Le Prele improvements

Today we had a quick meeting with the lovely couple whom we rent our Chalet Le Prele from. At the end of last season we mentioned to them various improvments that would make a big difference to the chalet. Having not mentioned anything over the summer we were doubting as to how much of our advice they took on board.

However we were happy to find out that they had taken eveything we said and made it a reality. Thus it's great to be able to say that Le Prele has had all brand new high quality bed linen, proper down pillows and extra large bath towels as well as a large 6 seater hot tub.

I love Pat Meurier

Purely platonically of course. Pat is K2 snowboards in the UK, and during my time working in the industry Pat and I spent many a late night discussing the geekier elements of snowboard technology. One of the more recent, developments is rocker, anti-camber or banana shapes, depending on which companies version. To me they look like boards that bend the wrong way and go against my inner understanding of how a board should work. Pat on the other hand had had the opportunity to ride the new boards and was completely converted, not only that it worked but was revloutionary in what it could do for your riding.

Because he is such s lovely guy, and partly probably to prove a point Pat very generously gave me a K2 Turbodream with rocker. Yesterday with the aforementioned opening of Avoriaz I was able to put it to the test for the first time.

Oh my god, how good is it. I rode a centered stance and charged the pow, being able to pressure my front foot without fear of sinking the nose. It was stable, fast, floaty and fun. I will now have to agree that rocker tech is as groundbreaking as the hype says. Funny for something that has been revived from some of the earliest boards.

Thank you so much Pat, for the first time in 15 years my board of choice is not a Burton.

Avoriaz opens it's lifts

In response to the great snow conditions Chatel, Les Get and Avoriaz all opened their lifts this weekend. The opportunity to get the season started pulled quite a crowd, for what turned out to be a glorious day of sunshine and fresh powder.

With a load more snow due for the end of this week we are off to a great start.

Sex & Snow

Snow is like sex,

you never know how many inches you'll get or how long it will last.

Another great night last night.

Avoriaz knackering but worth it for the snow.

After being defeated yesterday on our ascent to Avoriaz we tried again today with much more success, and a better suited vehicle. Once in town we hiked the Arare, it took an hour and half, at some points literally upto my jewels in freshies.

Despite being absolutely knackered, still found the energy to woop the whole way down. Having been so invigorate by the quality of the run down we quickly decided to built a little kicker and get our first air time of the season, to add to the first powder turns.

Oh what a day, the season has started, FACT

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.

First time for everything

We have had an exciting week, personally Emma and I got the keys to our first house, Luc made his first steps, we made our first turns and our chefs had their first opportunity to cook for a full house, more reports on that to come.

We tried to get upto Avoriaz today, to make the most of all the lovely snow we've been having, but unfortunatly too much of a good thing and we couldn't make it up the road, so settled for a quick hike up from Prodain and still managed the first turns of the season. Which for Kylie was the first time shes ever seen and played in snow, kids in the candy store.