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Chamonix

Summer

A Passion For Food

"...for 20 years Huski has ruled this roost ....The owners come from food orientated backgrounds, and used to do all the cooking themselves. Now they've brought in their own chefs... Try the honey and mustard duck with sage-infused cannellini beans and the wonderfully-named dessert Mont Blanc Mess...'" Food and Travel magazine - Feb 2006

If you consider good food an integral part of a good holiday, then look no further, you have found the perfect foodie chalet company! At Huski we use the freshest ingredients, we don't tend to stick to a set menu preferring the inspiration of our talented cooks. We also have pledged to use free range eggs in all our catering!.  This winter we're going back to our roots, basing our cuisine on classic French and the best of British; beautifully prepared and offering a hearty end to the day!

Aperitifs and canapés
House specials served from 7pm

Example menus
Starter
Scallop and spinach mousse with crispy chorizo
Grilled mussels with garlic butter and crusty bread
Roast pumpkin soup served with homemade pumpkin seed bread
Chicken liver parfait with rhubarb compote and toasted sourdough
Home smoked salmon (or duck) on a pea puree with a beetroot dressing

Main, served with fresh vegetables
Lamb rack with rosemary potatoes and a roast capsicum sauce
Braised belly of pork in a rich glaze scented with star anise with celeriac puree
Char grilled salmon fillet on wilted spinach and a lemon beurre blanc
Seared duck fillet with bubble and squeak
Hunters stew; braised boar, venison and beef in a rich red wine sauce

Pudding
Bittersweet chocolate fondant with raspberry sorbet
Lavender creme brulee
Tarte tatin and vanilla icecream
Tarte au citron
Open plum crumble with poached rhubarb

Cheese presentation
We'll tell you a good story which explains the history of the cheese you're eating, with interesting anecdotes, a perfect way to finish dinner and of course enjoy just a little more more wine...!
Epoisse - a rich creamy and marvellously strong cheese from Burgundy
Beaufort - "the Champagne of cheeses", a hard local cheese made from cows grazing on high mountain pastures
Chaource - another cheese from Burgundy, steeped in Marc de Bourgnon, deliciously pale and creamy
Tomme de Savoie - local, lots of different varieties, sharp and full flavoured, alpine cheddar!
Reblochon - made in the Aravis region, made from the creamier 2nd milking

Coffee, herbal tea and chocolates
If you've got room!

A note about our catering

Catering in our chalets is based on 5 nights for weekly holidays and 3 nights out of 4 for weekends. For any nights eating out our minibus is at guests disposal to drop guests to the restaurants of your choice and collect you later...

One of the nights can be combined with a trip to Italy to ski and stay over to eat a delicious Italian meal!

Families: Kids high tea is served on 6 nights allowing parents the chance to book a local babysitter and eat out alone should they wish.

Organic Option

We're passionate about local food and organic or farm reared products. If you would like to experience a week of organic cooking please let us know. A supplement will apply and we can only cater the whole chalet on this basis.

Starter
Classic goats cheese salad served with a shallot marmalade
Local 'diot' sausage served with a tomato and flat leaf parsley salsa
Breton crepes stuffed with gruyere cheese, roasted pine nuts and field mushrooms
Caramelised onion soup with a crispy Emmenthal crouton
Fresh salmon fishcakes with a cape berry mayo

Main course
Escalope of pork with caramelised apples and saffron rice
Herb encrusted roast pullet served with farcement potatoes (a rich potato dish)
Locally caught mountain trout baked with herb butter and served with sautéed fennel
Pan fried sirloin steak with a grainy mustard sauce and crushed potatoes
Beef Aiguillette (a rich local stew) served with polenta

Pudding
Dark chocolate mousse
Oeufs a la neige (poached meringue with home-made vanilla custard)
Tarte Tatin and Chantilly cream
Rice pudding with a burnt cinnamon crust
Apple and berry oat crumble served with a good dollop of crème fraiche