Continuing with our Ski life Stories series, which brings you the faces behind the places. Get to know the people who decided to risk it all and head for the mountains! This week we're in the Paradiski region of France, home to Alpine 365, the dream of Duncan and Toorna Salmon. Back in 2007, Toorna was an absolute beginner and had never skied! Fast forward fourteen years, with two daughters born and bred in the Savoie, the mountains are definitely the family home.
Duncan & Toorna Salmon, Alpine365
When I first had a conversation with my boyfriend, Duncan about ‘our dream jobs,’ little did I know that in 2 years’ time, we’d be married, giving up our marketing and advertising jobs in the UK and running a ski chalet in La Plagne! Although Duncan had skied since he was 8 and absolutely loved it, I’d never even been on a winter holiday in the mountains, let alone skied. My (Indian) mum was bewildered as to why anyone would want to go on holiday somewhere so cold! But I had always wanted to live in a different country, run my own business such as a B&B, and what better, than combining two passions and running a ski chalet?
We went on a chalet holiday in Les Arcs in 2007 to check that I enjoyed skiing in the first place! Luckily for us (and our relationship!), I fell in love with it – the skiing, the mountains, the views and the lifestyle. On the last day of the holiday, Duncan proposed on the Grizzli chairlift in Vallandry (thankfully not with the real ring!) and Alpine365 soon became a reality.
Montchavin and Les Coches in La Plagne are wonderful resorts – beautiful tree-lined skiing, really friendly, family-oriented and simply the best place to be located to ski both La Plagne and Les Arcs.
We were delighted when we found our first chalet in Les Coches, and after a hectic 6 months where we got married; spent our honeymoon on a ‘gourmet cooking course for chalets’ in glamorous Milton Keynes and set up a website and business in France, we finally moved to France in 2008.
The first year was tough – the financial crisis of 2008 hit, destroying the sterling-euro rate. Neither of us came from a cheffing background but we wanted to have first-hand experience in running the chalet ourselves. We were keen to serve the nicest food we possibly could, so we spent a lot of time stuck in the kitchen! In between guests, we were trying desperately to get bookings (many hours spent on Chalets Direct Solution Room!), our French was rudimentary – and of course, we didn’t get that much time on the slopes.
We quickly made the decision to get out of the kitchen ourselves and employ professional chefs with restaurant experience to look after our guests, and over the years we’ve had the pleasure of working with chefs that have worked under Michelin starred chefs or in prestigious hotels – one of them was even on Masterchef the Professionals!
13 years later, we live all year round in nearby Bourg St Maurice, with our 2 daughters, Tia and Lyra, both born and bred in France – true Savoyards! We have 6 chalets in Montchavin Les Coches and we have purposefully kept the number of chalets manageable so that Duncan and I can still pop in and visit our guests during the week, some of whom have been staying with us since we first started.
Covid has obviously been disastrous for the ski industry but bookings for next season are looking extremely promising. We’ll be ready to welcome guests again as soon as we can!
Hot off the press from Johanna at Ice and Fire - the first snow is falling in Paradiski!
October marks the beginning of the snow season in the Alps, and with it comes the age-old debate about how good this winter will be for snowfall.
This year, the 2024-25 season is off to an impressive start, with a dusting of fresh snow already on view across the La Plagne glacier. The photo you see here, taken on October 6th, showcases the view from the new webcam perched atop the Bellecote Glacier.
Locals often believe that snowfall before the Demontagnee festival bodes well for the season ahead. This local festival, taking place on October 19th in Bourg St Maurice, celebrates the return of cows from their summer pastures in the highlands back down to the valley farms, where they will rest for the winter.
Ice and Fire are Paradiski experts with two lovely chalets in Les Coches. Johanna has been at the helm for over 10 years, starting as a chalet host herself - so she knows what's needed to make your holiday a great one!
As the weather is turning wetter and colder, it's hard not to get excited about snow in the mountains! Have you booked your ski trip yet?
