Our Food

At Fish&Pips we are fanatical about food and are thrilled to have won The Times Chalet Chef 2010. Our team has a wealth of experience and some might say a rather unhealthy passion for food!

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 whole chalet service when it comes to food:

  • A full breakfast spread with daily specials
  • Afternoon tea
  • Homemade children’s tea
  • 5 course evening meal – canapés, starter, main, pudding and cheese

 

‘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 (Christmas is just around the corner) 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…

Happy chef looking at camera behind counter of desserts in a com

 A night with Sam in Chalet Le Christophe

Celeriac velouté with truffle oil & Chorizo scotch eggs

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Individual potted duck rillette with blackberry and walnut bread

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Cod with a parma ham crust, grilled baby gem with pea and bean minted mash

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Poached pears served with homemade cardamom ice cream and a white chocolate crumb

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A selection of local cheeses with homemade spicy tomato chutney 

A night with Will in Chalet Aurigny

Mini steak tartar & Pea soup

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Pork and apricot terrine with a raisin purée and green salad

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Salmon and olive risotto with roasted tomatoes and yoghurt

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Prune and armagnac soufflé

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A selection of local cheeses with homemade cardamom and quince chutney 

A night with Duncan in Chalet Corblettes

Vietnamese rice paper rolls & Tempura calamari

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Prawn tom yum soup

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Confit duck with a sweet potato and honey purée and lambs ear, raddish and apple salad

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Cardamom crème brulée with candied mango

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A selection of local cheeses with homemade fig chutney 

A night with Ben in Chalet Killy

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Crispy quails eggs with aioli & Corn fritters with avocado purée 

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Norwegian style seafood chowder with a sesame pastry top

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Juniper scented venison loin bacon lentils poached cherries and onion puree

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Pear tarte tatin with spiced crème anglaise 

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A selection of local cheeses with date paste

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Macaroons