 |
|
 |
 |
 |
 |
 |
 |
 |
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
 |
 |
|
 |
|
 |
 |
 |
|
||||||||||||||||||
|
||||||||||||||||||
| We often debate over what is the most
important aspect of a holiday in terms of client satisfaction.
To me, quality of food has to be up there. What you eat and how it
is presented can make or break your holiday. When I started offering catered holidays in addition to self-catered, I researched operator food budgets and what was served. I was generally appalled and realised why some companies had such bad reputations and why clients seemed to think a catered holiday was a lottery. We have one of the highest food budgets in Val to ensure we can provide some of the best food on the market. I thought why make life miserable for our chefs and our clients by scrimping on food budgets. Chefs get a great budget to work with and clients are served some wonderful dishes. We steer clear of meat, two veg and a heavy sauce. We offer more innovative menus presented to the highest standards. We can buy good cuts of meet, fresh bakery items for breakfast, good quality orange juice and cereals, plenty of fruit for breakfast, decent amounts of cheese for dinner and superior wine. |
|
|||||||||||||||||
| > | An example of our food: | |||||||||||||||||
| As we work on the menus for this coming season, we can give you an idea of our standard of food by giving you details of a few of our menus from last season. We strive to offer you an exciting range of food using all sorts of ingredients and ideas. Our food fills you up after a long day on the slopes but by avoiding heavy sauces and rich foods, you never leave the table feeling uncomfortably 'stuffed'. | ||||||||||||||||||
Menu 1: Stack of roasted veg and pancetta with a balsamic vinegar reduction. Fillet of beef with horseradish mash, honey roasted parsnips, mage tout anda red wine reduction. Cheese board White chocolate and berry cheese cake. Menu 2: Sushi with Soy and Wasabi Roast duck with vegetable noodles, crispy leeks and a cranberry and ginger sauce. Cheese board Tart Tatin. Menu 3: Roman Tartin Roast Pork with a tian of sweet potato rosti and braised Savoy cabbage served with an apple and beetroot sauce Cheese board Oeufs a la neige |
||||||||||||||||||
| Back to Top | ||||||||||||||||||
| Dinner | ||||||||||||||||||
| A four course evening meal to consist of: | ||||||||||||||||||
|
||||||||||||||||||
| Superior quality wine is served with your meal. | ||||||||||||||||||
| Breakfast | ||||||||||||||||||
| Every morning (except on the Chalet Hosts day off) you will be served breakfast to consist of eggs, French bacon, fresh French bread, croissants & pain au chocolates, cereals, yoghurts, orange juice, selection of jams, fruit platter, tea and fresh coffee. | ||||||||||||||||||
| Afternoon Tea | ||||||||||||||||||
| Every morning after breakfast has been cleared away, your Chalet Host(s) will prepare afternoon tea and leave it for you to enjoy on your return from skiing. Afternoon tea includes French bread, jams, a freshly baked cake, tea and coffee. | ||||||||||||||||||
| Please be aware that your Chalet Host/s have one day off in the week leaving you to sample the delights of a local restaurant. This means we provide our catering service on six days of the week. | ||||||||||||||||||
| Back to Top | ||||||||||||||||||
|
|
|
||||||||||||||||
|
|
||
|