Private Chef
Courchevel
- 3 days minimum, for the stay
- From €400 a day
- 2 to 10 guests at the same rate
- Shopping at cost, with receipts
A chef in your chalet,
for the week, from Le Praz to Courchevel 1850
You have rented a chalet in Courchevel. That leaves the question of meals: seven dinners to plan, breakfasts before the first lift, and nobody keen to drive back down to Moûtiers for the shopping. I settle into your kitchen for the length of your stay and take care of everything you eat.
I speak fluent English, so the whole week can be arranged in English or in French.
– Courchevel 1850 · Moriond · Village · Le Praz · La Tania –
HOW IT WORKS
Three days minimum, more often the whole week. I do not drive up to the Tarentaise for a single dinner: I cook for the whole of your stay.
In the mountains, the day's skiing sets the timetable. Breakfast is early, to catch the first lift. At midday you are up on the slopes, or you skip lunch altogether. What matters is the return: something hot around four, when the children come in frozen, then a dinner that warms you up without weighing you down.
I go down to the valley for the produce: the Moûtiers dairy cooperative for Beaufort and other Savoie cheeses, the Tarentaise markets, local charcutiers and growers. Menus take shape as the week goes on. And altitude does not mean eating heavily every night: raclette has its place, but so does something more delicate.
Menus, cooking, service, tidying the kitchen: I take care of it all. All you see of the kitchen is what arrives at the table.
Children, allergies, special diets: we discuss them beforehand, and nobody leaves the table hungry.
THE DIFFERENCE IT MAKES
- No big shop on arrival, no trips down to Moûtiers
- No struggle for a table in 1850 in mid-February
- Mealtimes that fit your day, not a restaurant's hours
- A clean kitchen after every meal
- One person to speak to, from the first message to the last evening
Who it is for
from a family week to a company chalet
Family and friends
Two of you or ten, the rate stays the same; beyond that, I draw up a quote. On holiday, cooking is the first chore anyone would gladly hand over, and it is exactly the one I take on.
New Year's Eve, a birthday
The last night of the year, a family celebration, an evening that matters. The service steps up a notch, without you having to arrange a thing.
A ski week, Saturday to Saturday
The way chalets are let. Seven days on the slopes, seven different dinners, and never a thought about the shopping.
A company chalet
A few days of work at altitude: meals at set times, cooked on site, and nothing for the organiser to manage.
Private chef packages
Choose the one that suits the rhythm of your week
Confort
From€400a day
One meal of your choice
breakfast, lunch or dinner
Sérénité
From€500a day
Two meals of your choice
breakfast, lunch, afternoon tea or dinner
Prestige
From€600a day
Every meal
breakfast, lunch, afternoon tea and dinner
Three consecutive days minimum · 2 to 10 guests · above that, a tailored quote
What comes on top, with no surprises. The produce, charged at exact cost against receipts. My travel, and the hire car I use on site for the shopping down in the valley. My accommodation nearby for the length of the stay. Wine and drinks, which you choose and pay for yourself; I am happy to advise. Every item is listed on the quote.
I take only one stay at a time, so for New Year or the February holidays, write to me as soon as your dates are fixed.
Plating up, just before service
What happens next
three steps, one person
You tell me about your week
The dates, the chalet, how many of you, what you like, what you do not eat. A phone call or the form is all it takes.
I send you a quote
The right package, the extra costs itemised, no hidden extras.
I take over the kitchen
Menus are built day by day, around the season, the market and what you fancy at the time.
The chef
honest, produce-led cooking made for a week at the chalet
Six years of hotel school came first, then my training in fine dining and Michelin-starred kitchens: Le Vieux Logis in Trémolat, Le Pont de l'Ouysse in Lacave, La Truffe Noire in Brive, Le Manoir de Hautegente. I went on to run my own restaurant for eleven years before choosing to cook in my clients' homes.
I settle in for the week with honest, unfussy cooking built on good produce: the kind you are glad to sit down to after a day outdoors.
I know the chalet week well: I regularly cook in chalets, from breakfast before the first lift to dinner at night, shopping and clean-up included. I have been doing full stays like this for a long time, in the mountains and by the sea, where families of ten to fifteen have trusted me with every meal. What those families valued most.
What clients say
5.0 out of 5 · Google reviews
★★★★★“Very good cooking, delicate and particularly refined, which won over every one of our guests. The plates were beautifully presented and the quality of the produce was there. […] Punctuality, rigour and absolute discretion.”
★★★★★“He's an excellent communicator in both French and English, which made planning seamless. He worked with us to craft the perfect menu tailored to our favorite dishes […] the presentation and quality delivered a Michelin-starred experience, personalized just for us.”
★★★★★“All weekend the food was flawless. Delicious, fresh and beautiful.”
Where I travel in Courchevel
Courchevel and the valley
Courchevel 1850
Le Jardin Alpin, Le Cospillot, La Croisette: the resort's ski-in chalets and grand houses.
Courchevel Moriond
1650, quieter and south-facing, popular with families and early skiers.
Courchevel Village
1550, between the road and the pistes, a few minutes from La Croisette by gondola.
Courchevel Le Praz
1300, the original village with its Olympic ski jump, and chalets of weathered wood by the lake.
La Tania
Between Le Praz and Méribel, in the forest, within the 3 Valleys ski area.
The valley: Saint-Bon, Bozel, Moûtiers
Where the shopping is done: the Moûtiers dairy cooperative, the Tarentaise markets, the valley's producers.
FAQ: a private chef in Courchevel
what to know before you book
What is the minimum stay?
Three consecutive days. I do not make the drive to the Tarentaise for a single meal: I come for the stay.
How many guests?
The rate shown covers 2 to 10 guests. For larger groups, I draw up a tailored quote.
What comes on top of the rate?
My travel and the hire car on site, my accommodation nearby, and the produce, charged at cost with receipts. Travel, the car and my accommodation are priced on the quote before you commit; the produce is charged at cost.
Where do you stay during the week?
Near the chalet, in simple accommodation I arrange myself, so that it weighs as little as possible on your budget.
Where do you shop?
Down in the valley: the Moûtiers dairy cooperative for Beaufort and other Savoie cheeses, the Tarentaise markets, local charcutiers and growers. You receive the receipts every day.
What about wine?
It is yours to choose and pay for. I am happy to point you in the right direction: Savoie has some surprises in store, from Apremont to Mondeuse by way of Chignin-Bergeron.
Do you cook raclette and fondue?
Yes, with proper cheese from the valley. But nobody can manage seven evenings of melted cheese: I alternate mountain dishes with lighter cooking.
Children, allergies, special diets?
We sort all of that out before you arrive. Menus adapt to the youngest guests as readily as to specific diets.
Does the chalet kitchen need anything special?
A properly equipped chalet kitchen will do. I check what equipment is there before I come up.
Do you speak English?
Yes, fluently. Your week can be arranged entirely in English or in French.
When should I book?
As early as possible: I take only one stay at a time, and the school holidays and New Year are the most sought-after weeks in the resort.
I also cook on Arcachon Bay and in Mallorca. See all my destinations
Write to me
I reply personally, and promptly
Or directly: +33 7 82 13 87 70 · WhatsApp
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The journal
useful reading before your week in the resort