Seasonal Tables in Courchevel: What's Cooking This Winter

Winter in Courchevel is as much about the table as it is about the slopes. This season, the chalets of the Three Valleys are leaning into produce that tastes of the mountains: aged Beaufort, wild game, and the last roots before the snow.

The return of the long lunch

After a morning on the pistes, guests are asking for generous, unhurried lunches rather than formal dinners. Think a board of Savoie cheeses, charcuterie from the valley, and a single hot dish that holds while the table lingers.

Fondue, reinvented

The classic is still there, but private chefs are plating lighter versions: a Beaufort and Comté base cut with a dry Apremont, finished with black truffle shaved at the table. It reads familiar and tastes new.

Booking a chef this season

If you are planning a stay in a Courchevel or Méribel chalet, the best weeks fill early. A private chef handles the market, the menu and the service, so the only thing left to plan is who sits where.