Belgian starred-chef and lover of the mountains, Christophe Pauly perfectly embodies the spirit of Les Gets. Ambassador of the resort for several years now, he occasionally shares one of his gourmet creations. Between refined gastronomy and genuine emotion, his world combines a passion for flavours with that for the summits.
A chef at the heart of our mountains
Based in Hamoir, Belgium, where he runs the starred restaurant Le Coq aux Champs, Christophe Pauly finds in the Alps an inexhaustible source of inspiration.
For our ambassador, Les Gets is much more than just a destination: it’s a love story going back to childhood, a bubble of escape and sharing where he rediscovers the very essence of his cuisine.
“It all started from a story of passion, exchange and sharing. The mountains are my refuge, Les Gets a love story since I was a kid. Becoming ambassador of Les Gets and its values represents for me a pride, but also a way to pass on what I love—my passions, my identity—and to make Les Gets shine in Belgium and through my cuisine with the tastes of the mountains.”
The “Poudreuse” cocktail: a Proust-madeleine signed Christophe Pauly
This month, the chef invites us to discover his cocktail “Poudreuse”, a creation inspired by his memories of Les Gets and by the convivial spirit of the après-ski.
“The Poudreuse is a classic based on Génépi, for me also a madeleine de Proust and lovely memories of evenings in Les Gets.”
Between freshness and sweetness, this cocktail perfectly embodies the balance he loves: the lightness of Génépi, the roundness of fruits and the gourmandise of a shared moment after a day on the slopes.
“The perfect cocktail for an après-ski must be fresh and comforting. Sweet and indulgent, identical to the perfect ski day: cold, blue sky and powder.”
Cocktail “Poudreuse” recipe by Christophe Pauly
Ingredients
- 4 cl of Génépi
- 3 cl of crème de cassis
- 2 cl of peach crème
- 10 cl of freshly squeezed orange juice
- 1 egg white
- And… lots of love ❤️
Preparation
- Place all ingredients in a shaker with ice cubes.
- Pour into a coupe (cocktail glass), without the ice.
- Garnish with a fresh verbena leaf.
Elegant and comforting, this cocktail is to be enjoyed with friends facing the snow-covered mountains.
An inspired and inspiring ambassador
With his talent, sensitivity and sincere attachment to Les Gets, Christophe Pauly continues to spread the resort’s spirit beyond borders. Through his cuisine, he reminds us that a good dish — or a good cocktail — is above all a story of sharing, emotion and passion.
