A STORY OF TASTE AND ENCOUNTERS
It all began around a table. Family meals, the hearty home cooking of his childhood, and his grandmother’s recipes instilled in him from an early age a love of sharing and the joy of caring for others. At age 14, he chose a career in cooking and trained at renowned French restaurants.
Jean-Rémi Caillon , a curious and adventurous traveler, went on to broaden his horizons through his experiences, from Asia to the Americas. These discoveries have shaped his cuisine, which is particularly influenced by Japanese culture, blending with his French and Alpine roots.
THE PRODUCT COMES FIRST
For Jean-Rémi Caillon, every product tells a story—the story of a region, of craftsmanship, and above all, of the person who brought it to life. Vegetable farmers, livestock raisers, fishermen, foragers, and artisans play an essential role in his work and in the relationships he cultivates throughout the seasons.
His encounters with producers in the Alps have strengthened his connection to the region and influenced his approach to cooking. In his dishes, Jean-Rémi seeks a balance between flavors and textures, paying particular attention to umami and depth of flavor.
WHERE HIS VISION COMES TO LIFE
At Alpage, Jean-Rémi Caillon brings his vision to life in every way. This Michelin-starred restaurant, conceived in the heart of l’Hôtel Annapurna, is deeply connected to the mountains that surround it and to the people who bring it to life.
On the plate, local produce, vegetables, and wild herbs take center stage. A cuisine deeply rooted in the region, where the chef’s experiences, travels, and influences all come together.
This initiative, launched in 2024, has now been recognized with three Écotable badges, the label’s highest distinction.
A COLLECTIVE HISTORY
Jean-Rémi Caillon enjoys working with others. Over the years, a team has formed around him, bringing together people with complementary personalities and areas of expertise.
Sandra Pinturault gave him the freedom to develop his project within La Maison. Alongside him, Marine Civalleri shares the management of the restaurants. At Alpage, Vaimiti has been working with Jean-Rémi for several years. Their chemistry in the kitchen is based on a mutual understanding of each other’s techniques, tastes, and sensibilities.
Téophane Faucher, a pastry chef, and Valentin Peyrard, a sommelier, also contribute their perspectives and expertise, working alongside the kitchen staff and dining room teams. Each, in their respective fields, helps bring La Maison’s dining experience to life.
EXECUTIVE CHEF OF LA MAISON PINTURAULT
In addition toAlpage, Jean-Rémi Caillon now manages the various La Maison Pinturault domains: La Table de l’Annapurna, La Fèrma, La Table de Mon Grand-Père, L’Étable des Lys, Le Kiosque du Praz and L’Épicerie du Praz. Each has its own identity, history, and way of welcoming guests.
Her role is to help each restaurant evolve its menu and offerings, working alongside the teams while respecting what makes each one unique. This way, each restaurant can find its own voice without losing the connection that unites them.
Since 1961, the Pinturault family has been bringing to life homes in Courchevel where people love to gather, share, and create memories.
