360 Sun and Ski

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Happy New Year!

What better way to start the New Year than with a classic French Onion Soup with toasted baguette and melted Bresse Blue Cheese!!…

Here is the recipe!!

French Onion Soup with Bresse Blue croutons

Serves as many as you want


2 large onions, red or white per person

Spring of parsley

2 bay leaves

Small tin of Guinness

Red Wine – about 500ml

Vegetable or beef stock cubes x 2

150g unsalted butter

50g brown sugar

4 cloves of garlic crushed

Bresse Blue cheese

Baguette cut into roundels


Thinly slice the onions – used a mandolin or a food processor. The thinner the better.

In a large frying pan melt the butter and add the onions and the herbs.  On a low heat slowly reduce the onions until they are half the volume and very soft.  It helps if you place a lid over the onions to help sweat them.  This could take about an hour – 90 minutes.

Remove the herbs and add the garlic and sugar, raise the heat and caramelise the onion mix. 

Once caramelised add the mix to large casserole or saucepan, pour on the Guinness, wine and add the stock cubes.  Bring to a rolling boil.  Put the lid on the saucepan and simmer for 45 minutes.

Just before serving it is a nice idea to add a good glug of cooking brandy if you fancy it.  If you do keep boiling for another 3-4 minutes

To serve toast the baguette roundels lightly, then add a layer of Bresse Blue cheese on each and grill until the cheese is bubbling. 

Place a roundel in each soup bowl after filling it with the soup.

Improvements to the Pistes in Les Carroz

Les Carroz’s piste operating company has been hard at work since last season, making practical and cosmetic changes to the ski runs:
– Perce-Neige has been widened and its gradient evened out a bit to make the run back easier
– Marmottes has been widened (using the excess from the Perce-Neige works) by the bottom of the Oasis drag lift to give greater visibility at this busy junction where 3 pistes meet.
– the Kédeuze and Plan Moulin drag lift trajectories have been modified for greater visibility / ease of use.
– the old fan snow cannons in the middle of the upper section of Plein Soleil have been removed and replaced by modern efficient ones on the sides of the piste.
Plus other cosmetic maintenance such as “green” seeding, composting, grazing…
If you have any questions about any of these, please do drop us a line.

Ski for free!

Book a short break any time between 7th and 21st January for 2 or 3 nights and we’ll include the Grand Massif (full area) lift pass for free!

  • 3 nights half board accommodation including 4 day lift pass for 350€ per adult (based on 2 people sharing)
  • 2 night’s half board accommodation including 3 day lift pass for 250€ per adult (based on 2 people sharing).

Other combinations possible – check with us for details

Here comes the snow for the 2017/2018 season

Boughs weighed heavy by the snow

We have had a few snowfalls over the past few weeks to whiten the mountain tops and this week we had our first proper snowfall.  Time to get out the snowshoes and touring skis, so to get in the mood, here are a few photos of today’s walk in the woods along one of the snowshoe trails to the “Pierre à Laya” (our summer visitors might recognise this)


The legendary stone removed from a giant’s shoe… or … an erratic block left behind after the last glacial era? You decide!!

When autumn greets winter!

Very little sun reaches this field: ideal for hoar frost!

The sun is low on the horizon at this time of the year – here it is just about to go behind the Aravis mountain range opposite.

Season 2016/7 – recipes and this year’s donation to “A Chacun Son Everest”

Ahh, well the season finally draws to an end. Once again we have had a wonderful time – great guests, great children, some awesome skiing and some great nights.
I have written up the recipes I have been cooking and our guests have kindly donated in total this year over 220€ for a copy of the recipes. This will be donated, as ever, to our preferred charity #achacunsoneverest – a charity, based in Chamonix, helping children and young adults recovering from cancer – thank you all so much. Over the last 10 years we have donated over 3,000€ to this charity.
The photo montage below was made by a guest. She took photos of nearly every meal I made this year – it gives you a (visual) flavour of what was laid on the table each night for the last 4 months! Thank you Debbie for this.

