Hearty Winter Food

Our Head Chef Rob uses the freshest of ingredients and loads of local produce in his winter menus - click here to view a sample menu. We are already working on our food for next season! All of our main courses have been paired with specially selected fine wines, produced by our French vintner Paul Boyer.

Our main courses are always accompanied by extra bowls of vegetables - you'll need them after a full day of skiing!

When notified in advance we provide well thought out vegetarian alternatives to all of the meat and fish dishes on our menu. We are also able to cater for any intollerances or dietary requirements.

From Winter 2011 we will produce a Chilly Powder Chalet Cook Book, featuring many of the dishes above and dishes from our summer menu. Over the years all of our regular guests have asked for recipes and methods to take home with them and so our cook book was inspired! They are only available to buy in the chalet, but if you would like to request a copy please e-mail info@chillypowder.com for more information.

Wednesdays

This is usually our chalet day off. A continental breakfast is served in the morning and on request we will cook pizzas for children to eat at 5.30pm. We can then recommend some excellent restaurants in Morzine or more locally in Les Prodains. If you wish we will make table reservations for you and arrange transportation.