The food in this fully catered ski chalet was quite superb under its previous owners and the new operators aim to maintain similarly high standards. When I stayed I dined on three courses of the most fabulous, intensely flavoured dishes that were sheer works of art. There was cured salmon with watercress puree and horseradish cream, a divine supreme of corn-fed chicken with truffle and brioche stuffing served with hazlenut leeks, and a dark chocolate mousse with salted caramel ice cream. It all struck the perfect balance of being light, too, leaving me grinning with delight rather than groaning.
Breakfasts were lavish affairs too, with piles of pastries, freshly baked bread, home-made jams, cereals and creamy yogurts, together with a hot option such as French bacon, tomatoes and eggs or pancakes. Homemade cookies or cakes are on offer when you come down off the slopes, together with tea, coffee, hot chocolate and herbal infusions.
In the evening aperitifs and canapés are served by the fire and dinner is a four course feast – starter, main, dessert and cheese courses. It is accompanied by a selection of excellent, complimentary French and Italian wines.