A private chef in Tignes.
Built high and built for snow, Tignes climbs from 1550 metres to the ice of Val Claret at 2100. A Prémices chef comes up the mountain road with a full kitchen and cooks the evening you want, inside your chalet or penthouse, while the season holds long after the rest of the Alps have gone quiet.
Chefs from starred kitchens, a full kitchen at 2100 metres
Tignes was drawn onto the mountain rather than grown into it. The resort rises in clean concrete and glass from Le Lac up to Val Claret, and the newest penthouses hold kitchens that could run a restaurant. A Prémices chef arrives with produce, equipment and a plan, then cooks a complete menu where you are staying, from a quiet dinner for two to a chalet filled to capacity.
None of it feels improvised. Courses are built to the room and to the altitude, finished in front of you or sent out in sequence, with the pace set by your table and nobody else's. You pick the food, the hour and the shape of the night; the chef takes care of everything from the first knife to the last plate cleared.
One address, every cuisine.
The brief is yours to set. Ask for the precision of a starred kitchen, the warmth of Savoie, a table that travels well beyond the Alps, or a dessert worth staying up for. One chef covers all of it.
Haute gastronomie
Fine dining at altitude: exact, seasonal, quietly technical. Tasting menus that read like the best rooms in the valley, shaped around what the markets and the mountain give up that week and served without a wasted gesture.Alpine, refined
Savoyard cooking taken seriously. Lake fish, slow-braised meats, mountain cheese and roots handled with a light hand. Comfort that still carries a chef's edge, right for a long night when the temperature outside has its own opinion.Cuisines of the world
A kitchen that refuses to stay in the Alps. One night it leans Japanese, the next it turns to the Mediterranean or somewhere further east, cooked with real fluency rather than a passport stamp. Tell the chef where you want to eat and the menu goes there.Pastry & the sweet finale
Pastry and desserts to close: worked chocolate, iced and plated sweets, a birthday cake that means it. The end of the meal gets the same attention as the opening course, and often the loudest reaction of the night.From Le Lavachet to Val Claret, the chef comes up the mountain.
Reached only by the mountain road up from Bourg-Saint-Maurice, with no altiport of its own, Tignes rewards a little planning. We work every level, from Les Brévières at 1550 metres to Val Claret at 2100, and follow the Espace Killy across to Val d'Isère when the evening calls for it.
A sommelier, and the bottles to match.
Wine is chosen for the food and the cold, not for the name on the label. We read the menu first, then find bottles with the structure to stand up to mountain cooking and long tables: firm whites for the lake fish, reds with enough weight for the braises, something with bubbles when the night earns it.
For a landmark evening we can go deeper, opening older bottles and larger formats sourced ahead of your stay. Or keep it simple, a short and well-judged list that lets the food lead. Either way the pouring is looked after, so nobody at the table has to think about it.
Cook beside the chef.
Some of the best hours in Tignes happen indoors, while the light drops over the lake. A chef can turn a morning or an afternoon into a proper lesson: knife skills, a sauce, fresh pasta, a dish you have always wanted to get right, all in the kitchen where you are staying.
It stays hands-on and unhurried, pitched to whoever is actually cooking, from curious beginners to a group that already knows its way around a stove. When the work is done you sit down and eat it, with the chef still there to pour and plate.
A dinner served, not only cooked.
For anything beyond an intimate dinner, the chef brings a floor team. A host to run the room, servers to carry it, someone making sure every glass and plate lands at the right moment. The kitchen stays out of sight and the evening simply works.
Everyone on the floor has done it in serious rooms, so the service reads as calm rather than staged. They lay the table, run the night, clear it down and leave the kitchen exactly as they found it. You host; they handle the rest.
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 end of a day on the Grande Motte is not the end of the day. A chef can meet you back at the chalet with something warm and generous, or lift the whole evening for New Year, when Tignes throws itself into the season harder than almost anywhere. Canapés, a long table, a countdown over the frozen lake.Spectacle
Culinary entertainment
For a night with an audience, the cooking becomes the event. A counter set up in the room, courses fired and finished in front of your guests, the chef working close enough to talk to. It suits a resort that has never been shy about the grand gesture, from the giant fresco on the dam to the lights across the ice.On the mountain
Long lunches at altitude
Not every day belongs to the slopes. On a rest day a chef can lay on a lunch that runs into the afternoon, indoors with the glacier in the window or wherever you have based yourself. Slower, brighter, built for the hours when there is nowhere you need to be.At scale
Full-service galas
For weddings, milestone birthdays and corporate weeks we scale the whole thing: a brigade in the kitchen, a full floor team, tableware and styling brought in to match. Tignes handles a crowd well, and so do we, without the evening ever feeling like a production line.
Addresses that never reach a booking site.
No address yet? That is often where we begin. We know the newer penthouses above Le Lac, the quieter apartments over in Les Boisses, the big chalets around Val Claret that rarely reach a public listing, and we can put the right one in front of you for the dates you want.
Once the place is settled, the chef and the evening follow. You get a single point of contact for the whole stay, from the keys to the final course, with nothing left to organise yourself beyond arriving.
Explore our venuesBegin the conversation.
Send us your dates and a rough picture of the night, and we will come back with a chef, a menu and a plan that fits Tignes and fits you. From a dinner for two high up in Val Claret to a full chalet at New Year, it starts with one message. Plan your Tignes 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 reach a chalet at altitude in Tignes?
Yes. The chef comes up with the produce before service, whatever the weather from 1,550 metres up to Val Claret, and has dinner ready by the fire when you come off the slopes.
Which areas around Tignes do you cover?
Tignes le Lac, Val Claret, Le Lavachet and Les Brévières, and across the Espace Killy to Val d’Isère.
Can you cater après-ski and New Year in the chalet?
Yes. From passed canapés for a chalet full of guests to a New Year gala, with a service team and a sommelier if you wish.