Beyond fondue
Raclette and fondue have their place, but the mountains offer far more. The chef rereads the Savoyard terroir with the technique of a great kitchen: lightening, refining, revealing produce the old refuges once served more simply. A rooted yet refined menu, perfect for a chalet dinner after a day on the slopes.
Mountain produce
Arctic char and whitefish from the lakes, slow-cooked meats, Alpine cheeses such as Beaufort and Abondance, mushrooms and high-altitude herbs, blueberries for dessert: the chef composes with the best of the Alpine season.
For the chalet and apres-ski
This menu is made for a stay in resort. The chef can cook it for a single dinner or across the week. Discover our private chef for a chalet week.
A reinvented Savoyard menu, as an example
Frequently asked questions
Who builds the Savoyard menu?
The chef, with you, from the Alpine season and your tastes, then refined to a finished menu.
Can it be more traditional?
Yes. The chef can stay close to the Savoyard classics or reinvent them further, to suit the mood you want.
Does it suit an apres-ski dinner?
Perfectly: generous yet controlled, it warms without weighing you down, ideal for a chalet dinner.
How do I have this menu cooked at the chalet?
By booking a private chef in your resort: they cook at the chalet and handle the service. Plan your evening.
Want a reinvented Savoyard menu at the chalet? Plan your evening and we will reply within 24 hours.