Luxury wedding chef in Chamonix

A wedding menu that tastes of Chamonix

I cook weddings in Chamonix at chalets, alpine meadows, mountain restaurants reached by lift and village churches with Mont Blanc as the backdrop, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

The valley gives me Reblochon, Abondance and Beaufort, Savoie charcuterie, lake fish and génépi, plus a wild pantry I love to forage: wild garlic in spring, bilberries and wild mushrooms in late summer and mountain herbs all season. I cook them over fire with a little smoke, and pair them with Savoie wines like Mondeuse and Jacquère.

Many couples marry in the early afternoon, then celebrate with the glaciers bright in the late light. Dinner follows as the sun drops behind the Aiguilles Rouges and the Mont Blanc massif turns pink. I build the menu so the first course lands with that alpenglow.

A menu idea: wild herb and bilberry starters, lake char cooked over fire and a Savoie cheese course with Abondance and Beaufort.

Season and logistics

The main wedding season in Chamonix runs June to September. Venues reached by lift run to the cable car timetable, so the kitchen setup, deliveries and the last descent for guests are planned to the minute. At altitude the evening cools fast, so I plan warm courses and a covered serving area. I work alongside your planner and venue so the kitchen fits into their timeline.