From the blog

Yes Chef!

About last winter…

“Jay, the chef, cooked some incredible gourmet meals (the scallops and filet steak were my personal favourites) and was able to accommodate the groups dietary requirements with zero issue” you told us on Tripadvisor. “The cuisine is locally-sourced, delectable and attentive to any dietary preferences or restriction” another guest continued. “The food by Chef Jay was 5*, and never have I been made to feel so at home in a chalet… actually better than home, I was given royal treatment” said another guest, before “the food was exquisite, the service impeccable and the whole experience was delightful.”

Back by popular demand, we’re delighted that chef Jay Mcmillan joins us once again at Chalet Fourmiliere this winter. The kitchen just wouldn’t be the same without him.


“I fell into cooking really” says Jay. “My parents couldn’t cook, so aged 15 I got a job in the kitchens of a local pub – The Royal Oak”. In the years that followed, Jay experienced the Michelin way at one-star Pebble Beach before an 18-month stint as senior sous chef at River Cottage, the award winning restaurants made famous by TV chef Hugh Fernley-Whittingstall.

“I’m not here to cook, I’m here to give guests a new experience” says Jay of his objectives for this coming winter season. “Tom and Alex give me the freedom to develop my own menu style and they support my creativity.” Expect loads of local ingredients and seasonal produce on the Chalet Fourmiliere menu this winter, as Jay is currently spending his days touring the trout farm, local meat suppliers and talking with local wholesalers about their seasonal availability.

We asked him to put together a sample menu, and after much deliberation and consideration, here it is!

Sample Menu – Winter 2020


Butternut Squash and Ginger soup, Chorizo oil and Coconut

Smoked Avoriaz Trout, Parmesan Tuille, Pickled Cucumber, Herbs and Flowers, Chive oil

Main Courses

Pan Roasted Salmon, White Bean purée, Pickled Vegetables, Chorizo butter, Salsa Verde

Cider and Cumin braised Pork belly, Carrot and Ginger purée, Apple rosti, Confit apples, Charred Hispi Cabbage, Juniper jus

Fillet of Beef, Fondant Potato, Confit Tomato salsa, Chimachurri, Crispy Enoki Mushrooms


Organic Vanilla Yoghurt and Lavender Panacotta, Granola, Textures of Berries

Cream Catalan

Chocolate and Grand Marnier Mousse, Honeycomb, Raspberry flavours