A private chef in Méribel.
In the heart of the Trois Vallées, in a wood-and-stone chalet above Méribel, a Michelin-level chef composes a bespoke menu by the fire. A warm apéritif the moment you come back from the slopes, a starred dinner without leaving the chalet, and a service to match.
Chefs from starred kitchens, in a wood-and-stone chalet.
Méribel sits at the heart of the Trois Vallées, its chalets all wood and stone by design, its dining refined but warm, and it keeps a Michelin table of its own. Our chefs come from kitchens of that rank, and several wear a star. They cook that way by your fire, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the great houses of Paris 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 valley, every cuisine.
A wood-panelled chalet suits almost any table. You pick the register; we bring the chef built for it, each carrying a signature from a great house.
Haute gastronomie
The full grammar of a starred kitchen: a tasting menu, exact sauces, a plate that belongs among the finest tables of Méribel. A grand restaurant kept for you alone, by the fire.
Alpine, refined
The mountain on the plate, warm rather than heavy: free-range poultry, char from the lakes, alpage cheeses reimagined, wild blueberry to finish. The Alps at the level of a great restaurant.
Cuisines of the world
An Italian trattoria night, an Indian banquet, a Mexican table for the whole chalet. When the family wants something further afield, the chef makes it happen.
Pastry & the sweet finale
A dedicated pastry chef for the last act: a soufflé to the minute, a dessert finished at the table, the warmest close to a day on the snow.
From Méribel to Mottaret.
Wherever your chalet sits in Méribel, the chef comes to you. Traditional chalet, ski-in ski-out lodge, private club or family estate.
A sommelier, and the bottles to match.
A wood-panelled room asks for warm, generous wines, and our sommelier builds for it: a Savoie white to open, a great red Burgundy or a northern Rhône with the game, a mature Bordeaux with the cheese, a Sauternes or an aged spirit by the fire 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 list. Or we simply pour alongside the cellar your chalet keeps. Champagne on arrival is a given.
Cook beside the chef.
The best afternoons in Méribel end around the kitchen. The chef turns your chalet into a studio: a menu built together, mountain produce, techniques you keep for good, and a table the whole family finally sits down to because you made it.
Parents and children, or old friends back for the season. Aprons, boards and a patient chef who hands over every trick. By the time it is plated, you made it.
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: a warm apéritif poured by the fire as you come in, plates carried in rhythm, glasses never empty, the kitchen invisible, the host finally seated among the guests.
Each is tested before they ever serve for us and shaped in the grand houses. The pace, the welcome, the calm of a well-run room: yours to enjoy, not to manage.
Whatever the season asks for.
A private dinner is the heart of it. Around it, the house arranges the rest of the season.
Receptions
Family celebrations & après-ski
Passed canapés and live stations for a chalet full of family and friends, from a birthday to a New Year gathering by the fire.
Spectacle
Culinary entertainment
An open counter, a little theatre of fire and steel, courses finished before you. Dinner turns into the evening itself rather than a break in it.
On the mountain
Refuge lunches across the valleys
The chef comes up to the chalet or a mountain refuge, provisions in hand, for a long lunch between runs 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 chalets around Méribel, from the traditional wood chalets of the Village to ski-in ski-out lodges in Mottaret and family estates in Les Allues.
We open the doors; the evening remains yours.
Explore our venuesBegin the conversation.
Give us your date, your guest count and the evening you imagine by the fire. We compose the chef, the service, the table and, if you like, the place.
Plan your Méribel 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 after a day on the slopes?
Yes. Dinners are timed to your day on the mountain, with a warm apéritif by the fire the moment you come back to the chalet.
Do you cover Mottaret and the wider Trois Vallées?
Yes. Méribel Centre, Mottaret, Méribel Village and Les Allues, and across to Courchevel and Val Thorens.
Can you also arrange the chalet, wine and service?
Yes. Off-market ski-in chalets, a sommelier and a full service team can all be added.
We also compose evenings in Courchevel, Val Thorens, the French Alps and with a private chef in Paris. See our pricing for what shapes a quote.