Jasmine, sesame and vanilla fill a Yule log inspired by Megève’s red Rochebrune cable car. Four cheeses go into a fondue served beneath a geodesic dome in snow-covered gardens. At Four Seasons Resort Megève, the winter dining programme brings these Alpine references together with French gastronomy and Japanese-Peruvian cooking.
The resort has announced its festive offering for residents and visitors, spanning Christmas Eve dinners, two New Year’s Eve menus and pastries to share through Epiphany. It reopens on 16 December 2026 on Mont d’Arbois, beginning its first winter since receiving the Palace distinction from Atout France.
Christmas Eve at Benjamin
Chef Armando Acquaviva’s Christmas Eve menu at Benjamin costs €480 per person. Hand-dived scallops with Osciètre caviar, foie gras and truffle-infused Bresse poultry feature in a contemporary French treatment of familiar festive ingredients.
Benjamin’s mountain-facing setting combines Alpine influences with crafted materials, while executive pastry chef Jonathan Chapuy oversees the desserts. Head sommelier Samy Sbiti has created an optional wine pairing for the Christmas Eve menu, an addition also available with the resort’s New Year’s Eve dinners.
Benjamin continues to offer a five-course tasting menu and à la carte dining outside the festive occasions, with seasonal French cooking inspired by Alpine ingredients. That makes it an option for a gastronomic evening elsewhere in the holiday, too, particularly for guests whose Christmas Eve plans are already settled.
Two ways to spend New Year’s Eve
Benjamin’s New Year’s Eve dinner moves from Alba white truffle risotto to roasted blue lobster and fillet of beef with black truffle. Priced at €780 per person, it puts some of the season’s most prized ingredients at the centre of the celebration.
Kaito’s alternative costs the same, €780 per person, and follows the restaurant’s Nikkei identity, combining Japanese techniques with Peruvian flavours. Its menu includes bluefin tuna tartare with caviar, an omakase sushi selection and Wagyu beef fillet prepared in crying tiger style. A reinterpretation of traditional Kagami Mochi, using mandarin and Madagascar vanilla, finishes the meal.
The choice rests on the cooking you want for the evening: French dishes built around truffles, lobster and beef at Benjamin, or Kaito’s progression through tartare, sushi and Wagyu. Sbiti’s optional pairings accompany either menu; Kaito’s wider drinks offering also includes wine and sake pairings with its regular omakase experience.
Fondue in the gardens, lunch above the slopes
Acquaviva’s signature fondue brings together Comté, Beaufort, Reblochon and Parmesan, drawing on both his Italian Alpine roots and Savoyard tradition. Served beneath a geodesic dome in the resort’s snowy gardens, it offers a setting for a shared meal with an unmistakably mountain character.
The fondue experience is available from lunch through dinner. Its four-cheese recipe received an award at Toquicimes 2025, and the setting makes it worth considering for an evening outside the formal festive menus.
Idéal 1850 takes dining higher, to 1,850 metres, with views of Mont Blanc. The restaurant has longstanding connections to the Rothschild family’s history in Megève; winter dishes include trout meunière and chicken with morel sauce.
Edmond’s provides another relaxed option back at the resort, with terrace lunches, daytime dining and drinks overlooking Megève’s landscapes. In the evening, grilled dishes and premium cuts of meat join the all-day menu, accompanied by wines and cocktails. The resort also plans a new culinary pop-up this winter, with its concept still under wraps.
A private table among the wines
La Cave à Vin sits behind a discreet door and houses more than 17,000 bottles, a collection connected to the Edmond de Rothschild family’s history in Megève. Sbiti leads private tastings, bespoke lunches and tailored dinners in the cellar.
The private wine cellar dinner accommodates two to eight guests and requires reservations at least 24 hours ahead. Menus can draw on Benjamin or Kaito, or be personalised for the occasion.
For a couple or a small group marking a birthday or another celebration during the holiday, the cellar offers a separate setting with the menu arranged around the party. It also gives wine enthusiasts a more focused experience with the sommelier than a restaurant pairing alone.
A cable-car Yule log to share
Chapuy’s La Télécabine returns for its third edition, taking inspiration from the red Rochebrune cable car and the flavours of Kaito. This year’s creation combines jasmine and sesame with Madagascan and Tahitian vanilla.
A white chocolate shell infused with raw sesame oil encloses jasmine crémeux, soft vanilla caramel, sesame sponge and an airy vanilla mousse. Beneath it sits a dark chocolate base with sesame praline. The entire creation is gluten-free.
The limited-edition Yule log is available from 20 to 31 December, costs €149 and serves eight to ten people. Its serving size makes it a practical choice for a group celebration, while the cable-car reference gives the centrepiece a connection to Megève. The jasmine-and-sesame composition also offers something quite different from the truffles, poultry and lobster on the festive dinner menus.
January galettes and afternoon tea
Head baker Hugo Cuinet has created two galettes des rois for Epiphany: a traditional almond frangipane and a version pairing Maison Pralus pink praline with blackcurrant. Each conceals an exclusive Mont Blanc-shaped fève, carrying the mountain theme into January.
Available from 4 to 10 January 2027, the galettes cost €59 each and serve six to eight guests. They can be taken away or enjoyed at afternoon tea in the Glass Bar, alongside hot chocolate and views of the snow-capped peaks.
The Glass Bar also serves cocktails, fine wines, spirits, alcohol-free drinks and Chapuy’s sweet creations. Winter musical evenings bring together piano and live vocals, making it an option for après-ski or for extending an evening after dinner.
Planning a festive stay
Four Seasons Resort Megève has 55 rooms and suites and direct ski-in, ski-out access. The resort puts the journey from Geneva Airport at 75 minutes. Its wider winter programme includes a myBlend spa collaboration, an outdoor heated whirlpool overlooking the peaks and a natural-wood sauna with a salt wall, covered in our earlier look at the December reopening and spa additions.
Kaito welcomes both hotel guests and visitors and recommends advance reservations, especially in winter and around holidays. Dietary requirements and allergies should be discussed when reserving so the team can advise on available options.
Children are welcome at Kaito, which offers an adapted children’s menu in bento boxes, as well as colouring books and high chairs. For families arranging a celebratory dinner, those provisions are useful to discuss with the restaurant alongside the festive menu.
