SiC Blog

Superstar Chef

Superstar Chef!

You’ll never guess where I was this working this week……

As the personal chef to Tori Amos and her crew!!!

I had the privilege to work and stay at Martian Engineering Studios in Cornwall and prepare their breakfast, lunch and dinner whilst they rehearsed for a upcoming festival in Barcelona.

As you can imagine I took this all within my stride, chefing for a music legend ain’t no thang *!?* So you’ll be pleased to hear that when I was first introduced to Tori and her family I promptly turned the colour of a beetroot, and continued to glow away in bashful embarrassment for the next ten minutes even outshining the bright red kitchen!

Fortunately I composed myself and knocked up a variety of tasty meals for Tori and her team over the next  four days. Serving a selection of hearty and healthy delights including; Moroccan mezze, Sunday Roast, Italian platter, and on request good ole steak with heaps of veggies and peppercorn sauce….rounding it off nicely with homemade tequila ice cream!

It was really nice to meet them all and lovely to see that after a long day they liked nothing better than enjoying each other’s company  unwinding over dinner with some bottles of wine.

As you can imagine I really enjoyed this experience and along the way stumbled upon a selection of new dishes .  So if you come and pay us a visit this winter,  get ready for some Super Star Cooking! 

Tori AmosMartian Engineering dinning room and kitchensnowed inn chalets chef Steve

Still not convinced, How about a little taster

Ah Serre Chevalier! All that fresh powder days after a snowfall, and not a soul to share it with. We have had to tolerate this quiet resort with its ridiculous amounts of off piste for too long………..    Please come and make some tracks of your own!

 

SIC featured in Vogue UK November 2014

We opened up this November's edition of Vogue only to find little old us featured as a recommendation. 'Vogue Escapes...... guide to the perfect festive break'.

Don't worry if you missed it...I have it here for your perusal.... & a gold framed copy in every SIC bedroom/toilet/shower *joking...but actually a very good idea* 

Vogue, Vogue UK, magazine, fashion, ski, snowboard, holiday, festive, break, 2014

*pleased as punch*

Deval Bob Time

Ever shot down the mountain on a sledge rather than the safety of your ski's or snowboards?....

Serre Chevalier has an insanely fun run that begins at the mid station of the Aravet lift in Villeneuve and ends at the base of the lift...conveniently outside the pub!! 

Immense fun....don't believe us? See here!

 

Serre Chevalier to Sochi

Pierre Vaultier, Sochi, Olympics, Serre Chevalier, ski, snowboard, bordercross
Pierre Vaultier wins Gold @ Sochi

I know it's a long time coming but how ace is it,  that this born and bred Briancon'ite won Gold at this years Winter Olympics in Sochi competing in snowboard cross. 

Pierre Vaultier is now the pride of Serre Chevalier...alongside Mr Luc '1997 World Cup winner' Alphand. Fancy winning eh? As only 2 months before the big day he had suffered an anterior cruciate ligament injury....hard core!

*Big Cheers from Snowed Inn Chalets*

SnowShoeing - Fondue with a View

Snowshoeing, snow, shoe, ski, snowboard, fondue, serre chevalier
Fondue with a View

Enjoy a different experience, some fantastic views and really get away from it all!
Mike Rollins, a fully qualified International Mountain Leader, will take you to see the "other side" of the mountain. Mike, originally from the UK, has been living in Serre Chevalier for 23 years and has a wealth of local knowledge to make your day even more interesting. Whether Snowshoeing or simply hiking we stand a good chance of crossing paths with mountain wildlife that you would never get to see in the ski resorts.

On offer ; Half day hikes €25/pers, full day hikes €45/pers or an unforgettable day out Snowshoeing, with a cheese fondue, dessert, wine and coffee for lunch all inclusive at €60/pers!!
Snowshoeing equipment is included in the price.


For more info talk to the guys at Snowed Inn Chalets who'll be happy to help, or contact Mike directly at :
Tel : +33 608 147 987
mikerollins@alpintrekking.com
www.alpintrekking.com
www.horizons-lameije.fr
Or find me on Facebook as Horizons La Grave Serre Chevalier, Mike Rollins or Contre Baand.

3 hour run

It is hard to imagine.  But.  We know a magical ski resort where it is possible to enjoy a whole 3 hours - off piste - without seeing another soul. Private powder session!
Exclusive to Serre Chevalier : )

serre chevalier - opening day

"What a day! Heavy snowfall, fresh powder, quiete lifts....Serre Chevalier opening day! "

a 15 minute drive away

Last weekend we headed off to Montgenevre - the insanely snowy resort just 15 minutes drive from Briancon.

Joining our pals from Chez Serre Chevalier we enjoyed our first ride of the season in freshly snow spread slopes!

Take a peek at  some of the days escapades!..and get revved and ready for your winter stay!!


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Fab Duncan of Chez SC did this awesome video of the day starring non other than our very own Matt and Steve!!

 

Fresh Pasta

Everyone loves eating a good pasta based dish, but often little attention is paid to the pasta more so the sauce. Fresh pasta is easy to make and tastes delicious in the simplest of sauces, here I will attempt to show you how to make one of an estimated 600+ varieties of pasta. There must be a reason the average Italian eat more than 23kg a year.
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The Dough
The dough is the most critical part of making fresh pasta. To make about 500g start by weighing out 320g of '00' grade flour, this is an especially fine grade of flour used in pasta making. Sieve the flour onto your work surface, make a well in the middle and add two large eggs.

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Whisk the eggs with a fork and start mixing in the flour till it is of dough like consistence. Knead the pasta dough adding flour until it is dry to the touch but not so dry that it cracks or crumbles. If your dough does become too dry add a sprinkle of water and continue kneading. Leave to rest in a covered bowl whilst you prepare the pasta maker.

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Now you’re ready for the fun bit, rolling the pasta. To start with, tear off a smaller piece of your dough (if you try to do the whole lot at once you will end up with metre long pasta!) roll to roughly the width of your pasta machine and start feeding through on the largest setting. Repeat the feeding process on every level until you have a long thin piece of fresh pasta.

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The pasta you have just made can be hand chopped to use as lasagne sheets or if you want something more interesting many attachments are available for your pasta maker. In the same way you fed the pasta through the machine do so again but through one of the many attachments. Here you will see I have made tagliatelle.

Mmmmmmmmm delicious... and it only took me half an hour!


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