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. 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 goats cheese, drizzled with sage butter and topped with tomato salsa
Soup duo; red pepper and tomato~ pea and pancetta~ with rosemary flatbreads and warm garlic olive oil dip
Roquefort cheesecake, salad leaves
Sesame prawns with ramen noodles
Mushroom Risotto topped with rocket and lemon pesto
Main, served with fresh vegetables
Duck breast with a myrtille (mountain bilberry) sauce, dauphoise potatoes and collard greens
Free range chicken 'Wellington', wild mushroom sauce, polenta cubes and green beans
Roast salmon with beurre blanc, shredded vegetables and crispy leeks
Hunters stew, braised game and beef slow cooked in a rich red wine sauce with parsnip mash and red cabbage
Free range pork tenderloin with grainy mustard crust, caramelised apples and Puy lentils
Pudding
Coconut panna cotta with amaretti crumbs plum 'soup'
Baileys Cheesecake, Mocha topping
Mountain Pavlova, chantilly cream, chestnut puree and pistachio brittle
Dark chocolate tart, salted caramel popcorn
Tart au Citron, lemon curd creme fraiche
Farmhouse supper
On Fridays we usually serve a 2 course meal of 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
Coffee, herbal tea and chocolates
If you've got room!
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 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 one night chef has a day off and you will eat out at a local restaurant (we'll drop and collect you in the chalet minibus!)
On the penultimate night we serve a lighter 2 course menu of a local specialty such as tartiflette with a salad and a myrtle tart for pudding! A more relaxed affair. For families we cook a 2 course high tea for children on 6 nights at 18hrs.
NB Catering: 3 nights out of 4 for weekends and 2 nights out of 3 for mid week breaks. For special requests or food allergies please let us know in advance.
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 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.