Keep an eye out for our Latest & Greatest newsletters which are going out regularly with great offers to get you on the slopes this winter. And of course don't forget about the Solutions Room - a creative and convenient way to find the perfect ski holiday, with ski companies reaching out directly based on your needs.
Planks: Hold for 20-30 seconds, gradually increasing the time as you progress. See a demo here!
Cool-down (5-10 minutes):
Gentle static stretching for major muscle groups (hamstrings, quadriceps, chest, and shoulders).
Day 2: Active Rest or Low-Intensity Activity
Consider a light activity such as walking, swimming, or yoga to promote recovery and reduce muscle soreness.
Day 3: Cardiovascular Conditioning and Flexibility
Warm-up (5-10 minutes):
Choose the same warm-up as Day 1.
Cardiovascular Conditioning (20-30 minutes):
Use the same activity as Day 1.
Focus on maintaining form and improving endurance.
Flexibility and Mobility (10-15 minutes):
Dynamic stretching exercises for legs, arms, and core.
Examples: leg swings, arm circles, trunk rotations.
Day 4: Strength Training
Warm-up (5-10 minutes):
The same warm-up as Day 1.
Strength Training (Bodyweight Exercises - 2 sets of 10-12 reps each):
Reverse lunges: Step back with one leg and lower your body into a lunge position.
Push-ups (or kneeling push-ups): Perform with proper form and control.
Side plank (each side): Hold for 20-30 seconds.
Cool-down (5-10 minutes):
Focus on stretching the muscles worked during strength training (legs, chest, and core).
Day 5: Active Rest or Low-Intensity Activity
Similar to Day 2, engage in a light activity or yoga to promote recovery.
Day 6: Cardiovascular Conditioning and Flexibility
Warm-up (5-10 minutes):
Same warm-up as Day 1.
Cardiovascular Conditioning (20-30 minutes):
Continue with your chosen cardio activity, aiming for improved stamina.
Flexibility and Mobility (10-15 minutes):
Focus on improving range of motion.
Include dynamic stretches and yoga poses.
Day 7: Rest
Allow your body to recover fully. Rest is crucial for your muscles to repair and grow stronger.
Remember to listen to your body and adjust the intensity or duration of exercises as needed. Stay consistent with your workouts during weeks 1-2 to build a solid foundation for the more challenging phases of your preseason fitness program.
Remember that this is a general guideline, and your pre-season fitness program should be tailored to your individual fitness level, goals, and any specific areas of weakness or concern. If you're unsure about any aspect of your fitness program, consult with a fitness professional or trainer for personalised guidance. Check out Lineham Fitness - for a personalised programme, online or face to face training and great tips and advice on fitness and nutrition.
Always consult with a healthcare professional before beginning any new exercise program, especially if you have pre-existing medical conditions or concerns.
Based full time in the Three Valleys for over 20 years, Clare from Ski Magic has brought up her two children here, with winters spent exploring this huge ski area (and of course that means plenty of time hanging around the various snowparks and fun areas!)
Here’s her guide for anyone planning a ski holiday with older children, teens or people whose idea of fun is flying off jumps or sliding along rails.
Where are the best Three Valleys’ snowparks?
There are several snowparks across the Three Valleys which are dedicated to freestyle fun. Each has its own ‘personality’ and style, and each one has an area for beginners, intermediates and experts so you can gain experience and confidence just like on the pistes.
The actual elements (the jumps/things to do) in each snowpark changes during the season, depending on the amount snow and the creative inspiration of the team that builds them, so you can’t guarantee there will be the same things each year, but usually the snowparks are located in the same places which are shown on the Three Valleys piste map.
Not sure what some of the freestyle terms mean? Scroll down for our lingo explainer!
Here’s our guide on where to get your kicks in the 3 Valleys for freestyle.
Courchevel Family Park
From the name “Family Park” you’d think this was a bit tame, but actually a lot of local freestylers come here instead of heading to Meribel. Stronger beginners and intermediates will definitely enjoy the boardercross (to the right as you go through the entrance), with its rollers and hairpin turns. Go one at a time, or race between two (any more than that and it’s a bit crowded!)
