Auvergne-Rhône-Alpes
Private chef in Courchevel
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A private chef in Courchevel: Alpine luxury without leaving your chalet
Courchevel, the luxury ski capital of the world, capital of the private chef in a chalet
Courchevel is no ordinary ski resort. The global capital of luxury skiing, it has been voted the best resort in the world multiple times. Each winter, it draws a discerning international clientele from London, Moscow, Dubai, New York, and Hong Kong, who come to stay in its exceptional chalets. Courchevel 1850, Courchevel Moriond, Courchevel Village, Courchevel Le Praz: each level offers a different experience, but all share a high expectation for gastronomy and service. For many high-end stays, hiring a private chef for your chalet in Courchevel has become the obvious choice: more intimate than a Michelin-starred restaurant in the resort (Le 1947 at Cheval Blanc, La Table de l’Ours, Le Chabichou, Le Sarkara), more flexible than a reservation with fixed times, and warmer after a day on the slopes. Our chefs cater to chalets in Bellecôte, Jardin Alpin, Chenus, Pralong, Plantret, and other prestigious residential areas of Courchevel 1850, as well as in Courchevel Moriond and Le Praz.
Luxury chalet, equipped kitchen, altitude constraints: anticipated logistics
Courchevel chalets typically offer professional-grade equipped kitchens – Lacanche or La Cornue ranges, steam ovens, high-power induction hobs, wine cellars, and cool storage areas. Our chefs adapt to each piece of equipment and bring their specific utensils if necessary (Japanese mandoline, sushi boards, pasta maker, portable smoker). The altitude (Courchevel 1850 peaks at 1850 meters) requires certain technical adjustments that our chefs have mastered: extended cooking times (especially for stews and leavened pastries), boiling at 94°C instead of 100°C, and increased sensitivity for certain preparations. For chalets accessible only by snow groomer or helicopter (in the case of some exclusive chalets), delivery logistics are anticipated with the chalet concierge or your private concierge service. Supplies of premium products (foie gras, truffles, caviar, lobster, high-quality meats, exceptional cheeses) are arranged in advance through our partner suppliers in the resort, who deliver in the morning.
Game, aged cheeses, gourmet raclette: high-altitude cuisine, chef's version
Courchevel is located in the heart of an exceptional region that our chefs enhance in their menus. Alpine game (deer, roe deer, wild boar, hare, partridge) during hunting season (October to January), prepared in slow-cooked stews, roasted fillets, or parmentier. Exceptional Savoyard cheeses: AOP Beaufort from mountain pastures, AOP Reblochon fermier, IGP Tomme de Savoie, AOP Abondance, Tomme des Bauges, fresh sérac from nearby cheese dairies. Local meats: mountain pasture lamb, Tarine breed beef, mountain charcuterie (Jambon de Savoie, diots, saucisson). Freshwater fish: Whitefish from Lake Geneva, Arctic char, brown trout from mountain streams. But above all, our chefs revisit mountain classics with a gourmet twist: three-alpine-cheese raclette with fine charcuterie platters and ratte potatoes; Savoyard fondue with 24-month-old Beaufort and black winter truffle; tartiflette with truffle and Reblochon fermier; gourmet rösti with scallops; revisited onion soup. Not to forget international classics for non-European clientele: exceptional sushis, Petrossian caviar with browned butter, Breton lobster prepared with a press.
High-altitude breakfast, après-ski lunch, gourmet dinner: all the moments of your stay
A stay in Courchevel offers several culinary moments where a private chef truly adds value. The gourmet breakfast served before the first descents (Eggs Benedict, warm pastries, fresh fruit, freshly squeezed juices, single-origin coffee) – ideal for families who want to start skiing rested and well-fed. The après-ski lunch at the chalet around 2-3 PM after the morning on the slopes, a comforting format (raclette, fondue, gourmet tartiflette, alpine soup, fine cured meats, alpine cheeses) – an alternative to crowded mountaintop restaurants during peak season. The gourmet dinner in the evening, a prestigious format with a multi-course menu, paired with Savoie wines or champagne, and meticulous presentation – for evenings without going out. The pre-dinner cocktail reception for guests arriving to watch the sunset over the glacier (champagne aperitif, hot and cold canapés, Pata Negra carving station). The festive New Year's Eve or Saint-Sylvester evening, a prestigious format with an exceptional menu, caviar and lobster, and a full brigade. And the weekly service for longer stays (a chef who returns 2 to 4 times during the week with different menus).
Winter season, peak weeks, international clientele: the Courchevel specificity
Courchevel primarily operates on its winter season schedule (mid-December to mid-April), with extreme peaks in attendance during the Christmas, New Year's, and February holidays. During these weeks (Christmas and New Year's weeks in particular), private chefs are booked several months in advance – we recommend booking 4 to 6 months ahead for the holiday weeks, and 8 to 12 weeks for other high season periods. Our chefs working in Courchevel are accustomed to international clientele: fluent English for menu briefings and dining room service, several masters of Russian or Arabic upon request, systematic adaptation to international diets (halal, kosher upon request, strict vegetarian for Indian clientele, alcohol-free for Middle Eastern clientele). Knowledge of high-end service standards – discretion, punctuality, impeccable staff presentation, seamless service management throughout the stay – is part of our selection process. For the summer season (July-August, partial opening of certain chalets), services are also available with logistics adapted to summer activities (hiking, golf, mountain biking).
