Meribel — Route des Chalets
Chalet Le Nolde
Wine cellar, panoramic dining room and a terrace over the valley.
- 600 m²
- 14 guests
- Wine cellar
✦ French Alps — The chalet table ✦
Private chef in chalet
A chalet chef does not cook like a villa chef. Long days, altitude, fifteen covers every evening, and a New Year's Eve in the middle of it.
Half board is the chalet standard: breakfast before the slopes, afternoon tea on return, dinner served. That rhythm belongs to the mountains and it shapes the whole week, from waking to putting the children to bed.
A chalet chef works in conditions that have nothing in common with a Riviera villa. He cooks for a party that comes in famished and frozen at half past four, at fifteen hundred metres where cooking times change, and he shops in a resort where supply has to be planned.
We place chefs who have done winter seasons at altitude, not summer chefs seconded to the mountains. The difference shows on the first evening.
✦ The collection ✦
The chalets we run
Each chalet has a professional kitchen and a dining room sized for the whole party.
Courchevel Village
Chalet Crystal
Six floors, spa, cinema and a dining room for fifteen.
- 830 m²
- 15 guests
- 7 bedrooms
Meribel — La Gittaz
Chalet Yolo
Four floors, indoor pool and a long family table.
- 320 m²
- 15 guests
- 6 en-suite
What we arrange
Half board
Breakfast at each guest's hour, afternoon tea on return from the slopes, dinner in three or four courses with the wines. Menus settled before arrival and adjusted through the week.
The evenings that matter
Christmas Eve, the dinner on the 31st, a birthday or a proposal. These are built in advance, with a dedicated menu, a sommelier where wanted and reinforced service.
Diets and children
Allergies, dietary requirements, preferences, and a children's table served earlier when the party wants it. These are passed on before the week, not on the first evening.
✦ Our Commitment ✦
Why a mountain chef is a different job
Plenty of chefs are excellent. Few have done winter seasons, and it shows in three places.
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01
The rhythm
A party comes in at half past four, famished, and dines at eight. In between it needs a substantial tea that does not kill the appetite. The Riviera never poses that problem.
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02
Altitude
Cooking times and proving change above fifteen hundred metres. A chef discovering that on the first evening discovers it on your dinner.
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03
Supply
A resort is not a city. Fish, rare produce and large formats are ordered ahead and come up from the valley. Improvising is paid for in quality.
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04
One single quote
The chalet rate covers the rental of the property. The chef, the household staff and the wine list are priced alongside it, and you receive the whole of it as one figure before anything is committed.
✦ Expert Guide ✦
Four questions we settle before you arrive, and that decide the week at table.
01
The menus
Settled before arrival from your tastes, not from a standard card. The mountains allow the long dishes and generous tables nobody orders in July, which is a good reason to take advantage of them.
02
The wines
The chalet cellar, what we bring up, and what is actually drunk at this altitude after a day on skis. A sommelier can step in for the evenings that warrant one.
03
The dinner on the 31st
It is built in October, not on the 30th of December. Menu, reinforced service, wines, and how it sits alongside what is happening in resort that night. It is the most demanding evening of the season.
04
The children
A table served earlier, a separate menu, or everyone together: all three work, provided it was decided in advance. A nanny can take over after dinner.
✦ Planning ✦
When to reserve a chef
Settled late August to October
Christmas & New Year
Good season chefs commit as early as the chalets do. Booking the chalet in September and the chef in December means taking what is left.
Settled October to December
February half-term
Two weeks that concentrate European demand. The chef is held at the same time as the chalet.
Bookable late
January, March, Easter
The quiet weeks leave the choice open, including chefs who are unavailable over the festive period. It is often when you eat best.
✦ FAQ ✦
Questions & answers
No. The rate quoted for a chalet covers the rental of the property, and only that. The chef, the household staff and the wine list are priced separately. You receive the whole of it in a single quote before anything is committed.
Generally breakfast, afternoon tea on return from the slopes and dinner served. Lunch is taken on the mountain, where we reserve the altitude tables. Full board is available on request.
Yes. If you already have your chalet, your own or through another agent, we place the chef and the team around it. That is a standalone engagement, quoted as such.
Yes, and it is something we ask for before the week rather than on the first evening. Allergies, intolerances, diets and preferences are passed to the chef in advance so they are built into the menus rather than worked around in a hurry.
For the evenings that warrant it, yes. We also work on the chalet cellar in advance: what is in it, what needs bringing up, and what genuinely sits with mountain cooking.
✦ Let's Talk ✦
Compose your table
Tell us the week, the number of covers and your requirements. We come back with a chef and a menu proposal.