Ski Hiver Cuisine
The food we prepare in chalet is just as important as the snow outside and getting it wrong can, quite literally, leave a bad taste in the mouth! Thankfully we have a lot more control over the food than the snow! We prepare the menus with our team before the season starts and if they are not up to the job we start again!
Our team tend to be more mature, coming with life experience, common sense and able to converse with you and your group making you feel at home and in good capable hands. We also ensure they have a passion for cooking and skiing so they can give you advice on where is good to ski or snowboard. We prefer this way rather than employing inexperienced people who are just here to ski and tick chalet work off on their to-do list!
Please be aware that special dietary requirements may be subject to a surcharge. Please check with us first.
Your morning starts off with fresh bread and preserves, cold meats and cheese, a hot option (eggs, porridge or pancakes), orange juice, cereals, yoghurts, fresh fruits, tea and coffee.
After a hard day’s skiing and just before you pop into the hot tub or sauna, enjoy homemade cake, scones or biscuits with your hot chocolate, tea or coffee.
A 4-course meal (3-courses in chalets Barthelemy and Chanterelle) is served with fine red and white wine until coffee is served. Our experiences of cooking and travelling to various places in the world has helped us come up with a menu combining many international elements. We also offer an extra course of local cheese on one night during the week.
We are happy to cater for any special diets including vegetarian, vegan, dairy and gluten free, or specific allergies. However, some ingredients / products are not available in France so if it is not possible to provide this, you may need to bring it with you for us to use.
All our produce is fresh and wherever possible sourced from local sellers. We do not employ packet cooks and insist everything is made from scratch where possible.
Children's meals (high tea) can be served at an earlier time of 6.30pm (18:30) to allow them time to eat and shower before the adults sit down to eat, leaving kids free to watch TV or go to bed. Children's meals are tailored with parent's advice and taste but no matter what is served, there is always vegetables or salad on the table.
Caramelised Red Onion Goats Cheese Tart
Pea & Mint Soup
Vietnamese Spring Rolls
Duck with Cassis Sauce – Puy Lentils – Pommes Dauphinois - Stir Fry Courgette Ribbons
Cod with lemon & Parmesan Crust - Sweet Potato Wedges - Fennel & Leek Bake
Pesto & Parmesan stuffed Chicken Breast in Palma Ham - Fantail potatoes - Haricot Vert with Garlic Butter
Baked Raspberry Cheesecake served with Coulis
Sticky Toffee Pudding with Caramel Sauce & Ice Cream
Raspberry Creme Brulée
Freshly Brewed Coffee