This season, L’Apogée Courchevel, part of Oetker Hotels, introduces Kelly Wearstler’s first European design commission, a new dining space created in collaboration with Beefbar.

Known for her sculptural forms and use of natural materials, the LA-based designer brings a new approach to the hotel’s principal dining areas, which will house the meat restaurant by Riccardo Giraudi.

Wearstler has redesigned the main dining spaces, creating five distinct areas grounded in the landscape and architectural language of the Alps. Drawing on Brutalist influences, the interiors combine strong geometric forms with tactile materials including dark stone, brushed alpine woods and textured natural fabrics. A palette of deep greens, charcoal, warm ochres and garnet reds reflects the surrounding environment.

The five areas include the Piano Lounge, which features a bespoke Edelweiss piano and Brutalist-inspired balustrades, and the Central Bar with vintage pine seating and a custom chandelier by Parisian designer Nathalie Ziegler. The Salon offers evening-focused seating with mirrored ceilings, low banquettes and views towards the mountains.

The East and West Dining Rooms introduce the Beefbar experience in spaces designed with complementary palettes, timber-lined banquettes and panoramic outlooks. Vintage European furniture and selected objets d’art contribute to a sense of continuity.

“The French Alps provided a remarkable canvas for my first European hospitality project,” Wearstler notes. “I was inspired by the scale and beauty of the landscape and aimed to create interiors that feel connected to the setting while offering intimacy and warmth.”

The arrival of Beefbar at L’Apogée coincides with the restaurant group’s 20th anniversary and adds a new Alpine location following openings in Megève, Méribel and St Moritz. The menu will combine Beefbar’s signature dishes with seasonal plates suited to the mountain setting.

Beefbar Courchevel will serve a selection of international meats including Black Angus and Wagyu from Australia and the United States, French beef and Kobe beef imported into Europe by Riccardo Giraudi.

The menu will also feature established favourites such as Beefbar’s signature sauce, truffle mashed potatoes and dishes including Beefy Cordon Bleu, Wagyu quesadillas and pappardelle with Wagyu bolognese. Street food items such as bao buns, crispy crab tacos, mini smashed burgers and hamachi crudo with truffle, along with options from the Robata grill, form part of the wider offer.

Founded in Monte Carlo in 2005, Beefbar has developed an international presence with locations in Paris, London, Mykonos, Dubai and New York.