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Cooking crème brûlée for 24

31st January 2011, by Ice and Fire

Chalets Les Coches [(c) Ice and Fire]

We have been following the first season of new chalet operator Ice and Fire in Les Coches. And catered chalets mean good food to the guests. Here’s how Andy and Heather sum-up their first week …

Heather writes:

With more than 17 years experience in the ski industry between us, Andy and I breezed into our first week of running our own business with plenty of confidence. Swapping managing a tour operator for running a chalet hasn’t always been as easy as we thought it would be though.

It’s our first Saturday night and we’re both standing in the kitchen looking at three large ‘bain maries’ full of 24 individual crème brûlées, none of which fit into our oven. Cue panic stations!

We’ve found some unexpected pleasures with running the chalet ourselves too though, and the principal one is seeing the guests enjoying their holidays.

When you work at management level, however good a tour operator is, you principally tend to see guests with problems. Running Chalet Campanules, it is great to see people having a good time and enjoying their holiday.

“All the little things are covered: special diets, sledges, massages on site, melon, information and contacts, packed lunches, stocked fridge and puzzles . . . . exceeded all our expectations,” writes one of the guests from our first week.

With more than 90% of guests saying that they would book again, the concept is definitely a success. And as for the crème brûlées, we cook them in batches now.

WIN A HOLIDAY

Want to know more about Ice and Fire? They are running a competition, with the chance to WIN a free catered chalet holiday for two at the end of the season.

Just follow the link below and sign-up to their mailing list to be entered into the prize draw, which takes place on 27 February 2011.

Link: Ice and Fire competition

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