Chalet Recipes

Chalet Recipes


We have been asked on numerous occassions by guests to post our recipes on the websites. Our menu is based on things we have eaten at restaurants and loved and many recipes are from our good friend Anna Pearce who has inspired us to try different things and given us the ability to steer away from normal “chalet food”. In her words LIVE, LOVE , LAUGH and EAT… Bon Appetite!



 6oz sugar

8oz  SR Flour

2tsp mixed spice

Zest 1 orange

2 eggs

8oz carrots grated

150ml sunflower oil

Walnuts to decorate


4 oz Butter

10oz softcream cheese

4oz icing sugar sifted.

Heat the oven to 180 degrees, and line muffin tin with cases

Mix sugar, flour, mixed spice ad orange zest in a bowl.

Whisk together eggs and oil.

Grate carrots.

Add ingredients together and mix well.

Add to muffin cases and bake for around 20mins or until a knife comes out clean when inserted.

Cool and pull off muffin cases gently.

Mix icing ingredients , then top each carrot cake with a thick layer and top with a walnut.




Peel and slice evenly the potatoes.

Part Boil until al dente.

Fry off lardons or chopped bacon

Slice 2 onions into rings and add to lardons  with 2 cloves of galic.

When soft add a large glug of white wine and reduce until its fully absorbed by the mixture.

Add potatoes to casserole dish and pour on the onion, garlic and lardons.

Season well and mix gently with the potatoes.

Top with a layer of cream fresh.

Top with sliced Reblochon Cheese.

Cook  in oven for 45 mins at 180 degrees.

Serve with  a dressed green salad , sliced fresh tomatoes with sea salt and basil and Charcuterie.



Patsy’s Lamb Shanks

4 Lamb shanks

1 large jar of passata

2 large tbsp of redcurant jelly

2 large tbsp of mint sauce

1.5 beef stock cubes

1/2 bottle of good red wine

salt and pepper

Add all ingredients to oven proof dish and stir. Cover tightly with foil and cook at 160 degrees for around 3 hours or until sauce has thickened.

Serve on a bed of warm celeriac mash with a handful of rocket on the side.


Sunblush Tomatoes ( great as an apero or with a salad)

Cut up normal fresh tomatoes into quarters.

Season with Rock Salt and sprinkle on some Oregano.

Drizzle with Olive oil.

Put in oven at 180 degrees for 5 mins then turn off the oven and leave inside  for 12 hours.

Lift the tomatoes out, squeeze  some fresh lemon juice into the oil and season to taste for the perfect salad dressing.



  • 350g self-raising flour
  • 50g cocoa powder
  • 1 tsp mixed spice
  • 175ml extra-virgin olive oil
  • 375g golden caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 500ml grated courgettes (measure by volume in a measuring jug, but it’s about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)
  • 140g toasted hazelnuts, roughly chopped

For the icing

  • 200g dark chocolate, chopped
  • 100ml double cream

Put all the dry ingredients into a bowl and mix. Mix together all the wet ingredients and combine with the dry.

Put in a cake Tin and cook at 180 degrees for around 40-50 mins or until a knife comes out clean.

To make the icincheat the cream to nearly boiling the n pour over the broken up chocolate. Stir until melted and leave to cool before spreading on the cooled cake.