Ski Hiver Cuisine
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 food!) We train the staff at the start of the season and if they are not up to the job we send them home! Our staff tend to be older so they come with life experience and can relate and converse with you. 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 to employing inexperienced people who are just here to ski and tick chalet work off on their to do list!
Breakfast: The morning starts off with fresh bread and preserves, a hot option (eggs, porridge or pancakes), orange juice, cereals, yoghurt, tea and coffee. We can provide English cooked breakfasts at an added cost but there has to be a minimum of 4 people to order this even if 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 homemade cake, scones or biscuits with your hot chocolate, tea or coffee.
4-course meal (3 courses in chalets Barthelemy and Chanterelle) 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. All produce is fresh and wherever possible we will source from local sellers. We do not employ packet cooks and insist everything is made from scratch where possible. Children's meals are also possible at an earlier time of 6.30pm (18:30) to allow them time to eat and shower before adults have their meal 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
Duck with Cassis Sauce – Puy Lentils – Pommes Dauphinois - Stir Fry Courgette Ribbons
Baked Raspberry Cheesecake served with Coulis
Freshly Brewed Coffee