French gastronomy in your chalet, in the heart of the Grand Massif
Enjoy your ski holiday in Arâches-la-Frasse and Les Carroz without the chore of cooking. I settle into your chalet and create gourmet dinners after skiing — homemade foie gras, beef Wellington, lobster, and the best of Savoyard produce.
Arâches-la-Frasse and Les Carroz d'Arâches open the doors to the Grand Massif — one of the largest linked ski areas in France (Flaine, Samoëns, Morillon, Sixt). Between the slopes, the crisp air and the Haute-Savoie scenery, who wants to cook in the evening?
After a day on the slopes, going out for dinner often feels like an ordeal: snowy roads, fully-booked restaurants, tired children. That's where a chalet chef comes in: you come back from the slopes and a gourmet dinner is waiting for you by the fire.
As a French chef, I come to your chalet in Arâches, Les Carroz and across the Grand Massif to turn your stay into a complete gastronomic experience, from the caviar aperitif to dessert.

The constraints you may know all too well...
Getting back in the car at night on snowy mountain roads after a day of skiing is no fun — especially with children.
During school holidays, the good tables in Les Carroz, Flaine or Samoëns are full. Without a reservation, finding a table is hard.
After the fresh air and the effort, you just want to settle into the chalet — not head out again. A dinner served on the spot changes everything.
You enjoy the skiing and the mountains; I take care of the meals. Here's what a day with a chalet chef in the Grand Massif looks like:
Pastries, eggs, fresh fruit — energy before the slopes.
Prepared and served according to your package.
Les Carroz, Flaine, Samoëns… 265 km of linked slopes. You ski with a clear mind.
On the slopes at altitude, or a lunch prepared at the chalet depending on your package.
Prestige & Exclusive packages
You relax by the fire while I prepare the aperitif and dinner.
Chef in the kitchen
Caviar canapés, lobster, homemade foie gras, beef Wellington, raspberry-pistachio pavlova… an exceptional table at the chalet.
Service & tasting
I clean everything up. All you have to do is enjoy the evening at the chalet.
Services tailored to your ski stay
Minimum stay: 4 days • Travel costs: depending on dates • Chef accommodation: extra
Request a personalised quoteI travel across the whole massif to reach your chalet
The sunny balcony of the Grand Massif, its family chalets and direct access to the slopes.
The high-altitude resort at the heart of the area, guaranteed snow and exceptional chalets.
The authentic villages of the Giffre valley, their large chalets and Savoyard charm.
Less than an hour from Geneva, easy access from the airport for your guests.
265 km of slopes between Les Carroz, Flaine and Samoëns: ski all day, dine at the chalet in the evening.
Equipped kitchens and large tables: the ideal setting to host family and friends around a real meal.
Quick access from Geneva airport, convenient for your international guests.
Beaufort, reblochon, diots, Savoy wines… a terroir I pair with my French gourmet cuisine.
Homemade foie gras, beef Wellington, lobster, caviar… refined cuisine you won't find at a resort restaurant.
I pair my cuisine with Savoy produce: Beaufort, reblochon, charcuterie and valley wines.
Kid-friendly menus, flexible timing around skiing, allergies taken into account.
There when you need me, invisible the rest of the time — you enjoy your chalet.
"French gourmet cuisine at the chalet: caviar canapés, lobster, homemade foie gras, beef Wellington, raspberry-pistachio pavlova… paired with the Savoyard terroir. The standards of a Michelin-starred restaurant, in the comfort of your chalet, by the fire."
— Adam Brunet
A few moments from a chalet stay in the Grand Massif: caviar canapés, lobster, beef Wellington, homemade foie gras, raspberry-pistachio pavlova… gourmet cuisine prepared and plated on the spot.

Ski stays in the Grand Massif
"A week of skiing in Les Carroz with Adam at the chalet: coming back from the slopes to a caviar aperitif then a beef Wellington… absolute luxury. We simply enjoyed ourselves."
"Adam handled all our dinners during the stay, a different menu every evening. The homemade foie gras and the pavlova were worthy of a starred restaurant. Impeccable, discreet service."
"We were a large group of friends in Samoëns. Lobster, caviar, yule log… Adam took care of everything, from the market to the service. An unforgettable chalet experience."
"First experience with a chalet chef and clearly not the last. The children loved it, and we enjoyed the mountains without thinking about meals. Perfect."
Everything you need to know before booking
My rates start at €400 per day (1 meal), €450 for 2 meals, and up to €600 for the Exclusive package (breakfast, lunch, dinner and après-ski). Groceries are included. Travel and accommodation extra depending on arrangements.
Rates are valid for 1 to 10 guests. From 11 to 15: +€100/day. From 16 to 20: adding a waiter at €170/day is recommended. Beyond that, a custom quote.
Arâches-la-Frasse, Les Carroz, Flaine, Samoëns, Morillon, Sixt — the whole Grand Massif — as well as the Arve valley (Cluses, Sallanches).
The minimum stay is 4 days, ideal for creating a real, varied culinary experience over the ski week.
I take care of all the shopping from Savoyard producers and markets (Cluses, Sallanches, Samoëns). Purchases are at your expense, with a transparent tracking sheet.
Absolutely. Kid-friendly menus and 100% consideration of allergies and special diets, discussed in advance.
In independent accommodation nearby, or in a dedicated room in the chalet depending on the layout. The accommodation cost is specified in the quote.
For winter school holidays, book 2-3 months ahead. Contact me as soon as you know your dates.
Book your chalet chef in Arâches – Les Carroz and the Grand Massif