Food and Nutrition

Your Food

You will see many chalets promoting “gourmet” or “fine dining” catering as a unique selling point. This is not what we are about, we think you should get this as standard.

We consider that what you really need is the sort of food that will sustain the rise in levels of activity that you will be experiencing on an active ski holiday.
This means nutritionally balanced meals.
This does not mean that they should be basic, on the contrary, we aim to provide restaurant quality food with service to match and menus that you would never create at home.

Our chef’s food is of the highest quality and ingenuity. It will match or better anything you can get at any other chalet and surpasses that available on many local restaurants.

The pictures on this page are a small sample of real dishes prepared by our real chef cooked at our real chalet.
They are not library pictures!

BREAKFAST: (Served between 07.30 and 09.00)
Typically: Fresh fruit, cerials, hot croisants, yoghurts, granola, toast, fruit juice, tea (a variety of flavours), fresh coffee etc. all as standard and served in buffet style.
We also provide Chef’s “Hot Option” every day and we can provide a range of continental meats and cheeses as required.
For non skiers, we can also do a delayed breakfast, up to 10.00 by prior arrangement.

TEA: (Served between 16.00 and 17.30)
Available on your return from the slopes.
Typically: Fresh baked cakes, biscuits, scones etc. every day with tea, fresh coffee and juices.

We also provide savoury elements from time to time.

DINNER: (Service starts at 19.30)
This is a 4 course meal with cheese and coffee served in front of the fire at the end.

Typical menus can be:
Starters:
Saumon Mariné au Citron Aigre-Doux Gelée à la Vodka
(Marinated Var Salmon with Lemon and Vodka Jelly)
Coquilles St. Jacques Grillées et Minestrone de Palourde
(Grilled Scallops with a Clam Minestrone)
Soufflé Suissesse
(Cheese Souffle Cooked on Double Cream)

Main Courses:
Filet de Maigre Parfumé au Ras-el-Hanout, Fenouil et Riz Rouge de Camargue
(Sea Bass and Pastilla, Scented with Arabian Spices, Fennel, Red Rice and Meat Jus)
Râble de Lapin et Galette au Parmesan
(Roast Saddle of Rabbit with Crispy Potatoes and Parmesan)

Deserts:
Pannacotta d’Orange aux figues rôties au miel
(Pannacotta with honey roasted figs)
Marquise au chocolat à la cerise compote et de menthe fraîche pour garnir
(Marquise with cherry compote & fresh mint to garnish)

Vegetarian Options
Spanaakopita Fetta, épinards et filo colis
(Spanaakopita , spinach & filo parcels)
Puy lentilles Kofta, riz cuit à la vapeur, Ayran, épinards et noix
(Puy lentil Kofta, Steamed rice, Ayran, spinach and walnuts)

P1180489 P1180464 P11804822
P1180472fpV8W63