After the storming success of our self catered apartment La Ferme in Meribel Village last season we have decided to extend our portfolio of self catered options to add a lovely apartment in Val d’isere and a large chalet in Meribel Village. Both offer the usual F&P staples – proximity to the slopes, amenities, bars and restaurants, a dedicated reservation process with help with ski school, transfers, ski passes and more and in resort care from the F&P teams during your stay. We also offer a range of self catered upgrades – oven ready meals, a mid week or daily clean, breakfast hampers, set up shop for all your groceries and more, all with the goal of making your self catered holiday all the more hassle free.
For full details of all our self catered properties visit our website www.fishandpips.co.uk
Chalet Tourterelle is a large self-catered property only a few minutes’ walk from Meribel Village centre and the high speed Golf chair lift. It is a great spot for a self-catered holiday in Meribel.
Come back from skiing, take in the view and make the most of this tranquil setting. Chalet La Tourterelle is located in the heart of Meribel village with all its amenities nearby including a small supermarket, bar and two restaurants, a bus stop with a regular service in to Meribel Centre, what we consider to be the best bakery in the Three Valleys and of course the Golf Chairlift to whisk you away to the ski slopes each day.
The chalet provides generous self-catering accommodation for 10-12 arranged over 3 floors. The entrance hall with under floor heating which is perfect for drying out boots leads into the sitting room. The living area has a piano, lovely log fire, DVD, TV and CD player & ipod dock, two seating areas and a south-facing terrace with stunning views across the Meribel valley. Connected to this is a generous dining area with a table which seats 12, and a modern, spacious, well equipped and efficient kitchen. The top floor has a double bedroom with balcony and en suite bathroom, and 2 twin rooms with a shared bathroom. The bottom floor comprises of one double room, one twin room and a TV room with a sofa bed to sleep an extra two guests, there is an additional separate WC. Skis are stored in the twin garages and there is ample additional parking. It is perfectly arranged for families or other groups.
- Sleeps up to 10 (plus 2 on a sofabed)
- Wifi from your laptop
- Parking spaces available
- TV with UK Freeview channels
- Linen & Towels included
- F&P self-catered upgrades available including oven-ready meals, cleaning, set-up shop
- F&P Driver service 8am-11am and 4:30pm-8pm daily
This lovely apartment combines convenience with tranquillity in one of the best resorts in the world, Val d’Isère. Apartment Pierre is just a few minutes from shops, supermarkets and bars of the vibrant centre of Val d’Isère The main Solaise and Bellevarde lift are just 6-8 minutes’ walk or a short bus ride away on the frequent Val d’Isère free bus service.
This lovely ground floor apartment consists of 2 large bedrooms, a family shower room and a second family bathroom, ideal for a family of 4 or a small group of friends with its spacious open plan living area. The entrance to the apartment has plenty of storage for all your ski wear, separate WC and family bathroom and leads on to the large open plan living room and kitchen with comfy sofas, a flat screen TV, large dining table and a small kitchen (including full size dishwasher, 4 ring hob, large fridge/freezer, microwave size combination oven and a single sink). From the living room enter in to the master bedroom with a king size bed and ample storage. Proceed downstairs to the second bright and airy bedroom and family shower room with shower, sink, WC, heated towel rail and wall mounted hairdryer. The apartment is located in the Pierre et Vacances residence offers additional facilities for unlimited use by guests. The gym and heated outdoor pool is open daily and the communal area off the reception floor includes a fire place & pool table.
- Sleeps 4
- Shared Outdoor pool
- Wifi from your laptop
- Covered outdoor parking
- TV with UK Freeview channels
- Coin operated laundrette facilities
- Linen & Towels included
- F&P self catered upgrades
- Dedicated service from your Fish & Pips Resort Manager
Chalet Apartment La Ferme
New for F&P last season and very well received by our guests La Ferme is a beautifully appointed apartment in the heart of Meribel Village. A stone’s throw from the high speed Golf chair lift with all the local amenities on your doorstep it’s the perfect spot for a self catered holiday in Meribel.
Come back from skiing, take in the view, relax in the pool and make the most of this tranquil setting. Chalet Apartment La Ferme is located in the heart of Meribel village with all its amenities nearby including a small supermarket, bar and two restaurants, a bus stop with a regular service in to Meribel Centre, what we consider to be the best bakery in the Three Valleys and of course the Golf Chairlift to whisk you away to the ski slopes each day.
The chalet comprises of an open plan kitchen and dining room with comfy sofas, a large South facing balcony with views across to the magnificent Roc de Fer, a well equipped kitchen and WC. Upstairs you will find three comfortable bedrooms (one fully en suite), and two further bathrooms. On the very top floor is a mezzanine with four single beds-ideal for kids with loads of floor space but be aware the head room is limited up there (5’10” at it’s highest).
