Food Glorious Food
Tue November 12, 2019
What’s on the Menu?
Our Catering Manager, Ben Cadle, has worked tirelessly over the summer months to plan our menu for the coming season. We of course understand a catered chalet holiday is all about the food.
Our menu has been developed to compliment the levels of service and accommodation we have become renowned for. We also hope that our menu not only satisfies you, our guests, but also keeps our chalet hosts interested as cooks for the season.
Whilst our menu is planned, it is not set in stone and we will always do our best to accommodate preferences and requests. All we ask is that you make any requests as early as possible.
Things you might not know about our catering…
SWITCH IT UP - For groups taking sole occupancy of a chalet we have a switch menu with a further selection of 10 dishes for you to choose from, to select your bespoke menu for the week.
TWO MENUS - We have a 2nd week menu so that our returning Clients have different dishes if they holiday with us twice in one season
DIETARY REQUESTS, NO PROBLEM - We have a detailed cookery book so our hosts are able to adapt all our menus for specific dietary requests such as vegan, dairy free, lactose free, gluten free, low cholesterol and vegetarian.
WELL PREPARED - We provide the menu to all our hosts several weeks before the start of the season so they can practice cooking the dishes on their friends and family. All hosts will also cook all meals on the menu during their extensive training programme. Week one guests will not be guinea pigs!
RED OR WHITE? We serve a choice of red or white wine with dinner in all our properties, but we also have an upgrade wine list should you fancy something a little bit extra special.
Handy hints Ben shares with our chalet hosts;
Sprinkle of Sugar
Adding a small sprinkling of sugar to tomatoes helps to bring out the flavour of the fruit.
Just keep whisking!
When whisking egg whites never stop whisking half way through to do something else as the whites will begin to separate and will ruin the end result.
When chopping herbs use the stalks of the soft ones, there’s so much flavour in them. Stalks from herbs like tarragon, rosemary and thyme can’t be used.
Nut to worry
When grinding nuts make sure they are cold otherwise the oil will come out of them and make them heavy and greasy.
Of course, we're going to say our menus and food are delicious, but if you don't believe us, read some of the comments from guests who skied with us last season.