Catering

Food is my passion!

I have been working in the catering and restaurant business for more than 30 years now, and I just love to cook up a good honest tasty meal.

Everything is home made, fresh and of the season. My cooking is modern, combined with some revisited classics and it is healthy!

I cater in our 4 chalets but also in any other chalet you have booked or that is privately owned.

You can book me for just one night or for a fully catered week or anything in between.

Vegetarians are very well taken care off and any other dietary requirements are not a problem.

Prices are generally 300.00 euros per person for a fully catered week (7x breakfast, 7x cake / quiche, 6x dinner including wines, accommodation NOT included).

For a one-night only meal, I generally charge 35.00 euros per person for a 3 course dinner including wines. For any other set up just ask me for a quote.

Cyclists in the summer months generally pay 65.00 euros per night which includes catering and accommodation.


Breakfast:

  • different breads
  • cheese and ham
  • various sweet toppings
  • yogurts and fruit yogurts
  • cereals
  • porridge
  • eggs
  • fruits
  • orange juice
  • coffee and tea

Afternoon tea:

A cake or a quiche every day when you return from skiing such as:

  • lemon almond cake
  • chocolate hazelnut cake
  • apple cinnamon cake
  • onion and bacon tart
  • leeks and blue cheese quiche
  • aubergine, mushroom and tomato quiche

Dinner:

Everything fresh, everything home made!
A few sample menus:
  • Salad with beet roots, white beans, avocado and mozzarella

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    In onions and belgium beer stewed beef, potato and celeriac mash, leeks in porto

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    Panna cotta with bilberrys

  • Knife cut salmon tartar with rocket salad and toast

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    Pork roast with tomato, olives and capers, gratin de pommes de terres, haricots vert's with lemon zest, mixed salad

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    Rhubarb crumble, vanilla sauce

  • Pappa al pommodoro (Italian tomato-bread soup)

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    Slow roasted chicken thighs with garlic and sage rice and ratatouille

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    Pear-chocolate fromage blanc cake

  • Penne with courgette, garlic, butter and mint

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    Fish stew with turnip, sugar snaps, carrots, cream and white wine, new potatoes, tomato salad

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    Semi freddo with crushed maltezers and salted caramel