At the Family Park you’ll also find kickers rated S, M, L and XL, and often within these graded routes are rails and boxes.
The site itself is not enormous but actually that makes it easy to do a few quicker laps using the drag lifts Sources/Rocher de l’Ombre, or Biollay chairlift.
There are also two Big Air Bags alongside the Family Park – one is for skiers/boarders, and there’s also one for sliding down whilst sat in a tractor inner tube style ring. There are a few picnic benches at the bottom so you can watch the jumpers or have a snack.
How to get to Courchevel Family Park: Located in Courchevel 1850. Take the Verdons gondola lift or the Sources/Rocher de l’Ombre drag lifts. It runs parallel to the blue Verdons piste so anyone that wants to avoid the snowpark can do that and meet up again at the bottom. Laps: Sources/Rocher de l’Ombre drag lifts.
Meribel Snowpark
Meribel’s Open Park is much bigger than Courchevel Family Park, and has loads of different features for all levels with some really challenging elements. The route starts with a half pipe, then there are kickers, boxes and rails in Small, Medium and Large, with a quarter pipe lower down. You’ll also find a ski cross run to the left. The ‘Experts’ zone has the biggest XL jumps, which are for ‘experts only’ as the signs say.
How to get to Meribel Snowpark: At the top of the Plattières bubble. Laps: on the chairlift Chatelet.
Val Thorens Snowpark
The original Three Valleys snowpark is in Val Thorens, and it’s still a good one! There are several elements and features for different levels: a boardercross, three freestyle zones depending on how big you want to go, plus rails, boxes and a half pipe.
You’ll also find an airbag next to the Le Roc drag lift at the Rond Point des Pistes and is open in the afternoons.
How to get there: Via the Moutière chairlift. Laps: on the Plateaux drag lift.
What are the fun areas for younger children in the Three Valleys?
The Three Valleys is well set up for smaller children too. There’s the Elements Fun Park at the top of the Legends chairlift from Meribel Chaudanne, as well as Inuits and Yeti zones. Courchevel’s Family Park has a boardercross which is nice for kids who aren’t yet ready to fly off the the jumps but want the sensation of flying!
In Meribel there’s also the Piste des Animaux with info points and sculptures of the local animals, like eagles, marmottes and wolves.
How to stay safe in the Three Valleys snowparks:
Start small, and try out the S jumps to get a feel for it, especially if it’s your first time, or your first day back on skis/a snowboard.
Once you’re ready to try the M kickers, wait at the top to watch others hit them first, so you can get an idea of the speed needed to clear the jump – the last thing you want to do is go too slow and end up landing too short.
In general, snowparks are busier after lunchtime once the snow has become softer and nicer to land on. If it’s busy, you know conditions are ideal!
Freestyle ski and snowboard lingo explainer:
Features/Elements: The fun parts of the snowpark, ie. the jumps, rails etc.
Kicker: a jump
Rail: looks like a handrail, made of metal. For sliding sideways on.
Box: A long metal/plastic ‘box’ with a flat top. Slide either forwards, backwards or sideways.
Boardercross/Ski Cross: a route with ‘rollers’ - little hills - to go up and down. You can ski or snowboard on it.
Air bag: A huge inflatable cushion – slide down the kicker and fly into the air, then land safely on the bag.
Park rat: Someone who hangs out at the snowpark a lot.
Switch: Skiing or snowboarding backwards
Flip: back flips or front flips can be done on the largest kickers.
180 or ‘one eighty’: A spin to face the opposite direction, ie. if you’re skiing forwards and do a 180 jump, you’ll land in switch (backwards!)
360/720 etc.: If you do a 360, you spin all the way round, 360 degrees. The numbers go up, the further you spin, ie. 540, 1080…. It’s usually said ‘three sixty’ etc. rather than ‘three hundred and sixty’!
Grab: Whilst in the air, grab different parts of your skis or snowboard and hold for a couple of seconds until you start to descend back to the snow.
Send/sendy: if it’s a big or sendy jump, you need to send it, to make the landing.
