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A catered chalet holiday is all about the food…our Executive Chef is passionate about food and hugely sensitive to the appetite of a hungry skier whilst considering a balanced diet. The new and refined 2015/16 menus are heavy enough to reward mountain exertion yet light and simple enough to leave you grinning not groaning.
As well as possessing a flair for entertaining and a genuine love of food, our chalet hosts are friendly, unflappable and exceptionally hard working. Every chalet and hotel in our portfolio offers you a catered ski holiday, so whether you choose to ski in France, Austria or Switzerland, your dedicated chalet host will ensure your mountain exertions are rewarded with sumptuous food and fine wine.
Watch our short video below to see what our previous guests thought of our catered chalets...
If you are staying in one of our larger CLUB chalets then your chef will be offering canapés and a choice of menu on 6 evenings; a little more choice to pander the penchant of everyone in the party.
To prepare you for your day on the mountain, for breakfast you can tuck into croissants and pain au chocolat, yoghurts, bread, jam, honey, selection of cereals, porridge, and cooked breakfast plus orange juice, coffee & a selection of teas.
Waiting for you on your return from a day on the mountain you can expect delights such as Death by Chocolate Cookies, Banana & Nutella Muffins, Date Slice and Carrot Cake
For those who prefer the savoury course how about; Warm Pear, Gorgonzola & Walnut Pesto Salad; Beetroot & Goat’s Cheese Stack with Fig Chutney or Smoked Mackerel Pâté with pickled vegetables & Melba Toast
For main course your host will freshly prepare dishes such as;
If you still have room you can then enjoy something sweet, such as; French Apple Tart with Vanilla Ice Cream; Chocolate Cherry Cheesecake; Sticky Toffee Pudding with Orange Toffee Sauce or Chocolate & Salted Caramel Tart
Cheese & Coffee
Retire to the lounge and enjoy a fresh coffee and a selection of cheeses.
The dishes above are examples of what you can expect on the menu, please note it is not a confirmed menu for the upcoming season.
Special dietary requests can be catered for, please advise at the time of booking.
Many of our guests have commented that occasionally, after a hard day skiing (and often quite a substantial lunch on the mountain), they would prefer to see a more simple dish on the menu, or maybe a lighter option.
We’ve listened to your requests and can now offer the following menu choices which can be ‘switched in’ from our standard menu plan.
Simply select the dish you wish to switch (listed below 1-5), and select the dish you wish to replace it with (listed below A-G).
1. Coq au Vin Blanc, served with Hasselback Potatoes & Garlic Green Beans
2. Pan-fried Duck Breast with Rhubarb Compote, served with Boulangère Potatoes, Sautéed Leeks & Spinach
3. Teriyaki Beef, served with Coconut Rice & Stir-fried Vegetables
4. Pan-fried Sea Bream with Chorizo & Chickpea Stew, served with a Green Salad
5. Pork Belly, served with Celeriac Mash, Braised Red Cabbage & Broccoli
‘Switch’ in choices (LO = light option) ….
A. Tartiflette with Charcuterie and green salad
B. Fish Pie with minted peas
C. Gourmet burgers with chunky chips
D. Homemade Lasagne and green salad
E. Savoyard Salad (LO)
F. Pan-fried Sea Bream with sizzled ginger, chilli & red onion (LO)
G. Lemon Baked chicken and warm quinoa salad (LO)
H. Vietnamese Chicken & Mint Salad (LO)
Important notes: Dinner on the first Sunday evening cannot be switched. This is only available for whole chalet bookings and the whole group must all agree on the ‘switch’ i.e. only one dish can be served each night (vegetarians/ special dietary requirements will of course still be catered for). Menu switches must be advised no later than 2 weeks prior to travel in order for us to pass on the details to your chalet host. No limit to switches, you can switch just one, or all 5 meals.
We do understand a holiday can sometimes be stressful particularly if you, or one of your family have food allergies or special dietary requirements. Our mission is simple; to make your holiday as enjoyable as possible. So, to that end we will do everything we can to cater for your needs. Whilst our menu is planned, it is not set in stone, we will always do our best to accommodate preferences and requests.
Unfortunately, most ski resorts simply do not offer the huge selection of Gluten, Lactose or Dairy free products available in UK supermarkets. That said, if you have any dietary requests, food intolerances or food allergies, we will do our upmost to plan the menu to suit your needs.
