Luxury wedding chef in Megève

A wedding menu that tastes of Megève

I cook weddings in Megève at chalets, mountain farms, alpine meadows and village chapels around Megève and the Val d’Arly, 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.

Haute-Savoie gives me Reblochon from the Aravis, Abondance and Tomme de Savoie, char and féra from Lake Geneva, and bilberries and wild mushrooms from the forests above the village. I cook them lighter than the classic fondue and tartiflette, with fire, smoke and Alpine herbs, and pair them with Chignin-Bergeron and Mondeuse.

Guests come up for a ceremony in a meadow or a chapel, then settle into a long aperitif as the light turns gold on the Mont Blanc massif. Dinner is served as the air cools, and the night ends with dancing in a chalet or a barn. I make the aperitif generous, because Megève weddings love to linger before dinner.

A menu idea: Reblochon and alpine charcuterie for the aperitif, Lake Geneva char cooked over embers and wild bilberries to finish.

Season and logistics

The main wedding season in Megève runs June to September, with some winter weddings around the festive season. Summer afternoons in the mountains can bring sudden storms, so I plan a covered kitchen and a fallback for every outdoor course. Some chalets and farms sit up steep, narrow lanes, so I time deliveries and the kitchen setup with the planner. I work alongside your planner and venue so the kitchen fits into their timeline.