Butter: putting all your weight onto the tip or tail of your skis or snowboard to slide and spin.
Stack: If you don’t land a jump, you’ve ‘stacked it’!
Steezy: Looking good (think style + ease)
Gnarly: A person or a jump can be gnarly. Basically means terrifying!
Thanks to Clare for all the valuable tip and insights! Ski Magic have catered and self-catered chalets in Courchevel, La Tania and Meribel. With tons of experience and expertise they have been offering amazing ski holidays in the Three Valleys for over 20 years! Check out their chalets here!
This week's Ski Life Story takes us from the Alps to the Pyrenees. Geoff and Victoria's journey took them from the UK to the Alps and then to Bagneres de Luchon in the French Pyrenees, where they now call home!
"A long time ago in a galaxy far, far, far away we were both practising civil engineers. We have always been big lovers of the outdoors and our particular passion was skiing. For many years we considered working a ski season, but it wasn't until the summer of 2010, when Victoria was made redundant, that we felt we finally had the opportunity to work "just one" ski season before "returning to real life". That was over 10 years ago and we're still here!
We both had connections in Morzine, so that was where we started our search for jobs as chalet hosts. It was only after we'd accepted jobs that we realised quite how big Morzine is! Luckily after a dozen or so interviews we were offered positions hosting a chalet alongside a professional chef. We were amongst the oldest chalet hosts in the town (we were in our early 30's in 2011), but loved the experience to the fullest. From a work perspective we learnt an awful lot about standards, food and professionalism in that exhausting season.
It turns out that we'd loved it so much, that when we were offered a 2nd season with the same company we jumped at the chance. This time around we did all of the food prep, cooking and serving alongside the other chalet duties and we had a floating 3rd pair of hands to help out. It was part way through this 2nd season when we started to think that we'd quite like to do this for ourselves, and having more responsibility opened our eyes to the amount of spare time we'd have to focus on the admin in the background.
The next summer, we were offered roles hosting a chalet for a walking & hiking company in the Pyrenees. This was our first experience of the French Pyrenees, although we'd both been to Andorra regularly. We were immediately struck by the differences between the two mountain ranges, and slowly began to realise that if we were going to start our own business it would be here in the Pyrenees.
Fast forward 2 years, via a winter in the Pyrenees (one of the best ski seasons we've ever had), and another year in Samoens, and we'd bought our Villa in Bagneres de Luchon. A whole 12 months of renovation followed.
We employed a builder, a plumber and an electrician to handle the major stuff, but we tackled everything else ourselves. This was a complete change to our chalet host lifestyle. We only really took off the decorating clothes on a Friday evening to visit a local bar for a couple of beers and a takeaway pizza. We opened The Free Range Chalet in December 2015.
We love our vocations (it's not a job, it's a lifestyle choice!) and seeing our guests have the very best time. Holidays are precious and we will do everything we can to make sure that you have a hassle and stress free break with The Free Range Chalet. We are your hosts, chefs, chauffeurs and much more (or less if you prefer) during your stay and we look forward to welcoming you into our home.
The highlights of the last 6 years are simply all of the guests we meet and introduce to the lesser known Pyrenees Mountains. We've met some truly wonderful friends along the way. But the lowlight has to be our trusty old minibus dying on the very first Saturday of the February Half-Term 3 years ago with the entire weekly shopping in the back. Our proudest moment has to be winning a Small Business award from Theo Paphitis (which led to us meeting him) back in the summer of 2018.
I'm not sure there's a great deal we'd change along the way. We're lucky to have found something we love to do together and we're conscious that we're the only people who can make decisions for the business - so once we're committed you have to stick with it whether it turns out to be the best decision or not.
We decided early on that we wanted to do this for ourselves, and set about learning the trade, realising that not only could we learn from the things that were done really well, but crucially, that we could avoid things that make guests feel uncomfortable or frustrated."
Villa Gracieuse is the beautiful Free Range Chalet, located in the spa town of Bagneres de Luchon and surrounded by dramatic peaks. It's a fabulous base for exploring the Pyrenees in both winter and summer! Check it out on Chalets Direct!