- Sleeps 6 plus 4
- Indoor pool
- Wifi from your laptop
- 2 covered parking spaces
- TV with UK Freeview channels
- Linen & Towels included
- F&P self catered upgrades
- F&P Driver service daily from 8am-11am and 4:30pm-8pm
For information, or to book email Babs at email@example.com or give us a call on 0845 474 1054.
For pricing and availability have a look at our wesbite www.fishandpips.co.uk/booking
Some lovely words from our Facebook competition winners Ben & Bella.
We were more than a bit over-excited when we realised that we had won a week in Val d’Isere in the Fish and Pips Facebook competition but even so, the holiday more than exceeded our expectations- I guess the skiing gods must have been smiling on us! The level of service we received was unlike anything either of us have ever experienced before on catered chalet holidays – from the door to door service – we were met at Geneva by the lovely Mike who entertained us all the way up the mountain!-to the stunning chalet but most of all, the exceptional food; we couldn’t have wished for more! Every day dawned bright and clear and yet the snow stayed perfect until well after lunch so we got plenty of skiing in – probably just as well as the amount we ate needed some serious justification!
I would challenge any food critic used to London’s finest to fault anything Rebecca cooked for us – it was all absolutely delicious and beautifully presented. Every course was exquisite and we were so enthusiastic in attacking it all that we seldom managed any cheese at all, even though the selection was to die for….but I digress! To summarise, the girls catered to our every whim and with eternal good grace, we loved the resort and the conditions were fantastic. We’d be lucky to recreate that week again but we do aim to try! Merci bien F&P
Ben & Bella xx
(p.s. Photos to follow!)
We have reached the final Recipe of the Week of the 2012/2013 season and we are going out with a bang. Rebecca cooked this delight for me the other day and I have got to say it tasted incredible! So I am telling you again to get yourself in the kitchen and give this recipe a whirl!!
Recipe of the week – Salted Peanut Parfait with Raspberry Jelly and Popcorn
Salted Peanut Parfait
100g smooth peanut butter
75ml double cream
4 egg yolks
45g caster sugar
150ml double cream
200g frozen or fresh raspberries
20g caster sugar
1 small sheet of gelatine
Handful of peanuts
50g salted butter
2 big handfuls popping corn
- For the parfait, whisk together peanut butter and double cream to a smooth paste. Place the eggs yolks and sugar in a glass bowl over a saucepan of simmering water and using an electric whisk to create a sabayon (the mixture leaves a trail). Take off the heat and whisk until cool
- Whisk the double cream to soft peaks and fold into the egg mixture, followed by the peanut butter mixture. Pour into dario moulds or a lined loaf tin and freeze for 4-6 hours
- For the jelly, place the raspberries and sugar into a glass bowl over simmering water. Cover with cling film and leave for 1 hour for the juice to bleed out the fruit. Strain the mix through a sieve to remove the seeds. Soften the gelatine in cold water for 5mins. Heat the remaining liquid and add the soften gelatine to dissolve. Strain, and pour into a madeleine mould. Refrigerate for at least 3 hours.
- For the praline, make a caramel by rapidily boiling the sugar and water to achieve a caramel. Warm the peanuts in a medium oven for 2 or 3 mins then add to the caramel ensuring the peanuts are evenly coated. Pour into an oiled tray until set and then blitz in a food processor. Keep frozen for up to 2 weeks
- For the popcorn, melted the butter in a large pan over a medium heat. Increase the heat and add the popping corn. Place a lid on until all the popcorn has popped, shaking the pan occasionally.
- To place up, use a pastry brush to paint melted chocolate on the plate, add a line of praline, jelly, popcorn and unmould the parfait with a warm knife.
Holly R x
I cannot believe we have already reached the end of another season, and what a season it has been . . . . .
The team arrived in Val d’Isere asking where all the snow was. It was only a week until our first guests arrived and they all looked a bit worried.
They were quickly told to relax, the snow would come like it always does. So training commenced and they were taught everything there is to know about working in a chalet. Soon enough, as we promised, the snow started to fall.
And it continued for the next 5 months. I am sure those who have visited the Alps this season will agree that we have had some pretty amazing snow this year. All the team have been out on the slopes in force, whether beginner, park rat or powder lover we have all come on a lot this year.
Before we knew it we were already half way through the season. With everyone in their routine everything in Val d’Isere was running smoothly and everyone was happy. Then things got a little bit odd . . .
I came home to find Daisy dressed as a tiger and Gareth dressed as a penguin, apparently they just fancied a change!
This led to a series of changes starting with Daisy trying out snowboarding and finishing with me having a go on a monoski.
So somehow we managed to make it to the end of the season. With last guests leaving we woke up to start the final clean and shut down of the chalets. On opening the curtains we all thought we had slept through summer and woken up in December 2013 as 1 metre of snow had fallen overnight!!
