Private chef

In Courchevel, the winter season is lived in chalets, with a demanding international clientele who expect as much from the table as from the slopes. Charlotte stays on site for the length of your holiday and handles all the cooking in the house, from an early breakfast before the first run to dinner served after après-ski. Her approach remains her signature: Mediterranean cooking, bright and precise, that comes as a delightful surprise amid the mountains. Each menu is built with you ahead of your stay, taking into account everyone’s tastes, allergies and wishes, then adjusted as the days go by.

Two formats

Charlotte moves in with you in Courchevel.

Charlotte works as a live-in chef in Courchevel: she moves into your villa or chalet for the length of your stay and composes every meal as the days unfold.

Cooking as the days unfold

Live-in chef in Courchevel

A discreet, attentive presence, settled in for the length of a stay, a house or a season, in step with the rhythm of your days.

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On location

At the heart of the Three Valleys

Courchevel is spread across several villages, from Le Praz up to Courchevel 1850, within Les Trois Vallées, one of the largest ski areas in the world. The season generally runs from December to April, peaking around the festive season and the winter school holidays. At altitude, sourcing takes planning: Charlotte organises the logistics in advance to ensure fresh produce throughout your stay, pairing Savoyard produce with the flavours of the South.

Private chef in the French Alps

Memories