Base Kamp by AïnataBase Kamp by Aïnata

Zaatar, freekeh, sumac, pomegranate, bulgur, hummus, tahini, mograbieh: French-Lebanese chef Alan Geaam made sure he packed his rucksack full of produce and spices from his homeland before heading up to Courchevel. Mezze and food for sharing, to be enjoyed – at lunchtime only – beneath the rafters in the spacious dining room, or on the terrace with views of the ski slopes. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/us/en/auvergne-rhone-alpes/courchevel/restaurant/base-kamp-by-ainata Price: Spare no expense