A private chef in the French Alps.
From Courchevel to Val d’Isère, Megève to Chamonix, a Michelin-level chef composes a bespoke menu in your chalet, by the fire or after a day on the slopes. No restaurant, no reservation, only your table.
Chefs from starred kitchens, service from grand palaces.
Our chefs come from Michelin-starred restaurants, and several hold a star of their own. They cook the way France’s finest kitchens cook, at your table, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the finest Parisian houses come up to the mountains for your season. Every maître d’hôtel is tested, trained in the grand palaces. The welcome, the rhythm, the silence between courses: nothing is left to chance.
One mountain, every cuisine.
You set the register of the evening; we bring the chef who owns it. Each comes from a great kitchen, and each carries a signature of their own.
Haute gastronomie
The full grammar of a starred kitchen: tasting menus, exact sauces, a plate that would belong on the finest tables of Courchevel. An evening that feels like a great restaurant kept for you alone.
Alpine & Savoyard
The mountain on the plate, lifted well above the ski-chalet cliché: lake fish, feathered game, mountain cheeses reimagined, black truffle in season. The cuisine of the Alps, done 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 table under the stars. When your evening wants to travel, the chef travels with it.
Pastry & the sweet finale
A dedicated pastry chef for the last act: a soufflé that arrives to the minute, a dessert finished at the table. The evening closes with the same intent it opened.
From Courchevel to Val d’Isère.
Wherever your chalet is in the Alps, the chef comes to you. Chalet, apartment, private club or slopeside estate.
A sommelier, and the bottles to match.
Great food deserves the glass beside it. Our sommelier composes the pairing course by course: a crisp Savoie white to open, a great white Burgundy with the fish, a powerful 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, cuvées that never reach a wine list. Or we simply pour alongside the cellar you already keep. Champagne on arrival is a given.
Cook beside the chef.
Some afternoons are best spent with your hands in the work. The chef turns your chalet kitchen into a studio: a market walk if you like, a menu built together, 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: aperitifs poured by the fire, 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 grand palaces. 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 & receptions
Passed canapés and live stations for a chalet full of guests, from an intimate birthday to a New Year gala.
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
Chalet & mountain dining
The chef comes up to the chalet or the mountain refuge, provisions in hand, for a long lunch off the piste or a dinner under the stars.
At scale
Full-service catering
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 Alpine addresses, private chalets, slopeside estates and mountain refuges, from Courchevel to Chamonix.
We source the place, you keep the evening.
Explore our venuesBegin the conversation.
Tell us your date, your number of guests and the evening you imagine. We compose the rest, the chef, the service, the table, and, if you wish, the place.
Plan your Alpine eveningFrequently asked questions
How does the chef reach a ski-in, ski-out chalet in winter?
The chef arrives with all the produce before service, whatever the snow, and handles resupply and timing. You arrange nothing but the evening.
Can the chef cook after we get back from the slopes?
Yes. Dinners are timed to your day on the mountain, with a warm apéritif by the fire the moment you return.
Which resorts do you cover?
Courchevel and the Three Valleys, Méribel, Val Thorens, Val d’Isère, Tignes, Megève, Chamonix and the Portes du Soleil.
Will the menu use Alpine produce?
Yes. Lake fish, feathered game, mountain cheeses and black truffle in season, paired with wines from Savoie and beyond.