Skip to main content
search

Winter Catering

Winter dining at Heyday Chalet

The heart of any chalet is in the dining room. The soul is in the kitchen. Food is important to everybody, and we have constructed the chalet’s catering facilities with our community in mind. 

Just off the lounge area in Chalet Flori, the dining room offers ample space and facilities. The layout has been carefully planned to create a space that is at once organic, sociable and practical.

Winter Catering at Heyday Chalet

If you are booking the Heyday Stays Package, breakfast is included throughout the year. During the winter months, a semi-catered service is also available in Chalet Flori and Apartment Flori, including four evening meals each week.

A daily continental breakfast of pastries, fruit, cold meats, cereal, tea, coffee, juice, etc.

A daily breakfast hot-option special (e.g. crêpes, omelettes).

Four evenings per week: three-course gourmet meals. Traditional French cuisine, made from local seasonal produce.

Raclette night: locally source raclette cheese, melted over baby potatoes, charcuterie, freshly baked bread and tossed green salad. Magnum ice creams to finish.

Optional drinks bundle for just €50 per week

Meet Heyday Chalet’s Chef Raphaël

Raphaël will be providing Heyday residents with delicious evening meals throughout the year, the perfect way to heat you up after a busy day.

Head Chef Raphaël

Raphaël was born and raised in Les Gets, and knows everything there is to know about our beloved region. Chef Raphaël prides himself in his chalet’s cuisine, and nothing leaves his kitchens unless it is certain to impress.

At Heyday Chalet, we are really passionate about the food we serve. Expect to go home talking as much about the amazing cuisine as you do about the world-class skiing and mountain biking.

Raphaël has been lucky enough to travel and work in some of Europe’s finest kitchens, including the three gourmet restaurants of the Grand Hotel Kempinski (Geneva) and the double-Michelin Starred Patrick Guilbaud (Dublin). That’s where he developed the high standards which he maintains in our chalet today. After years of producing the finest cuisine, Raphaël is more passionate than ever about using the best seasonal ingredients to produce his famous dishes.

Although Raphaël is not a traditional ‘in-house’ chef, he runs his own chalet company in nearby Les Gets, he prepares each meal for Heyday Chalet with the same passion and care as he does for his own guests, and ensures that they are freshly delivered each day — ready for us to add the finishing touches.

ONLY THE BEST PRODUCE

In order to ensure that our dishes are of the finest quality, Raphaël keeps up-to-date with his trusted local suppliers. Having been born and bred in Les Gets, Chef Raphaël knows what suppliers to call upon throughout the year. 

TRUSTING THE INGREDIENTS

Once you start with the best possible ingredients, you’re on the right path and there is no need to overcomplicate things. Now it’s all about cooking them correctly and allowing the ingredients to speak for themselves.

DINING IN CONTEXT

France has a strong tradition of matching the context with the meal. That goes for the location, the season and the atmosphere. Raphaël takes this idea and brings it into the heart of his menus. And, of course, wine plays a big part in the context of a meal, so our wine list is carefully crafted to suit each dish.

UNIVERSAL!

Everyone should be able to enjoy great homemade food. That’s why each meal receives the same care and attention, whether it’s a slow-cooked main course or a quick snack.

STARTER

Cream of parsnip and Espelette AOP chilli soup.

MAIN COURSE OPTION 1

Traditional Burgundy beef, cooked low and slow for 6 hours in a rich red wine sauce. Served with glazed carrots, broccoli and mushrooms and our dauphinoise potatoes.

MAIN COURSE OPTION 2

Kidney beans slow-cooked burgundy style in red wine with glazed carrots, broccoli and mushrooms and our dauphinoise potatoes.

CHILDREN’S OPTION

Homemade nuggets and chips, with real chicken and real potatoes! Salad of cucumber and tomatoes.

DESSERT

Eton mess with fresh mango, ice cream, sorbet and homemade caramel sauce.

STARTER

Lamb spring rolls, chickpea samosas and hummus with veg sticks.

MAIN COURSE OPTION 1

Whole Lamb shoulder “red label” roasted “Marrakesh Tajine style” with chickpeas, turnip and carrots in the broth – served with “Ras El Hanout” scented couscous.

MAIN COURSE OPTION 2

Honey roasted winter vegetables and chickpea Tajine, served with “Ras El Hanout” scented couscous.

CHILDREN’S OPTION

Spaghetti Bolognaise.

DESSERT

Vanilla bean Crème Brulée.

STARTER

Cream of pumpkin, curry and coconut soup.

MAIN COURSE OPTION 1

Chicken Supreme, roasted and served with a creamed piquillos pepper sauce, buttered Savoy cabbage and confit mushrooms. Roast baby potatoes with thyme on the side.

MAIN COURSE OPTION 2

Mushroom and red peppers Croquettes served with a creamed piquillos pepper sauce, buttered Savoy cabbage and confit mushrooms. Roast baby potatoes with thyme on the side.

CHILDREN’S OPTION

Roast chicken with baby potatoes and broccoli.

DESSERT

Giant profiteroles with vanilla ice cream and chocolate sauce.

STARTER

Fresh black winter truffle and smoked raclette arancini, with a truffle mayonnaise.

MAIN COURSE OPTION 1

Chicken and leek pie under a puff pastry crust, served with sides of mashed potatoes and green salad.

MAIN COURSE OPTION 2

Butter bean and leek pie under a puff pastry crust, served with sides of mashed potatoes and green salad.

CHILDREN’S OPTION

Cottage Pie, green vegetables.

DESSERT

Vanilla bean panna cotta, topped with homemade blackberry jam and white chocolate crumble.

Locally source raclette cheese, melted over baby potatoes, charcuterie, freshly baked bread and tossed green salad

Magnum ice creams to finish

Dining facilities

DINING ROOM

Large rustic dining table and chairs

Roaring log fire

Honesty bar with fridge

Used as breakout space outside of mealtimes

OFFICE OPEN KITCHEN

Kettle and coffee machine

Communal fridge

Basic kitchen facilities

HEYDAY CHALET - COLIVING IN THE ALPS

The world has changed. Jobs which once had to be done at head office can now be done anywhere in the world. So where would you choose? When we started Heyday Chalet, we wanted to create a place for people to stay and work while enjoying the most incredible surroundings on earth. For us, that meant The Alps. It had to be a place where world-class skiing, snowboarding and MTB were right outside. Where an incredible day’s walking starts the second you open the door. Where you could go parapenting, hot-air ballooning, climbing or rafting — all before your lunchtime conference call. Welcome to Heyday Chalet.

LIVING AND WORKING

ADVENTURE

Close Menu