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Our Managing Director, Andy Sturt, spent the day up in Les Gets...
I spent the day in Les Gets checking on completion of the landscaping and catching up with our new GM, Mick Warren and Head Chef, Dan Brightman. The new lunchtime menus look innovative and exciting although by all accounts finding fresh scallops in January is gong to take some ingenuity. Delighted to see chunky homemade chips on the menu, there's chips and then there's CHIPS - my two young daughters will be delighted.
The evening Sauvignon Blanc for VIP SKI guests tastes crisp and fresh and I think that the new style and variety of evening menus is going to delight residents. Our building manager, Pascal Baud (passing at the time), previously Chef and Deli owner, and well known local foodie, was inspired enough by the new menu to book himself in as soon as we open, high local endorsement indeed.
Exclusive lunch time dining for VIP SKI guests...
Mick has decided to have a reserved VIP area on the terrace, round the corner with sunniest aspect and direct access to the private lounge for residents. Exclusively for VIP SKI customers in Les Gets and Morzine, this will be a fabulous lunchtime family base for our guests skiing over on the Les Gets side of the Portes du Soleil. New exterior sofas also look great - a touch of Ibiza on the piste for morning coffee or an evening cocktail.
Returning guests are going to be amazed at the transformation...
As Chris Arnold, our talented and overworked landscaper, puts the finishing touches to the planting before the winter snows, it is gratifying to have the locals come out of their way to offer their praise for the new building and spectacular gardens. Altitude certainly strikes a bold piste-side pose in the evening sun.
Returning VIP SKI Hotel Manager, Kat Ilott, well advanced in prepartion for the new season, and pondering the completed hotel over a cup of tea on the terrace, summed it up perfectly for me when she said 'I can't wait to see the faces of all the returning guests from last season, it looks really fantastic.' I am told there are only a few rooms left available for the 2011/12 season, I certainly don't think that this year's full house are going to be disappointed.
With the restaurant opening on 13 December and all seeming in place for staff training commencing late November, seems we might be twiddling our thumbs for a while, still you can never be too prepared!
