Savoie
Private chef for a chalet in Courchevel
The coast’s winter, in reverse. Same houses, same clients, a different mountain.
A number of the families we work with on the Riviera spend February in the Alps and want the same arrangement there. We follow them, which is why these pages exist: this is not a second business but the same one over the winter.
What a chalet changes
The week is full board, and genuinely so. Breakfast before the lifts, lunch for whoever stays behind, tea on return, dinner for everyone. The chef is present from seven in the morning to ten at night, which only works with live-in accommodation.
The cooking shifts as well. Mountain produce, more substance, the regional dishes people expect at least once, and lighter evenings in between. A chef used only to Mediterranean cooking has to adjust.
Courchevel in particular
The 1850 chalets are the most demanding on the mountain, frequently with full teams: chef, butler, housekeeper, driver. The lower villages are calmer and the requests simpler.
The February school holidays are booked by the previous autumn. Christmas and New Year, earlier still.
Nearby