Restaurant-quality dining in your chalet
I cook for ski chalets in Val d’Isère, from the centre of the village to La Daille, Le Fornet and the slopes below Bellevarde and Solaise. A week here is built around big mountain days, so breakfast is early, après-ski is generous and dinner feels like a reward.
The Tarentaise is Beaufort country, and a summer Beaufort aged for over a year is one of the great Alpine cheeses. I cook it alongside Savoie diots and crozets, Bleu de Bonneval from over the Col de l’Iseran and lake fish, lightened with wild herbs and a touch of smoke. Mondeuse, Jacquère and Chignin-Bergeron from Savoie are my favourite pairings.
I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.
What I offer in Val d’Isère
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Weekly cooking
Once a week I cook at your home: ten to twelve portioned meals, labelled and ready to reheat, made with the same produce.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Val d’Isère: good to know
Can you cook an early dinner for the children and a later one for the adults?
Yes. Many chalet weeks run that way, and I plan two services each evening when needed.
Do you cook in Tignes as well?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
What happens if we hold dates but have not paid yet?
A date is locked when a deposit of at least 60 percent is received. Until then it is only a hold.