Our Food

Our head chef James is a creative and experienced professional chef. He’s worked many winter seasons for some of the best luxury chalet companies in the Alps and we’re delighted to welcome him to the Chalet Fourmiliere team this year. James’ culinary career began at London’s 5* Four Seasons Hotel, where he progressed quickly through the ranks under a stream of expert mentors. At two-Michelin-starred Gidleigh Park Hotel James developed his organisation skills before moving into event catering and subsequently winter season roles in Meribel, Courchevel and St Martin de Belleville. 

Our guests will enjoy James’ refined yet relaxed style of food, his approachable nature and if you’ve booked an exclusive-use stay at Chalet Fourmiliere, your holiday begins with with an opportunity to plan your own menu according to the tastes and dietary requirements of your group.

During your stay with us, you’ll enjoy…

  • Cooked and continental breakfast choices each morning
  • Afternoon tea each afternoon
  • Pre dinner drinks and canapés on six evenings
  • Four course evening meal on five evenings
  • House wines carefully chosen to compliment each menu
  • Full house bar with your favourite spirits plus one of the best gin collections in the Alps
  • Sweetie and biscuit jar for sugar hits at any time
  • Provisions for the slopes e.g. water, snacks, chocolate & hip flask re-fills, tissues
  • Selection of soft drinks, teas, tisanes and Nespresso Coffee Machine for you to help yourself

Sample Menu 1


Philly Cheesesteak
Air bread, Cheddar mousse, thinly cut steak


Hot Potato
Fried Cannelloni of potato string, red pepper, and sweet potato mousse, piment d’espelette


Beety Textures
Salt baked beetroot, Beetroot macaroons with goat’s cheese mousse, Yuzu smoked goats’ cheese, Beetroot meringue, Nasturtium and a citrus balsamic glaze


Lavender honey roasted duck breast, Compressed Peach, Peach Confit, Citrus poached fennel, Fennel and potato puree, Citrus duck jus


Golden Beauty
Apple mousse with mint, lime compressed apple jelly, Cocoa butter shell, Green apple sorbet and a lime crumble


Choice of three local cheeses, grapes, celery, fig chutney, quince jam and crackers

Petit Four

Rose Pate De Fruit