Eight years ago, Richard and Xavier decided that enough was enough - rather than dream of a life in the mountains they were going to make it happen. This is their story!
Ascensus Ski, Les Carroz, Grand Massif
When I first met my French partner Xavier he told me that he was a keen skier and loved being in the snowy mountains! So, when in 2004 after a hard day at the office he told me that he had found us a great French resort, with skiing suitable for all abilities, a real mountain village and with a reliable snow history, I was eager but apprehensive as I had never skied before and don’t have a head for heights!
The village Xavier had chosen was Les Carroz, a village in the Grand Massif ski domain, with Geneva airport just 55 minutes away. We LOVED Les Carroz and could never tire of the many differing pistes and the stunning scenery with views of Mont Blanc. We also enjoyed the traditional mountain feel of the village, the hospitality and family friendly atmosphere of the bars and restaurants.
We loved it so much, we came back every year to Les Carroz for our annual end of January ski week and some years we even came back in March to ski and enjoy long weekends here!! We have stayed in self catering apartments; ski hotels; catered chalets owned by large tour operators, but we much preferred owner run catered chalets. Why?The owners had real pride in their accommodation; cooked excellent food and went that extra mile in terms of service.
In January 2012 at the end of yet another fantastic ski week with our ‘ski posse’ on the minibus transfer back to Geneva, Xavier said that was it, it was now or never, that when we get back to the UK, rather than the normal two weeks of feeling the blues from missing our ski adventures, we would put plans in place to quit our hectic London lives and our stressful City careers!!
In January 2013, having quit our jobs, sold our home and most of our belongings, we said our temporary goodbyes to friends and family. We drove in our small Peugeot, filled to the roof with what we thought we would need, plus our two Cairn terriers and our cat, Mitzi!! You guessed it, we had decided to see what opportunities we could find in Les Carroz – we wanted to Work to Live not Live to Work!
We began searching for what we thought would make the ideal chalet but nothing met our exacting criteria. So always having one eye open on the local property market, and with no experience of running a catered chalet we decided to rent a property and learn the role hands on. 3 years later our ‘Dream Property’ which we had already visited two times already was still for sale and we decided that we just had to have it – it felt like it had been waiting for us! A stunning renovated mountain farmhouse dating from 1877 with spacious accommodation next to a stream, just 2 minutes from the telecabine and village centre, that could welcome 16 people! So Chalet Ascensus was born!!
Winter 2021/22 will be our 10thYear! We welcome guests, mostly in winter, but also throughout the year as there are so many mountain activities to enjoy (not only skiing) from walking to mountain biking and visiting the beautiful nearby towns of Annecy and Geneva or even Italy!
A couple of winters past, after a busy Saturday changeover day, we had a chalet full of guests, one group of returning guests and two smaller groups of new guests. When, due to a heavy storm the entire electricity supply to the southern half of our village went out, including us!! We were just about to start putting dinner in the ovens and were serving guests welcoming drinks and canapes. In stunned disbelief but with our ‘game face on’, we asked the guests if they would prefer us to drive them to a nearby village for a hot dinner but after getting out loads of tealights, candles and torches. The various groups of guests were getting on so well that they said they would actually prefer to stay and eat a cold dinner – whatever we could provide in the comfort of the chalet and with the warmth of the open log fire. Needless to say, Xavier and I had lots of handwashing up to do later that night and the electricity was off for a total of 13 hours!! These Guests still return each year!
The best things we have found about running a chalet is making friends with new guests and their families and the personal satisfaction you feel in providing an excellent chalet experience. We also have immense pride in that we have several groups who return to stay with us year after year, who like us adore the Grand Massif and the comforts of Chalet Ascensus and the warm hospitality that Xavier and I provide. We have featured in numerous ski blogs and even the Telegraph on line!!
Francesca Eyre is a mum of three and chalet owner based in Morzine Avoriaz in the French Alps. Francesca originally moved to Morzine after a twist of fate led her to the mountains, when a pearl necklace that belonged to her late mother was retrieved after vanishing at an event.
