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