Our new chefs at our 5 lodges in Val d’Isere have started off the ski season with some incredible and exciting dishes.

Example dishes include asparagus cappuccino, beetroot and salmon tartar, red mullet ceviche with cumin infused aubergine caviar and black olive oil, spiced duck tortellini with a courgette and chili salad and celeriac mash with a sesame, ginger and honey dressing, pear soufflé with cinnamon ice cream crumble and pear martini and full English breakfast terrine with quails egg, tomato compote, duo of sauce and earl grey tea jelly.

The chefs create outstanding breakfasts, afternoon teas, dinners and canapés for our guests each day.

Chef Paul Websdale currently at our Chalet Mistral has travelled extensively with his career and impressively published the recipe book The Island Ingredient. This beautiful cookbook has over 115 pages of photos and recipes for cakes, breads, pastries, deserts, lunches and dinners all created in the Isles of Scilly, England. The book foreword is written by actor Jude Law who spends much time in the Isles with his family.