PIERRE ALEXIS 1877 In Courmayeur

Very advanced cuisine and extensive wine list. We were 4 friends and we had a great time. Note excellent value for money. One of the best restaurants in Courmayeur in my opinion.

Already from the outside you can tell that it is a nice place.....located in a small street in the center and in front of the entrance there is a beautiful stone basin with a fountain of spring water.... inside there are exposed brick vaults and very nice place....excellent food and impeccable service....I recommend it.....

A classy restaurant where you can have a romantic dinner with particular and refined food

I have known Courmayeur since 1974, and from that first day to today, a lot of time has passed, and I have visited many restaurants, over all these years, many have closed their businesses, but many have been renovated, and in the last few years this part, every time I come to Courmayeur, I visit your restaurant, because there is something special here, which pushes me to return by force, in addition to the excellent dishes you prepare, there is one in particular that doesn't I can't help but taste it, it's the dessert, the chocolate praline with ice cream inside 🍨, and with the berry cream...... Extraordinarily good!!!! Bye see you next time!!

Intimate and welcoming place, well prepared dishes and very good food.

The best restaurant in Courmayeur which stands out for its perfectly prepared dishes and excellent service. We will come back regularly for sure!

Exceptional cuisine worthy of a Michelin star, in a very pleasant and warm room. The service is very careful. We will come back!

Magnificent experience at Pierre Alexis! We were served very kindly by very nice waiters who spoke French! The dishes were each more delicious than the last, from taglioni to chocolate fondant to rack of lamb! We had an unforgettable culinary experience! I highly recommend it!

Nuovamente a Courmayeur per memorabili camminate, siamo tornati in questo ristorante che ci aveva lasciato un eccellente ricordo. Accolti dalla gentile proprietaria, moglie dello chef Stefano, abbiamo ritrovato l'ambiente raffinato e la carta ricca di spunti non banali che già allora ci aveva ben impressionato. Questa volta, dopo due deliziosi amuse bouche (una coscetta di quaglia ed un macaron al foie gras), siamo partiti con una cremosa mousse di fontina d'alpeggio dell'azienda Quinson di Morgex, guarnita con caramello di rapa rossa, nocciole Piemonte ed oxalis da gustare con pain brioche. Come secondo piatto abbiamo scelto un delicato salmerino alpino, condito con burro al pino mugo e contornato da dolci patate Grenaille. Ricordando l'ottimo dessert dell'anno scorso, la mela "in gabbia", siamo infine rimasti sul tema provando la pera ripiena di burro e frutta secca in pasta fillo, varietà di sfoglia più leggera, sottile e croccante, su un letto di crema inglese. Normalmente non concludiamo con il dolce ma chez Pierre Alexis confermo che si può fare un eccezione!

I love to eat and drink and when I travel, food and drink is the most important element. I can’t say enough good things about Pierre Alexis. Wow! What a meal! For your reference, I ate veal sweetbreads as a starter. I skipped the pasta course. And venison for my main. And the lemon tartlet for dessert. Along with 2 glasses of Franciacorta and one very local grappa to finish. I don’t understand how this place is merely a mention in the Michelin guide. It deserves more recognition for sure. If I were in town longer, I’d eat here again.