Training week is now over and all of our chalets are full with the first weeks guests, and what a treat they have in store…!
We have spent the past 10 days sampling the culinary creations of our chefs and couldn’t be more delighted with the results.
I would go into details about the menu but wouldn’t want to spoil the surprise! As a little teaser we have had Quail, Turbot, Fillet Steak and Ox Tail, Juniper Confit Duck, beautiful cheeses and decadent desserts.
We put the team through their paces with a real-fake-guest situation. The first night we had Snowbound Transfers and Chalet Craft for dinner and the second, Keith and Ben B from Momentum and Jim our ski hire man. Everything was impeccable, and the team really excelled themselves! It was even recommended that we opened a “come-ski” restaurant!
One of the toughest parts of the job for us all is the annual wine-tasting! We take the opportunity to let the team try all of our wines and to learn a little about them. We have some real crackers for this season, including a delightful Mercurey from Burgundy and a Sauvignon from Marlborough.
Now it’s time to get stuck into the season. All trained up, and ready to put their skills to the test, the team are ready and excited about the season to come!