When Gastronomy Celebrates the Magic of the Festive Season at Four Seasons Resort Megève

As winter wraps Megève in its blanket of snow, Four Seasons Resort Megève unveils a new season of culinary experiences centred on togetherness and shared moments. Festive menus, exceptional pastry creations and exclusive dining experiences invite residents and visitors alike to celebrate the magic of Christmas and New Year in the unique setting of Mont d’Arbois.

While the festive season sets the tone for winter, the resort also reinforces its position as one of the French Alps' leading gastronomic destinations, with a collection of distinctive venues where every table reveals a different story.

The Art of Celebration

For Christmas Eve, Benjamin restaurant presents a menu created by Chef Armando Acquaviva. Through a contemporary approach that showcases the finest winter ingredients with precision and restraint, the Chef reinterprets the great festive classics. From hand-dived scallops elevated with Osciètre caviar and delicately flavoured foie gras to truffle-infused Bresse poultry, this gastronomic composition perfectly embodies the restaurant’s creative and elegant spirit.

Menu at  EUR 480 per person.

For New Year’s Eve, guests will be invited to choose between two exceptional dining experiences :

At Benjamin, the menu showcases the finest ingredients through a series of refined creations. From Alba white truffle risotto and roasted blue lobster to fillet of beef paired with black truffle, this celebratory dinner combines precision, elegance and creativity to mark the arrival of the new year.

Menu at EUR 780 per person.

Meanwhile, Kaito offers a culinary journey between Japan and South America. True to the restaurant’s distinctive identity, this menu invites guests to discover the full richness of Nikkei cuisine. From bluefin tuna tartare enhanced with caviar and omakase sushi selection to Wagyu beef fillet "crying tiger" style, the precision of Japanese techniques meets the vibrant intensity of Peruvian flavours in a finely balanced dialogue. The experience concludes with a reinterpretation of the traditional Kagami Mochi, featuring mandarin and Madagascar vanilla.

Menu at EUR 780 per person.

For both Christmas and New Year’s Eve, these menus may be complemented by a carefully curated wine pairing crafted by Head Sommelier Samy Sbiti. 
 
The “Télécabine” Yule Log, Iconic Symbol of Megève, Makes Its Return

For the third edition of “La Télécabine”, the signature yule log that has become a highly anticipated festive tradition in Megève, Executive Pastry Chef Jonathan Chapuy pays tribute to the iconic red Rochebrune cable car through a creation inspired by the world of Kaito. Jasmine and sesame meet Madagascan and Tahitian vanilla in a delicate interpretation that blends Alpine and Japanese influences.

Beneath a white chocolate shell infused with raw sesame oil lies a jasmine crémeux, soft vanilla caramel, sesame sponge and an airy vanilla mousse. Entirely gluten-free, the creation rests on an indulgent dark chocolate base with an intense sesame praline.

Available in a limited edition from December 20 to 31, it is priced at EUR 149 and serves eight to ten guests.

Epiphany, Made to Share

Whether devoted to the classic frangipane or tempted by new flavour combinations, guests will find something to delight in the two galettes des rois created by Head Baker Hugo Cuinet. Alongside the traditional almond frangipane recipe, a signature creation pairing Maison Pralus pink praline with blackcurrant brings a distinctive twist to this Epiphany classic. Each galette conceals an exclusive fève depicting Mont Blanc, a tribute to the region that continues to inspire the resort’s creations.

At the Glass Bar, these galettes naturally take centre stage at afternoon tea, enjoyed in the warm and inviting atmosphere of the lounge overlooking the snow-capped peaks and paired with a comforting hot chocolate. Also available to take away, they offer a delicious way to extend the festive indulgence beyond the resort.

Available from January 4 to 10, 2027, they are priced at EUR 59 per galette, serving six to eight guests.

Always seeking new ways to surprise its guests, Four Seasons Resort Megève continues to evolve its gastronomic offering with the changing seasons. This winter will be no exception. Alongside its iconic dining destinations, a new pop-up venue will further enrich the resort’s culinary scene. A unique concept in Megève, still kept under wraps...

Through its collection of dining destinations, the resort celebrates a diverse culinary landscape, one that enhances both the landmark moments of the winter season and the simpler pleasures that define the charm of a mountain escape.

