RESTAURANT PIERRE ALEXIS 1877 — Restaurant in Courmayeur

The experience as a whole was a disappointment.

We went there and ordered some food and wine. What I really considered to be a bit too much was that I hadnt been allowed to order one main dish only I had to order minim um two (but I said ok this is fine dining I can move on).

First they brought us on the house some appetisers on wooden cubes (three 2cm things). They looked cute but the tase was horrible. The cheese ball in boia had literally no taste. The tart was mid and the macaron was indeed ok.

The first dish came as I ordered Rabbit Meat Spaghetti. They were the most horrendous spaghetti I have ever eaten in my life. The meat had no taste and the spaghetti as well. Actually the taste was “weird” like I was eating plain pasta with some funny-taste chicken meat without anything. So I paid 30€ for the worst spaghetti of my life.

What I really didnt like was that as far as I know at a fine dining restaurant the dishes should be all brought at the same time for everyone on the table which didnt happen. Some of us had to wait with the food in front of us till the others got theirs.

The second dish came, which was an onion on a plate with some kefir and here comes the best part. I ordered it specifically because it stated it had sweet potato chips. Well…those chips were like 4 nail-size wannabe failed attempt to make the chips look like petals…That was it…They were soo thin you were barely able to taste them…

And the onion was the second most horrendous thing that I have ever eaten in italy. I had to give it to someone else for how bad it was.

After we paid the “madame” of the local asked me if I enjoyed the spaghetti and I honestly answered: “I had better”. She seemed offended and answered “You must be lucky then”

Lemme tell you how you proceed in this kind of situation: Politely it is to apologise for your food being lame and tasteless at a fine dining not how she answered. Maybe all the snobs there use to say that the food is excelent by default but there was some honest feedback. Your food sucks lady. It is expensive and it sucks. I dont mind the fine dining prices but if I pay that much I expect delicious food not some snob attitude with tasteless food.

Here comes the bad part: So in the text here, I mentioned that the Spaghetti had a weird taste. Turned out I was right because most likely the rabbit meat was spoiled since I woke up nauseous in the middle of the night vomiting the spaghetti and the meat( and yes I am a doctor so I know what made me vomit )

In conclusion: a disappointment of a fine dining experience, a wannabe snob restaurant, extremely overrated with low quality food. The only good thing about it was the ambiance. It was nice not gonna lie. And the tastiest food was the bread with butter. If you want to eat well just go any...

Restaurant Pierre Alexis 1877 Courmayeur

Amazing mix of different food materials while dishes/food with strong flavour are definitely tasty, e.g. pate with macaron, caviar, red meat..., the dishes tasted less strong are absolutely fascinating and creative, and must be tasted slowly to feel the synergy (e.g. the appetizer of poultry with warm potato juice)! the bread tasted wonderful had tried pigeon as the main course, absolutely marvellous! no matter how, don't miss the desserts. the smoothness of gelato suggested the use of a lot of fresh product and great effort and determination to get the best about the service, the staff looked serious but were very professional. As the restaurant was not totally full on the night i patronized (due to the very end of winter season), Egon (son of Monica the owner ) had time to explain to me that another staff might not fully understood English so the response might be a bit cold. For me, English is not mother tongue as well, I fully accepted and understood. Also, in a famous restaurant with guests from many different countries, I reckon different staff speaking different languages is very reasonable. Also, I fully accepted that there should not be one and only one standard of service quality. The restaurant is absolutely amazing, thanks to the Chef Stefano and all the kitchen staff, Monica the gorgeous lady and Egon the caring younger generation and his team of staff. Everything was fantastic and I wish to visit again and again with more friends. (not sure if have luck to reserve a table then, haha,...

Very mixte experience. Food: In over all is a great work done on a food, especially the amuse bouche and eel and dumplings soup. One desert was okay and one was extremely desapointed for what is expected in this type of restaurant. Service : I understand is a Family restaurant, huge respect for that type of work but it mean passion. This was great by the woman who took the orders, and food is again good in overall. However the boys who serve the foos where very cold and not giving much attention( is only one other table in a room). The one dress in black, was very much ignoring us. It took more than 10 min to just get menu and water, ask some explanation about the amuse bouche à second time, one waiters as for his brother to come and explain that never happend. I had to ask the mom, who been very nice. Again when I ask for wine and few options by the glass, it was not very nice experience ( I have WSET level 3, and been managing place in different county so I have certain knowledge however asking questions should be normal) feel like I was taken for a idiot... But the service improve by the the waiters in blue at the middle of the lunch. Desert : one out of the two was nice but the chocolate dessert was extremely desapointed, very little flavour.

In overall it would I would have enjoyed much more by having a proper costumer service from the beginning to the end. A restaurant is a full experience, from the food to the service. Please be more welcoming and warm with all your costumers not just the friends...