Winter · mid-December to mid-April · Alps

Seven nights in Megève

Format

Chalet & villa week

From

€1,380 / guest / week

Pairing

wine bought to your list, at cost

Dietary

Vegetarian on request, Gluten-free on request, Dairy-free on request

Reply within 48 hours · rewritten for your guests

240

One week

Seven nights in Megève

Winter · mid-December to mid-April · Alps

I

Lake Léman féra, cured with juniper, rye crisps, sour cream

Chignin-Bergeron 2022

II

Diots in white wine, crozets with Beaufort d'alpage

Mondeuse 2021

III

Leek and potato soup, the way the chalet's owner's grandmother made it, rewritten with less cream

a glass of the Mondeuse

IV

Shoulder of Bauges veal, slow-cooked with morels, polenta from the Isère

Chautagne Gamay 2022

V

Génépi soufflé, raised at 21:40 so it's at the table by 21:52

the génépi itself, two centimetres

Chef Inès Morel

€1,380 / guest / week

240

One week

Seven nights in Megève

Winter · mid-December to mid-April · Alps

I

Lake Léman féra, cured with juniper, rye crisps, sour cream

Chignin-Bergeron 2022

II

Diots in white wine, crozets with Beaufort d'alpage

Mondeuse 2021

III

Leek and potato soup, the way the chalet's owner's grandmother made it, rewritten with less cream

a glass of the Mondeuse

IV

Shoulder of Bauges veal, slow-cooked with morels, polenta from the Isère

Chautagne Gamay 2022

V

Génépi soufflé, raised at 21:40 so it's at the table by 21:52

the génépi itself, two centimetres

Chef Inès Morel

€1,380 / guest / week

(02) Why this menu

A week is a different job. I arrive on the Saturday at 17:00 with the knives, the stock pot and three days of shopping, meet the house, and write the week on one sheet that stays on the fridge. You cross off what you’ve had enough of. I adjust by Tuesday.

Breakfast is laid by eight, dinner is at eight unless someone has a late run; the soufflé night is announced at lunch so nobody stays at the bar in Rochebrune. One evening off is in the price. Most groups take it in the village.

From twelve guests I bring Margaux, who has worked the chalet weeks with me since 2022. Her days are on the quote, not in the small print.

A cast-iron pot of crozets with browned Beaufort in a chalet kitchen, a board of Beaufort and walnuts, snowy fir trees through the window.

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