We want to ensure that all our guests enjoy an outstanding dining experience. We take special dietary requirements seriously and are experienced in catering for vegetarians, vegans and guests with intolerances to gluten, nuts or dairy. Whatever your dietary needs, we\u2019re happy to discuss them with you.<\/p>\n
When should I let you know?<\/strong><\/p>\n If you or any members of your travel party have any special dietary requirements, it\u2019s important that you inform us upon booking so that we can work with you in advance to ensure your needs are met. Some alternative ingredients for those with specific requirements are not readily available in ski resorts, so in certain situations it may be necessary to discuss the possibility of bringing particular items with you.<\/p>\n What shall I do when I arrive?<\/strong><\/p>\n Upon arrival in your chalet, have an open conversation with your chef about what you can and cannot eat. They will be delighted to further discuss your needs and work with you to tailor your menu accordingly.<\/p>\n What about food allergies?<\/strong><\/p>\n While every care is taken to ensure the safety of our guests, unfortunately we cannot fully guarantee the complete avoidance of specific foodstuffs (e.g. nuts) and therefore cannot accept any liability in the event of an allergic reaction. Should you have a serious food allergy, it\u2019s even more important that you discuss your needs with us prior to booking and speak to your chalet staff upon arrival.<\/p>\n Do I need to let you know if I\u2019m pregnant?<\/strong><\/p>\n Please inform us if you are expecting and we can assist with any questions you may have. As a general guide, the NHS advises avoiding soft cheeses with white rinds, soft blue cheeses, undercooked meat, cold cured meat, raw fish, shellfish and unpasteurised milk.<\/p>\n What kinds of meals will I get?<\/strong><\/p>\n In line with the sociable dining experience we offer, we are committed to ensuring that you enjoy the same standard of food and similar meals to your fellow guests. Where possible wheat-free bread, flour and pasta will be sourced, as well as soy milk and nut-free options. Your chalet staff will do their utmost to offer you the best alternatives based on their tried and tested menus.<\/p>\n The menu Free From Menu tab demonstrates the type of dishes you can expect to enjoy on your holiday with us if you have special dietary requirements.<\/p>\n Please note that all menus are subject to change and at your chefs\u2019 discretion. Canap\u00e9s are offered in all chalets except for Chalet Hattiers\/Hattiers Apartments.<\/p>\n The Free From Menu<\/p>\n The meals below demonstrate the types of dishes you can expect to enjoy on your holiday with us if you have special dietary requirements.<\/p>\n Hot Breakfast Option<\/strong> Hot Breakfast Option<\/strong> Hot Breakfast Option<\/strong> Hot Breakfast Option<\/strong> Hot Breakfast Option<\/strong> Diets & Allergies We want to ensure that all our guests enjoy an outstanding dining experience. We take special dietary requirements seriously and are experienced in catering for vegetarians, vegans and guests with intolerances to gluten, nuts or dairy. Whatever your dietary needs, we\u2019re happy to discuss them with you. When should I let you…<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"acf":[],"yoast_head":"\nThe Free From Menu<\/h2>\n
VEGETARIAN<\/h4>\n
Veggie omelette served with herb grilled tomato
Afternoon Tea<\/strong>
Victoria sponge
Dinner<\/strong>
Canap\u00e9s:
Courgette and grilled camembert shots
To start:
Baked red pepper stuffed with mixed vegetable quinoa
The main event:
Vegetarian bourguignon, crushed potatoes, braised red cabbage and green beans
Pudding:
Chocolate, walnut and pear tart with berry coulis
The cheese course:
A trio of French cheeses with mixed fruit, nuts and chutney accompanied with fresh baguette and crispy crackers. Paired with a glass of port<\/p>\nVEGAN<\/h4>\n
Heinz beans, saut\u00e9ed mushrooms and roast tomatoes
Afternoon Tea<\/strong>
Lemon drizzle cake
Dinner<\/strong>
Canap\u00e9s:
Cucumber bites with tomato and olive
To start:
Tomato and chilli soup
The main event:
Tagliatelle with baked aubergine, green beans, tomato concass\u00e9 and salsa verde
Pudding:
Pavlova served with mixed berries
To finish:
Freshly baked baguette and crackers with mixed fruit, nuts, pickles and chutney, paired with a glass of port<\/p>\nDAIRY FREE<\/h4>\n
Fried eggs, roast tomatoes and hash browns
Afternoon Tea<\/strong>
Pineapple upside-down cake
Dinner<\/strong>
Canap\u00e9s:
Cream free pea and mint shooter
To start:
French onion soup with plain croutons
The main event:
Roast pork served with roast potatoes, cauliflower, carrots, peas and gravy
Pudding:
Lactose-free fruits of the forest cheesecake
To finish:
Freshly baked baguette and crackers with mixed fruit, pickles and chutney, paired with a glass of port<\/p>\nGLUTEN FREE<\/h4>\n
Mushrooms, sunny side up fried eggs and herb grilled tomatoes
Afternoon Tea<\/strong>
Spiced raisin cake
Dinner<\/strong>
Canap\u00e9s:
Pea and mint shooter
To start:
Stuffed pepper with onion, courgette, mushrooms, garlic and spinach
The main event:
Curry banquet \u2013 chickpea and courgette masala served with wild rice, carrot, coriander and almond salad, gluten-free garlic and cumin flat bread, spiced cauliflower and raita
Pudding:
Banana fudge muffin with strawberry sorbet
The cheese course:
A trio of French cheeses served with mixed fruit, nuts and chutney. Paired with a glass of port<\/p>\nNUT FREE<\/h4>\n
Fluffy scrambled eggs, streaky bacon and Heinz beans
Afternoon Tea<\/strong>
Double chocolate cake
Dinner<\/strong>
Canap\u00e9s:
Roasted tomato and camembert crostini
To start:
Spinach and blue cheese quiche with mixed leaves
The main event:
Pan-fried cauliflower, white bean mash, salsa verde and green beans
Pudding:
Orange mousse topped with caramelised orange
The cheese course:
A trio of French cheeses with mixed fruit, pickles and chutney accompanied with a freshly baked baguette. Paired with a glass of port.<\/p>\n","protected":false},"excerpt":{"rendered":"