Have special dietary requests? In order to plan the menu and source relevant ingredients it is important that you advise us at the time of booking (or at least two weeks before you depart for your holiday). If you have any questions or concerns, one of our Executive Chefs would be more than happy to speak with you personally to ensure you have the confidence we can deliver a chalet holiday to remember. Please call 0208 875 1957 if you wish to discuss your dietary requirements or email firstname.lastname@example.org.
Our chalet hosts serve high tea for children at around 6pm. We require all children under 12 to take high tea unless you book the whole chalet. If you book the whole chalet and would rather your children eat with you later then please advise us at the time of booking along with any dietary requirements your child may have.
Our children's menus are very adaptable and the chalet host will discuss with you on arrival to tailor meals to your children's liking.
Our wines are selected by our Chalet Sommelier, Xavier Rousset. Chief Sommelier at the Hotel du Vin from 1999 to 2004 and Ruinart UK Sommelier of the Year in 2002, Xavier then became the youngest Master Sommelier in the world. After working as Head Sommelier at Le Manoir aux Quat’Saisons, Xavier opened his own restaurant, Texture, with Head Chef, Agnar Sverrisson in 2007. We are all privileged to enjoy Xavier’s advice and share in his passion.
Alongside our 4 house wines, we have a selection of upgrade wines available to purchase in our chalets.
Please note: Alternative wine and other beverages are available to purchase from the bar at Altitude Lodge in Les Gets and Hotel Montjola in St Anton, but will differ from those listed below. Wine selection may differ across our resorts, please ask your Chalet Host for the upgrade wine list in your resort
Taylors Late Bottle Vintage 2001 €28
Paul Zinck, Terroirs Riesling 2008, AOC Alsace €12
Paul Zinck is one of the under-rated Alsace region’s most dynamic producers, making some beautiful wine from the region’s classic grape varieties (Riesling, Pinot Gris and Gewurztraminer). This Riesling expresses the typical aromatic and elegant character of the grape. It is perfectly dry (there’s nothing sweet or confected about this wine), deliciously opulent, with intense hints of ripe lime fruit and a slight smokiness. A great partner for pork (which is found in much Alsatian cuisine) and for spicier, Asian-influenced dishes.
Gavi la Batistina 2013 €12
Really top-quality Gavi, made from the Cortese (or Gavi) grape in Piedmont in NW Italy. Complex and enchanting on the nose (with notes of white peach, pear and acacia blossom), it has a lovely round feel in the mouth, with flavours of stone fruits and ripe pears. Yet it remains fresh and light enough to make it a great choice as an aperitif or with seafood and fish dishes.
Costiere des Nimes Cuvée Trassegum Blanc 2008 €13
This wine has a straw yellow colour and a floral, vanilla-tinged nose. It offers great balance, with the weight of the roussanne grape (fermented in oak barrels) combining perfectly with the perky liveliness of the grenache and rolle/vermentino grapes (fermented in vats). It is full and long on the palate.
Chateau Bauduc Sauvignon 2011 €13
Made of 100% Sauvignon Blanc from the 25 acres of Sauvignon that surround Englishman Gavin Quinney’s Chateau Bauduc, this is brilliantly crisp, zingy and full of grassy, lemony flavours. It has been the house white at Gordon Ramsay’s Michelin 3* restaurant for twelve vintages on the trot, a ‘special selection’ of Rick Stein’s for a decade and, more recently, the prestige house white at the Hotel du Vin.
Chablis Fevre 2010 €17
Owned by Bouchard Pere et Fils, this domaine has improved dramatically over the past 10 years. Whilst it comes from a large producer, the range is among the most reliable in the Chablis appellation. It is no wonder that the Fevre name appears on most good restaurant wine lists!
Michelas Saint Jemms Crozes Hermitage Blanc 2011 €15
While most wines from Crozes Hermitage are red, here is an example of the lovely whites that are also produced there in small quantities. Made from the classic Rhone grape varieties Marsanne and Roussanne, the wine is quite round and full on the palate, with soft flavours of peaches and pears. Try it as an interesting alternative to Chardonnay.
