Ski to eat...or eat to ski?
We love everything about food. Growing it, picking it, sourcing it, preparing it, eating it.
The dining experience at Chalet Cannelle is why many of guests have been returning every year for 8 years. The large dining table next to the open kitchen gives you the chef’s table experience every night. This is where Andy spends the day, making pasta, ice cream and all manner of creations for you to enjoy after your day in the mountains.
Describing a cooking ethos can be quite difficult in a few words. We like to say that the dishes we serve you are cooking without cheating; we make pretty much everything from scratch with real ingredients. That includes our stocks, sauces, pastry, pasta, ice creams, sorbets and of course the kids food too!
We don't cut corners and if the best tasting pork takes 26 hours to cook, then we take 26 hours to cook it.
After a short time in the chalet, you will see the devotion that goes in to preparing the food we serve; from the masses of cookbooks on the shelves to the cold smoker on the terrace for our homemade bacon & smoked fish.
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We serve a varied menu for your stay, from contemporary French and Italian dishes to shared banquet style dining for a Thai feast. Our inspiration comes from our travels and adventures in other countries, and we love to share experiences with our guests.
Our aim is to serve fresh, satisfying and occasionally indulgent food...after all, you are on holiday! We always consider the nutritional value of our dishes and ensure they are some of the tastiest meals you will eat. We prepare vegetarian and gluten-free / dairy free meals with the same dedication and creativity as we do our other dishes.
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Sourcing the ingredients we want to cook with takes much of our time but that effort ensures the quality and provenance of the ingredients meet our standards. We have farmers we trust and only use free range animal products.
The Chalet Cannelle free range chickens wander where they please and provide eggs for breakfast.
Even in the winter, there will be food on the table that we have grown organically in the chalet garden or foraged from the mountains.
Not everything used in the Chalet Cannelle Kitchen can be local or homegrown; the Alps are not suited for cultivating vanilla and cinnamon - but even these we source directly from small, independent growers in Madagascar and Sri Lanka.
For your catered stay, we serve a different red & white wine with every dinner. We source all the wines ourselves, most of them direct with the winemakers - some of who we have worked with for many years and others that we have met on our travels around France & Europe.
You will mostly be a drinking a fine selection of French wines during your stay although we do serve wines from other countries to match our menu such as a delightful full bodied Valpolicella with a homemade pasta dish. We aim to serve mostly sulphite free and organic wines and we age many of the red wines in our cellar before they reach the table.
Our dedicated foodie blog for those of you that love to cook at home or travel to eat. It all started as a way to share recipes requested by our guests. Recipes, restaurants, favourite cook books…all our foodie thoughts and adventures are shared on The Alpine Kitchen
