Food and Drink
We both enjoy good food and take pleasure out of producing a menu that is well presented, varied and uses lots of fresh ingredients.
We believed that after a day on the slopes you need tasty food with reasonable size portions. Much of the menu is based on good farmhouse cooking (Suzanne's background) with more modern ingredients and French cuisine enhancing it.
One of the highlights of the week is our Savoyard evening with local dishes of Tartiflette served with a variety of good local Savoyard Wines (e.g. Apremont, Chinin Bergeron, Gamay etc).
Fresh orange juice, selection of cereals, fresh fruit bowl, yogurts, porridge, freshly baked baguette with local confitures.
Daily selection of cooked breakfast (e.g. bacon and eggs, smoked salmon and scrambled eggs) or fresh croissant and pain au chocolate
Pots of filter coffee and english breakfast tea.
Tea - First one home puts on the kettle for Tea and a slice of Suzane's homemade cakes (Lemon Drizzle, Millionaires Shortbread, Apple Crumble Cake).
Dinner is a special part of the day - a well prepared Three course meal accompanied by good quality French White and Red wine selected by Mark based on our travels through France.
Sample Dinner Menu
Homemade Pea and Horseradish Soup
Fillet of Poulet with wild mushroom and Dijon Sauce, wild rice, mange tout, Carrots baked in Chardonnay
Mum’s Lemon Meringue Pie
Coffee and mini chocolate roulade
Twice baked Roquefort souffles with sweet tomato and red onion chutney
Salmon parcels infused with lime, Coriander and ginger, Cous Cous and stir fry Vegetables with a sesame sauce
Warm Raspberry Brule Tart with Vanilla Ice Cream
Fresh Filter coffee and mints
Vegetarian and specific dietary requirements are also catered for. Chalet staff have one day off a week where breakfast is left laid out and you have the opportunity to sample a local restaurant. We can advise/book the best local restaurant to suit your needs, from local Savoyard to Michelin stared restaurants. Mark and Suzanne at work in the kitchen. If you wish to eat out on a second night during the week or have a fourth course (cheese board) - please discuss when booking. NEW this winter - For non peak weeks - (e.g New Year and Half term) we will be doing a simpler evening meal on one night - Fresh Soup followed by a regional cheese and Pate Board, with home made chutney, as i know that lots of you perfer a more relaxed evening meal after lots of lunches.