The concept behind “From Snow to Table”

“From Snow to Table” is an original concept created 26 years ago for lovers of the mountains and local gastronomy.

We offer a unique experience. Between cloud and sun you enjoy the mountains until you find yourself at the foot of the slopes to share a meal filled with conviviality and rich in culinary emotions.

Our aim is to make accessible, within the same concept, the best tables, craftsmen, and hotels in our beautiful mountain resorts.

The mountains of the Savoie and the Oisans are rich in sensation. From the beauty of their landscapes to their tables, they speak to the senses ... and their kitchens reflect the diversity of their valleys and peaks.

Currently we are present in the resorts of Courchevel, Meribel, Val Thorens, Saint Martin de Belleville, Les Menuires, Vaujany, Alpe d'Huez, Les Deux Alpes and La Grave, but we are extending our presence to other parts of the French Alps.


History of “From Snow to Table”

1993 – Creation of the concept of “From Snow to Table” by Jean Claude Mure-Ravaud
He decided to marry the best of two worlds – the mountains and their local gastronomy – together for a unique skiing experience.


2018 – “From Snow to Table” takes on the Oisans Valley.


2019 – Mr David Mure-Ravaud joins “From Snow to Table” as an associate.


Our team

David Mure-Ravaud / Partner and Sales Manager

Passionate about skiing, the mountains and local gastronomy, Cyril applies his extensive experience as an entrepreneur to the development and success of “From Snow to Table”.

Jean-Claude MURE-RAVAUD / Founding Partner and Commercial Manager

A gourmet and a lover of nature, Jean-Claude founded “From Snow to Table” 26 years ago to bring together his two passions – the mountains and local gastronomy – in one concept.

Mathieu FIELD / Digital Development Manager

Born in Grenoble, Mathieu combines his passions for innovation and entrepreneurship in his digital development work at “From Snow to Table”.