Our Food

Good food is at the heart of what we do.

Our professional team constantly strive to serve our guests some of the best chalet cuisine in the Alps. We work tirelessly to recruit experienced, qualified and most importantly, passionate chefs year on year.

Our menus are created to an exceptionally high standard, giving you a gourmet chalet experience from breakfast, afternoon tea and through to a five course evening meal. Our chefs are more than happy to create a menu to suit your requirements, gastronomic favourites, and also offer lighter options for those who like lunching! All our chefs have training with chefs from the Michelin starred restaurant, Trinity, in Clapham, and they're eager to get their whites on and cook just the kind of food you love.

Our culinary story began in 2006, evolving into the food led company we are today. With the help of some fantastic chefs over the last few years, the gastro side of our holidays has strengthened hugely. Following the success of the first F&P cookbook and being awarded The Times Chalet Chef Award in 2010, we have since published our second cookbook: The Chalet Cook Book, in association with our Surrey based interest, The Abinger Cookery School. We have a strong relationship with esteemed Michelin Star chef and London restaurant owner, Adam Byatt, which puts us at the forefront of chalet cookery. This ever-evolving relationship is invaluable, with his input during our training and time spent endorsing our menus.

Our gourmet philosophy – in our opinion a good skiing holiday isn’t complete without good food. This is why we carefully handpick restaurant chefs for all our chalets, and encourage them to create menus that showcase their natural talent. At the same time we are extremely flexible in adapting to your needs and tastes. Your chef will call you in advance to go through the finer details of likes, dislikes, special requests, allergies and children’s food. As much as some might love fine-dining, we are also aware that eating five courses every night (especially after a big lunch!) might not suit everyone, and we'll happily provide lighter, more simple, two or three course meals for you. Don’t worry, we won’t be offended, just ask.

Our full catered chalet service includes:

  • A full cooked breakfast spread with daily special (two out of seven mornings are continental breakfast with no chef or host present) 
  • Afternoon tea
  • Homemade children’s tea
  • Five course evening meal – canapés, starter, main, pudding and cheese (five evening meals are included)

We aim to deliver the perfect recipe when it comes to mixing skiing with food, so please don't hesitate to contact the F&P team with any questions.


A example menu:

Breakfast Special: Waffles

Afternoon Tea: Lemon and blueberry muffins

Canapés: Parmesan arancini with tomato jam menu Asian pulled beef with slaw

Supper Starter: Alsace onion tart with mixed lead and radichio salad. Orange and wholegrain mustard vinagrette

Supper Main: Roast chicken with pomme puree, wild mushroom sauce and roast turnips. Lemon and toasted almond green beans

Supper Dessert: Sticky gingerbread pudding with crème fraiche ice cream and brandy sauce

Cheese: Beaufort d’été and Beaufort d’hiver with piccalilli and fresh apple