Courchevel A Talisker Club Bistro

We had a fantastic experience at this restaurant. The food was excellent; my friend really enjoyed his chicken dish, and I loved the vegan pancakes. We were also quite impressed with the desserts. Our server, Dakotah, was very attentive and provided great service. Make sure to make a reservation in advance, as we were grateful we did. The hostess was also very welcoming.

The porcini soup was good, but the elk dish was lacking in flavor for my taste. Additionally, the service did not match the prices they were charging. Our waiter never inquired about how we wanted our elk and duck cooked, so I’m glad we didn’t mind eating rare meat. He seemed to have no idea about that.

There are two reasons for not 5*. The Conse: First the service was Spotty. Waited a long time to get the server, then later he went over and fill other table water, but not our... and the restaurant wasn't full. Second, the moose was twice hard. This is not the fault of the server, but the boss. I had the best Elch-Tenderoin in Twisted Fern. The Pros: The wine selection was good through the glass. The charcuterie plate was fan tas tic. I just wish I had been served more than the heel of the loaf of (very tasty) wheat bread. My husband had the mushroom pasta that was wonderful. The accompaniments with the moose were wonderful, but the moose was hard (overtakes the first time). They did it and was boiled to try (med. rare), but it was still hard. Next to the Charcuterie, the best was the apple vinegar. They are fried, broken apple slices served with a decadent caramel and a vanilla cream anglaise.

Such a wonderful meal. Really an excellent culinary experience from the atmosphere to the service and exceptional food!! We loved it. Very recommended!! In the historic Coal Lumber building, where Main Street meets Heber Avenue, Courchevel Bistro is a celebrated taste of the Talisker Club for all Park City.

My beet salad, to start, was not a mere salad, but a work of art. It was almost too pretty to eat, but once I gave in, the flavors were as artistically combined as the presentation. My entree bouillabaisse was unique in featuring grilled trout across the top of a traditional type shell fish soup base, but the entire effect was way beyond traditional and the flavors here shined in their combination. Dessert, just as unique as the salad and entree, was a take on a cheese course, offering whipped cheese with delicate meringue crisps on top. Wine selection was somewhat limited, but nicely priced. Wait staff was attentive, knowledgeable and cheerful without being intrusive.