A Taste of Luxury: Chef Clement Gelas at Courchevel Bistro

Executive Chef Clement Gelas of Park City’s Courchevel Bistro may not hold a Michelin star, but his "Taste of Luxury" events are nothing short of inspiring. With a rich culinary background rooted in the alpine region of Courchevel, France, Gelas combines technical skill with playful creativity, breathing new life into traditional cuisine. For him, luxury in dining is about more than just fine ingredients; it’s about understanding the audience and the setting, and striving to be the best.

The Essence of Luxury Dining

Gelas believes that luxury is defined by the effort to connect with diners and create memorable experiences. “Luxury, it’s about striving to be the best, right? Strive to understand your audience and the settings that you are at,” he explains. This philosophy is evident in his approach to the "Taste of Luxury" events, where he aims to build relationships through food and shared experiences.

Returning for a second year, Gelas’s event at Deer Valley Resort has expanded to accommodate 40 more guests, a testament to the support he has received from both the resort and the community. “To me, it’s all about building relationships,” he emphasizes, highlighting the joy of cooking for a crowd and sharing good wine with friends.

A Culinary Journey

This year, Gelas is collaborating with Napa Valley’s Duckhorn Vineyard to create a six-course wine dinner, set against the stunning backdrop of the Deer Valley Cafe deck. The menu promises to showcase a different side of Gelas’s culinary artistry. While last year’s offerings leaned heavily on traditional French cuisine, this year’s menu embraces a more eclectic and global approach.

Gelas has crafted dishes that cater to a more "Americanized" palate, incorporating diverse flavors such as Thai influences in fried pork belly paired with peaches, nectarines, and goat cheese. Dessert will feature a rich chocolate mousse, and attendees can even look forward to a playful milkshake course. The techniques employed will also shift from traditional French methods to more smoked, charred, and grilled flavors, offering a fresh take on luxury dining.

The Cheese Course: A European Tradition

One of the highlights of Gelas’s menu is a mid-meal cheese course, a nod to European dining customs. “Cheese always gets served after dinner in Europe,” he notes. This course will serve as a transition from savory to sweet, allowing diners to experience a progression of flavors, moving from stronger cheeses to lighter options. This thoughtful approach enhances the overall dining experience, making it both memorable and enjoyable.

Hands-On Cooking Class

In addition to the dinner, Gelas is excited about the hands-on cooking class scheduled for Sunday afternoon. Attendees will have the opportunity to prepare classic French dishes, including Beef Wellington and crème brûlée. While Beef Wellington may seem ambitious, Gelas aims to make it approachable for home cooks. “I want to show them that it does not have to be complicated; it can be fun,” he says.

During the class, Gelas will emphasize the importance of fresh, high-quality ingredients, demonstrating how to select the best cuts of beef and the right oils and vinegars. He will also share valuable kitchen skills, such as time management and organization, which are crucial for any successful chef. “These are things that we should be doing first, going to take the longest,” he advises, guiding participants through the cooking process.

A Fun and Engaging Experience

Gelas encourages attendees to bring friends and engage with him during the class, making it a social and enjoyable experience. With Duckhorn wines flowing, the atmosphere promises to be lively and fun. “I’m coming into the weekend with a lot of fun ideas, and with the same level of expectation that I would go with a dinner in New York,” he shares, emphasizing his commitment to delivering an exceptional experience.

Looking Ahead

While tickets for the Friday night dinner are sold out, there are still spots available for the cooking class on Sunday at 3:30 p.m., starting at $185 per person. Interested participants can purchase tickets through exploretock.com.

Gelas is hopeful to return in 2026 for another "Taste of Luxury" dinner, so keep an eye out for future events. In the meantime, Courchevel Bistro is open Tuesday through Saturday, with its patio available until late October, offering a delightful way to experience Gelas’s playful French style.

Whether through a luxurious dinner or an engaging cooking class, Chef Clement Gelas continues to redefine what it means to dine in style, making each experience a celebration of culinary artistry and community.