Having lost her sister and mother to illness within a few short years, Morzine provided Francesca with an opportunity for a fresh start - where she met her husband Paul and went on to establish their dream business; Chilly Powder. See the Chilly Powder places to stay on Chalets Direct.
Today, the couple live in Morzine all year round, with their three children Ben, Eloise and Jamie. Francesca, who also lost a brother to illness, lives her life to the full, participating in incredible endurance events as a means to "breathe for those who no longer can".
You can watch a short film of Francesca’s story here, as she talks with Holmlands about her personal journey, which led her to find love in the mountains and establish her dream business in Chilly Powder.
For those of us with a passion for the mountains and skiing, the last year has most likely been one of the hardest ever. We know that it's not quite over yet, but we're confident that by next winter, the European ski industry will be raring to go!
Chalets Direct began life as a passion project over 20 years ago - and we're proud to say that the same love for the great alpine outdoors is what inspires us today. We're not the only ones - there are so many mountain lovers out there who have made them their home.
This series is to tell the stories of some of our many members who came to the mountains and stayed. Enjoy!
John & Julie - Chalet Le Péry, Grand Massif, France
John is from Jersey, Channel Islands and I am originally from the UK, although I had lived in Jersey since 1988. We first met each other when we stayed in the same chalet on holiday in Tignes Le Breviere in 2011, but actually got together through internet dating 6 months later! We have both skied (well John is a full-on telemarker now), for over 30 years and we loved going on skiing holidays in winter and mountain hiking holidays in the summer (we are not beach or city people in the slightest).
We stayed at a chalet in Chatel in 2012 and we really liked the way that the host operated his business. This was the start of a little bug in our heads that kept niggling away saying 'wouldn't it be nice to pack it all in and follow a dream'.
Roll on another year and we stayed at a catered chalet in Les Carroz, this was our first time to the Grand Massif and we loved it. Whilst it isn't one of the biggest or well known resorts, it offers you everything that you need for your ski holiday and more. The chalet we stayed in at the time was not the best experience we have had, and this got us thinking again that surely this is something that we could do, right? Roll on another year and in March we went back to the same chalet in Chatel for a friend's 50th birthday - a complete surprise for him and a great week for everyone. Whilst there, we asked questions and picked up some great hints and tips from the host and that sealed the decision for us - we were going to sell up, move to France and run a catered chalet!!
We put our house in Jersey up for sale in June 2014 and in August spent two weeks' holiday in and around Morillon. We had decided that the Grand Massif was the place for us after we had discovered it on our trip in 2013. Our whole two weeks there it rained and rained, it was the wettest summer in 30 years, but we still loved it. We looked at around 8 properties in total but fell in love with our chalet from the first time we saw it, we really wanted it but we hadn't sold our property.
On our return to Jersey just as we were about to board the ferry we received a message from our estate agent that we had sold our house, it was fate! We waited a few weeks to make sure that everything was ok with our sale then put in an offer on the chalet which was accepted. On the 10th November we packed everything up and moved to France and the chalet sale was completed on the 14th November 2014.
Our first winter season was difficult, having only moved here in November so it was mainly friends and family staying in the months of February and March (bless them). Since then we have gone from strength to strength, until COVID hit of course!
We already had a lot of experience, having stayed in numerous catered chalets over the years, so we had a really good idea of what we wanted to offer our guests. That said, we are constantly learning and adapting what we offer to ensure everyone who stays with us has the best experience.
Our first summer season was a bit of a shock as we had intended to offer the same catered service as we do in the winter, but this really didn't work out, so from the middle of April to the end of October we offer a flexible catered service where guests book on B&B terms with the flexibility of reserving a two course meal on the evenings that suit them.
Looking back we can honestly say there is nothing that we would change. It was the best decision that we made, and we are still loving every day living in the mountains, experiencing all the Grand Massif has to offer!
We can't wait for each new season to arrive which brings with it a variety of guests all looking for something different from their stay.
