A private chef in Val d'Isère.
You came here to ski, properly. The Face de Bellevarde under your edges, the Pisaillas glacier holding snow into spring, legs finished by four. Then the light goes and the appetite is real. A Prémices chef meets it: a private table in your chalet, built to match the seriousness of the day.
Chefs from starred kitchens, the day earns the dinner
Our chefs come from starred kitchens, and they bring that standard up the mountain road. Nothing gets scaled down for a chalet. Sauces reduced for hours, produce chosen that morning, a menu shaped around your guests. What lands on the table is restaurant cooking, plated an arm's length from your own fire.
Tell us how you want to eat and the chef answers. A tasting menu that climbs course by course. A single showpiece dish, done perfectly. Cooking that reads French one night and something warmer the next. Each evening is written for your table alone, never lifted off a shelf.
One address, every cuisine.
We cook across the whole valley, from the centre and the Avenue Olympique down to La Daille, and out to the quieter hamlets such as Le Fornet and Le Laisinant.
Haute gastronomie
Haute cuisine. The precise, layered cooking of a Michelin kitchen, carried course by course: technique you would cross Paris for, served at altitude with nothing lost along the way.Alpine, refined
Alpine, rethought. There is far more to Savoie than a fondue pot. Freshwater fish, game cooked long and slow, high-pasture cheeses used with restraint, herbs gathered above the tree line. Mountain food given the attention a city kitchen would give it.Cuisines of the world
From further afield. Your evening does not have to be French. Chefs cook Japanese, Italian or North African, whatever suits the group, at the same level as everything else on the menu. Name the direction and we build the table around it.Pastry & the sweet finale
Pastry to finish. A dessert course built by a trained pâtissier: worked chocolate, a soufflé timed to the table, fruit at its season. The last plate arrives with as much care as the first.From La Daille to Le Fornet
Do not see your hamlet listed? We cover the entire Espace Killy and down the mountain road to Bourg-Saint-Maurice. If a chalet has a kitchen, a chef can get to it.
A sommelier, and the bottles to match.
Ask for a sommelier and one joins the evening. They taste the full menu first, then match it, moving from lighter pours to bigger ones as the courses build. Nothing is picked out of habit. Every bottle has to earn its place next to the plate it stands beside.
Our cellar reaches well past the ski-town wine shop. Older vintages, large formats for a full chalet, growers you will never find on a resort list. Want Champagne poured when the group comes in from the cold? Say the word. We can also hold to a set budget without anyone spotting the ceiling.
Cook beside the chef.
Some days the weather wins, or the legs are gone. Good. Book a lesson. The chef takes over your kitchen for an afternoon and teaches with their hands, not a printout: knife work, a sauce, a plate you will actually make again at home.
Then you eat what you made, sat down properly, a glass in hand. It suits a couple, a family with teenagers, or a group after something to do together that beats another lift queue. Hands busy, the afternoon well spent, dinner already sorted.
A dinner served, not only cooked.
For a bigger night, the chef does not come alone. We bring a maître d'hôtel and a service team, so the cooking, the pouring and the clearing are all handled. You host from your seat. Nobody at the table is also on their feet running the kitchen.
The people we send have worked palace dining rooms and know the job cold: reading the room, holding the pace, staying invisible when they should be. A good service is one you stop noticing. That is the bar we hold them to, every single time.
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 best hour in Val d'Isère is the one straight after the last run, boots off, fire lit. A chef can meet you there with something to drink and small plates to graze on. For New Year, we scale it right up: a proper dinner, a full team, the countdown handled while you simply enjoy it.Spectacle
Culinary entertainment
Want the cooking to be the entertainment? We set the chef up in the middle of the room and let the evening happen in front of you: fire, movement, plates finished at the table. The kitchen becomes the show, and nobody reaches for a phone.On the mountain
Long lunches up the mountain
Take a day off the pistes and eat slowly instead. A chef will cook a long, wine-led lunch at your chalet, or higher up if you have a refuge in mind, running from midday well into the afternoon. The Pisaillas glacier holds its snow late, so there is no rush to be anywhere.At scale
Full-service galas
When the occasion is large, a milestone, a company week, a wedding at altitude, we take the whole thing on. Numbers into the dozens, a kitchen built for the room, service, glassware, flowers, the lot. You tell us the occasion. We deliver an evening that carries it.
Addresses that never reach a booking site.
No place booked yet? We can fix that. Prémices holds a book of Val d'Isère chalets that never reach the public sites: compact flats a short walk from the Olympique, big family properties tucked above La Daille, and plenty in between. We match the house to the group and the night you picture.
You get the address; the cooking, the service and the table come with it. One point of contact organises the lot, from the chef in the kitchen to the wine in the glass to who opens the door. All you decide is the date and who is coming.
Explore our venuesBegin the conversation.
Send us the date, roughly how many, and the kind of night you are after. We will come back with a chef, a menu and a plan that fits. You ski Val d'Isère the way it should be skied. We will make sure the table lives up to it. Plan your Val d'Isère 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 in Val d’Isère?
Yes. The chef arrives before service whatever the snow, sets up in your chalet kitchen under the Bellevarde and serves by the fire, so you ski to the door and sit straight down.
Which areas around Val d’Isère do you cover?
Val d’Isère centre, La Daille, Le Fornet and Le Joseray, and across the Espace Killy to Tignes.
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.