This winter, I set down my knives in the French Alps. Three resorts, three chalets, one shared intention: to give my hosts a gourmet experience without ever leaving the comfort of their chalet. From Megève to the Grand Massif via the 3 Valleys, here is the story of my season.
Megève: luxury, by the fire
It all began in Megève, in an exceptional chalet — indoor pool, wine cellar, picture windows onto the snowy mountains. Here, expectations are sky-high. My hosts wanted dinners worthy of the setting: caviar canapés, Ruinart champagne, a long table set in front of the Christmas tree. Every evening, a different menu, from Oscietra caviar to caramelised pineapple cooked à la minute.
Want this atmosphere? Discover my chalet chef in Megève page.
In Megève, the setting already raises the bar — the plate has to answer it.
Méribel: at the heart of the 3 Valleys
On to Méribel, the family resort par excellence. The mood here was warmer, almost playful: the children would sometimes come and help me plate the desserts. On the menu, a delicate crab starter, a beef fillet Rossini with foie gras, and an exotic pavlova to finish on a light note. Gourmet cooking — but the kind that brings the whole family around the table.
See my chalet chef in Méribel page.
Arâches & the Grand Massif: the authentic mountains
Finally, on to Arâches-la-Frasse and Les Carroz, at the gateway to the Grand Massif. A vast ski area, spacious chalets, a more authentic mountain feel. For this stay, I pulled out all the stops: lobster presented at the table, three caviars to taste, beef Wellington, homemade foie gras, and a raspberry-pistachio pavlova assembled à la minute — all paired with the best of the Savoyard terroir.
Everything about this service: chalet chef in Arâches – Les Carroz.
Three resorts, three moods — but the same promise: an exceptional dinner, at home, by the fire.
What makes a great chalet dinner
Over the years, I've learned that a great chalet dinner isn't only about technique. It's about attention: adapting to the rhythm of the slopes, planning a gourmet après-ski for the children, pairing my French cuisine with the Savoyard terroir — Beaufort, reblochon, Savoy wines. And above all, staying discreet: there when needed, invisible the rest of the time, so my hosts can fully enjoy their chalet.
This know-how, in your chalet
Megève, Méribel, Arâches, Courchevel, Val d'Isère… I design bespoke gourmet menus for the entire length of your ski stay. Discover my dedicated pages: Megève, Méribel, Arâches – Grand Massif, Verbier, Zermatt, or all my destinations.
Stays held during winter 2025-2026, in Megève, Méribel and Arâches-la-Frasse (French Alps).
Frequently asked questions
Which Alpine resorts do you cover?
Megève, Méribel, Courchevel, Arâches and the Grand Massif, Val d'Isère, and more widely across the ski resorts across Europe — including the French and Swiss Alps (Verbier, Gstaad, Zermatt, St-Moritz). I come directly to your chalet.
What kind of cuisine do you offer in chalet?
French gourmet cuisine — caviar, lobster, homemade foie gras, beef Wellington, pavlova — paired with the Savoyard terroir (Beaufort, reblochon, Savoy wines).
Do you cook for families with children?
Yes. I adapt menus for children, plan gourmet après-ski moments and take allergies and special diets into account, discussed in advance.
How do I book a chef for a ski stay?
Get in touch with your dates and resort. For winter school holidays, I recommend booking 2 to 3 months ahead.