Lucky for me I always manage to time my chalet visits (complete coincidence of course) when canapes and champagne are being served. Our chefs have quickly learnt that if they know what’s good for them they’ll keep me well fed, and as a result there is always a canape put to one side or on the window sill awaiting my arrival. Thank you – you certainly know how to keep the greedy boss happy!
Last week I was fortunate enough to sample Vinny’s absolutely delicious combination of pan fried scallops on a bed of cauliflower puree and caramelised sultanas. Think I might just have to be there same time this week!