Four Seasons Megève Reopens 16 December for Its First Palace Winter

Four Seasons Resort Megève reopens on 16 December 2026 for its first winter season since receiving the Palace distinction. The resort returns with a programme built around the spa, the table and the mountain itself: an exclusive skincare-technology collaboration with myBlend, new outdoor spa spaces, a private suite high above the village and a festive season led by its two restaurants.

The main new arrival is myBlend, which comes to the resort through a collaboration exclusive to Megève. The resort is the first French destination to unveil myBlend’s CellSynergy2, a device developed with the facialist Chantal Lehmann that combines radiofrequency, ultrasound, electrostimulation and cryo-thermotherapy. The myBlend LED mask completes the offering. For guests who see a winter stay as a chance to recover as well as to ski, it brings a technology-led facial programme to within a short walk of the slopes.

The spa itself covers around 900 square metres (9,700 sq ft) and gains new outdoor spaces this winter. A heated whirlpool now sits in the open mountain air, alongside a natural-wood sauna with a salt wall that takes up to eight guests. That is a comfortable size for a family or a small group of friends ending the day together, and the pairing of heat and cold air is the classic Alpine way to ease legs after a day on the pistes.

The resort’s most private offer sits well above the village. Suite Idéal is a private suite of more than 100 square metres (1,100 sq ft) at the top of L’Idéal 1850, at an altitude of 1,850 metres. A stay includes butler service, a private dinner and a telescope for stargazing. The morning brings first access to the untouched slopes before other skiers arrive. It suits a special occasion within a longer stay at the resort, and it gives Megève an experience that few Alpine addresses can match.

Dining remains central to the resort’s appeal. Chef Armando Acquaviva’s fondue, which received a Toquicimes award in 2025, is served beneath a geodesic dome in the garden. Over Christmas and New Year’s Eve, Benjamin serves dedicated tasting menus while Kaito hosts a celebration shaped around omakase. Beneath both sits a wine cellar of more than 17,000 bottles. Sommelier Samy Sbiti arranges bespoke private dinners in the cellar, with pairings drawn from the kitchens of Kaito and Benjamin.

The pastry kitchen marks the season in its own way. Pastry chef Jonathan Chapuy’s Yule log, now in its third edition, is La Télécabine de Rochebrune, a gluten-free creation inspired by the cable car that serves the Rochebrune slopes. It is a limited edition, available from 21 to 31 December at EUR 149 and serving eight to ten people. Orders must be placed in advance, so families planning a chalet-style Christmas table should arrange it when they book the stay.

Families are well looked after. The Kids Club and Teen Zone run a full winter programme that includes the Nemo Passport, a private cinema and an arcade. On the mountain, the resort offers ski-in/ski-out access and lessons with the ESF, France’s national ski school. Away from the pistes there are snowshoe treks that end at a candlelit igloo, as well as dog-sledding, which gives non-skiers and younger children a full share of the Alpine experience.

For travellers weighing up where to spend the coming winter, the dates are what matter most. The resort opens in mid-December, in time for the festive fortnight, and several of its most distinctive offers are tied to that period: the tasting menus at Benjamin, the celebration at Kaito and the limited Yule log. The myBlend treatments and the new outdoor spa spaces will run through the season. Anyone drawn to Suite Idéal or a private cellar dinner should raise it when first contacting the resort, so that the stay can be planned around them.

Source: Four Seasons