A Passion for good food

All the delicious food of a catered chalet holiday, delivered with Skiology’ signature style.

Beetroot apple salad: catered menu starter

Curated by Luke Turner – former Fortnum & Mason’s Development Chef – our menu is ever evolving to bring the best of our chefs’ skills and local ingredients to our chalets’ table.

We are seriously passionate about food, so we ensure every ingredient is carefully selected to bring a tasty meal to the table, whilst including all the nutritious elements you need on a ski holiday.

Savoyard Stuffed Butternut Squash
Fresh Ingredients
Organic wine
Local produce

Our Recipe

We combine Skiology’s Luke Turner’s expertise, with 14 years’ chalet chefing experience to bring you a menu you’ll be flying down the home run for. We understand how long days on the slopes can build up a ravenous appetite, while the need to be completely refueled nutritiously is paramount. Through our carefully selected – where possible, locally sourced – ingredients we combine our conscientious ethos with recipes that will leave you completely nourished.

Our menu is refined, improved and, for our loyal customers, changed by 30% each year. We combine the creativity of Luke, Sophie, and all the chefs we work with, who every year each bring a different dimension to the final result. The legacy of Luke continues through our extensively trained team to deliver our passion for good food that will keep you coming back for more.

What’s Included

Following an evening of delicious food and organic wine, you will wake up to the smell of fresh breakfasts cooked on request by our talented chefs. As you walk into the breakfast room cupping your morning coffee, you will find an array of continental breakfast choices. When you are ready, your host will bring your daily hot option to you, to enjoy with a cold glass of orange juice, porridge, boiled eggs and a full breakfast spread. The rest is all taken care of – leaving you the time to get ready for the slopes.

While you’re out exploring the pistes of Portes du Soleil, your chalet team will be baking you a sweet delight to go with your cup of tea or vin chaud for when you get in from a tiring day on the mountain.

Over to dinner time. Served while you’re toasting your toes around the fire, we start off with an aperitif and canapé to nibble on before the entrée at the table. Starters will be followed by two more delicious courses, brought to you by our attentive hosts. Finally, after an evening of indulgence, teas and coffees will be offered to ensure the conversation continues on well into the night.

Beyond Organic Wine – By Paul Boyer

Our wine selection is supplied by Paul Boyer. Paul’s natural wines come from organic or sustainable viticulture – which is why we love it so much.

Paul Boyer produces next level ‘all natural wine’. Organic wine is produced with organically grown grapes. After that producers may process as they wish. Paul’s mission is however to produce wines with no additives that truly express the character of the grape and the unique qualities of the terroir. This way all you taste is the grape, not the additives.

We are proud to offer a unique product that is made in line with our environmental believes, whilst preserving the quality and taste of a great wine.

Even better, during dinner service Paul’s wine is served bottomless.

A Taster Of Our Menu

Vietnames Soup Starter
Claridges Chicken Pie and Ottolenghi Beans
cheesecake peanut and honeycomb
The Petite Tartiflette: Catered Menu Starter