Delicious cuisine
If you consider good food an essential part of a good holiday, then look no further, you have found the perfect foodie chalet company! At Huski we use the freshest ingredients and follow the inspiration of our talented cooks rather than a set menu. We try our hardest to buy local or French products (except tea!) and to use free range eggs, chicken and pork under the 'Label Rouge' system . We re-cycle our food packaging. We can offer vegetarian and vegan catering. Our cuisine is inspired with favourites from France and the mountain environment we live in and always delicious and stylishly presented. 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
Chefs!
A note about our catering
Everyday we offer a hearty breakfast, lots to choose from plus a hot option such as scrambled eggs and smoked salmon or pancakes and poached berries (On staff day off breakfast is Continental with a freshly baked selection) After the slopes there is tea left out with a homemake cake or biscuits. Our gourmet evening catering is on 5 nights; 4 courses with canapés and aperitifs beforehand, a starter, main course, pudding and cheese with very drinkable house wines and finishing with fresh coffee or herbal tea. On chef nights off chef has a day off and you will eat out at a local restaurant (we'll drop and collect you in the chalet minibus!)
NB Catering: 3 nights out of 4 for weekends and 5 nights out of 7 for weekly breaks. For special requests or food allergies please let us know at time of quote.
Organic Option and vegetarians
We're passionate about local food and organic or 'Label rouge' free range products. We are happy to cater for vegetarians or vegans and food allergies and will adapt the menu accordingly. If you would like to experience a week of mainly organic cooking please let us know. A supplement will apply and we can only cater the whole chalet on this basis.