Quality of food

We source the best food on the market 

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 cooks and our clients by scrimping on food budgets. Cooks 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.


1.5 bottles per person is included with your 3 meals so please choose the wines you would like.  We deliver them to the property for the start of your holiday so it is up to you as and when you drink them.

Bordeaux, Chateau de Sours 2010 (12€/bottle)
Cabernet syrah, Manoir Grignon 2010 (8.90€/bottle)
Italy - Abruzzo, La Piuma, Montepulciano dAbruzzo 2011 (7.90€/bottle)

White wine
Bordeaux, Chateau de Sours 2011 (50% sauvignon blanc 2 Semillon).  (11€/bottle)
Touraine Sauvignon, Domaine Guenault, 2011 (9.85€/bottle)
Chignin, A&M Quenard, Chignin Vielles Vignes 2011 (10.50€/bottle)
Chenin Blanc, Cave de Saumur ‘Eric Laurent Samur’ 2011 (9€/bottle)

Upgrade wines -   the opportunity to upgrade to an alternative wine is possible.  The additional cost can be invoiced based on us contributing 8€ per bottle.  For example, if you wanted a Chablis, you would pay an extra 15.50€ (23.50€ - 8€).

Upgrade White wine                                         
Chablis, Domaine Moreau Naudet, 2010 (23.50€/bottle)
Sancerre, Domaine Fouassier, Les Vallons, 2011 (19.90€/bottle)
Saint Veran, Terres Secretes, Croix de Montceau 2010 (14.65€)

Upgrade Red wine                                            
Bordeaux, Chateau Bauduc, Clos des Quinze 2010 (13.00€/bottle)
Pinot Noir, Domaine d’Antugnac, Pinot Noir Pierre Lys 2011 (14.50€/bottle)
Vacqueyras, Domaine la Fourmone, Maitre de Chai 2009 (19.90€/bottle)

If you would like to purchase more supplies for your week, this is possible.   The price per bottle is in brackets.

What The Clients Say:

C Morgan:
Natalie was an amazing cook and a great person to share our family Christmas with! The ‘scatered’ service was exactly what we needed. So thanks so much.

Mrs Train:
The apartment was beautiful, really good position and well furnished. Our chalet person Edward was excellent and the ‘scatered’ arrangement was ideal.

Mrs Scotts:
The appartment was fantastic and the food prepared by Katie was superb. We loved the "scatered" format and found it to be the perfect balance. “We enjoyed the holiday and your "scatered" basis is a very good alternative to fully catered and one we would use again.”         


A four course evening meal to consist of:   

  • Starter,
  • Main course,
  • Dessert OR Cheese course,
  • Coffee & chocolates

Superior quality wine is served with your meal.  


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 which is always Wednesday


We have an international menu along with a more traditional, so the choice is yours for your 3 nights. Please see below our menu from last winter, as an example of the quality of food we provide.

Menus are sent out prior to arrival to allow you to choose your food at leisure, prior to arrival. We steer clear of the set menu formula. You can also choose your wine (red or white) prior to arrival and we offer the option to buy more to top up supplies.

The fact you can choose your food prior to arrival and the colour of your wine, is a vast improvement on the traditional approach.

Please note:  it is not possible to chop and change contents of each menu, i.e. choosing a starter from one, main from another.  If you have any special dietary requirements, please let us know when you confirm your choice of food.

Starter Main Dessert Vegetarian

A trio of Moroccan dishes; shredded carrot & chick peas, ras el hanout & coriander hummus, roasted peppers, warm pitta bread.

Lamb tagine with fresh coriander & toasted almonds,
apricot & winter vegetable cous cous, minted yoghurt & a  fresh Moroccan salad

Orange & anise steamed pudding with vanilla & cinnamon custard, confit zest

Aubergine & apricot tagine, fresh coriander, winter vegetable cous cous, minted yoghurt & fresh salad


Spanish tortilla, chorizo, potato & sautéed onions, served  with a traditional Spanish sofrito

Pan Fried cod loin, piperade red pepper sauce, sautéed lemon spinach

Cinnamon infused crème catalana

Spiced potato & butterbean cassoulet, toasted French bread, & flaked almonds


Mixed salad, green vegetables, carrot, toasted sesame seeds, chilli, coriander & beansprouts, served with an orange dressing

Thai green fish curry, steamed jasmine rice, toasted cashew nuts & fresh coriander

Chilled fresh Asian fruit soup, served with toasted coconut

Baby vegetable Thai green curry served with jasmine rice, toasted cashew & fresh coriander.


Spicy Bean Fajita, tomato & red onion salsa, sour cream & guacamole shredded lettuce


Homemade burger, dill pickle, tomato served with coleslaw & peppered potato wedges

Vanilla cheesecake, mixed fruit coulis

Polenta & parmesan burger, fresh salad, coleslaw & pepered potato wedges


Roquefort &  endive salad, sugar glazed mixed nuts macerated fruit, cranberry reduction

Chesnut & sage stuffed chicken wrapped in streaky bacon, roasted root vegetables, pomme puree mushroom cream sauce

Individual lemon mousses, honeycomb brittle

Puff pastry root vegetable tart glazed with mozzarella cheese served on a Fricassee of mushroom & tomato


Starter Main Dessert Vegetarian

Pan seared red mullet, fennel & chive remoulade

Fillet steak, reblochon dauphinose, a medly of seasonal vegetables served with a green peppercorn sauce

Mixed winter fruit Eton mess, fresh fruit & mint

Seasonal vegetable risotto & sage crisps


Wild mushroom open ravioli

Caramelized shallot & apricot stuffed pork tenderloin, thyme infused lentils Chantenay puree, honey & Dijon sauce

Rich dark chocolate & orange tart, crème fraiche, candied zest

Caramelized shallot & apricot stuffed courgette, thyme infused lentils Chantenay puree, honey & Dijon sauce


Mildly spiced butternut squash soup, parmesan crisps

Traditional beef lasagne, fresh salad & vegetable ribbons,  garlic bread

Caramelized apple tart tatin served with a warm brandy cream

Aubergine parmigiana, fresh salad & vegetable ribbons, garlic bread


Hazelnut crusted goats cheese,  carpaccio of beetroot, chilli & thyme dressing with rocket

Oven baked white fish, citrus & herb crust, grilled winter vegetables with a warm tomato, caper & tapenade

Traditional sticky toffee pudding, warm crème Anglaise & caramel sauce

Roasted red pepper stuffed with grilled vegetables served with a warm tomato & caper tapenade

Salmon & dill fishcakes with red onion & cucumber salsa dressed mixed leaves Lamb shepherd’s pie, topped with nutmeg mash potato, pumpkin puree served with a green vegetable medley Sweet black cherry Clafoutis, with a  sugar syrup Individual creamy mushroom stack, nutmeg mash, parsnip puree served with a green vegetable medley