The Cuisine

Our Head Chef Brian uses the freshest of ingredients and loads of local produce in his summer menus and we are already working on our food for next winter too! 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 hiking!

When notified in advance we provide well thought of 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.

We have a Chilly Powder Chalet Cook Book, featuring many of the dishes from our winter and summer menus. 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, although this can change during the summer season. If you have booked to stay with us Nick will confirm the chalet day off during the week of your holiday when you arrive. On the chalet day off a continental breakfast is served in the morning and on request we will cook pizzas for the 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.