Private Chef
Courchevel
A chef in your chalet,
for the week, from Le Praz to Courchevel 1850
You have taken a chalet in Courchevel. That leaves the food: seven dinners to think of, breakfasts before the first lift, and nobody keen to drive back down to Moûtiers for supplies. I move into your kitchen for the length of the stay and take on everything that gets eaten.
I am French, and I speak English fluently. The whole week can run in either language.
– Courchevel 1850 · Moriond · Village · Le Praz · La Tania –
HOW IT WORKS
Three days at the very least, more often the full week. I do not drive up to the Tarentaise for a single dinner: I cook for the whole of your stay.
Up here the skiing sets the timetable. Breakfast is early, to catch the first lift. At midday you are on the mountain, or you skip it altogether. Everything turns on the return: something hot around four, when the children come in frozen, then a dinner that warms without flattening anyone.
I do the buying down in the valley: the dairy cooperative at Moûtiers for Beaufort and the Savoie cheeses, the Tarentaise markets, the local charcutiers and growers. Menus take shape as the week goes. And altitude is no excuse to eat heavily every night: raclette earns its place, so does something lighter.
Menus, cooking, service, the kitchen put back in order: all of it is mine. What you see of the kitchen is what reaches the table.
Children, allergies, particular diets: we settle that beforehand, and nobody goes hungry.
WHAT IT CHANGES
- No shop to raid on arrival, no run down to Moûtiers mid-week
- No table to secure in 1850 in the middle of February
- Mealtimes built around your skiing, not a restaurant's service
- A kitchen left clean after every service
- One person to speak to, from the first message to the last evening
Who books me
from a family week to a company chalet
Family and friends
Two of you or ten, the rate does not move; beyond that we draw up a quote. On holiday, catering is the first chore anyone would hand over. It is precisely the one I take.
New Year, a birthday
A 31 December, a family celebration, an evening that matters. The service steps up accordingly, without you having to arrange a thing.
A ski week, Saturday to Saturday
The way chalets are let. Seven days on the snow, seven different dinners, and never a thought about supplies.
A company chalet
A house taken for a few days of work: meals at fixed times, cooked on the spot, with nothing to organise for whoever is running it.
The packages
Whichever 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 ingredients, billed to the euro against receipts. My travel and the hire car I use on site, for the shopping down in the valley. A bed for me nearby for the length of the stay. Wine and drinks, which you choose and pay for yourself, and on which I am happy to advise. Every line appears on the quote.
I take one stay at a time. Christmas, New Year and the February half-terms are held very early: write as soon as your dates are fixed.
What happens next
three exchanges, one person
You describe the week
The dates, the chalet, how many of you, what you like, what you will not eat. A call or the form is enough.
I send you a quote
The package that fits, the extra costs itemised, no hidden line.
I take over the kitchen
Menus are built day by day, around the season, the market and what you feel like at the time.
The chef
twenty years of cooking, eleven at the head of my own restaurant
Six years of training at hotel school, then my apprenticeship in the fine dining and Michelin-starred kitchens of the Périgord: Le Vieux Logis in Trémolat, Le Pont de l'Ouysse in Lacave, La Truffe Noire in Brive, Le Manoir de Hautegente. After more than twenty years in restaurants, eleven of them running my own, I chose to cook in your home, for you.
I settle in for the week, with cooking built on ingredients, plain and without display: the kind you are glad to sit down to after a day outdoors.
What they say
5.0 out of 5 · Google reviews
★★★★★“All weekend the food was flawless. Delicious, fresh and beautiful.”
★★★★★“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.”
Where I travel
Courchevel and the valley
Courchevel 1850
Le Jardin Alpin, Le Cospillot, La Croisette: the ski-in chalets and the large houses of the resort.
Courchevel Moriond
1650, quieter and facing south, favoured by families and by anyone who likes to ski early.
Courchevel Village
1550, between the road and the pistes, minutes from La Croisette by gondola.
Courchevel Le Praz
1300, the original village with its Olympic ski jump, old-wood chalets beside the lake.
La Tania
Between Le Praz and Méribel, in the trees, on the 3 Valleys ski area.
The valley: Saint-Bon, Bozel, Moûtiers
Where the shopping happens: the Moûtiers dairy cooperative, the Tarentaise markets, the growers of the valley.
Frequently asked questions
what people ask me most
What is the shortest booking?
Three consecutive days. I do not make the drive to the Tarentaise for one service: I come for the stay.
How many people?
The rate shown covers 2 to 10 guests. Above that, I draw up a tailored quote.
What is added to the rate?
My travel and the hire car on site, a bed for me nearby, and the ingredients, billed at cost with the receipts to match. The quote itemises everything before you commit.
Do I have to house you?
Yes. I find the solution myself, always close to the chalet and with no interest in comfort for its own sake: the point is that this line weighs as little as possible on your budget.
Where do you buy?
Down in the valley: the Moûtiers dairy cooperative for Beaufort and the Savoie cheeses, the Tarentaise markets, the local charcutiers and growers. You get the receipts each day.
What about wine?
Yours to choose and yours to pay for. I can point you somewhere: Savoie is full of surprises, from Apremont to Mondeuse by way of Chignin-Bergeron.
Do you cook raclette and fondue?
Yes, with real cheese from the valley. But nobody survives seven evenings of melted cheese: I alternate mountain suppers with something lighter.
Children, allergies, particular diets?
We sort all of that before you arrive. Menus adjust to the youngest as readily as to specific diets.
Does the kitchen need to be special?
A properly equipped chalet kitchen will do. I find out what I will have before I come up.
Do you speak English?
Yes, fluently. The week can run in either language.
When should I book?
As early as you can. School holiday weeks are held months ahead, and sometimes a year ahead for New Year.
I also cook on Arcachon Bay and in Mallorca. See all my destinations
Write to me
I answer myself, and quickly
Or directly: +33 7 82 13 87 70 · WhatsApp
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The journal
reading before your week in resort
New Year's Eve at the chalet: planning dinner on 31 December in Courchevel
Read the article