We pride ourselves on providing a unique catering experience, as seasoned skiers we know how important it is to recharge and refuel after a hard day on the slopes.

As a result we have put together what we feel provides all the nutritional benefits of a balanced diet and the flavour and taste that leaves you satisfied and energised.
Our menu has been carefully worked out to provide variety, flavour, balance and familiar meals that all the family can enjoy. All our food is prepared by a professional chef using only the best fresh ingredients but without the fuss and limited portion size offered by some other chalets.  Our contactless catered menu and service is wonderful, no matter what your needs, our professional chef will ensure that we provide for you.

We cater for all dietary requirements such as vegetarians, vegans, gluten free etc.

Our Breakfasts!
Breakfast comprises of bread, variety of cereals, pastries, eggs, fresh juice and tea and coffee throughout your stay.

Off the Slopes!
When you get back from the slopes there will be an ‘afternoon tea’ for 5 days. The two course evening meal for 6 evenings represents some of the most loved ‘classic French’ cuisine available.

Wine with your meals:
A local RED and WHITE wine is provided with every evening meal, we are careful to select the best local wines from the Savoie region and we hope that our wine selections get the same appreciation that we have for them. That’s what makes us unique and why once you visit us you’ll not want to go anywhere else.

• Sunday:  Flapjack de Huez
• Monday:  Lemon Drizzle Cake
• Tuesday:  Pic Blanc Chocolate Brownies
• Wednesday:  Savoie Biscuit
• Thursday: Chocolate Chip Cookies
• Friday:  Banana Cake  Sarenne Style

Our Menu

Saturday

Butter chicken curry served with rice and bread.

Sunday:

Duck confit, mushrooms, risolee potatoes complemented with a red wine jus.

Apple pie with a rosemary / vanilla cream

Monday:

Beef bourguignon

Strawberry rhubarb crumble

Tuesday:

Turkey, complimented with a variety of root vegetables, garlic and tomatoes.

Coconut macaroon chocolat

Thursday :

Coq au vin with all the trimmings

Caramelized white chocolate parfait

Friday:

Braised brisket pasta ratatouille

Melon pineapple soup accompanied with vanilla ice cream