No, we are a Founder-Led Culinary House. You are not booking “staff” from a database. You are booking Victor Garrido or a Lead Chef from his specific, curated circle. We do not outsource to unknown freelancers. The standard you see on this website is exactly the standard you receive.

Yes. We offer a full Sommelier Service. We can pre-stock your chalet’s cellar before your arrival based on your preferences, or pair specific vintage wines from our partner suppliers for a special tasting dinner. We also handle all soft drinks, waters, and spirits upon request.

For Full Culinary Residencies (Breakfast to Dinner), it is industry standard for the chef to have accommodation within the chalet or immediately nearby. This ensures we can start the baking process early for breakfast and manage the kitchen efficiently throughout the day. For Dinner-Only bookings, we travel to you.

We take dietary needs with medical-grade seriousness. Whether your party requires Keto, Vegan, Kosher-style, or Gluten-Free options, we design menus that respect these constraints without ever compromising on flavor or presentation. We are accustomed to serving different dietary profiles simultaneously at the same table.

Due to the exclusive nature of our service, our winter calendar for Courchevel 1850 and Val d’Isère fills up quickly. We recommend securing your residency 3 to 6 months in advance, especially for peak weeks (Christmas, New Year, February Half-Term).

We believe children deserve real food, not just “kids’ menu” frozen items. We offer a dedicated “Early Supper” service—nutritious, chef-prepared favorites (homemade pastas, quality proteins, vegetables)—served before the adult sitting. This allows the children to eat well and the parents to relax during their later dinner.