Fist time skiing? Want to talk like a pro even if you don’t ski like one? Here is our quick guide to the must-know ski terms and snowboard lingo: Apres Ski – literally translated as ‘After Ski’ – the time … Read More
Français
Beef Stroganoff
We like to show off at The Tasty Ski Company. We love our foams and we love our ‘Meat Fruits.’ However we also love great simple flavours and there is nothing better than a beautifully cooked beef main course – … Read More
Morzine Restaurants
Morzine restaurants really do have something for everyone. From your cheap and cheerful takeaway pizza to your Michelin Guide haute-cuisine menu, there is a vast selection of restaurants in Morzine on offer. It is now even possible to get a … Read More
Morillon and Samoens Restaurants
At The Tasty Ski Company our chefs have one night off a week meaning our guests will eat out on either a Tuesday or Wednesday. The best restaurants in Morillon and Samoens tend to get booked up quite quickly. We … Read More
Should I buy or hire my ski equipment??
I’m sure we’ve all been there: ski boots that just won’t fit no matter how many times you change them at the rental shop. The gradual level of discomfort building up on the slopes, yet only deciding to turn back … Read More
No.1 Ski Destination is…France!
France saw an increase in ski tourism by 5% last winter, bringing the total number of skiers in the country during 2013/14 to 57.9 million. This was one million more than both Austria and the United States. It meant that … Read More
Confit Duck with a Bulgar Wheat Salad
Jodie our host in Chalet Mautalent is a bit of a health nut. Organic produce, herbal extracts, nutrients, minerals, antioxidants, probiotics and superfoods are just a few of the buzzwords that our own little food gestapo has brought into the … Read More
Grand Massif Ski School
Ski schools in France have come back into sharp focus with the recent ban on ski ‘guiding.’ It is now illegal in France to take guests onto the slopes and show them around the pistes unless with a qualified instructor. … Read More
Scallops + Carrot Puree
Pan Fried Scallops with Jamon Serrano and a Carrot Puree I mentioned in a recent blog about the problems chefs encounter in the Alps with getting their hands on decent quality fish. There are a few large lakes that supply … Read More
Roasted Red Pepper Tortilla
Roast Red Pepper Tortilla with Aioli (serves 12) Perhaps a poorly timed recipe given the weather back in the UK. However the sun is out in both Morzine and Le Grand Massif and we have all just enjoyed another day … Read More