Whether it's Hello Fresh or Amazon Now, people today expect their products to be fast, easy and - most of all - delivered. Living busy lives, we're asking for more and more of our goods and services to come to us — from burgers to ironing boards and everything in between.
So it's no surprise to see the same trend reflected in ski resorts. When booking their winter escapes, savvy skiers are increasingly turning away from traditional, off-the-shelf packages. Instead, they're cherry-picking the best local services and getting them delivered to the chalet door.
Build your own ski holiday
It starts with a door-to-door transfer and lift passes waiting on arrival. Then there's the ski hire delivery and boot-fitting service right in your own chalet.
When it comes to childcare, your nanny will usually come to collect the little ones. And after a long day on the slopes, why go limping out into the snow when you can get your massage treatment in the comfort of your chalet?
Then there's the chalet catering.
Traditionally, the Alps offered a straight choice between self-catered accommodation or a chalet with a host. But, over the last few years, growing numbers of skiers have been opting for a third option of getting food delivered to the chalet or apartment.
Since it was founded in 2013, Chalet Kitchen has been delivering fresh meals to chalets and apartments throughout the Portes du Soleil ski area. Ordering meals for all or part of their holiday, guests can receive a daily morning delivery of breakfast and a two-course evening meal, plus tasty afternoon cakes.
Company founder and head chef, Raphael Cabuis, explains: "you just have to pop the main dish in the oven, serve - et voilà!" All the benefits of going catered without the restrictions and costs of having chalet hosts. If their reviews are anything to go by, hungry skiers are lapping it up.
The flexi-catering revolution
In fact, food deliveries have become so popular that chalet companies are now looking to get in on the action. Offering a no-frills package of meals plus accommodation, various companies are now rebranding this concept as "flexi-catering".
Some are even putting their own spin on it. InChalet Clovis, Host Savoie call itHS Fusion. But the concept is always the same: enjoy a more flexible holiday and save money by doing without the chalet staff. The money you save can cover the cost of your transfers and your ski hire.
Having road-tested the flexi-catering idea with a stay at Raphael's own chalet company, Mountain & Tradition, The Daily Mail Ski Supplement described flexi-catering as "one of the best-kept secrets in the Alps" (see here).
Past guests certainly seem to agree that having chalet meals come to you is a concept which can deliver great value and plenty of flavour, too.
Find out more
Food delivery with Chalet Kitchen is available from €16 per person per night. For more information, visit www.chaletkitchen.com. If you’re a chalet owner looking for background catering options, click here.
The idea of the catered ski chalet has become woven into the psyche of British skiers and is a great way of spending time in the mountains with a bunch of friends or family, or to meet new people to ski and board with!
For those of you who have yet to try it, Sallyann of Ski Dazzle in La Tania has come up with a great guide on what to expect on a catered chalet holiday.
What to Expect on a Catered Chalet Holiday
Ever wondered what the whole catered ski chalet concept is all about? Maybe your friends go away each year and you want to know what the fuss is all about? Or maybe it’s on your radar for next winter and you need some more info?
Catered ski chalet holidays take a lot of the hassle out of a ski trip. With your meals prepared for you, you’ll have more time to relax and spend your time doing what you came out for – to ski and spend time with family and friends.
What is a catered ski chalet holiday?
A catered ski chalet is a great option for skiers and boarders who want more time to relax after a long day on the slopes. You stay in a chalet near the slopes, either fully booked out by your party or shared with other holiday-makers, where board is included and served in-chalet by dedicated staff. Normally board includes hot breakfast, afternoon tea, and a four course dinner in the evening – with one or two days off during the week.
Why choose a catered ski chalet?
Firstly, you’re going to save time. And on a one-week holiday, time is precious! Loads of skiers and boarders choose a catered ski chalet because it gives them more time to spend with family and friends, more time to relax after a day’s skiing, and less to worry about. No need to go to the shop and buy all the basics for one week. No need to try and figure out what that packet says in French…
And aside from the catering experience, staying in a chalet is a must for any trip to the Alps. Unlike a hotel experience, you’ll feel homely and cosy in your own space. You can spread out, put your feet up in the lounge each evening, and be in the privacy of your own party at the chalet you call home for the week.
