Chalet Verdet

Our Executive Head Chef - Alex Fowler

I am looking forward to building on the sourcing of local produce and our relationships with local suppliers. This is to help the chefs get the most out of what is available.

The ability to pick and choose the best produce that is right for you and your guests is every chef’s dream - and something that makes the food prepared in the chalets stand out from others.

I’m also keen to maximise the sharing of knowledge among the chefs.

Good chefs are always learning and refining their methods and it is a unique situation that the chalet chefs find themselves in.

They are individually in charge of their own menus, and they are the ones who get to know their guests preferences and tailor the food to meet them.

With good relationships and some healthy competition, good practice gets shared around.

I am looking forward to having the perspective of an overall view of the chalets, and therefore spot and act upon what needs to be done to maintain consistently excellent food across the company.

Dine with us

Food is our great passion, and in our opinion one of the most important aspects of a winter sports holiday in a catered chalet.

Our food is something that we feel sets us apart from the rest and we are continually striving to come up with new ideas to create perfect balanced menus for our guests.

Catering to your requirements

We recognise that many of our guests will have their own particular dietary requirements and we are constantly looking for new and exciting menu ideas to cater for such needs. To help us give you the best service possible we would ask that you give us as much information as possible about any dietary requirements and/or food allergies at the time of booking your chalet holiday.

Our Food

At breakfast you will be offered a wide selection of cereals and porridge, fresh fruit salad, organic fruit juices, yoghurts, local artisan breads and freshly baked croissants. On 5 mornings of your holiday (our chef and host will have two days off) we offer a cooked daily special such as bacon and eggs, American style pancakes with crispy bacon and maple syrup, Eggs Benedict or scrambled eggs with smoked salmon – these cooked options can be tailored to your preferences.

On your return from skiing each day you will find our mouthwatering afternoon tea set up for you in the dining area, with freshly baked cakes, breads and jams, teas, coffee and hot chocolate.

Your evening will start with a choice of canapés and aperitifs around the fire before dinner. We are passionate about using the freshest locally-sourced seasonal ingredients in all our dishes and our evening menus are designed to be beautifully balanced whilst delivering great flavours.

Our food is not over complicated and our ethos is to prepare stunningly presented and truly mouth-watering dishes. A selection of local French cheeses is always offered after dinner, followed by coffee and petit fours. Your dinner will be accompanied by a great selection of carefully selected premium wines.

Sample Menu

Canapes

• Duck rillette with orange cream
• Thai seared scallops

Starter

• Ham hock terrine with cider braised shallots and apples

Main course

• Pistachio, thyme and beaufort stuffed guinea fowl with risotto prima vera

Pudding

• Dark chocolate torte with coffee chantilly cream and salted caramel
• Selection of regional French cheeses
• Coffee and truffles