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 reign when it comes to menus allowing them to show their natural talent.

At the same time we are extremely flexible to adapt 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

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

 

menu

A night with Jess in Chalet Le Christophe

Mozzarella with chilli jam, Salt & Pepper Squid
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Gravadlax with dill sauce
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Braised beef shin, dauphinoise potatoes, braised peas and parsnip crisps
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Raspberry Cheesecake
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A selection of local cheeses with homemade spicy tomato chutney

 

 

menu

A night with Kevin in Chalet Aurigny

Lemon and thyme risotto Arancini balls
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Pan fried scallops with a fennel and apple salad and raspberry coulis
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Tamarind chicken with a sweet potato and date broth
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Apple and calvados pudding with vanilla custard
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A selection of local cheeses with homemade cardamom and quince chutney

 

 

menu

A night with Rhys in Chalet Braye

Roast asparagus with smoked trout mayo
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Chicken ravioli with chicken broth, sorrel and tomato ragu
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Pan fried salom with chickpea and split pea curry
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Baked apple with pine tree custard and spiced almond crumble
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A selection of local cheeses with homemade hot mango chutney

 

 

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A night with Mat in Chalet Killy

Pea mousse and bacon
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Chicken liver parfait with toasted brioche
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Pork belly with etuvé cabbage, creamy mash and pommery jus
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Vanilla pannacotta with winter fruits mulled wine
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Vanilla pannacotta with winter fruits mulled wine

 

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