Lets face it, one of the best parts of a ski holiday (apart from the skiing) is the food and drink, so it rightly has one of the highest priorities in the chalet !

Everyday, our breakfast is a selection of freshly baked local French bread, freshly baked croissants (the smell is irresistible), toast, cereals, juices, yogurts, fresh fruit, teas, fresh coffee and freshly cooked eggs to order.

Tea, coffee and hot chocolate are always available and freshly baked cakes or biscuits are provided late afternoon for tea.

During the winter our resident chef also cooks the main evening meal on 6 nights. The main adult meal kicks off with canapés and an apéritif in the bar and on the wonderful tone of our now famous alpine cow bell, we move up to the dining room for starters, mains and desserts, cooked from fresh local produce and dished up so you won’t go hungry.

The meal is complemented by a selection of corked red, white and rose wine both local and regional Vin de Pays and Appellation Controlee. For those who prefer beer we also offer either draught lager or bitter which is comes from our own local micro-brewery in the next village.

It helps us enormously if you can tell us in advance of any food allergies or dietary preferences any of your party may have. Please also let us know if there is a special birthday or anniversary during your stay so we can try to make the day even more memorable.

An earlier children’s supper is normally provided so they can play in the den while the adults get a little time to relax over dinner.

The kitchen closes down for one night every week to give chalet staff a rest and allow you to try out some of the local and regional dishes in one of the fantastic restaurants around Chatel. You can either stroll down to the village and choose a restaurant yourself, or we can recommend some to you and reserve the table.

The three main local dishes are fondue, raclette and tartefltte, all are very cheesy and often contain our locally made cheese called ‘Abondance’, very similar in texture to Cheddar. A fondue consists of dipping chunks of bread in a cheese and wine sauce. A raclette is a large half-moon chunk of cheese under a grill, the cheese melts and you scape it over freshly baked small potatoes. A tarteflette comes to you in a baking dish and consists of potato slices in a cream and cheese sauce.