BE WTR News

Nestled in the French Alps, the Annapurna Hotel in Courchevel is renowned for its luxurious accommodations and exquisite dining. At its heart is the gastronomic restaurant, Alpage, led by Chef Jean-Rémi Caillon, whose culinary masterpieces captivate guests’ palates with inventive flair. The restaurant was awarded a prestigious Michelin star in 2024 affirming its commitment to culinary excellence and innovation. Embracing this ethos, Jean Rémi Caillon and La Maison Pinturault have joined forces to take on a new challenge: adopting a sustainable approach to cooking.

Central to the hotel’s recent sustainability drive is its partnership with BE WTR, offering guests refreshing still and sparkling water in reusable glass bottles, eliminating single-use plastics and transport. Moreover, to align this sustainable approach in the group, they also installed BE WTR systems in the Altai Chalets so the clients can also enjoy locally filtered water in the rentals, reducing reliance on bottled water further. Indeed, their management team explains “Our choice to collaborate with BE WTR aligns perfectly with our Corporate Social Responsibility (CSR) strategy. As leaders in the hospitality industry, we understand the importance of reducing our environmental footprint while providing a quality experience to our guests. BE WTR shares our values in sustainability and innovation, making them an ideal partner for our sustainable development initiative.”

Chef Jean-Rémi Caillon explains “Sustainability translates into a set of virtuous actions that are respectful of women, men and their lands. According to me, the number one priority is to serve guests locally-made food out of locally-grown products. This permits to limit greatly the impact of the supply chain on the environment. Managing waste is a key element influencing positively sustainability. We are conscious that we need ambitious targets in the reduction of waste and in the sorting of waste while limiting the use of plastics, packaging, and disposables. BE WTR aligns perfectly with this vision and therefore logically becomes an adequate quality partner.”

In addition, Anne Frison-Roche, the communication director of Maison Pinturault mentioned that “by integrating BE WTR into our offerings, we demonstrate our commitment to sustainable development while providing a luxurious and comfortable experience to our guests. This approach reflects our vision of responsible and environmentally-friendly hospitality while maintaining our commitment to culinary excellence and innovation.”