More snow than can shake your proverbials at.

A snowflake is one of God's most fragile creations, but look what they can do when they stick together!

We have been full on the last couple of weeks with training and getting the final preparations done before first guests next weekend.

In meantime Avoriaz has been opening it's lifts and the tales coming back from the hill have been almost unbelieveble. As we haven't been up, have not had chance to assertain for my self but here is a shot from out front of the chalet, just to give you an idea of how much snow there is right now.

I've been coming here for 10 years and never seen town so white, can't wait to get up the hill.

Chefs raise the game, 10 courses and all wanting more.

This week we invited 16 of our good friends to dinner, so that Dean & Ryan, our chefs for this winter, could have a chance to get used to the kitchen and flex their culinary muscles.

Not wanting to disapoint they pulled all the stops and provided the following 10 course degustation menu.

Creamy Sweet Potato and Pumpkin Soup w/ Rosemary Croutes

Char Su Pork Steamed Rolls w/ Bell Pepper Jam

Pepper and Dill Seared Local Salmon w/ Citrus Stifado

Twice Baked Abondance Cheese and Chive Soufflé w/ Cauliflower Puree, Pistachio

Fresh Picked, Wild Mushroom Risotto w/ Pancetta, Pea, Shaved Pecorino

Chilled Prawn, Lime Avocado Salsa, Celeriac Remoulade, Tomato Tian w/ Chive Oil

Pear, Rocket, Walnut, Prosciutto Salad w/ Balsamic Crème

Seared Pork Fillet w/ Soft Parmesan Polenta, Brussel Leaves, Green Apple, Mustard, Red Wine Jus

Baked Peach Coconut Custard w/ Almond Tuille Wafer

Selection of Local Cheeses, Citrus Date Puree, Pear and Grapes

Not only does it sound good, it looked amazing and tasted even better. We are so looking forward to working with these guys this year and being able to take out guests perceptions of chalet cooking to a new height.