Brasserie
A kitchen open to guests.
The villa’s kitchen changes hands — a home for guest chefs and pop-up kitchens, from a single dinner to a whole season.
The Idea
A kitchen that changes hands.
Villa Beaulieu doesn’t keep a fixed restaurant. Instead the kitchen opens to guest chefs and pop-up kitchens — cooks who come for a night, a weekend, or a season, and set the tone of the dining room while they are here. The room stays the same: dark green velvet, a marble counter, the lake behind the windows.
So far this has happened mostly in winter. We have cooked with pop-up chefs from London to the Engadin — in the house, for guests of the villa and friends from the valley.
Ways to cook here
Open to guest chefs.
If you cook the way we do — seasonal, personal, rooted in a place — the kitchen is open to you. It can take a few forms:
A single evening
A pop-up dinner
One night, or a handful. You bring the menu; we set the room and the table.
A few days
A guest-chef weekend
A short residency — cooking lunch and dinner for the house across a weekend or a week.
A season, or more
A longer partnership
An ongoing collaboration for chefs and producers who want a home in the Engadin.
Enquiries
Cook at the villa.
Tell us how you cook and what you have in mind — a single dinner, a weekend, or a longer stay. We work with chefs and producers who cook seasonally and personally, and we reply to every note ourselves.
Dining
When a chef is in.
When the kitchen is open, the dining room welcomes guests of the villa and, by reservation, friends from the valley. Write to us to hear what — and who — is cooking.