A private chef in Megève.
Long before ski holidays came with logos and lift queues, there was Megève: the village a Rothschild imagined in the 1920s as France's own answer to St Moritz. A Prémices chef cooks inside that history, in the warmth of your chalet above the medieval square, while the calèches pass below, the church bells carry across the rooftops, and Mont Blanc settles into the far edge of the glass.
Chefs from starred kitchens, the quiet kind of luxury.
Megève has never needed to shout, and neither does the cooking we bring to it. A Prémices chef arrives with the training of the great houses, settles quietly into your kitchen, and gives you a table that would hold its own against any dining room in the valley, with none of the reservation, the coats or the noise.
Everything moves at the pace of the village. The chef shops the morning markets, works through the afternoon while you are on the slopes or by the fire, and serves when your table is ready rather than when a restaurant decides. What stays behind is a clean kitchen and an evening you never had to leave the chalet to enjoy.
One address, every cuisine.
None of the menu is fixed in advance. On a call before you travel, the chef learns how your table likes to eat, then shapes the evening to match it, whether you want one clear register or a longer journey through several.
Haute gastronomie
French haute cuisine of the kind this valley is known for: precise, seasonal and quietly technical, the sort of cooking that draws people to Emmanuel Renaut and Flocons de Sel a few minutes up the road. In your chalet, at your own hours, with the same intent.Alpine, refined
The mountain larder, read with a lighter and more modern hand. Alpine cheeses matured in the high pastures, lake fish, slow-cooked game and the bitter herbs of altitude reach the table with the finish of a serious kitchen rather than a rustic one.Cuisines of the world
For guests whose year is spent between cities, the menu can lean just as naturally toward Tokyo, Beirut or the Italian coast, each cooked with the same seriousness as a classical French service. The chalet stays still; the evening can travel wherever you like.Pastry & the sweet finale
Dessert is treated as an event in its own right. A pastry chef can join for the finish, from a plated sequence built course by course to a single showpiece for a birthday, an anniversary or the last night of the year.From the pedestrian square to Mont d'Arbois and beyond.
Beyond the village itself, our chefs travel out to Combloux, Saint-Gervais and Praz-sur-Arly, and up to a mountain refuge or the altiport on Mont d'Arbois when the occasion asks for it.
A sommelier, and the bottles to match.
Wine is chosen the way the food is, one table at a time. Tell us what you love, or leave it entirely to the sommelier, and each course arrives with a glass that has been thought about rather than simply poured.
We can open something honest and local to begin and finish on a great growth, follow a single estate through the night, or build the whole evening around one remarkable bottle you have been keeping for the right moment. Rare formats and older vintages are ours to find; the chalet simply becomes the place to drink them.
Cook beside the chef.
Some of the best afternoons in Megève happen indoors. When a lull opens between the morning snow and the evening, the chef can cook with you rather than for you, hands in the same bowls, working through a dish or two you have always wanted to understand.
It stays relaxed and a little social, a glass poured while you go, questions welcome, technique explained without ceremony. By the time the light drops over Rochebrune, you have learned something worth taking home, and dinner is already halfway made.
A dinner served, not only cooked.
For a larger table or a night that matters, the chef does not come alone. A maître d'hôtel and a service team can look after the room, so the evening runs from start to finish without anyone in your party lifting a finger or watching the clock.
The people we send have worked the great hotels and understand that the finest service is the kind you never quite catch happening: warmth on arrival, dishes that appear at exactly the right moment, a glass tended before anyone thinks to ask. You get to be a guest in your own chalet, which is rather the point.
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
The stretch between the last run and dinner is Megève's finest hour, and it deserves better than a rushed table in town. A chef can be waiting in the chalet with something warm and something cold, so the day slides gently into the evening and nobody has to put their boots back on.Spectacle
Culinary entertainment
When you want the cooking to be part of the entertainment, the chef works in front of you, finishing and plating dishes at the table while the conversation carries on around it. It is theatre without the fuss, closer to watching a friend who happens to be very good than to any kind of performance.On the mountain
A long lunch on the mountain
Some days are made for lingering. The chef can set a long, unhurried lunch high on Mont d'Arbois or in a mountain refuge reached only on skis, with Mont Blanc across the valley and nowhere in particular to be for the rest of the afternoon.At scale
Full-service galas
For the bigger nights, a wedding week, a landmark birthday or a New Year's Eve with the chalet full, we take on everything the occasion needs: the kitchen, of course, but also the service team, the glass and tableware, the linen and the flowers, all settled quietly ahead of time so you arrive to a party that simply works.
Addresses that never reach a booking site.
If you have not yet found where to stay, that is a fine place to begin a conversation. After years of cooking across this village, we know which chalets are worth the money, which owners will happily welcome a private chef, and which addresses never appear on the usual sites.
Tell us the size of your party and the sort of week you have in mind, and we will point you toward the right house, from a family place near the square to a large chalet high on the slopes with its own staff. The address is only a means to an end; the evening is what we are really arranging.
Explore our venuesBegin the conversation.
Write to us with your dates and your numbers, and a sense of the evening you are hoping for in Megève. Everything after that, the chef, the wines, the service and the table itself, is ours to put in place, and yours simply to enjoy. Plan your Megève 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
Do you cook in the chalets of Mont d’Arbois and the village?
Yes. We cook in private chalets on Mont d’Arbois and Rochebrune and townhouses by the village square, and can work alongside a chalet’s own staff.
Which areas around Megève do you cover?
Megève village, Mont d’Arbois, Rochebrune, Le Jaillet and Le Bettex, and out to Combloux and Saint-Gervais.
How far in advance should we book for the season?
For Christmas, New Year and February half-term, book months ahead. The Megève altiport makes short-notice weekends possible outside those peaks.