A private chef in Alpe d'Huez.
Perched on the sun balcony of the Southern Alps, Alpe d'Huez counts three hundred days of light a year, and a Prémices chef cooks straight into it. We send a private chef up to your chalet in the Oisans, high above Bourg d'Oisans, to run the whole evening from the first glass to the last plate. These mountains are famous for a road, the twenty-one hairpins the cycling world knows by heart; the table we lay is the reward waiting at the top.
Chefs from starred kitchens, a table in the sun.
Book a Prémices chef and the day bends around the food rather than the other way round. Coffee on the terrace while the Grandes Rousses turn gold, a long lunch when you come down for air, then a dinner that takes its time once the lifts have gone quiet. You set the register, from an easy supper for the family to a tasting menu that would sit comfortably in a Parisian dining room.
It all happens in your own kitchen, at your own pace. The chef arrives with the shopping done, cooks in front of you or quietly out of the way, and leaves the room exactly as it was found. No booking a table for twelve, no last run down the bends in the dark, no washing up. Just your chalet, your people, and one very good dinner that never had to be anywhere else.
One address, every cuisine.
One chef covers the whole of the Oisans, from the resort itself down through the villages strung along the twenty-one bends. Tell us where you are staying and we come up to you.
Haute gastronomie
Haute cuisine. The precise, layered cooking of a starred kitchen, carried up the mountain in full: tight sauces, clean plating, a menu built in courses that land one after another with real intent. This is fine dining without the drive down to Grenoble.Alpine, refined
Dauphiné at heart. You are in gratin country here, and the chef leans right into it: valley root vegetables, freshwater fish, mountain lamb, Saint-Marcellin and Bleu du Vercors, all handled with the lightness the sun up here seems to ask for. Familiar mountain flavours, treated with a properly serious hand.Cuisines of the world
Somewhere else entirely. Some nights you would rather eat far from the mountain: a run of Japanese small plates, a slow Provençal table that nods to the south the sunlight already belongs to, a spice-heavy spread that warms the whole chalet. Wherever the food comes from, the chef cooks it properly.Pastry & the sweet finale
Pudding as its own event. A trained pastry chef closes the night with something worth sitting up for: a warm tarte aux myrtilles from the Oisans slopes, a soufflé brought over at a run, petits fours with the coffee. Birthdays and big anniversaries get a real cake, made on site that afternoon.One chef for the whole Oisans.
Alpe d'Huez keeps its own altiport up on the plateau, so a few of our guests come in by light aircraft with the Pic Blanc dead ahead. By air or up the road, dinner is timed to the moment you walk through the door.
A sommelier, and the bottles to match.
A sommelier can take the evening in hand and pour to the food, glass by glass, right through from apéritif to the digestif. Bring your own bottles and we serve them at their best; hand the whole thing to us and the wines tell their own story across the meal, each one chosen for the plate in front of it.
The valley has one great local move worth playing: Chartreuse, distilled just across the massif by the monks near Grenoble, green or yellow, chilled or warm, is how we like a mountain dinner to end. Beyond that, the sommelier works from a deep book of growers and can track down the older, harder-to-reach bottles when a night calls for them.
Cook beside the chef.
With a free afternoon and the sun still high, the chalet kitchen turns into a workshop. The chef sets you up at the counter, hands round aprons and a glass, and takes the table through a few dishes with your hands actually in it, not just looking on.
Fresh pasta, a sauce built from scratch, a gratin done the Dauphiné way, a dessert to plate: choose what you want to learn. Everyone works, everyone tastes as they go, and dinner that evening is simply what your table made together, washed down with the wine you took a shine to at the counter.
A dinner served, not only cooked.
For a bigger night, the chef brings a floor team. A maître d'hôtel runs the room, waiters carry the courses, and someone keeps the glasses tended so the host can finally sit down and enjoy their own party.
Our service people come from grand hotels and Michelin dining rooms, and it shows in the small things: how you are met at the door, how a plate lands without a sound, how the pace of the meal reads the room. Say how formal you want it, black-tie precise or loose and warm, and the team pitches itself exactly there.
Whatever the season asks for.
A private dinner is the heart of it. Around it, the house arranges the rest of the season.
Receptions
Après-ski & New Year
When the lifts fall quiet, the chalet takes over. The chef lays on plates to graze and a counter cooking to order, and keeps the bar going long after the sun drops behind the Grandes Rousses. New Year on the sunniest balcony in the Alps deserves a real one, and the whole night is built around your room and your guest list.Spectacle
Culinary entertainment
Some nights want theatre. Put the chef on a counter in the middle of the room, or set a chef's table hard against the pass, and the cooking itself becomes the entertainment: flame and steel, plates finished under your nose, the meal paced like a performance with your table in the front row.On the mountain
A long lunch in the sun
The sun is the whole point up here, so use it. The chef will come up to the chalet, or out to a high refuge above the pistes, and lay a long lunch that spills into the afternoon: cold plates, one hot dish off the fire, rosé from the south, nowhere to be. It is the Île au Soleil doing exactly what its name promises.At scale
Full-service galas
For the big set-pieces, weddings, milestone birthdays, a company that has taken the whole resort, we run the full production: the kitchen, the crew, the tableware and the flowers, with a menu scaled to the numbers and not one detail lost. Give us the date and the head count and the machinery behind the night is ours.
Addresses that never reach a booking site.
Not sorted for a place yet? We can open doors across the Oisans. Our address book runs from big-name chalets in the heart of Alpe d'Huez to quieter hideaways above Vaujany and Oz-en-Oisans, plenty of them never publicly listed.
We will match the house to the party, walk you through what each one does well, and hand it over ready for the chef to walk in. Finding the roof is our problem; the evening inside it stays entirely yours to shape.
Explore our venuesBegin the conversation.
Give us a date and a rough number, say whether you are picturing a quiet family supper or a proper gala, and everything else falls to us: the chef, the cellar, the people on the floor, the table laid. Come down off the bends, walk in, and let the evening happen. Plan your Alpe d'Huez eveningA private chef for your entire chalet week
From first breakfast to last dinner, a chef in residence cooks every meal, with menus that never repeat and a sommelier cellar for the stay.
Discover our chalet-week serviceFrequently asked questions
Can the chef cook in a ski-in ski-out chalet on the mountain?
Yes. The chef arrives before service, sets up in your chalet kitchen high on the Île au Soleil and serves by the fire, so you ski to the door and sit straight down.
Which areas around Alpe d’Huez do you cover?
Alpe d’Huez and Huez village, and across the Grandes Rousses to Vaujany, Oz-en-Oisans, Villard-Reculas and Auris.
How far in advance should we book for the season?
For Christmas, New Year and February half-term, book months ahead. The altiport makes short-notice arrivals easier outside those peaks.