Four Seasons leverages relationships with nearby farmers and suppliers in the Haute-Savoie region to deliver bespoke event menus filled with our celebrated Savoyard fare. Combined with our special access to exceptional products from the Rothschild family’s estates all over the world, our talented culinary team will take your event to the next level with creative food and beverage experiences.
EVERYTHING YOU NEED
- Michelin-Starred Cuisine
Each of our event menus is inspired by our very own Executive Chef Julien Gatillon, who has been awarded two Michelin stars for his well-balanced and minimalist take on hearty Savoyard cuisine.
- On-Site Restaurants & Bars
At our hotel, your guests will experience Megève’s reputation for exceptional cuisine first-hand. With six venues to choose from, they can savour traditional French cuisine at our two-Michelin-starred Le 1920, meet for morning coffee at our cosy Lobby Lounge and sip creative après-ski cocktails at Bar Edmond.Details
- Private Dining
We can transform any of our event venues into your group’s own private dining room, including Mont d’Arbois’ four off-site restaurants. For intimate gatherings, Le Club du Mont d’Arbois, the Wine Cellar and Salon Macán offer exceptional privacy and ambience. Group celebrations are also welcome at both Le 1920 and Kaito.
- A Piece of Four Seasons
Planning an off-site celebration or need to feed your team during an impromptu meeting? Our Michelin-starred Le 1920 provides outside catering for nearby events, while Kaito offers Japan-meets-Alpine cuisine that can be ordered to go.
I’m proud to share products from the region as well as the noble, seasonal products showcased in our different restaurants. Each one of them offers a unique culinary experience.Julien Gatillon Executive Chef
Julien GatillonExecutive Chef
As Executive Chef of Four Seasons Hotel Megève and Les Chalets du Mont d’Arbois, Megève, a Four Seasons Hotel, Julien Gatillon draws from what he knows best to create memorable culinary moments. Growing up roaming the countryside around Châtellerault in the Vienne region of France, he would often garden, fish and hunt with his father and grandfather. At the age of 26, Gatillon was offered his first Executive Chef position at Le 1920, earning his first Michelin star two years after taking the helm, and a second star two years later in 2016. Using only the finest seasonal ingredients, Gatillon’s simple and well-balanced cuisine continues to delight our guests.
“All of my family loved exploring the best local produce, and I’ve sought it out in my travels ever since.”