Food: The Ski Power catering experience

Our catering is one of the areas where we really go to town. All of our guests, whatever the grade of chalet, receive the same high quality food. This really is mouth watering stuff and sometimes forms the discussion point of the day on the pistes.


Below is an example from the 2008/09 year of our menu. The menu does change every year so please don't expect it to be exactly the same as this but it does give you a taste. Our chefs are also creative in the kitchen and so often put their own personal touches to dishes. Whilst we do insist they keep to a basic format and menu plan we also actively encourage some creativeness in presentation, after all what you see is a great part of the culinary experience.

	Every Day
	Breakfast French Bread & preserves Cereals & muesli Fresh fruit & yoghurts Fruit juices Tea & coffee Hot Options Pancakes with syrup (Sun) Porridge (Mon) French Toast (Tues) Bacon with eggs, Mushrooms and Tomatoes (Thurs) Sausage with eggs, Mushrooms and Tomatoes (Fri) Afternoon Tea French Bread with preserves Cake (Chocolate, cherry & almond, lemon, banana, orange, coconut) Tea, coffee & fruit juice
	Saturday
	Canapés Prawn & guacamole blinis Spring rolls & soy dip ~~~~~~~ Garlic mushrooms on olive baked croûte ~~~~~~~ Provençal style slow braised steak (Provençal style slow braised Chinese leaf filled with rice, sun dried tomatoes & olives) ~~~~~~~ Dauphinoise potatoes Mange touts & Julienne of carrots ~~~~~~~ Pots of chocolate ~~~~~~~ Cheese plate ~~~~~~~ Coffee with Mints
	Sunday
	Canapés French toast with Parma ham & cornichons Mushrooms filled with tomato tapenade ~~~~~~~ Tortilla tapas, roquette salad & tomato salsa ~~~~~~~ Turkey Saltimbocca Boulangère potatoes Mixed leaf salad ~~~~~~~ Banana & toffee cream pie ~~~~~~~ Cheese plate ~~~~~~~ Coffee with Mints
	Monday
	Canapés Mango & coriander salsa in mini pastry cases Pate on French toast ~~~~~~~ Fresh Fig & blue cheese with reduced balsamic ~~~~~~~ Pork fillet stroganoff Potato rosti Roasted vegetables ~~~~~~~ Amaretto cream pudding ~~~~~~~ Cheese plate ~~~~~~~ Coffee with Mints
	Wednesday
	Canapés Sun dried tomatoes, basil & Brie pancakes Smoked salmon Roulade ~~~~~~~ Thai fish cakes with sweet chilli sauce (vegetable cakes with sweet chilli sauce) ~~~~~~~ Chicken breast wrapped in cured ham with sage sauce (Sweet-corn fritters with mushrooms, cream & sage) Sautéed vegetables Steamed wild rice ~~~~~~~ Poached pears in mulled wine with Chantilly cream ~~~~~~~ Cheese plate ~~~~~~~ Coffee with Mints
	Thursday
	Canapés Fondue with crudités ~~~~~~~ Filo parcels of goats cheese & sun dried tomato with slow roasted cherry tomatoes ~~~~~~~ Roasted fillet of salmon with chick pea & parsley sauce (Roasted vegetable & Halloumi brochettes) Crushed potatoes with chives Courgettes & buttered carrots ~~~~~~~ Strawberry crème brûlée ~~~~~~~ Cheese plate ~~~~~~~ Coffee with Mints
	Friday
	Canapés Salami cones with cream cheese & chive Vegetable bhajis with mint & cucumber yoghurt ~~~~~~~ Puy lentils with Beaufort cheese, garlic & thyme ~~~~~~~ Roasted rump of lamb with rosemary & garlic jus (Mediterranean vegetable stack with rosemary & garlic jus) Potato galette Braised red cabbage & buttered broccoli ~~~~~~~ Sticky toffee pudding ~~~~~~~ Cheese plate ~~~~~~~ Coffee with Mints