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.
All our catered ski chalet holidays include;
- Continental breakfast with a cooked option on 6 mornings
- Afternoon tea will be left in the chalet for you to help yourself to freshly made cake or biscuits, bread & jams, selection of teas, coffee and hot chocolate
- Canapés on the first and last evening
- 3 course evening meal (6 nights) followed by cheese board and coffee
- A choice of red and white wine is served throughout dinner
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.
Our two hotels, Altitude Lodge in Les Gets and Hotel Montjola in St Anton, include dinner and cooked breakfast on 7 days.
Sample menu to whet your appetite
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 Lemon Crunch Cake, Banana and Toffee Loaf, White chocolate & raspberry cookies and Guinness cake.
For those who prefer the savoury course how about; Artichoke heart, new potato & chorizo salad, Parsnip & apple soup with parsnip crisps, Creamy garlic mushrooms with polenta and Croziflette.
For main course your host will freshly prepare dishes such as;
- Slow Cooked Shoulder of Lamb Served with Warm Bulgar Wheat Salad, Spiced Carrot Salad and Garlic Courgettes.
- Chicken Saltimbocca with a lemon and caper sauce Served with Crushed Potatoes, Mangetout and Peas.
- Pork Belly Served with Celeriac Mash, Braised Red Cabbage and Garlic French Beans.
- Pan-fried Sea Bream with Warm Tomato, Olive & Herb Salsa. Served with Sweet Potato & Potato Wedges and Pea Puree
If you still have room you can then enjoy something sweet, such as; Spiced Poached Pears with Vanilla Mascapone, Rhubarb & Ginger Crumble with Ice Cream, Raspberry Souffles and Chocolate Chilli Pots with Raspberry Chilli Coulis.
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.Chicken Saltimbocca with Lemon & Caper Sauce. Served with Crushed Potatoes and seasonal vegetables
2.Pork Belly Served with Celeriac Mash, Braised Red Cabbage & Garlic French Beans
3.Teriyaki Beef Served with Coconut Rice & Stir-fried Vegetables
4.Pan-fried Sea Bream with Warm Tomato, Olive & Herb Salsa Served with Sweet Potato & Potato Wedges, Pea Puree
5.Duck Breast with Apricot & Szechuan Pepper Sauce Served with Hasselback Potatoes, Roasted Balsamic Shallots, Sautéed Leeks and 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. Pumpkin and Salmon Thai curry served with rice
F. Savoyard Salad (LO)
G. Vietnamese Chicken and Mint salad (LO)
H. Lemon Baked chicken and quinoa salad (LO)
Important notes: Dinner on first 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.
Red or white?
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
- Dom Perignon 1999 €140
- Dom Perignon 2002 €125
- Veuve Cliquot NV €36
- Champagne Jacques Picard Brut NV €tbc
Taylors Late Bottle Vintage 2001 €28
Viognier, Château Pesquie 2008 €12
As a grape variety, Viognier is very aromatic, spicy and rich. Sometimes it lacks acidity (which can unbalance a wine), but this is not the case with Chateau de Pesquie. The estate is situated in the beautiful region of the Vaucluse, a short distance from the famous village of Chateauneuf-du-Pape. With its lovely notes of apricot, this wine makes an excellent choice for an aperitif.
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.
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 €12
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 €18
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.
Meursault de Montille 2009 €38
Both Meursault and De Montille are names from Burgundy: the first being the village the wine comes from, the second being the family that made it. Alix de Montille is the daughter of the highly respected Volnay and Pommard producer, Hubert de Montille. This wine is everything you would expect from a good Meursault: rich, creamy, but very well-balanced. Burgundy is a hard wine region to understand but the best tip I can give you is to rely on the producer. In this one you are in safe hands.
Vignerons de Buxy Tete de Cuvee 2007, AOC Montagny 1er Cru €17
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.
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.
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.
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.
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.
Nicolas Potel, AOC Chorey-les-Beaune 2010 €13
Potel is one of the star names across Burgundy, a reference for elegant Pinot Noir. Chorey-les-Beaune is an appellation close to the Beaune itself and is an excellent source of wines that are ready to drink early. This young wine has a lovely red ruby colour. On the nose, there is a complex bouquet of cherries, black fruits and light vanilla notes. The palate is quite fresh, with a lot of typical Pinot notes. Classic Burgundy Pinot.
Chateau Caillou les Martins 2009, AOC Lussac St Emilion €13
This Merlot-dominant Lussac St Emilion will appeal to both the Bordeaux traditionalist and the modern drinker. It has a classic Bordeaux profile, with oak influences that don’t overpower the wine. Its juicy intense blackcurrent flavours will strike a cord with those drinkers who enjoy a more modern style of wine. With its lovely round body, soft tannins and beautiful balance, it is a perfect partner for beef.
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.
Sample children's menu
Our chalet hosts serve high tea for children at around 18h00. 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.
- Children’s tartiflette
- Crispy chicken goujons with potato wedges and baked beans
- Spaghetti Bolognaise or carbonara with cheesy garlic bread
- Crusty Cottage Pie with peas and sweetcorn
- Make-it-yourself pizza with carrots and broccoli
- Chicken and vegetable stir-fry
- Apple crumble
- Jelly and ice-cream
- Molten chocolate pudding
- Baked bananas with toffee sauce
- Fruit skewers with chocolate and yoghurt dipping sauces
- Rice pudding with fruit coulis