We believe that food is as important as your accommodation and we aim to to provide the highest standards of hospitality. We source all our produce locally and have discovered the best markets for seasonal vegetables, free range poultry, and local cheeses. Of course you can discuss your personal requirements with our chef who will be more than happy to cater for any special dietary requirements.

We only employ talented chefs who are experienced in fine dining and have the flair to produce exceptional food.

breakfast....

A typical day starts with a selection of cereals, yoghurts, freshly baked breads, croissants and pastries plus the option of a cooked breakfast to set you up for a full days skiing.

afternoon tea....

On your return from the slopes relax in the lounge area or on the sun terrace and treat yourself to a scrumptious well deserved piece of cake. Choose from a wide range of refreshments including vin chaud, hot chocolate, teas infusions and fresh ground coffees.

dinner....

In the evening, pre dinner drinks and canapes are followed by a wholesome four course gourmet meal prepared by our talented chef. We make own breads, sorbets and ice creams and include a selection of local cheeses accompanied by quality house wines. With so much energy expended on and off the slopes we provide portions required to keep you going.

Any special dietary requirements can be catered for and we are pleased to offer early suppers for the children allowing parents to relax and enjoy the rest of their evening.

In addition to the complimentary house wines served with your meals we offer an optional upgrade from our wine cellars for supplementary charge. The wine upgrade features fine wines paired with your meal chosen by our very own sommelier.

One evening a week, we take the night off and give you the opportunity to sample one of the many excellent local restaurants, we will gladly offer our recommendations and make reservations for you.

These are a sample of the delicious dishes that have been created by our Professional Chefs over the last few years:

roast pumpkin veloute, roasted hazelnuts and truffle oil

chicken liver and foie gras parfait, thyme toasts, beetroot chutney

mushroom, leek and parmesan risotto, parmesan cappuccino

crayfish and smoked salmon tian, mango salsa

pheasant, prawn and coconut stir fry, egg noodles, black bean and ginger sauce

*****

beef fillet with gratin of wild mushrooms, pomme dauphinoise, truffle jus

trio of Pork - roast loin, pan fried fillet, honey and ginger roasted belly of pork, thyme fondant, mustard jus

glazed duck breast, confit duck and redcurrant pithivier, sweet potato and pear puree

oven baked salmon, lightly spiced lentils, cauliflower puree, herb dressing

duo of chicken - confit chicken pie, infused roast chicken breast, braised red cabbage, sage jus

*****

hot chocolate and orange fondant, homemade vanilla ice cream, lavender syrup

cherry bakewell tart, homemade cherry ice cream, cherry smoothie

winter pudding, white chocolate soup, peppermint jelly

apricot tarte tatin, homemade apricot ice cream, salt caramel

croissant and brownie pudding, amaretto soaked golden raisins, ginger white chocolate, yogurt creme