Catered Chalet Option

Delicious cuisine

If you consider good food an essential part of a good holiday, then look no further!l We will help you find an excellent free-lance chef and tailor-make your catering experience according to your needs and requirements, from gluten free to vegan or special diets our chefs will liaise with you each step of the way. See the picture Gallery for pics of our cuisine (not bought photo's!)

"...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

Example menus

Starter

Raviolo filled with soft local goats cheese, sage butter and topped with tomato salsa V
Sweetcorn chowder with rosemary flatbreads and warm garlic olive oil dip V
Roquefort cheesecake, salad leaves V
Sesame prawns with glass noodles
Mushroom Risotto topped with rocket and lemon pesto V

Main, served with fresh vegetables

Free range chicken (or beetroot/mushroom V) 'Wellington', chestnut sauce, polenta cubes and green beans
Roast 'fera' local lake fish with beurre blanc, julienne vegetables and shredded leeks
Bavette steak (or creamy oyster mushrooms V) herb and caper dressing, potato rosti, winter roasted vegetables
Butternut squash and roasted cauliflower thai style curry, jasmine rice, crispy spiced onions V
Slow cooked lamb, minted pea couscous, roasted sweet peppers

Pudding

Coconut panna cotta with amaretti crumbs plum 'soup'
Semifredo with caramel sauce
Mountain Pavlova, chestnut puree and pistachio
Dark chocolate mousse, raspberry sauce
Tart au Citron, lemon curd creme fraiche

Farmhouse supper option

A local speciality, usually Tartiflette served with a crisp salad and some charcuterie followed by a mountain blueberry (myrtle) tart or crumble. We find our guests welcome this meal as after many nights of 4 courses it make a perfect change. We include (of course!) aperitifs canapés and wine throughout dinner as usual.

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 second milking