Our Food

Good food is at the heart of what we do.  

Our professional team constantly strive to deliver our guest some of the best chalet cuisine in the Alps.  We work tirelessly to recruit experienced, qualified and most importantly, passionate chefs year on year. 

Our menus are created to a high level to give you a gourmet chalet experience from breakfast, afternoon tea and through to a 5 course evening meal.  Our chefs are happy to bespoke the menu to suit your requirements, gastronomic favourites and also offer lighter options for those who like lunching!

Our food story started back in 2006, Fish&Pips has evolved into the food led company it is today.    With the help of some fantastic chefs over the last few years the gastro side of our holidays has strengthened hugely and as a team, and we continuously strive to be at the forefront.  Following on from the success of the first Fish&Pips cookbook and being awarded The Times Chalet Chef Award way back when in 2010, we have since published our second cookbook: The Chalet Cook Book.  This is in association with our Surrey based interest, The Abinger Cookery School. Our relationship with esteemed Michelin Star chef and London restaurant owner, Adam Byatt, puts us at the forefront of chalet cookery.  This ever-evolving relationship is invaluable, from his input during our training and time spent endorsing our menus, to our exciting new ventures such as A Taste of Trinity in Chalet Cerf Rouge.

Our gourmet philosophy – in our eyes a good skiing holiday isn’t complete without good food, which is why we strive to provide some of the best dining experiences the Alps has to offer by carefully hand-picking restaurant chefs and allowing them free rein when it comes to menus allowing them to show their natural talent. At the same time we are extremely flexible in adapting to your needs. Your chef will call you in advance to go through finer details of likes, dislikes, special requests, allergies and children’s food. As much as some might love fine-dining every night we are also aware that eating 4 courses every night (especially after a big lunch!) might not be everybody’s cup of tea. We will happily provide lighter, more simple, 2 or 3 course meals for you. Don’t worry, we won’t be offended just ask.

We provide the full catered chalet experience:

A full breakfast spread with daily special

Afternoon tea

Homemade children’s tea

5 course evening meal – canapés, starter, main, pudding and cheese

For further information on food at Fish&Pips contact the office team who will be happy to answer any questions you might have.   We aim to deliver the perfect recipe when it comes to mixing skiing with food, so please do not hesitate to ask!

‘Delicious Recipes at Height and at Home’

The Abinger Cookery School’s THE CHALET COOK BOOK in association with Fish & Pips is now available to order. Fish & Pips and our sister company the Abinger Cookery School both come from a team of culinary enthusiasts, with the desire to extend this passion to their customers through the work and lifestyle they love. Our ethos has always been to share our love and experience of food with our guests, students and everyone we encounter along the way. With the F&P and the Abinger’s foodie credentials, it’s not surprising that a fair few recipes have stood the test of popularity and altitude.The Chalet Cook Book has been carefully compiled from a collection of absolute favourites. There’s something for everyone, from the very basics to dinner party dining to impress. And it looks very pretty too!. For pre-orders please email emma@fishandpips.co.uk. The book will also be available to purchase in resort and from the Abinger Cookery School.  

Example Menus

Here are some examples of menus created by our wonderful chefs..

A night with Jeremy in Chalet Braye

Mini steak tartar & Pea soup menu Pork and apricot terrine with a raisin purée and green salad menu Salmon and olive risotto with roasted tomatoes and yoghurt menu Prune and armagnac soufflé menu A selection of local cheeses with homemade cardamom and quince chutney

A night with Niall in Chalet La Tourterelle

Vietnamese rice paper rolls & Tempura calamari menu Prawn tom yum soup menu Confit duck with a sweet potato and honey purée and lambs ear, raddish and apple salad menu Cardamom crème brulée with candied mango menu A selection of local cheeses with homemade fig chutney

A night with Rex in Chalet Killy

menu Crispy quails eggs with aioli & Corn fritters with avocado purée menu Norwegian style seafood chowder with a sesame pastry top menu Juniper scented venison loin bacon lentils poached cherries and onion puree menu Pear tarte tatin with spiced crème anglaise menu A selection of local cheeses with date paste menu Macaroons