Far from the glitz and glamour of winter, Courchevel hides another facet of its identity in summer. Here, between lush green mountain pastures and majestic peaks, mountain farming keeps its traditions alive. Three emblematic farms bring this Alpine heritage to life, offering visitors an authentic immersion in ancestral know-how.
La ferme auberge de l'Ariondaz: gourmet delights at its best
At an altitude of 2,000 metres, in the heart of the Ariondaz mountain pastures, Émily and Bernard Chardon have transformed their old maturing cellar into a new dairy. a cosy farmhouse inn and friendly. Their herd of 70 Tarines graze the mountain's flower-filled meadows from mid-June onwards, producing milk of exceptional quality.
On the plate, the farm's products take pride of place: home-made charcuterie, tasty cheeses, simmered dishes and Savoyard specialities. The highlight of the meal is a new twist on the famous tiramisu, in which sérac, a fresh cheese made from whey, replaces mascarpone. Visitors can also watch the cheese being made before having lunch in front of the Moriond mountain pastures, under the peaceful gaze of the cows. A truly timeless experience.
The Pralong farm: between memory and transmission
Clinging to the heights of Courchevel 1850, the Pralong farmhouse is steeped in the history of the resort. In the 1930s, skiers and mountaineers would stop here before climbing the surrounding peaks by leg power. Today, Patrice Deschamps is still carrying on the pastoral tradition with his 100 dairy cows.
All summer long, the farm opens its doors to curious visitors to discover the animals - pigs, rabbits, chickens, goats and sheep - but also to taste the local produce and chat with the farmers. Guided tours, organised in partnership with the FACIM foundation, reveal the secrets of these mountain jobs and take you right to the heart of the day-to-day life of mountain farmers.
Les Avals farm: the kingdom of alpine Beaufort
At 534 hectares, the Avals mountain pasture is the largest in the valley, stretching up to an altitude of 2,500 metres. This is where Simon Bibollet herds his impressive 190 dairy cows every summer. In this exceptional environment, the rich botanical diversity gives rise to a unique milk, the basis of the highly sought-after Beaufort d'alpage.
Cheese is made on site directly after each milking. The cheesemaker lives all summer in the heart of the mountains, perpetuating an ancestral know-how in strict compliance with the rules of the appellation. From milking to maturing, each step contributes to the creation of this exceptional cheese, a faithful reflection of the Courchevel terroir.
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