It’s been a season of many challenges, both professional and personal. Probably the biggest challenge in my role as Head Chef has been trying to deliver the highest quality cuisine and service at Ferme de Moudon while at the same time ensuring and monitoring that the chefs in the other 3 chalets are doing the same.
Then there have been the usual challenges that come from working in a chalet, such as keeping within budget, providing a consistently high standard of food and making sure you have enough time to go skiing! There was one week where the guests weren’t sitting down to dinner until 10pm and we weren’t leaving the chalet until 1am. When you then have to be back in the kitchen by 6.00am the following day it starts to become rather difficult to maintain energy levels and that fatigue has a domino effect running into the next week. So it’s a challenge to keep yourself and the team motivated!
This year has also seen a definite increase in dietary requirements and allergies. It was very rare to have a week without some form of allergy or suchlike and that presents it’s own challenges for menu planning, budgeting and consistently delivering excellence.
Most Popular Dishes
From a guest point of view it's hard to say, especially as I rarely cooked the same weekly menu twice!There was a canape of goats cheese profiterole with honey & rosemary that I introduced halfway through the season and was an instant hit. But if had to nominate my favourite dishes from the season I would go:
Toasted Goats Cheese with roast red onion, pickled beetroot, poached fig, olive tuile & balsamic syrup
5 Spice Pork fillet with asian squid broth, noodles, shiitake mushrooms, chili & coriander
Warm cherry pavlova, myrtille ice cream, chantilly cream, caramelised pistachios
I think overall it's been a very successful season for the Boutique Chalet Company. Occupancy levels have been very high, guest feedback has been extremely positive. Obviously there's always room for improvement but I think we can be very happy with the quality of service that's been provided this season. From a food point of view we've had some fantastic chefs this year and I feel that the quality of food delivered has been the highest of any season. We’ve generated a lot of repeat bookings for next winter so that’s always a good sign! Personally I've had some amazing feedback from guests about my food, which has been incredibly satisfying.