~ Restaurants & Bars | Restaurant Méribel

Tables dressées dans la salle boisée de l’Hôtel La Chaudanne, qui propose un restaurant à Meribel et un bar à Méribel.

Brasserie

Le 80

Le 80 is our lively brasserie, a place to gather at the foot of the slopes for lunch before returning to ski, or for dinner in a vibrant atmosphere. Reinterpreted classics, convivial après-ski moments and festive evenings bring another culinary dimension to your stay in Méribel.

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Restaurant

L’Ekrin

L’Ekrin’s cuisine blends nature’s generous bounty and a chef who cooks from the heart. Born of a passion cultivated over time and a natural flair, it celebrates the meeting of timeless local culinary traditions with the changing seasons. Michelin-starred chef Laurent Azoulay reveals a succession of imaginative dishes and flavor combinations.

Our menus Book

Bar

La Chaudanne

With its lounge atmosphere and English pub character, La Chaudanne’s bar offers a lively, welcoming setting for animated conversation and moments together.

The perfect place to meet for your first morning coffee, it is the vibrant heart of Méribel.

Bar menu

Petit-déjeuner servi à table avec viennoiseries, œufs brouillés, bacon, fromages, charcuterie et salade de fruits.

To start your day

Breakfast

Each morning, enjoy a generous breakfast buffet with fresh produce, a selection of breads and pastries, and a detox and wellness selection. Included in your stay, this leisurely breakfast can be enjoyed in the dining room or in the comfort of your room.

Plat en sauce, haricots verts et gratin de pommes de terre au restaurant de l’Hôtel La Chaudanne, avec bar à Méribel.

Anytime

Room service

For a light snack or an intimate dinner for two, explore the room service menu created by our chef.

A natural calling.

He honed his skills in prestigious restaurants, working alongside Michelin-starred chefs, who shared their expertise while instilling in him a sense of discipline, exacting standards, and absolute respect for ingredients. Those formative years sharpened his eye for detail and established the foundations of his cooking: 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 rooted in the region. On March 2, 2009, he earned his first Michelin star after three years of intensive work away from the usual culinary tourism circuit. He handled everything: early-morning market visits, tending the garden, coordinating service, and managing the business. It was a demanding daily routine, sustained by an enduring passion.

After seven years living and breathing this restaurant, he turned his focus to ski resorts, where the winter season promised a new dynamic. In November 2013, a chance meeting with the Director of Kaila, Méribel’s only five-star hotel, changed everything. Following a lunch at Saule Pleureur, he was offered the opportunity to take charge of the hotel’s dining establishments. He accepted.

On December 1, 2013, he took over the kitchens of L’Ekrin, Kaila’s gourmet restaurant. Less than two weeks later, the restaurant reopened with an entirely new team. He rose to the challenge with great success. L’Ekrin received its own Michelin star, confirming the chef’s mastery and consistency.

Since then, Laurent Azoulay has expanded his culinary influence throughout Méribel. He is not only responsible for the cuisine at L’Ekrin, but also that of Le 80, a lively and elegant brasserie, and contributes to the overall culinary offerings at the 5-star Le Kaïla and 4-star La Chaudanne. Still driven by the same desire to provide an authentic experience, combining refinement with pleasure and exacting standards with sharing.

Both a chef and an entrepreneur, he brings a rounded approach to his work. He creates menus as he would tell a story: following the seasons, respecting ingredients, and seeking to move his guests without overstatement. His cooking combines technical precision, natural elegance, and generosity without showmanship. Refined yet approachable, instinctive yet structured, his style remains rooted in the region while continuing to evolve.

“My job is to tell stories, with authentic ingredients, dishes that speak for themselves, and emotion delivered at just the right moment.”

– Laurent Azoulay

With more than two decades of dedication to his craft, Laurent Azoulay continues to develop cuisine rooted in place, respect for ingredients, and a commitment to passing on his knowledge. His work brings together Alpine peaks and Provençal roots, Michelin-starred dining and the warmth of a sincere welcome.