~ Restaurants Gastronomiques Méribel

Gastronomy by Laurent Azoulay

From Morning Until Late at Night

Designed by our Michelin-starred chef Laurent Azoulay to enhance every moment of your ski vacation, our culinary experience celebrates fine dining in all its forms. From sunrise to sunset, savor excellence : the bounty of a breakfast buffet, a shared lunch at the "Brasserie Le 80", the bold creations of our head bartender, and the unique experience of our Michelin-starred restaurant, L’Ekrin. A promise of a gourmet getaway in Méribel, to be enjoyed at every moment of the day.

Chef Laurent Azoulay

The instinct of a chef, the soul of an artisan.

In Laurent Azoulay’s kitchen, it all begins with a sensation : the scent of fresh Southern herbs, the slow cooking in a casserole dish, and the gestures repeated hundreds of times in a Provençal grandmother’s kitchen. From a very early age, he understood the world through taste, drawn more to market stalls than to school desks.

Cuisinier entrain de dresser un plat - Bars et Restaurants - Le Kaïla

Michelin-Starred Restaurant

L’Ekrin

The cuisine at L’Ekrin is the elegant expression of nature’s finest gifts, shaped by a chef’s passion and artistry. Born from a cultivated passion and an instinctive boldness, it celebrates the timeless character of the terroir through the ever-changing rhythm of the seasons.

With each creation, our Michelin-starred chef, Laurent Azoulay, reveals an inspired interplay of bold pairings, delicate contrasts and exceptional flavor combinations. Discover a singular culinary world in Méribel, where the soul of Provence, his native land, meets the distinctive character of Savoie, the region he has made his home.

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Bar moderne avec un comptoir incurvé rétroéclairé, des bouteilles de spiritueux sur des étagères et des luminaires suspendus en cristal - Le Kaïla

Sophisticated lounge bar

Le Kaïla’s Bar

Framed by the warmth of a grand fireplace, Le Kaila’s Bar invites you into a chic yet relaxed atmosphere. Here, cocktail-making is an art form : our head bartender crafts original, custom creations and introduces you to a selection of exceptional spirits. From lunch to tea time after a day on the slopes, right through to an evening aperitif, every moment of the day invites you to relax and enjoy each other’s company.

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Intimate & Private

Le Kuba Lounge

A truly intimate retreat in the heart of Le Kaïla, Le Kuba Lounge welcomes you into the warm atmosphere of a lounge furnished with beautifully aged leather armchairs, perfect for relaxation and convivial moments.

In this intimate setting, take the time to savour an exceptional spirit or digestif recommended by our bartenders. A privileged moment after dinner to extend the evening, enjoy each other’s company and let time stand still.

At any time

Room Service

Enjoy the warmth of your room for an intimate, gourmet experience. Whether you’re looking for a gentle wake-up, a peaceful lunch, or a romantic dinner with a view of the mountain peaks, our room service offers Chef Laurent Azoulay’s creations tailored to your preferences. Savor the excellence of an exceptional meal without leaving the comfort of your retreat.

Lively & Festive Brasserie

Le 80

Le 80 is our lively, everyday brasserie. It’s the perfect spot to meet up at the base of the slopes for a gourmet lunch before heading back out to ski, or for dinner in a lively atmosphere. With its take on classic dishes, friendly après-ski vibes, and festive evenings, Le 80 offers a second culinary highlight at the heart of your stay in Méribel.

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Cozy & Warm Bar

La Chaudanne

Combining the elegance of a lounge bar with the warmth of an English pub, La Chaudanne brings a wonderful energy to the heart of the resort. From your first coffee in the morning to the lively après-ski and evening conversations, it’s the perfect gathering spot to meet up and share authentic moments.

A natural calling.

He honed his craft at prestigious restaurants, mentored by Michelin-starred chefs, from whom he learned rigor, high standards, absolute respect for ingredients, and a commitment to passing on the craft. These formative years sharpened his eye and laid the foundation for his culinary style : precision, sincerity, and balance.

On December 1, 2005, he opened his own restaurant : Le Saule Pleureur, in Monteux, between Avignon and Carpentras. There, he developed a personal, creative style of cooking rooted in the local terroir. On March 2, 2009, he earned his first Michelin star, the result of three years of intensive work in a location off the beaten path of gastronomic tourism. There, he handled everything : visiting markets at dawn, tending the garden, orchestrating service, and managing administrative tasks. A demanding and relentless daily routine, driven by an undiminished passion.

Cuisiniers en cuisine - Restaurant chef - Le Kaïla

After seven years of running this restaurant, he set his sights on ski resorts, where the winter season promised a new dynamic. In November 2013, a chance encounter with the director of Le Kaïla—Méribel’s only five-star hotel—changed everything : following a lunch at Le Saule Pleureur, he was offered the opportunity to take over as culinary director. He accepted.

On December 1, 2013, he took the reins of the kitchen at L’Ekrin, Le Kaïla’s fine-dining restaurant. Less than two weeks later, the restaurant reopened with an entirely new team. The challenge was met with flying colors : L’Ekrin, in turn, earned a Michelin star, confirming the chef’s mastery and consistency.

Since then, Laurent Azoulay has expanded his culinary influence throughout Méribel : he oversees the cuisine at L’Ekrin, as well as at Le 80, a festive and elegant brasserie, and contributes to the overall culinary offerings at Le Kaïla***** and La Chaudanne**** establishments. He is always driven by the same desire : to offer an authentic experience, blending refinement with pleasure, and high standards with a spirit of sharing.

Both a chef and an entrepreneur, he embraces a holistic approach to his craft. He crafts his menus as one might write a story : by listening to the seasons, respecting the ingredients, and seeking to move diners without ever overdoing it. His cuisine is distinguished by technical precision, natural elegance, and a generosity free of showmanship. A style : refined yet accessible, instinctive yet structured, local yet never static.

“My craft is about telling stories—with authentic ingredients, dishes that speak for themselves, and emotion delivered at just the right moment.”

– Laurent Azoulay

Today, with more than two decades of dedication behind him, Laurent Azoulay continues to build a cuisine rooted in the land, respect, and the passing down of tradition—between the Alpine peaks and Provençal roots, between a Michelin star and the warmth of a sincere welcome.