mountain relish est. 2007
Verbier, Your Way
Your Private Chef in Verbier
From relaxed evenings in your chalet to dinners worth dressing up for, enjoy exceptional food tailored to your tastes, your plans and your time in Verbier. Your chalet, your guests, your way.
Mountain Relish connects you with professional private chefs who bring restaurant-quality cuisine to your chalet in Verbier.
From big days on the mountain to long lunches and legendary après, Verbier has a character all of its own. Your dining can be just as individual, with a chef and menu tailored to the way you want to spend your time.
Perhaps it's a leisurely breakfast before the lifts open, lunch back at the chalet, or a dinner that turns into a long evening around the table. Whether you're planning a few special meals or want a chef for more of your stay, the arrangements are built around you.
And after a full day on the mountain, there's something rather good about getting out of your ski gear and finding dinner taken care of. No taxis, no queues and no debate over where to eat — just good food, good company and another bottle on the table.
Catering Options Verbier
Bespoke Catered Packages
Your stay, your way. Whether you need a chef for a few evenings or would like catering arranged throughout your stay, we'll tailor the service to your group, your chalet and how you want to spend your time in Verbier.
Private Dinner Service
Just looking for a chef for one evening? Enjoy restaurant-quality cuisine in the comfort of your own chalet, with a menu tailored to your tastes and no need to head out for dinner.
A Sample Verbier Package
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Qualified professional private chef
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Host service for groups of more than 8
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Welcome snacks on arrival
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Fresh fruit
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Six three-course dinners with AOC wines
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Five afternoon teas
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Five continental breakfasts
Breakfast
Tea, Coffee, Hot Chocolate
Freshly Baked Bread
Pastries
Juices
Cereals
Porridge
Choice of Egg Dishes
Cheese and Ham Platter
Fresh Fruit
Yogurts
Afternoon Tea
Tea, Coffee, Hot Chocolate
Homemade Cake, Biscuits or Savoury Option
Bread, Butter, Preserves
Cordials
Sample Menus
Dinner Party
Amuse-Bouche
Parmesan & truffle gougère
Whipped Comté, black truffle & chive
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First Course
Beef Tataki
Ponzu, crispy shallots, wasabi, pickled cucumber & sesame
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Second Course
Hand-Dived Scallops
Cauliflower purée, XO butter, charred tenderstem broccoli, crushed hazelnut
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Main Course
Slow-roasted duck breast
Tamarind glaze, miso aubergine, baby bok choy, plum and ginger reduction
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Cheese Course
Local Cheese Selection
A selection of local Swiss cheeses, served with house chutney, dried fruits, toasted nuts & sourdough crackers​​​​​
The Middle Eastern Table
To Begin
Warm za'atar flatbread, hummus, muhammara, baba ganoush, whipped feta, marinated olives & pickles​
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Mezze
Fattoush with pomegranate, sumac & fresh herbs
Crispy falafel, tahini & pickled chilli
Grilled halloumi, honey, sesame & thyme
Stuffed vine leaves with lemon & herbs
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From the Grill
Lamb kofta, smoked aubergine, mint & chilli
Chicken shish, toum, preserved lemon & sumac
Chargrilled prawns, harissa, garlic & coriander
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To Share
Slow-roasted lamb shoulder, baharat, pomegranate & pistachio
Saffron rice, toasted almonds & barberries
Charred hispi cabbage, tahini & crispy chickpeas
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Desserts
Baklava, orange blossom, pistachio & vanilla mascarpone
Fresh berries, rosewater & mint​​​​​
Verbier Brunch
Greek Yogurt with Caramelised Granola Clusters and Berries
Roquette, Peach and Burrata Salad
Roasted Asparagus and Mushrooms
Herby Greek Salad
Spanish Tortilla with Potato, Onion and Chorizo
Spinach and Goat's Cheese Tart
Shakshuka
Crispy Sweet Potato Fries with Harissa and Yogurt
Chocolate Brioche Pudding
Olive Oil Cake with Honey Yogurt Cream and Strawberries
Drinks
Fresh juices, coffee & loose-leaf teas
Optional Bloody Marys, Mimosas or Bellinis
Prices
Prices are based on 8–12 guests and include a private chef and host/ess. Smaller groups are welcome at the same rate. For groups larger than 12, please contact us for a tailored quote.
