VIP SKI Blog

The nickname “Janpril” has surfaced amongst Val d’Isere locals, with cold temperatures and plenty of fresh snow. It looks like these wintery conditions are set to stay for a while. See it for yourself from £799pp from 15 April.

Taken from our webcam this morning, the conditions in Alpe d’Huez can only be described as spectacular. Wall to wall sunshine with powdery pistes, what’s not to love? We’ve got availability in our Chalet La Chapelle from 15^th April from £769pp

Reaching up to 3250m it’s easy to see why the Paradiski area is reporting 18cm of fresh snowfall and more to come in the next few days. We have rooms available in our La Plagne chalets next week, 15 April, from £700pp.

Mixed conditions have left our Meribel & Courchevel guests baffled, with blue skies in the morning turning to snow by the afternoon. Head out there this Sunday with 7 night holidays from £799 pp and short breaks in Meribel from £100pppn until 15 April.

Fabulous views from another of our resort webcams – this time Les Gets! Conditions in the Portes du Soleil region have been so great that they’ve extended their season by another week. Snap up a last minute special offer and ski next week from £799pp.

Courtesy of Lech Zuers, this aerial shot gives us a taster of the stunning conditions. Practically empty pistes, clear blue skies and great quality snow is keeping our guests more than satisfied. Last chance to ski in Lech & St Anton, Sunday 8 April holidays from just £700pp.

- 1 x 1.5kg boned leg of lamb
- 3-4 shallots, finely chopped
- 1 tomato, diced
- 30ml butter
- 1 tsp cracked black pepper
- 1 sprig fresh rosemary, chopped
- 500ml red wine
- 500ml chicken stock
- 1-2 tsp corn flour

1. Preheat the oven to 200°C/gas 5.

2. Rub your leg of lamb all over with olive oil and salt and pepper and place in a roasting tray. Roast for about 1hr 30minutes in the preheated oven, basting occasionally.

3. When the lamb is cooked, remove from the oven, cover with foil and rest for 20-30 minutes.

4. While the lamb is resting, make the sauce. Melt the butter in a frying pan and sauté the shallots, tomato, peppercorns and rosemary for about 2 minutes, until the shallots are softened. Add the wine and reduce to a third. Add the stock and allow to reduce again, then thicken with corn flour if necessary. (Make sure you cook it for at least 10 minutes after adding the corn flour to cook out the floury taste.) Strain the sauce through a sieve, season to taste, then serve with the sliced lamb. 

Serve with roast potatoes, cauliflower puree, roasted root vegetables and green beans

We've got a handful of rooms left in Val d'Isere for this weekend from £1200pp. We also have some availability for holidays on 8 April from £700pp. Click here to see our special offers for upcoming weeks.

Good Friday: Open 10am – 5pm
Saturday 31 March: Open 10am – 2pm
Sunday 1 April: CLOSED
Easter Monday: Open 10am – 5pm
Tuesday 3 April: Normal office hours resume.

Don't forget, you can search live availability and book online using our website. Our team will confirm your booking as soon as they are in the office.

The position is sensational, mind blowing views, both buildings right on the piste, chair lifts all around you, 1850 metres altitude, a lift ride away from the centre of the resort and metres away from the Prodains cable car, piste side bars and restaurants and ski school meeting point. In London terms, this isn’t just Mayfair, its Buck Palace.

The location deserved the very best and so we’ve pulled together our favourite interior designers and the very best tradesmen with whom we have worked in the area over the last 15 years.

The images you can see are all CGI but our animation boys know exactly how we build and how we furnish, everything is to exact scale and we chucked up a drone this winter to give you the actual views through every window. Authenticity is everything after all. Hyperbole is so common place in real estate and travel, but this really is the most exciting opportunity I have enjoyed in a 25 year career.

These chalets will be an absolutely sensational home for a week’s skiing. Real interior images to follow as soon as we can get them, but don’t wait, the chalets will be sold out long before then.

Check out the full details: Chalet Beluga, Chalet Ossetra, Chalet Kakisa & Chalet Kobuk

Like what you see? We're taking bookings now for winter 2018/19 so call the team today on 0208 875 1957.