Sancerre Fouassier 2013 €17
Domaine Fouassier is a bio-dynamically-run estate in the classic Loire Valley appellation of Sancerre. Made from 100% Sauvignon Blanc, this wine has all the hallmark freshness and citrus fruit that you would expect from the area. But it has a riper richness, too – a fuller mouth feel than many wines of the region, with notes of tropical fruit such as pineapple and passion fruit
Domaine des Deux Roches Pouilly-Fuisse Vielles Vignes 2011 €24
Coming from southeast-facing Chardonnay vines aged between 60-90 years, grown at altitudes of up to 500m above sea level, there’s real elegance and complexity in this wine, made by Jean-Luc Terrier, one of the Southern Burgundy’s star names. Pale gold in colour (with green highlights), the wine’s nose expresses a mineral complexity, white flowers and beautiful fruits. The mouth is well balanced, structured and round with generosity. With its toasty notes coming from time in barrel, it is never overbearing. A real triumph – pair up with richer poultry dishes, pork and even cheeses.
Domaine Berthelemot Meursault 2013 €38
Restrained and elegant in the style of this excellent domaine. With aromas of citronella and ripe lemons, the palate is fresh and mineral, with a persistent finish. Still youthful, this will develop complexity and character as it ages whilst retaining its balance and poise.
Vignerons de Buxy Tete de Cuvee 2011 AOC Montagny 1er Cru €19
Here is a beautifully rounded oaked Chardonnay from premier cru vines in Burgundy’s popular Montagny appellation. On the nose, the oak is remarkably subtle – as far away as you could possibly get from Aussie or Californian oaked Chardonnays. On the palate, there are flavours of orange/lemon peel and pineapple, allied to the gentle butteriness that is so typical of Chardonnay. The wine is hitting its peak right now, having benefitted from 3-4 years of bottle age. A great wine for creamy dishes.
Domaine Ste Hilaire Viognier 2010, IGP Pays d'Oc
The Languedoc is best known for its more modern style of wine-making and the greater freedom that affords to producers to plant grapes from other regions. The Viognier grape hails originally from Condrieu in the Rhone Valley and has become extremely popular over the last ten years. It’s easy to see why: it is intensely aromatic, as this wine (made by a British producer near Beziers) shows with its notes of apricot and peach. It’s quite full in the mouth, too, so it can cope well with medium- to fuller-bodied dishes. Try it with Mediterranean or lightly spiced dishes.
Bordeaux Chantegrive Rubis 2005 €11
Based on the Merlot and the two cabernets (Franc and Sauvignon), this grape variety is from the excellent vintage of 2005. Chantegrive is from the cote de Castillion, neighbour to St Emillion. This wine is drinking extremely well and the moment and is fabulous when served with lamb or slow cooked beef.
Chateau de Francs Cotes de Francs 2010 €14
Chateau de Francs is one of the oldest properties in the Bordeaux region, with a history that dates back almost 2,000 years. The Cotes de Francs region lies close to Pomerol and St Emilion and its wines are dominated by Merlot. This wine has 90% Merlot, with 10% Cabernet Sauvignon for added backbone. It is a lovely, soft, round wine – with lots of plummy fruit balanced up by a measured toastiness from a little time in barrel. 2010 was a superb vintage in Bordeaux, giving us wines that are full and generous. Enjoy it with a rich casserole or a piece of steak.
Walden Cabernet Sauvignon 2005 €16
Walden is the creation of a former sommelier, Herve Bizeul, who wanted to prove that the Roussillon can compete against the wines of the New World. The grapes are sourced from several local producers and then vinified by Herve. Intense, powerful but not over-extracted, this is a wine that needs food (such as duck breast) to show its optimum
Collines Rhodaniennes Syrah, François Villard 2009 €13
Francois Villard is a highly talented wine maker who puts a huge amount of effort into all his red wines – and it shows. Well-balanced, slightly spicy with plenty of red fruit, this wine will do well on a cold evening and is delicious when served with lamb.
Chateau Cardinal Villemaurine Grand Cru St Emilion 2009 €24
Soft, rich, lush wine from Grand Cru vineyards in St Emilion, this Merlot-dominant Bordeaux blend (70% Merlot, 30% Cabernet France) comes from the ripe 2009 vintage and is starting to drink beautifully. It expresses all the finesse and elegance of this exceptional terroir. A complex nose of spiced plums, leather and woody cigar box aromas. The palate has a full texture and long, enduring savoury flavours. Serve it as a great match to mushrooms, game birds and roast beef.
Fleurie Vieilles Vignes, Chignard 2010 €16
Made from Gamay (old vines), this is one of the great classics of the Beaujolais region just north of Lyon. Forget any preconceptions built on disappointing experiences with Beaujolais Nouveau: this is proper wine. It is light-bodied, full of sweet red fruit and has a touch of black pepper. As always, the producer is the key to a good wine – Chignard being one of the best established in Fleurie.
