The Food in the chalet is as important as the snow outside and getting it wrong can leave a bad taste in the mouth! At Ski Hiver for the last 20 years, we have made it as important as the snow (at least we have more control over the cuisine!). We train the staff, if necessary at the start of the season and if they are not up to the job then we send them home! Our staff tend to be older so they can relate and converse with you, the client rather than the inexperienced generation who are ticking off one of the their things to do for a season!
The morning starts off with Fresh bread and preserves, eggs, orange juice, cereals, yoghurt, tea and coffee. We can provide English cooked breakfasts at an added cost but the whole chalet has to order even it is only for one morning.
Afternoon Tea: After a hard day’s skiing and just before you pop into the hot tub or Sauna, enjoy a homemade cake, scones or biscuits…..yoghurt cakes are banned !
Three course (Four Course in Chalets Chamois, Hermine and Lievre Blanc) evening meal served with Red and White wines unlimited until coffee is served. Our experiences of cooking and traveling to various places in the world has helped us combine a menu of some many international cuisines. We also offer an extra course of local cheese on one night during the week.
We are happy to cater for any special diets from vegetarians, dairy-free or gluten-free. All produce is fresh and wherever possible we will source from local sellers, we do not employ packet cooks and insist everything where possible is made from scratch.
Carmelised Red Onion Goats Cheese Tart
Duck with Cassis sauce – puy lentils – pommes dauphinois -stir fry courgette ribbons
A Baked Rasberry Cheesecake served with coulis
Freshly made Coffee
The Chalet Host Cookery Course
Fancy working in a ski chalet this winter? Snow Cooks are offering the perfect course to get you on the right track.
After spending over 20 years catering in chalets, as well as training our own chalet staff, we are running a practical cookery course covering all aspects of running a chalet in a ski resort. The courses will be held in our beautiful villa in the South of France, close to the Spanish border and the beaches of the Mediterranean from May to July and from September until November on a weekly basis (changeover days are flexible). What a great way to combine cooking skills, which will not only stay with you for life but also give you the confidence to run a ski chalet at the same time as staying in a beautiful location.
The course program will include:
- Menu Planning
- Food Shopping in the Alps (what’s available during the winter?)
- Budgeting and Cost Cutting tips
- Stock Rotation
- Cooking Delicious meals for large numbers (Quantity doesn’t mean you forfeit Quality)
- Canapés – no fuss
- Finishing touches – first impressions
- Managing food waste
- Special diets (Vegetarians, Vegans, Dairy and Gluten-Free)
- Tips on Time saving – Be Prepared
- Altitude Cooking – yes there is a difference!
- Health and Hygiene in the kitchen
- Kitchen Equipment (care of) and useful gadgets
- Efficiency in the kitchen equals more time on the slopes – how to get the most from your season
Courses are held in a relaxed atmosphere for small numbers of students for a duration of 6 days from September to November costing £450. We also offer advice on finding a job, a full list of potential employers and a foolproof cookbook, sample menus plus a French translation of the produce mostly used in chalets. (We also offer long weekend courses, depending on availability starting from £299).
”Melanie was able to offer a high standard of tuition in an Alpine setting exposing us to local seasonal produce and a realistic idea of budgets within resort. We were encouraged to use our initiative and had help and advice on providing excellent food and maximising our skiing time as these are two of Melanie’s greatest passions.”
“The Skihiver course is an in-at-the-deep-end, hands-on, practical course in a real-life chalet in the French Alps. It has given me the confidence to apply for chalet posts with excitement, knowing that I will be able to cope and hit the ground running as soon as I arrive. It’s a great way to learn about chalet cooking and chalet preparations, while having a bit of fun in the process. “ Thank you Mel & team."
“Thanks for all the cooking skills and top tips….they will stay with me for life!”
Melanie did her first ski season in 1987/88 and after working for various companies all over the Alps, with her partner, they then set up a chalet company in 1994. She has a passion for food and skiing and wants the next generations to enjoy their season as she still enjoys hers!
What does the price include?
- 6 days tuition
- 7 days accommodation and all meals in our lovely house near the Pyrenees or in a chalet in the Alps depending on time of year!
- Transfer to and from the airport (min of 2 pax) – for full course bookings only. Train station is 20 minutes away
- Assistance in finding a job
- Personal reference from us on completion of the course
The price does not include
- *Travel to France
- *Any outdoor activities you choose to do whilst here
Please do not hesitate to ask for further information – 0033 434124739 or 0646598149