Just a sampling of the yummy dinners enjoyed at 360 Sun and Ski chalet in Les Carroz last week www.360sunandski.comFine cuisine from Chef Nick Stephens including cauliflower and apple soup, salad d'hiver, tiramisu, coq au vin, poached pears in red wine syrup with chocolate sauce, crab toasting, tartiflette (a must in this region), baileys ice cream with hazelnut praline, filled potato, Toulouse sausage with roasted peppers, raspberry and white chocolate mousse, salade savoyarde, pork loin stuffed with figs and apricots, Thai prawn cakes with dipping sauce, sticky beery chicken, panna cotta with soured cherries, and of course the local cheese course. Love Tomme and Comte cheeses. Even the Brie tasted better! Hungry yet?

تم نشره بواسطة ‏‎Debbie Gibbons‎‏ في 1 أبريل، 2017

First snowfall of the 2016/17

A snowy walk through the woods

A snowy walk through the woods

Last night we had the first decent snowfall of the 2016/17 winter season.  Snow fell to a depth of about 8 cm in the village, with 30-40cm falling higher up the mountain.  With a cold and snowy winter forecast things are looking good.

New for this winter..

The new lift which departs from Les Molliets and whisks you stright to the top of the Tete de Saix is well on target to be completed for this season, opening up a quick route over to Flaine.

Yoga week 2016 – another great week in the French Alps

We have just finished our summer yoga week – a relaxing week of yoga, meditation, wonderful mountain walks and delicious vegetarian meals.


A fresh salad of mixed leaves, fresg garden peas, almonds and borage flowers.

Of course this differs slightly from our main winter offering of skiing holidays for families – and offering family summer holidays, but theFrench Alps are such a beautiful place and so “right” for Yoga, we do set aside one week in the summer to offer a really wonderful yoga week.


One of the most raved about meals featured a main course of mediterranean roasted vegetables.  The recipe is shown below. If you would like to know more about our Yoga week or indeed any other recipes, do contact us.

Mediterranean summer roasted vegetables


1 onion chopped into wedges

2 garlic cloves peeled and left whole

2 aubergines cut into 2cm chunks

500g courgettes cut into slices

3 red peppers cut into 2cm chunks

400g cherry tomatoes

5 table spoons of olive oil

2 x 400g tins cannelloni beans, drained

Lots of feta cheese crumbled into chunks


Heat the oven to 200c/Gas 6.  Put the onion, garlic, aubergines, courgettes, red pepper and tomatoes into a large roasting tin.  Drizzle with olive oil well, toss to coat everything well, season and bung in the oven for 40 – 60 minutes, jiggling every now and again to make sure that the vegetables roast evenly.


About 10 minutes before serving add the tinned beans and mix well.


To serve crumble the feta on top, drizzle some balsamic vinegar and a bit more oil and add a few basil leaves as garnish.  Woo hoo!!

High Court Rules It’s Legal to take Children out of School in Term Time

For many years now our guests have been in fear of taking their children out of school for a ski holiday – restricting their holiday’s to peak times such as half term and other major holidays. For example, one of our guests is a Doctor, should he have removed his child from school he would have been fined and had a criminal record thus making ot impossible to continue to practice as a Doctor. Will this recent ruling change things or will the government change the law again? We shall see. The full report is here. http://www.inthesnow.com/court-rule-legal-take-children-school-term-time/

Thank you for your donations

This year, as always, people have asked for copies of the recipes which I make.  And as always we ask for a donation to our preferred charity “A Chacun son Everest” – in return I send out a word document with the all the recipes.

This year over the course of the winter season we have raised 365€ – for which we thank our guests very much.  This money through “A chacun son Everest” will help children who are battling or recovering from cancer.

Thank you all very much.  You can read more about how this charity works by following this link:  A chacun son Everest

Winter 2015/2016 – it’s nearly over

Another great winter

After a slow start to the season –  although unlike some other resorts, the resort was open for skiing  from day 1 – we have had a record amount of snow this year.

The new additions to the ski area – border-cross runs (with video tracking!), speed zones and the chill out Oasis zone – have all proved extremely popular particularly with our younger guests.

Work is due to start on the new lift from the Molliet car park up to the Tete de Saix is underway and will be up and running for next winter.  This will replace the old Airon (very slow!) lift.

Whilst many of our peak weeks are as usual already booked up for next winter we do have some availability in January and March, so now would be a good time to put in your request for next winter!

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