Private Chalet Company dines deluxe - The best cuisine in the Alpes
Where others may lack taste and imagination The Private Chalet Company certainly does not.
Seared Boar with Foie Gras, Juniper and Redcurrant Jus on a bed of Potato and Courgette Rosti and Honey Glazed Carrotts – is just a taster of what to expect when your meals are cooked by Anthony Quinn, the top chef in Chalet Jacques.
Talk of "The best season in 25 years" has lured many happy skiers to the picture perfect resort in Sainte Foy, France. The Private Chalet Company’s owners, Steven and Nuala Tadman, have over 25 years of experience in the service industry and are truly dedicated to giving guests a memorable, stress-free stay. Steven and Nuala originally trained at Raymond Blanc’s two-Michelin starred Manoir aux Quat’ Saison - and have also trained in Chinese, Thai and Indian cuisine – so you can expect to find some of the best food in the Alpes!
If food is your second passion, obviously skiing is your first - then The Private Chalet Company is your perfect place to stay. The standard is set upon your arrival welcoming you with champagne and canapés. You will then wake every morning to a cooked breakfast, yogurts, hot pastries, porridge, cereals and French bread with butter and preserves, as well as a choice of hot drinks and juice. Each catered chalet will later lay a spread for afternoon tea, including delicious home cooked cakes – a six hour ski can kill 3000 calories so make the most of the almond tarts and chocolate.
In all 4 chalets (with the exception of Jacques) you can watch your chef work their magic from luxury open plan kitchens and often if children are travelling they are invited to assist on occasion too. Please see Chalet offers. You can choose from a 3, 4 or 5 course evening meal prepared by your chef and quality white and red bottled wines are included too. (Upgrades to fine wines or Champagne available).
The Private Chalet Company chefs take pride in using locally produced seasonal foods as much as possible, with French and international inspired influence. Oddly enough Oysters are a favorite in the mountains – served on a plate of snow with a shallot and red wine vinegar dressing as a starter. Roast Leg of Lamb, Figue Compote and Tarte Tatin are also popular features on the menu.
As owner Nuala Tadman told us, “I always recommend the Terrine de foie gras with a rhubarb compote and brioche toasts followed by Rabbit - although it is not everyone's cup of tea, we ask guests if they would like to try it and we serve it in a traditional Italian recipe with lots of white wine, pine nuts and black olives and tagliatelle”.
The Private Chalet Company goes to great lengths to ensure that guest’s food requirements are taken into consideration and chefs phone a week before guest’s departure to discuss the week’s menu to ensure any food allergies or preferences are taken into account.
The Private Chalet Company is 20 minutes from Bourg Saint Maurice and 15 minutes from ski links to Tignes and Val D’isere. The Eurostar ski trains run from 17 December 2011 to 14 April 2012 from St Pancras International or Ashford International directly to Bourg-St-Maurice. Return prices start from £149 Standard Class and £100 for children, for timetables and other fares visit eurostar.com.
For more information, visit theprivatechaletcompany.com.