| I can understand that no one wants to
think about domestic issues especially when they are learning
to ski! The Adventure Club team will be there to make everything
easy. It's the personal service and attention to detail we
provide that brings people back time after time.
6 Breakfasts and 5 Evening meals
We used to charge separately for a full chalet maid service
but because it has proved so popular and such good value,
we now include it in our prices. This
includes a nursery tea for children followed by a 4-course meal with free wine.
All the meals have a number of options to adapt to every personal diet and are
prepared in front of you to wet the appetite. All you will have to do is put
any kids to bed before we start eating and socialising. We do ask you to make
your own beds and keep your room clean. Often there are volunteers who clear
the table and stack the dishwasher, which helps if we want to go into the village
for a nightcap. Everyone provides a bottle of spirits for after-skiing cocktails
so we can have our own bar and I provide the beer and mixers. On the first night
and the last night the chef has a rest and we go out to eat in the village, usually
as a group.
We've been doing this for 6 years now and our team enjoy
cooking and the social side of eating. Often people just
congregate in the downstairs apartment whilst
the meal is being prepared. Sometimes people even ask to cut an onion, which
seems to help the gin to go down. Others just chill with some music and if anyone
wants a bit of individual space the upstairs apartment has it's own lounge, music
system, television and kitchen.
My day usually starts with a walk to the patisserie to buy
the bread, croissants and pain au chocolate. By the time
I've got back the coffee will be brewed and
the table will be set with cereals and jams. As people emerge from their nests
we take orders for eggs, boiled or poached - gorgeous! We have found that it
takes 7 mins to soft boil an egg at 1850m!
Lunch is on the mountain and the skiing day usually has a
ragged finish around 4.00pm with some tea after which I go
shopping for the evening meal. These usually
have some kind of bought in starter and puddings – bruschetta, tortons,
charcuterie, fromage frais, créme something or chocolate mousse etc and
cheese. This is our menu from 2004 as an example. There are vegetarian alternatives
for every meal.
| Sat |
Meal out at the ‘Squirrels’ - ‘Les
Ecrureuil’. Good nosh for about £10.00
pp, love kids! |
| Sun |
Charcuterie, Cote de porc, Dauphine
potatoes, roast vegetables, fromage blanc and myrtille
jus, Cheese. |
| Mon |
Mozzarella/Tomatoes, Pizza with salads
and pulses, Chocolate mousse, Cheese. |
| Tue |
Chevre chaud bruschetta, Pasta with
mushroom béchamel sauce, ratatouille, Tarte/custard,
Cheese. |
| Wed |
Tortons, Rotisserie chicken, potatoes
and haricot vert, crème caramel, Cheese. |
| Thu |
Mixed veg and fish bruschetta, locally
prepared quiche, parsley mash and salads, Tarte/custard,
Cheese. |
| Fri |
Meal out at the ‘Unicorn’ – ‘Le
Licorne’. Good nosh for about £10.00 pp,
again! Can have live music! |
This is subject to change depending on what
looks good and is fresh in the shops as everything is bought
locally.
After dinner which usually takes several hours the pans and plates go into
the dishwasher and are ready for breakfast before we wander into town for a
few nightcaps at the Guinness Bar often with live music or footy on the big
screen!
AND we'll not miss a minutes skiing! Hope this wets the appetite and gets you
all in the holiday mood! |
