L’Apogée Courchevel welcomes new Italian pop-up restaurant

For its 10th anniversary winter season, L’Apogée Courchevel in France welcomes the exciting addition of a brand-new pop-up restaurant, Gennaro’s, in collaboration with renowned chef Gennaro Esposito of La Palma Capri, an Oetker Collection property.

Esposito serves as the consultant chef alongside Jean-Luc Lefrançois, L’Apogée Courchevel’s executive chef and pastry chef Tanya Colella. The menu, crafted by Esposito, promises to delight guests with the sun-drenched cuisine of Oetker Collection’s first Italian Masterpiece Hotel.

Showcased in the principal dining room at L’Apogée Courchevel, overlooking the snowy mountainside, Gennaro’s offers a refined taste of Italy embodied by the masterful creations of Consultant Chef Gennaro Esposito.

Adorned with two Michelin stars for his acclaimed restaurant Torre del Saracino in his hometown of Naples, Esposito also serves as executive chef of La Palma Capri. Having grown up cooking alongside his mother and in his uncle’s pastry shop, the chef later honed his craft alongside Michelin-starred chefs Gianfranco Vissani and Alain Ducasse before returning home to Naples to establish his own restaurant.

Chef Gennaro Esposito honed his craft alongside Michelin-starred chefs Gianfranco Vissani and Alain Ducasse before returning home to Naples.
the menu at Gennaro’s features Chef Esposito’s signature recipes inspired by his childhood memories cooking with family.

Menu

Offering an array of dishes imagined for sharing around the table, Gennaro’s menu features Esposito’s signature recipes inspired by his childhood memories cooking with family and the local flavors of Southern Italy. Regional classics like the Genovese-style tuna with black truffle offer a bold counterpoint to a sensational linguini with sea urchins or the fan-favorite Caprese ravioli.

Colella, the pastry chef, draws on her own Italian roots to offer a special sweet delicacy reminiscent of her childhood moments spent shelling almonds with her grandfather under the shade of the almond trees in his garden in Puglia. Her creation for the Gennaro’s dessert menu, A-Mando, is a secret family recipe combining Torrito almonds with the delicacy of fig.

Gennaro’s décor by renowned designer Francis Sultana exudes a warm atmosphere with soft materials like rust and ochre-toned velvet in a rich, alpine interpretation of la dolce vita. After a day on the slopes or exploring neighboring villages, dinner at Gennaro’s is an invitation to relax and savor the delicate cuisine of Italy, masterfully prepared by Jean-Luc Lefrançois and his team.