Cuccina Angelina - Courchevel

Nous venons de déjeuner a la terrasse de ce restaurant nous avons adoré serveurs super sympa cadre avec cheminée extérieur canapé ou on peu déjeuner et repas très bon nous avons pris l agneau polenta et bœuf braisé au choux rouge été excellent le dessert parfait aussi nous le conseillons et reviendrons

Je suis venue deux fois dans ce restaurant en terrasse en une semaine (une fois en couple une fois entre amis) et je ne suis pas du tout déçue! Effectivement les serveurs ne parlent tous correctement français mais leurs bases sont correctes et je ne vois aucun inconvénient à ça. c'est aussi la richesse de la station d'accueillir aussi bien les touristes étrangers que des travailleurs souhaitant se perfectionner dans les meilleurs endroits. La nourriture est très bonne, les pizzas particulièrement. Les prix sont corrects et la terrasse est très sympathique. Au moins une terrasse sur front de neige qui est travaillé (canapés, feu de bois). Quant au service il est simple, sans prétention et pas pesant. Merci à toute l'équipe.

Where to begin? Having booked a table for six at this restaurant some weeks ago we were surprised when we arrived to find the main dining room was full. We were shown to what was described to us as the "chefs table" but was in fact a pass through space connecting the main entry hall with a smaller dining area, containing a rather small table set for 6 with an unattractive view of an unused part of the kitchen. The area also seemed to double as a storage space for highchairs and was a somewhat bizarre and uncomfortable area. When we refused this room we were taken to an adjacent dining room which was pleasant enough and certainly better than the 'chefs table'. Once seated we asked our waitress if Angela Hartnett actually visited the restaurant or supervised from afar. We were pleasantly surprised to learn that not only did Ms. Hartnett visit every three weeks but that she was actually in the kitchen that night. We arrived at 8:30 and after 15 minutes or so placed our order. The party sitting at the table next to us arrived after we were seated at our table and although they their ordered after we did, received both their entree and main courses before we were served ours. Usually this would pass unremarked but for the lengthy delay in getting our own order. We received our entrée about 30 minutes after ordering. Most of the table had ordered a pasta and clam dish as an entrée and found it satisfactory. I ordered a salad of pear, radicchio and pecorino which was underwhelming. There was so little pecorino I found myself playing a game called 'hunt the cheese'.The main courses finally arrived at 10 o'clock. My friends rib eye was not hot and over salted. They started to eat it anyway as by then they were tired and hungry, but left half of it on the plate. My Dover Sole Meniere was simply inedible. This was also true of the same dish that one of my companions had ordered. The flesh could only be taken off the bone with great effort; it was clearly not fresh and was past its sell by date. We both sent our fish back. I understand that this is not a locally caught fish and indeed no sea fish served in the Alps is, however this plate should never have been allowed to leave the kitchen. After I had sent it back a man who appeared to be the manager came to our table and told me that he had tasted the fish and agreed that it was thoroughly unacceptable and apologised. How any self-respecting kitchen could have served this dish is beyond me. The side dishes of spinach and kale were over salted and and served to the wrong people. I'll grant you that in a dimly lit restaurant it's very difficult to see the difference between kale and spinach but the service was sloppy and amateurish. When I requested a knife I was handed one blade first by our waitress. By now it was nearly 10:30 and having only had a very small salad was sufficiently hungry to want to eat something but thought I would go for a safe choice, pasta with an Arrabiata sauce. Silly me! The Tagliatelle had been boiled to just short of disintegration although the sauce was OK. The manager, or at least that's what he appeared to be although he did not introduce himself continued to apologise profusely for the standard of meal and offered us desert or a digestif on the house but by that time were in no mood to stick around and just wanted to leave.It is bewildering to us that a chef of the reputation of Angela Hartnett could possibly have allowed food of the calibre presented and even more so if she was actually in the kitchen as we had been told. It was truly an appalling meal and of the worst food we have had in many years of skiing in Courchevel

Visited with my friends for dinner.No amount of apologies from restaurant manager could make up for one of the worst meals I have ever experienced.After an ok starter we waited an age for our main course and my Dover sole was so bad that the fish would not come away from the bone. The manager said he had tasted it and agreed so how on earth was it allowed to leave the kitchen.Needless to say unlike Mr Schwarzenegger I shall not be back! Ok

It was not that the meal was bad - it was that Angela Harknett was in the next room. Poor food , amateur service. The manager (we assumed he is) apologised but their really can be no excuses. Dover Sole - sent back. Spinach - sent back. Rib eye - mostly left as too tough to eat. Everything too salty - even the chips. Pasta - over cooked. Waitress - friendly but inadequate training. Sommelier was fine. A wholly poor experience - to be avoided.