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Frequently Asked Questions about Private Chefs in Courchevel
Do your chefs work in all the chalets in Courchevel?
Yes, our chefs work in all the chalets in the resort and across all the areas: Courchevel 1850 (La Bellecôte, Le Jardin Alpin, Les Chenus, Pralong, Le Plantret, Nogentil), Courchevel Moriond, Courchevel Village, and Courchevel Le Praz. For chalets accessible only by snowmobile, ski lift, or ski (in the case of certain exclusive high-altitude chalets), the logistics for transporting the chef and equipment are anticipated with your private concierge or the chalet service. We also work in neighboring resorts in the 3 Vallées upon request: Méribel, Méribel-Mottaret, Saint-Martin-de-Belleville, Val Thorens, Les Menuires. For Megève and the Chamonix valley, as well as Val d'Isère and Tignes, specific chefs are mobilized. All our chefs have equipment adapted to high-altitude cooking and the specific constraints of chalets.
What types of menus can be requested for a stay in Courchevel?
All formats are possible. Savoyard gourmet cuisine: fondue with 24-month-aged Beaufort cheese and black truffle, tartiflette with farm-fresh Reblochon cheese and truffle, raclette with three alpine cheeses and fine charcuterie, revisited onion soup. Game cuisine in season: herb-crusted venison, grand veneur venison stew, roasted partridge, royal hare. Classic French gourmet cuisine for prestige evenings: truffled foie gras, lobster à la presse, pan-seared scallops, sweetbreads. International cuisine for foreign clients: exceptional sushi prepared live, Petrossian caviar, haute couture Italian pasta, Asian fusion cuisine. Light and healthy cuisine for athletes: balanced plates, detox dishes, fresh juices, and smoothies. Mix and match possible throughout the week: a Savoyard evening, a caviar evening, a detox lunch, a game dinner — each service is different.
Can we book a chef for several days during a stay in Courchevel?
Absolutely, it's even the most common format at a resort. Several possible configurations. The chef for occasional service: they intervene 2 to 5 times during your one-week stay with different menus (for example: gourmet raclette on Monday, special dinner on Wednesday, Sunday brunch, caviar dinner on Saturday). The chef for the entire week: they take care of all meals (gourmet breakfasts, après-ski lunches, dinners), usually with a commis chef as support, for large families or groups — this is the hotel chalet format at home. The à la carte chef during your stay: available on demand according to your daily desires, with 24 to 48 hours notice. For chalet rentals for Christmas or New Year's Eve (usually 7 or 14 nights), a complete all-inclusive package can be negotiated in advance with your concierge.
Do your managers speak English and Russian for international clientele?
Yes, fluency in spoken English is a mandatory requirement for our chefs working in Courchevel. The international clientele (English-speaking, Russian-speaking, Middle Eastern, American) represents the majority of services during peak season. Menu briefings, dish presentations in the dining room, and all interactions with guests can be conducted in English. Several of our chefs also speak Russian and can provide service in Russian upon explicit request (to be specified at the time of booking for the mobilization of a suitable chef). For Middle Eastern clientele, some chefs speak Arabic, and all are aware of culinary expectations (certified halal meat available, alcohol-free and pork-free menus, meals adapted for Ramadan if applicable). For Indian clientele, chefs with experience in Indian or strictly vegetarian cuisine (without eggs, without animal gelatin, without garlic/onions for Jains) can be mobilized.
How far in advance should I book a chef for Christmas or New Year's Eve in Courchevel?
For the Christmas and New Year's Eve weeks in Courchevel (Christmas Eve, New Year's Eve, the week in between), the best chefs in our network are regularly booked 6 to 10 months in advance. We recommend booking as early as the preceding spring, especially for prestigious chalets that have established relationships with specific chefs. For the February holidays (all weeks in February are in very high demand), plan 4 to 6 months in advance. For the rest of the winter season (January, March, April), 8 to 12 weeks are generally sufficient to have a wide selection. For specific weeks such as the White Festival, competitions, or resort events, anticipate further. For the summer season (July-August), 4 to 8 weeks in advance is sufficient. In case of last-minute unforeseen circumstances, contact us: we can sometimes mobilize a chef available in the resort or neighboring valleys.
What budget should I plan for a private chef in Courchevel?
The prices in Courchevel reflect the resort's positioning. For guidance: starting from €110/person for a gourmet Savoyard dinner (reimagined raclette, fondue, or tartiflette by the chef), starting from €160/person for a multi-course gourmet dinner with wine pairings, starting from €220/person for an exceptional dinner (lobster, caviar, truffle, Alpine game), starting from €320/person for premium New Year's Eve or St. Sylvester evenings with a full brigade and signature menu. For a full week with a chef and assistant handling all meals (breakfasts, lunches, dinners), expect to pay €8,000 to €25,000 depending on the number of guests and the level of service. Drinks (Savoie wines or Grand Crus, champagne) are always at your expense, generally through the chalet's cellar or your concierge service. All quotes are personalized after detailed discussion.
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