A private chef in Val Thorens.
At the roof of the Trois Vallées, in a ski-in ski-out chalet at 2,300 metres, a Michelin-level chef composes a bespoke menu while you come off the last run. Champagne on the terrace at altitude, a starred dinner without leaving the chalet, and a service to match.
Chefs from starred kitchens, at 2,300 metres.
Val Thorens sits at the roof of Europe, and the Belleville valley just below holds one of France’s great three-star tables at Saint-Martin. Our chefs come from kitchens of that rank, and several wear a star of their own. They cook that way in your ski-in ski-out chalet, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the great houses of Paris come up to the highest resort in Europe 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 summit, every cuisine.
Two thousand three hundred metres up, the evening can still be anything. You choose the direction; we send the chef who owns it, every one shaped by a starred kitchen.
Haute gastronomie
The full grammar of a starred kitchen: a tasting menu, exact sauces, a plate that belongs among the finest tables of the Belleville valley. A grand restaurant kept for you alone, at altitude.
Alpine, refined
The high mountain on the plate, well above the fondue cliché: char from the lakes, feathered game, beaufort d’alpage reimagined, génépi to finish. The Alps at the level of a great restaurant.
Cuisines of the world
A sushi counter set up in the chalet, a Thai table after the glacier, a Lebanese spread for a crowd. When the evening wants to leave the mountain, the chef takes it there.
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 after a long day on the glacier.
From Val Thorens to Saint-Martin.
Wherever your chalet sits above Val Thorens, the chef comes to you. Ski-in ski-out chalet, panoramic penthouse, private club or slopeside lodge.
A sommelier, and the bottles to match.
Altitude changes how a wine shows, and our sommelier builds for it: a bright Savoie white from Apremont or Chignin to open, a rounded white Burgundy with the fish, a warming Rhône or Bordeaux with the game, 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 the terrace after the last run is a given.
Cook beside the chef.
The best afternoons in Val Thorens end with your hands in the work. The chef turns your ski-in ski-out chalet into a studio: a menu built together, high-mountain produce, techniques you keep for good, and a table you finally sit down to because you made it.
Two of you or a full chalet, straight off the glacier. Boards, knives, high-altitude produce and a chef who shares everything the way the best ones do. What you cook is what you sit down to.
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 a full chalet runs on its own: Champagne poured on the terrace as you come off the slopes, plates carried in rhythm, glasses never empty, the kitchen invisible, the host finally seated among the guests.
Each one is auditioned before a single service and trained in the great mountain hotels. Timing, warmth, the quiet between courses: all of it is theirs, none of it yours.
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 for a full chalet
Passed canapés and live stations for a chalet full of guests coming off the slopes, from a birthday to a New Year gala at altitude.
Spectacle
Culinary entertainment
A live station, flames and blades at the pass, plating in front of the room. The meal becomes the night’s centrepiece, not an interval in it.
On the mountain
Glacier & refuge lunches
The chef comes up to the chalet or a mountain refuge, provisions in hand, for a long lunch above the glacier or a dinner under the stars.
At scale
Full-service at scale
Val Thorens fills with big groups; we bring the whole evening at any number: kitchen, service, tableware and flowers.
Addresses that never reach a booking site.
No chalet of your own, or simply the wish for somewhere exceptional? We open off-market chalets in Val Thorens, ski-in ski-out, panoramic penthouses and slopeside lodges, and down through the Belleville valley to Saint-Martin.
We find the place; the night is yours to keep.
Explore our venuesBegin the conversation.
Send us your date, your numbers and the night you have in mind at altitude. We handle the chef, the service, the table and, if you wish, the chalet.
Plan your Val Thorens 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 ski-in ski-out chalet at altitude?
Yes. The chef comes up with the produce before service, whatever the weather at 2,300 metres, and has dinner ready by the fire for when you come off the slopes.
Which resorts around Val Thorens do you cover?
Val Thorens, Les Menuires, Saint-Martin-de-Belleville and the Belleville valley, and across the Trois Vallées to Méribel and Courchevel.
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.
We also compose evenings in Courchevel, Méribel, the French Alps and with a private chef in Paris. See our pricing for what shapes a quote.