At Ski à la Carte we provide a dining experience above and beyond that of a “normal” chalet holiday. We offer a five course evening meal as standard with a selection of cheeses, coffee and mints to finish. Our emphasis is on quality in a relaxed and comfortable atmosphere. The meals are well balanced with a choice of complimentary red, white or rose wine with dinner and a choice of port or brandy after. A hot breakfast is provided in the mornings with croissants, fruit and cereal also available. And after a hard day on the piste you can look forward to a slice of cake with afternoon tea, that will tide you over until dinner. We will always make reasonable efforts to accommodate your dietary requests but we do ask that you inform us of them at the time of booking.

Here is just a taste of what we offer at Ski à la Carte:

1st course

Carrot and ginger soup with granary knots

2nd course

Roasted butternut squash, pancetta and parmesan tartlets with balsamic reduction and rocket

3rd course

A trio of smoked fish terrine with lemon compote and melba toast

4th course

Pan-fried duck breast with a raspberry vinaigrette. Served with potato rosti and wilted baby spinach.

5th course

Passion fruit panacotta with almond shortbread

To finish

A selection of cheeses followed by coffee and mints

Chef Michael Nugent has spent the last nine years working in the catering industry. He has completed a Cordon Bleu Diploma in professional cookery at the Internationally renowned Tante Marie School of Cookery which he passed with distinction whilst also finishing top of his class.

Michael has worked winter seasons as a sous chef and as a four-star chalet chef and this will be his forth season as head chef for Ski a la Carte. He trained under Angela Hartnett at the five star Connaught Hotel in London. The restaurant holds one Michelin star and is part of the illustrious Gordon Ramsay Group — it was recently ranked amongst the top 30 restaurants in the world.

During the summers Michael works for a top London catering company Absolute Taste. His jobs have included the Monaco Grand Prix catering for the Mclaren F1 team and The Beckham's pre World Cup Ball and most recently Nelson Mandela's 90th Birthday party. He has also worked for 'Gordon Ramsey by Absolute Taste' on the catering for the Hampton Court Music Festival alongside Mark Askew and Gordon Ramsey. Michael also carries out his own private work which includes catering for weddings, private dinner parties and chirstenings.

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