Prices are based on 8–12 guests and include a private chef and host/hostess. Smaller groups are welcome at the same rate. For groups larger than 12, please contact us for a tailored quote.
Low Season
Private chef and host/hostess from CHF 750 per day, plus the cost of groceries.
High Season
Private chef and host/hostess from CHF 900 per day, plus the cost of groceries.
High-season dates for 2026/27:
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Christmas week: 19 December 2026
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New Year week: 26 December 2026
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Half-term week: 13 February 2027
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Easter week: 27 March 2027
Prices depend on the services required and the level of service involved. Once we know a little more about your stay, we'll provide a clear, tailored quote based on your requirements.
Frequently Asked Questions
Can children be booked on this package?
Our Verbier service is designed specifically for adult groups and bespoke dining experiences, so unfortunately we’re unable to accommodate children as part of our catering service.
We’re happy to discuss your requirements and create a tailored experience for adult groups, whether you're looking for a private chef for a few evenings, a special dinner or a more comprehensive service throughout your stay.
What if we have a vegetarian in the group?
Yes. We can cater for vegetarian and vegan diets, coeliac requirements and most other dietary needs. Please provide full details on your enquiry form so that we can plan accordingly.
For severe allergies, the relevant allergen will be excluded from all meals. However, we cannot guarantee that ingredients have not come into contact with traces of allergens during production or preparation.
How are the menus decided?
In Verbier, your menus are entirely bespoke. You can discuss your preferences and ideas directly with your chef before your stay, or leave the menu to the chef to create. Either way, your chef will take into account any dietary requirements, allergies and your likes and dislikes to create something that works perfectly for your group.
How is the service priced for different group sizes?
Our labour charges are based on a group size. We’re happy to cater for smaller groups, but the same minimum labour charge applies and there is no reduction in price for fewer than 8 adults.
Which areas do you cover?
Our Verbier service covers:
Verbier · Le Châble · Bruson
Do we need a deposit to confirm the booking and what are your payment terms?
A 30% non-refundable deposit is required to confirm your booking. The remaining balance, including estimated grocery costs, will be invoiced and must be paid in full at least one month before the start of our service.
Any additional costs incurred during your stay will be settled on the final night.
Full terms and conditions, including our cancellation policy, can be viewed here
Are you flexible with the time we eat?
Dinner time is agreed in advance and your chef plans preparation and service around it.
We allow 5-10 minutes' tolerance; beyond that, chefs can't extend their working day, so please tell us if your plans might make you late.
What is host service?
For groups larger than 8, we add a chalet host to work alongside your chef. The host serves each course at the table, clears between courses, keeps drinks topped up and looks after the dining room, so the chef can stay focused on the food and your group can stay seated and enjoy the evening. The host also helps with breakfast and afternoon tea service, and tidies the kitchen and dining areas afterwards.
What is AOC wine?
AOC stands for Appellation d’Origine Contrôlée, France’s official designation of controlled origin. It means the wine comes from a specific region and must meet defined rules governing its production. The designation guarantees its origin and adherence to those standards, giving you an authentic taste of France’s wine-making traditions.
Verbier Memories
Verbier has a special place in my heart. I spent my second and third seasons here, working as a grill chef at the Hotel Farinet when it was still a small, family-run three-star hotel. It was a very different Verbier back then. The skiing was legendary — and Tortin was one of the reasons why. That huge field of bumps was a serious test of the legs, particularly after a few days without fresh snow and It still has the reputation it deserves today.
Off the mountain, Verbier had a nightlife that was every bit as memorable. The Farm Club was already an institution, the Tara Club was another legendary Verbier haunt, and the Pub Mont Fort was the place for après and drunken shananigans. Between the three of them, there wasn't much chance of getting an early night but I was 20 and early nights were never on the agenda.
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A lot has changed since those days. Verbier has grown up, become considerably more polished and firmly established itself among the world's most sought-after ski resorts. The prices have followed — these days it can comfortably compete with Courchevel when it comes to the cost of a week in the mountains.
But the important bits remain. The skiing is still exceptional, the mountain still has that same pull, and there is still something about Verbier that makes you want to ski hard, stay out late and squeeze one more day — and one more night — out of the place.
