25 Mar MARCH – LOCKDOWN IN VILLAROGER
After a fun enjoyable Winter our ski season was cut short here in Villaroger when Les Arcs and all other ski resorts in France closed on 15th March 2020 due to the Coronavirus.
What a disappointment for all our guests and us too. We cannot believe it has come to this and feel very frustrated and disappointed.
Our season was filled with good powder days as well as lots of sun. Our half term families had the best weather and the kids came on in leaps and bounds.
Our Off Piste Dev weeks saw new faces and new bonds made. So much so bookings are coming in for next year too. Thank you to Pat our guide for all his hard work and the ability to sniff out the powder.
We have now been in lockdown since March 17th at our house/chalet and are only allowed out with an attestation to do essential shopping/ exercise for 1 hour or go for a medical appointment. We envisage this been the case for around a month.
We are trying to get on with jobs but the builders merchants are closed so limited as to what we can do at the moment.
Lots of cleaning and tidying, as well as making our own bread which is something I’ve not done for a while. We made a great Foccacia the other day.
With time on our hands it’s good to try new recipes too. We love cooking so this is a pleasure having the time on our hands to do this.
I thought I would share some recipes on here that have proved popular in the Chalet and as other people are in Lockdown too may have the time to try.
Guests often ask us for recipes and the ones I am putting on here are the ones we get asked for the most.
2/3 cup of walnuts roughly broken up
2 Tablespoons of unsalted butter
1/3 cup of sage leaves finely shredded
Grated zest of 1 lemon
3 tablespoons of cream
10 1/2 ounces of Tagliatelle
1 cup of shaved Parmesan ( optional)
1/2 cup of flat leaf parsley Chopped
2 tablespoons of lemon Juice
Salt and black pepper
Preheat ove to 375 degrees and speed walnuts on baking sheet and roast for 15 mins
Put butter in pan and cook for 1 minute before adding sage. Cook for 2 mins until the butter starts to brown
Add lemon zest , cream, 1/2 teaspoon of salt , black pepper and cook until starts to thicken
Remove from heat so it doesn’t separate and set aside
Cook Pasta in boiling water until al dente
Drain, reserving a few tablespoons of the cooking liquid and place in large bowl
Warm the sauce, adding some cooking liquid it is has become very thick and add to pasta with the walnuts, parmesan and parsley.
Toss and mix, stir in the lemon juice and serve at once.
Bon App – serve with a crisp glass of White Wine