Dining Destinations for Every Occasion, Soon to Be Enriched by a New Culinary Experience...

Always seeking new ways to surprise its guests, Four Seasons Resort Megève continues to evolve its gastronomic offering with the changing seasons. This winter will be no exception.

Alongside its iconic dining destinations, a new pop-up venue will further enrich the resort’s culinary scene. A unique concept in Megève, still kept under wraps...

Through its collection of dining destinations, the resort celebrates a diverse culinary landscape, one that enhances both the landmark moments of the winter season and the simpler pleasures that define the charm of a mountain escape.

Benjamin, Creative French Gastronomy

Under the direction of Chef Armando Acquaviva, Benjamin offers a contemporary vision of French gastronomy, where seasonality, generosity and a deep respect for ingredients take centre stage.

Set within an elegant décor that combines noble materials, exceptional craftsmanship and Alpine influences, the dining experience is complemented by a carefully curated wine selection overseen by Head Sommelier Samy Sbiti, alongside pastry creations by Executive Pastry Chef Jonathan Chapuy.

An elegant destination overlooking the mountains, Benjamin embodies the resort’s commitment to gastronomic excellence.

Kaito, a Nikkei Immersion

With Kaito, the journey continues between Japan and South America. True to the spirit of Nikkei cuisine, the restaurant brings together the precision of Japanese techniques and the intensity of Peruvian flavours in an approach that is both refined and contemporary.

Tasting menus and omakase experience contribute to the unique identity of this destination. Pairings created by Head Sommelier Samy Sbiti, combining Japanese references, fine wines and more confidential discoveries, further enrich this immersion between tradition and creativity.

Edmond’s, Gourmet Art de Vivre

Edmond’s, the resort’s social hub, sets the pace for the different moments of the day in a warm and relaxed atmosphere. Open to the landscapes of Megève, this destination welcomes guests for terrace lunches, indulgent breaks and moments shared over a drink.

As evening falls, Edmond’s reveals a more distinctive side of its identity: grilled dishes and premium cuts of meat complement the menu served throughout the day, showcasing the quality of the ingredients and the mastery of cooking techniques.

Accompanied by a carefully selected collection of wines and cocktails, this offering makes dinner a gourmet experience in its own right.

La Cave à Vin, confidential wine discoveries

Hidden behind a discreet door, La Cave à Vin reveals one of Megève’s most confidential venues. A legacy of the Edmond de Rothschild family’s history in Megève, it is home to more than 17,000 bottles and a remarkable collection of fine wines.

Under the expertise of Head Sommelier Samy Sbiti, private tastings, bespoke lunches and tailor-made dinners take place in an intimate atmosphere dedicated to discovery, sharing and transmission.

The Glass Bar, A Haven of Conviviality

Finally, the Glass Bar accompanies everything from indulgent après-ski moments to early evening gatherings and the final hours of the day. Signature cocktails, fine wines, exceptional spirits, alcohol-free creations and sweet treats imagined by Jonathan Chapuy are enjoyed in an elegant setting.

As night falls, the venue comes alive with the musical evenings that punctuate the winter season. Piano melodies blend with live vocal performances to create a warm and intimate atmosphere, inviting guests to extend the evening in the resort’s refined spirit.

Signature Fondue Beneath a Geodesic Dome

Inspired by Chef Armando Acquaviva’s Italian Alpine roots and Savoyard tradition, this signature recipe blends Comté, Beaufort, Reblochon and Parmesan in a harmonious balance of richness and refinement.

Served beneath a geodesic dome nestled within the resort’s snow-covered gardens, the fondue is enjoyed through an intimate dining experience where the pleasure of sharing meets the magic of winter evenings.

Idéal 1850, an Institution Overlooking Mont Blanc

Perched at an altitude of 1,850 metres, Idéal 1850 perpetuates the alpine art de vivre in an exceptional setting overlooking Mont Blanc.

An iconic institution rooted in the Rothschild family’s history in Megève, this destination has brought together mountain enthusiasts around generous cuisine for generations. Between spectacular views and a convivial atmosphere, it remains one of the destination’s must-visit addresses.