Domaine Ghislain Kohut Marsannay ‘les Champs Perdrix’ 2012 €24
From the up-and-coming Marsannay appellation, this wine offers classic Pinot Noir characteristics, along with a concentration that is often lacking from this end of Burgundy. With 3-4 years under its belt now, it’s really starting to hit its stride
Chateau d’Or et de Gueules, Les Cimels Rouge 2009, AOC Costieres de Nimes €12
At the bottom of the Rhone Valley lies in the Costiere de Nimes appellation, a close neighbour to Chateauneuf-du-Pape. Chateau d’Or et de Gueules is one of the stars of the appellation, making amazingly rich and deep wines. It has been awarded great marks by Robert Parker, Gilbert & Gaillard and may other leading journalists. The wine (60% Syrah, 30% Carignan and 10% Grenache) from the fabulous 2009 vintage, has a complex nose of dark fruits, freshly cracked black pepper and herbes de Provence. The palate is full-bodied with rich, juicy fruit filling the mouth. If ever a wine was designed to be drunk on a cold winter’s night, halfway up a mountain, surely this is it.
Domaine Jean Guiton Savigny Les Beaune 1er Cru 2007 €27
Guillaume Guiton, after studies in Beaune and an apprenticeship in Burgundy and Australia, is now in charge of the domaine founded 35 years ago by his father, Jean. Since he took over in 2005, he has hugely increased quality here, earning rave notices from Jancis Robinson and La Revue du Vin de France among others. The Savigny has a lovely ruby colour, with a bright nose of red cherries. On the palate, it shows lovely pure fruit, with real definition and always a streak of freshness. One of Burgundy’s rising stars.
Domaine le Fourmone Maitre de Chais 2009 €17
The wines of Vacqueras in the southern Rhone Valley tend to be rich, concentrated and full-bodied and this is no exception. It is packed with aromas of ripe and candied fruit, liquorice, black pepper and spices. The palate is rich, warming and spicy, with flavours of bramble fruit, coffee and Provencal herbs. But it manages to balance all of that with an elegant freshness – something many wines from this region fail to do. A perfect winter red, so pair it up with deep warming stews or roast venison.
Chateau Mont-Redon Chateauneuf-du Pape 2007 €30
A Southern French classic from this hugely-respected, family-owned estate (sold in the UK by the Wine Society). Look for lots of husky spicy notes and warm ripe fruits – a great gulp of southern sunshine in a bottle. With a few years under its belt now, the tannins have softened beautifully and the finish is long. Match it up with grilled red meats.
Produttori di Barbaresco – Barbaresco 2008 €32
New on the list this year, one of the pair from the two great Piedmont appellations, Barbaresco and Barolo. Barbaresco is a village southeast of Turin, whose wines must be made with the Nebbiolo grape. This wine is produced by the local cooperative, but forget any notions of mass-produced plonk, these guys are artisans of the highest order. Flavours of spices, pepper and black cherries are present on the nose and palate. The wine is powerful, firm yet elegant – almost ethereal. Pairs well with risottos, white meats, game, venison and aged cheeses.
Bodegas las Orcas “Decenio” Rioja Reserva 2002 (Spain) €14
This is a treat – a properly matured Rioja, that is softly fruit on the nose with notes of steeped blackberries, damsons, as well as earthier, spicy, smoky aromas. Without being heady and overpowering, the palate is well-balanced and mid-weight at most, with elegant fruits of the forest flavours and undertones of spice, vanilla, oak and smoke.
Marchesi di Barola “Sarmassa” Barolo 2008 (Italy) €46
Barolo is the other great wine-producing village of the Piedmont region, with its appellation wines all made with the Nebbiolo grape. A single-vineyard wine from this great producer (whose roots date back to the 12th Century), the 2008 Sarmassa is a deep garnet red. The aroma is intense, with clean scents of wild rose, vanilla, liquorice and spices (even hints of pine and tobacco). The taste is full-bodied and elegant with strong tannins, the flavours follow the nose to an enjoyable finish of perfectly blended spicy oak notes. This wine is perfect for main courses of red meats and braised dishes as well as cheese courses.
We're renowned for offering excellent service and superb cuisine but for those of you looking for an even greater degree of luxury, you may be interested in our Platinum Service Upgrade.
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