Courchevel 1850: how to make an exceptional property pay
Courchevel 1850 is the highest segment of the French Alpine rental market. Acquisition prices are among the highest in Europe — but so are rental revenues. Here is how to maximise return on investment.
A market with unique characteristics
In Courchevel 1850, rental demand on key weeks structurally exceeds available supply. Christmas, New Year, February half-term, Easter: these periods see occupancy rates of 95–100 % at rates unmatched elsewhere in France. A well-positioned 6-bedroom chalet can generate between €100,000 and €250,000 in gross revenue in the winter season alone. Guests demand a palace standard, and they pay accordingly.
Gross yield: between 5 and 9 % depending on the property
For premium properties in Courchevel, gross yield (annual revenue / acquisition price) ranges from 5 to 9 %. This is lower than more accessible markets like La Plagne or Les Ménuires, but the asset value is structurally more resilient and rental demand is less sensitive to poor snow seasons. A 4-room ski-in/ski-out apartment purchased for €2.5M can generate €130,000–180,000/year under well-managed short-term letting.
Charges to factor in for a high-end property
A premium property carries premium running costs. Budget for high service charges (often €15,000–40,000/year for a luxury chalet), specialist holiday property insurance, higher hotel-grade cleaning costs (duration and staffing), and potentially a dedicated concierge for VIP clients. These charges must be built into your business plan to calculate a realistic net yield.
SmartStay in Courchevel: a palace standard for your guests
Our Courchevel team delivers an impeccable hotel standard: premium linen, meticulous presentation, personalised welcome in French and English, 24/7 availability during stays. We also coordinate the ancillary services that our VIP clients expect — private chef, helicopter transfers, private ski guide — through our vetted partner network. A standard that justifies the rates and builds loyal repeat clientele.
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