A private chef in Courchevel.
In a ski-in chalet above Courchevel 1850, or in one of the great palaces of the Trois Vallées, a Michelin-level chef composes a bespoke menu by the fire. Caviar and Champagne on arrival, a starred dinner without leaving the chalet, and a service to match the address.
Chefs from starred kitchens, at home in the 1850.
Courchevel 1850 holds more palaces and Michelin stars than anywhere in the Alps. Our chefs come from kitchens of that rank, and several wear a star of their own. They cook that way at your table, behind your own chalet door, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the great houses of Paris and the palaces of the 1850 come up for your season. Every maître d’hôtel is tested and palace-trained. The welcome, the rhythm, the silence between courses: nothing is left to chance.
One address, every cuisine.
In the 1850 you can have any kitchen you want for one night. You set the register; we bring the chef who lives it, and each one arrives with a name made in a great house.
Haute gastronomie
The full grammar of a starred kitchen: a tasting menu, exact sauces, a plate that would sit among the great tables of the 1850. A grand restaurant, kept for you alone behind the chalet door.
Alpine, refined
The massif on the plate, well above the fondue cliché: black truffle from the winter market, feathered game, char from the mountain lakes, alpage cheeses reimagined. The Alps at the level of a great restaurant.
Cuisines of the world
A Japanese omakase at the counter, a white-truffle dinner from Piedmont, a Levantine feast by the fire. When the 1850 wants to travel, the chef travels with it.
Pastry & the sweet finale
A dedicated pastry chef for the last act, and caviar and Champagne the moment you step off the slopes. The evening opens and closes with the same intent.
From 1850 to Le Praz.
Wherever your chalet sits in Courchevel, the chef comes to you. Ski-in ski-out chalet, palace suite, private club or slopeside estate.
When is the season, and when should we book?
Courchevel usually opens in early December and closes in mid-April, and demand for a chalet chef follows the school calendars. Here is how each part of the winter tends to run.
| Period | For a chalet dinner | Booking advice |
|---|---|---|
| Early December | Lifts open, the 1850 fills gradually and evenings stay calm. | A week or two ahead is often enough. |
| Christmas & New Year | The fullest fortnight. Most hosts plan a Christmas Eve or a 31 December dinner. | Reserve as soon as the chalet is confirmed, in autumn at the latest. |
| January | Cold, clear days and lighter slopes once the holidays end. A fine month for a long tasting menu. | A week or two ahead, with the widest choice of chefs. |
| February school holidays | French, British and other European holidays overlap, and chalets turn over week after week. | Book in autumn, as for Christmas, and give us the exact week. |
| March & April | Longer days, spring snow and lunches on the terrace. Easter can fall before closing. | A week or two ahead, earlier around Easter. Check your resort's closing date. |
Can the chef cook in a catered chalet?
Yes. The chef can take one evening alongside your chalet staff, often on the team's night off, or stand in for the house cook across the whole stay. Before arrival, your coordinator agrees with the chalet manager on kitchen hours, fridge space and equipment, so breakfast and afternoon tea carry on untouched.
Produce is sourced ahead and driven up the road from Moûtiers with the cold chain kept intact, rarer items ordered in advance. If your chalet is reached on skis or by a private snow track, tell us early: access and delivery times are then planned with the concierge.
Which resorts nearby do you cover?
The same chefs cook across the Trois Vallées. Four neighbours of Courchevel, each reached by road or on skis.
Méribel
Courchevel's neighbour across the ridge, and its co-host for the 2023 Alpine World Ski Championships. Chalets keep to timber and stone; see our Méribel page.
Val Thorens
At 2,300 metres, the highest resort in the valleys, where a chalet often opens straight onto the piste. Details on our Val Thorens page.
Saint-Martin-de-Belleville
The traditional village of the Belleville valley, below Val Thorens and Les Menuires. Old stone houses and slower evenings, with the lifts still at hand.
La Tania
A small village in the forest between Courchevel and Méribel, built for the 1992 Winter Games. Its chalets suit a family table close to the slopes.
Dining in Paris or on the Riviera before or after the mountains? Start with our private chef service.
A sommelier, and the bottles to match.
Courchevel keeps some of the deepest cellars in the Alps, and we pour at that level. Our sommelier builds the pairing course by course: a taut Savoie white to open, a great white Burgundy with the fish, a first-growth Bordeaux or a Châteauneuf with the game, a Sauternes or an aged spirit to close.
Tell us the register, discovery, prestige, or a single grower you love, and we source it: rare vintages, magnums flown in to the Altiport, cuvées that never reach a list. Or we simply pour alongside the cellar your chalet already keeps. Champagne on arrival is a given.
Cook beside the chef.
Some afternoons off the piste are best spent with your hands in the work. The chef turns your chalet kitchen in the 1850 into a studio: a menu built together, black truffle broken open in season, techniques you keep for good, and a table you finally sit down to because you made it.
A couple, a family, a group of friends back from the slopes. Aprons, knives, produce and a chef who teaches the way the best ones do, generously. The class becomes the dinner.
A dinner served, not only cooked.
A beautiful meal can be undone by a room left to itself. Add a maître d’hôtel and a service team and the evening runs on its own: caviar and Champagne poured as you come off the slopes, plates carried in rhythm, glasses never empty, the kitchen invisible, the host finally seated among the guests.
Every maître d’hôtel is tested before they serve for us and trained in the palaces of the 1850. The welcome, the timing, the silence between courses: nothing is left to you but the evening itself.
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
Passed canapés and live stations for a chalet full of guests, from an intimate birthday to a New Year gala in the 1850.
Spectacle
Culinary entertainment
A live counter, a chef’s table, a moment of fire and knives. Dinner becomes the heart of the evening rather than a pause in it.
On the mountain
Altiport & refuge lunches
The chef comes up to the chalet or a mountain refuge, provisions in hand, for a long lunch off the piste or a dinner under the stars.
At scale
Full-service galas
Larger numbers, full logistics: kitchen, service, tableware and flowers. We bring the whole evening; you bring the guests.
Addresses that never reach a booking site.
No chalet of your own, or simply the wish for somewhere exceptional? We open off-market chalets in Courchevel 1850, ski-in ski-out, palace suites and slopeside estates, from the 1850 down to Le Praz and La Tania.
We source the address; the evening stays yours.
Explore our venuesBegin the conversation.
Tell us your date, your guest count and the evening you picture in the 1850. We arrange the rest: the chef, the service, the table and, if you like, the chalet.
Plan your Courchevel 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?
Yes. The chef arrives before service whatever the snow, sets up in your chalet kitchen and serves by the fire, so you ski to the door and sit straight down.
Do you cook in the Courchevel palaces and private chalets?
Yes. We cook in private chalets across 1850, Moriond, Le Praz and La Tania, and can work alongside a palace or chalet’s own staff.
How far in advance should we book for the season?
For Christmas, New Year and February half-term, book months ahead. Outside those peaks, a week or two is usually enough.
We also compose evenings in Méribel, Val Thorens, the French Alps and with a private chef in Paris. See our pricing for what shapes a quote.