Summer 2014 going fast!
Only 2 spaces left including entry for the Passportes du soleil event on the 27th June! Flexible Bed and breakfast or fully catered stays from the 29th June to the 19th July. Minimum 2 night stay. Contact Lindsey now!
Being married to a Frenchman and being part of an extensive local French family has meant that food is a huge priority in our family life. My mother in law, Colette, is a great chef and very well known in Morzine for her exquisite fruit tarts. With my wine connoisseur French father in law, we have developed a good appreciation of French wines too!
“Our aim at Chalet Morzine is to share this French passion for food and wine and to provide you with a culinary experience to remember.”
An extensive continental buffet with full English options.
A great selection of cereals, fresh baguettes, crusty wholemeal loaves, hot French pastries, homemade jams, yoghurts, fresh fruit salad, fruit bowl, variety of dried fruits and sliced ham and cheese. Little favourites like, peanut butter, Nutella and Marmite are always available.
A hot option of the day; bacon, sausage, eggs, tomatoes, mushrooms, omelettes, pancakes and hot porridge cooked fresh to order, when you are ready to eat. *
Fresh fruit juices, ground coffee and a great selection of teas (including Yorkshire!).
* On the chef’s day off, the full continental breakfast is laid out by Lindsey in the morning but the hot English options are not available. Our cleaners still come in, so the chalet is spotless, even on day off.
Freshly baked cakes, scones, biscuits or a savoury platter. Tea, coffee, hot chocolate and cordials are unlimited all day, every day. Please notify us of any special occasions, birthdays or anniversaries so we can make the cake ‘extra special’ on the day. (We are happy to organise any further party extras too, just let us know in advance.)
We don’t forget you on the chef’s day off either, afternoon tea is prepared for you as usual.
Starter, main, dessert, cheeseboard, followed by coffee and chocolates – see sample menus below.
Smoked salmon and avocado terrine, on a bed of mixed leaves
Duck breast with a cassis berry jus, dauphinoise potatoes, mange tout & carrots
Vegetarian: Aubergine involtini
Colette’s warm apple tart, topped with vanilla ice-cream
Caramelised red onion and goat’s cheese tartlet
Roasted lamb shank in a red wine & rosemary jus, served on a puree of pomme de terre, broccoli florets & minted peas
Vegetarian: Nut hotpot
Raspberry crème brûlee
Special diet? We can cater for any dietary requirements with prior notice
To accompany the fantastic food, we have some great bottled wines (or beers/soft drinks if you prefer), that guests really enjoy. We definitely look forward to our wine tasting sessions in the Autumn, where we choose the wines for the coming season. (Thierry has some very good stories to tell.) We have at least 4 or 5 different reds and 3 or 4 whites per week, so it’s not the same wine every night and it’s certainly not out of a box!
At Chalet Morzine we know wine is a very personal thing, so we aim to provide a variety to suit all palettes and we are always interested to know your favourite at the end of the week. We guarantee that our house wine is very enjoyable, so much so, that guests rarely use our a la carte wine list. Dinner is often finished off by some of Thierry’s home made ‘pear schnapps’! But this comes with a warning!
For any pre dinner drinks, afternoon beers or later evenings around the fire, Chalet Morzine has a fully stocked honesty bar for you. A variety of beers, soft drinks, wines and spirits, chocolate and snacks all available at very reasonable prices.
To toast your arrival into the chalet and to say our goodbyes at the end, we offer guests pre dinner Champagne and canapés around the fire. It is an opportunity for the team at Chalet Morzine to explain all the piste information, snow conditions, snow forecast and ski essentials at the start of your holiday. On Saturday night, it’s then your opportunity to tell us how you enjoyed your ski holiday.
Have a question or want to book?
Call us on 00 33 671 923377 or send us an email
The dining area forms part of the main lounge. At one end you have the roaring open log fire surrounded by comfortable sofas and at the other, the large wood dining table, seating up to 16, which extends into our large panoramic veranda. The views onto Morzine are simply spectacular. The crackling fire, low lighting and candles, music and snowy views, make for a fabulous dining experience.
Lindsey and Thierry are on site and eat the chalet food all season (yes we do finish a few pounds heavier in April!). So the menus are tried and tested by us, the chalet owners. Upon request we do sometimes eat with our guests, but we highly respect every group’s privacy.
Our children eat the children’s food too! We know that all mums would like their children to eat healthily (when the kids oblige), so we have a mum’s mindset when creating the children’s menu; healthy, variety of options throughout the week, different vegetables/salads (sometimes well disguised), regular favourites and of course, the odd holiday treat mum! Children who have paid children’s prices are expected to eat earlier at an agreed time. See the family friendly ski chalet page for an example of the children’s menu.
In early December, before the season starts, we trial a variety of different menus. This takes into account the skills of the current chef and the requirements of Chalet Morzine, before finally coming up with an exciting new menu. This process is lengthy (but very enjoyable!!), with Lindsey’s parents often coming over to help out being chalet food testers. This process ensures that we have stylishly presented, well balanced food, to satisfy the largest skiing appetites. We ensure different textures and flavours keeping French cuisine and local produce as our main influence, not forgetting to include of course our local speciality night.
Now running his own restaurant in Los Angeles, after working for a Saudi diplomat and an exclusive restaurant in Sydney. Being very much a meat man, his speciality was ‘roast pork belly with fantastic crackling’.
A fully trained French patissier – turned Chef. After doing a few cool ‘gigs’ in the past such as the royal wedding cake for Prince Andrew and Sarah Ferguson, and many political dignitaries worldwide, he turned his skills to the main course. His piece de resistance still has to be on the dessert side; ‘flaming baked Alaska’.
After running a string of his own restaurants, including a French Bistro in Hampton Court and food pubs for years in and around South London, Keith decided to head off to the Alps with his partner Val for a change of scenery. His speciality… ‘filet mignon’ and ‘chocolate torte’!
After photographing great chefs at work in the kitchen such as Heston Blumenthal and Gordon Ramsey, Sarah turned her hand from behind the camera to in front of it. Style and presentation was at the forefront in all dishes; her ‘grilled fish with a fennel and orange sauce’ was a real hit.
2012 & 2013: Pete
After working in a variety of rosette starred restaurants in the UK and working overseas, Pete and his partner Rose, decided to spend a few years in Morzine. Pete’s flaming ‘crepes suzette’ and ‘chicken a la creme’ to mention only a few, were his trademarks.
Employment with Chalet Morzine If you feel that you have what it takes to work for Chalet Morzine, then please do send a CV, photographs and a menu plan. We are always on the lookout for talent