Self-catered chalets or apartments are also a great option if you’re looking for more flexibility. They also give you the opportunity to spend more evenings trying the local fayre in nearby restaurants.
What's included?
Firstly – it says what it does on the tin – catering! Normally your board will include breakfast every morning with hot options most days, afternoon tea and homemade cakes waiting for you when you get back from skiing, and full dinner service – all hosted by your chalet host and cook. Here’s a bit more detail about the Ski Dazzle food service.
There is usually one or two nights per week where the staff have the evening off. This is a chance to explore a local restaurant and perhaps get in your fill of fondue or raclette whilst in the Alps.
Daily Schedule
8:00 – Breakfast is waiting for you when you wake up! Saunter into the dining area and feast on fresh croissants and bread, yummy jams and spreads, cereal, and 5 out of 7 days – a hot option (a full English is definitely on the menu once a week!)
9:00 – Head out on the mountain and enjoy your day on the slopes.
Lunchtime – Try out some of the great restaurants the area has to offer. Le Bouc Blanc is a great option for affordable yet delicious mountain food – based right here in La Tania. Or opt to have a packed lunch prepared by our team. You’ll find various picnic areas around the mountain, the perfect pit stop on a sunny day, and stunning views are included!
Late Afternoon – Head back to the chalet and dive into the homemade cake or biscuits waiting for you.
7:00 – Enjoy canapés and an aperitif in front of the fire before dinner service.
7:30 – Dinner is served. Four delicious courses to fill you up after a hard day’s ski. A variety of international dishes are on the menu along with a paired wine each evening.
After Dinner – Cap off the evening with a Nespresso coffee and petit fours in the lounge.
WHAT ABOUT THE KIDS?
Bringing little ones with you? More often than not, younger ones will have the option to have an earlier tea. This will be something homemade and tasty but catered to children’s tastes. Classics like spaghetti bolognaise and homemade pizzas usually make the menu.
If you're planning an alpine getaway to the Morzine, Les Gets, Samoens area this summer, or next winter, and don't want the hassle of shopping, cooking or always eating out, then there is a great solution available.
Bon Appetit is a gourmet frozen meal service which will deliver superbly-cooked dishes to your door, so all you have to do is heat and eat. You can order online in advance of your holiday or even order when you're in resort for next day delivery. The menu is broad and mouthwatering, with dishes ranging from traditional Tartiflette to Thai Green Curry.
Bon Appetit is the brainchild of Martin Clare, a professional chef from London who has always had a love for the mountains. Now based in the Northern French Alps, Martin can combine his two loves of skiing and creating wonderful food.
Martin has shared with us here the recipe for one of his favourite dishes - a traditional Coq au Vin with a twist. As the British summer is on hold for a few days, why not give it a try!
Coq au Vin
1 bottle of Burgundy or pinot noir,
6 chicken legs in two,
1 small leek in rounds,
2 sticks of celery in sticks,
2 carrots in thick long slices,
3 springs of thyme,
3 bay leaves
Marinate all the above overnight in a saucepan.
Remove legs from liquor and lightly sauté in butter till golden brown, pop back into the pan with 350ml chicken stock, 1 pinch of pepper and a good pinch of salt.
Take the saucepan to the heat, bring to a simmer and let it tick over for about 45 mins.
You will now have time to sauté 250g sliced button mushrooms, 24ish baby white pearl onions, 200g lardons.
When the leg meat is nearly falling from the bone, remove from liquor and set aside.
Lightly thicken with 30g of cornflour.
Chefs tip: add 2 beef OXO cubes, a dash of balsamic vinegar and 30g good very dark chocolate, this will cut the acidity and give it richness and depth of flavour.
Add back the chicken, mushrooms, onions and lardons. Bring back to the heat for 5 mins, finish with roughly chopped parsley and serve from the pot. Serve with mash or dauphinoise and green beans, Dijon on the side. Bon Appetit!
Click through for more information about Bon Appetit where you will see full details of their menu and how to order.
