they owned. That shared reference gives the partnership a connection beyond its mountain location.
Friedmann & Versace is responsible for Saint Roch’s interior architecture and decoration. The design draws on Russian dachas, the ancient kingdoms of Persia and journeys along the Silk Road, expressed through materials and collected objects. Richly textured wood will sit beside stone, velvet and bronze, with artworks and flea-market finds throughout the interiors.
Soft lighting and heavy textiles are central to the planned atmosphere. The restaurant’s amber palette fits naturally within that design, while its generously spaced tables should suit the long lunches envisaged for the hotel. The emphasis is on a comfortable, residential dining room within a richly layered mountain retreat.
Saint Roch’s reinvention by Maisons Pariente makes it the collection’s fifth address and its second in the 3 Vallées, following Le Coucou in Méribel. Sisters Leslie Kouhana and Kimberley Cohen have shaped the hotel’s identity, drawing on their childhood memories. Amélie Maison d’Art is curating paintings, sculptures, ceramics and contemporary works for the bedrooms and shared spaces.
Rooms, spa time and family stays
Saint Roch will have 37 rooms and suites, with some suites reaching 70 square metres. The whole fifth floor can be booked as a private Penthouse, combining interconnected rooms and suites. It’s a useful arrangement for larger families or friends travelling together, with the restaurant downstairs for shared lunches and dinners.
A Tata Harper spa will offer two treatment rooms, alongside an indoor pool and fitness space. The hotel describes a setting inspired by Ottoman hammams and Caucasian palaces, with deep-veined marble, mosaics and arches. These details extend the decorative influences of the bedrooms and dining spaces into the wellness areas.
Families will have a dedicated Kids Club for children aged four to nine, with creative workshops, games and outdoor activities. A nanny can be arranged on request for younger children. The on-site Ski Room will provide equipment rental and purchases for adults and children, while the concierge can organise ski lessons and snowshoe excursions.
The hotel bar will be a separate space for drinks after skiing or before dinner, with dark wood, amber lighting and deep seating. Saint Roch describes a cocktail menu focused on balance, and says no reservation will be required for the bar.
Planning a winter visit
Saint Roch is scheduled to open on 18 December 2026 and operate seasonally from December to April. Skiers will reach the Bellecôte piste on foot, a few steps from the hotel. The village centre is also a few minutes’ walk away.
The hotel gives approximate road-transfer times of 40 minutes from Moûtiers station and two hours 15 minutes from Geneva Airport. Private transfers can be arranged, and private parking and valet service will be available. Breakfast is included with hotel reservations, with check-in from 4pm and check-out until noon.
Prunier tables can be booked through Saint Roch’s website, by telephone or by email. The hotel recommends advance restaurant reservations, particularly during peak season, for both residents and visitors coming just for lunch or dinner.
