Chef Saint Tropez : l'art culinaire réinventé
Welcome to my gastronomic world, where fine dining meets the intimacy of the places you love.
From the snowy peaks of Courchevel to the glittering shores of Saint-Tropez,
i transform your table into the stage for an exclusive sensory experience
My Philosophy
My philosophy is based on a "bespoke" approach. Every menu is a tailored creation, designed to reflect your tastes and highlight premium ingredients. My goal is to offer a seamless, worry-free experience: I handle everything from shopping to service and final cleanup. I leave your kitchen perfectly spotless and organized, leaving you with nothing but the memory of and unforgettable dinner
Listen to the sizzle: The art of basting with premium butter
My Story
"My journey began at 27: I left Italy for Paris, where as a pastry chef I served Hollywood`s elite. Then came Saint-Tropez: I fell in love with the French Riviera and made it my home. For years, I`ve split my season between the coast and the peaks of Courchevel. Today, at 43, with extensive experience in exclusive villas and private chalets: bringing Parisien precision and Italian soul directly to your table"
Trusted by global brands like GUESS and luxury hospitality leaders such as Maison Tournier (Courchevel1850)
My Signature Dishes
Hors d`oeuvres
Bluefin Tuna Tartare
With fresh mango, creamy avocado, and premium caviar.
Vitello Tonnato
Slow-cooked veal slices with a silky tuna and caper sauce.
Reinterpreted Niçoise Salad
With pan-seared tuna, seasoned vegetable, and a modern twist.
Amberjack Ceviche
Marinated in tiger`s milk with passion fruit and pickled red onions.
"Parfait" Egg
Slow-cooked egg served with Roman-style artichokes and a rich Pecorino cheese cream.
Foie Gras Terrine
Served with toasted brioche and seasonal chutney ( fig or apple, depending on the season).
Seasonal Velouté
A creamy, delicate soup made with the finest seasonal vegetables.
Scalpo Carpaccio with Truffle
Thinly sliced fresh scallops finished with aromatic truffle.
Main Courses
Cod Duo with Lemon Risotto
Pan-seared cod served over a creamy lemon infused risotto, finished with a herb beurre blanc and premium caviar.
Rack of Lamb with Sicilian Caponata
Tander roasted rack of lamb accompanied by a traditional Sicilian vegetable caponata, fresh sea asparagus (salicornia), and a rich red wine jus.
Homemade Chestnut Gnocchi
Handcrafted chestnut flour gnocchi tossed in brown butter and sage, topped with freshly shaved seasonal truffle.
Red Prawn Gin Linguine
Linguine pasta sautéed in. a rich red prawn bisque infused with gin, topped with fresh red prawn tartare and a touch of lime zest.
Desserts
Deconstructed Lemon Meringue Tart
A modern twist on a classic: creamy lemon curd paired with a crunchy Madagascar vanilla crumble, topped with flame-torched meringues and delicate almond croquant.
Grand Marnier Soufflé
A life and airy classic French souffle, delicately infused with Grand Marnier liqueur (prepared fresh upon request).
White Chocolate & Miso Cookies
Gourmet cookies featuring creamy white chocolate and a hint of savoury miso, balanced with the tartness of fresh raspberries.
Molten Chocolate Moelleux
A decadent dark chocolate lava cake with a flowing Gianduja hazelnut, served warm.
Our Culinary Gallery
Every dish is work of art, and every ingredient is selected with the utmost care. Explore our visual journey through passion and creativity. Let yourself be tempted by a glimpse of our unique culinary creations, designed to elevate your private dining experience.
"Thank you so much for everything at Chalet! You were all AMAZING!!! Big hug to all the team and happy Hollidays!!
Thanks again!!!"
Felipe
"Thanks Daniele and Everybody to make our vacation fantastic."
Claire I.B.
"Thanks Daniele for everything. Breakfast was amazing, we liked all of the meals. We loved the crepe specifically. We will hopefully reach out next year. "
Ibrahim
"H said dinner and breakfast were fantastic!!!"
D.Abadi
Address
Courchevel, Megeve, Meribel, Val D'Isere
Sanit-Tropez, Cannes, Monaco, Antibes
Opening Hours
Breakfast 7h - 10h
Lunch 11h - 14h
Dinner 17h - 23h