Unfortunately with very little time and lots to do we were unable to get up the hill to enjoy the fresh powder. Instead we got our rubber gloves on and toothbrushes out the start shutting down the chalets.
Now we have reached the end I would like to say a big thank you to all the wonderful guests we have had this year, our suppliers who have been with us every step of the way and of course my fabulous team. Fiona, Daisy, Rebecca, Gareth and Ash have made this season run so smoothly and I know I couldn’t have made it here without them. We can all go home now tired but very very happy.
The end of the ski season is coming around very fast. The temperature is rising so we thought you might like to try this extremely refreshing pudding created by our very own chef in Santons Solaise, the lovely Gareth. You should definitely give this one a go, you will not regret it!
350ml Double Cream
125g Caster Sugar
3 Lemons, juiced
Pour the cream and sugar into a pan. Slowly bring to the boil stirring constantly to dissolve the sugar. Once bubbling keep stirring on the heat for 4 minutes then remove the pan from the heat and gradually stir in the lemon juice, the mixture should thicken instantly. Taste the mixture and add more lemon if needed. Cool for 5 minutes then pour into shot glasses.
125g Butter, softened
50g Golden Caster Sugar
125g Plain Flour
Zest of 2 Lemons
Preheat the oven to 170°C. Cream the butter and sugar together and gradually add the 2 flours and lemon zest. Knead the dough together and then chill in the fridge for 30 minutes. Roll the dough to a thickness of 1cm and cut into circles then bake on a baking sheet for 15 minutes.
500g Caster Sugar
250ml Lemon juice
1 Lemons, zested
Put the sugar in a pan with 750ml water and heat gently until the sugar has dissolved. Simmer for a couple of minutes then stir in the lemon juice and zest then leave to cool. Churn the liquid in an ice cream machine to sorbet consistency.
Put the 3 element together as shown below and serve with some spun sugar.
If you are a fish fan then you will love this dish created by the lovely Ash, chef in Santons Isere in Val d’Isere. Why don’t you get in the kitchen this week and give this a go . . . . .
Crispy Sole with a crayfish sauce
To feed 4
4 x fillets of sole
4 x slices of white bread
Splash white wine
Splash white wine vinegar
4 x shallots
1. Preheat the oven at 180 degrees
2. De bone the fish
3. Roll the bread until it is thin, approximately 3mm
4. Lay the fish onto the bread and cut to size
5. Brush the bread with melted butter, then on a medium heat pan fry until golden
6. Place on grease proof paper on a baking tray, bread side down, and bake for 4 minutes
7. Sweat the shallots and thyme and add the vinegar
8. Cube the butter and whisk into the hot pan – continue whisking
9. Add the crayfish tails and cucumber
10. Pour the sauce over the fish
If you want to treat yourself to a naughty but nice breakfast then you should definitely try Rebecca’s Brioche . . . . . .
For the French Toast
1 tsp ground cinnamon
1 vanilla pod (interior pulp only)
4 slices brioche
For the Bananas & Walnuts in Gingered Maple Brandy Sauce
2 bananas, sliced
1 piece stem ginger in syrup, thinly sliced
3 tbsp maple syrup
1 tbsp brandy
1 tbsp chopped walnuts
- Make the French toast: whisk the eggs, milk, cinnamon and vanilla together in a large bowl. Soak the brioche slices for 1 minute in this egg mixture.
- Preheat the oven to 180◦C.
- Melt the butter in a frying pan over medium heat. Remove the brioche slices from egg mixture and place them in the pan. Cook on one side until golden, then turn and repeat with the other side. Repeat with the remaining slices, adding a little more butter if necessary, and arrange on an oven tray.
- Place the tray in the oven and bake for 10 minutes.
- Make the bananas and walnuts in gingered maple brandy sauce: in another frying pan, heat 15g of the butter over medium heat and sauté the banana slices in it for 5-7 minutes, turning them to colour all sides. Add the ginger, maple syrup and brandy, and continue cooking for a further minute.
- Remove from the heat and add the walnuts and the remaining butter to give the sauce a pouring consistency.
- Serve 2 slices of toast per portion, topped with the bananas, walnuts and sauce poured over.
Everyone loves a chocolate fondant, even those who claim they don’t have a sweet tooth can’t resist the warm gooey yumminess of these little chocolately treats. Some might they are a bit ‘done’ but if you get these right you can’t go wrong and they are a real crowd pleaser.
Our fabulous chef, Duncan, from Chalet Corblettes has given us his fondant recipe with a creme fraiche ice-cream. This ice cream is easy to make and goes perfectly with rich sweetness of the chocolate. If you are doing this recipe for a dinner party then you can make the fondant mix in advance and have them in the fridge ready to go. Likewise the ice cream can also be done in advance so it means less preperation in the evening. It is worth making an extra fondant so you can do a practise one as cooking time varies depending on your oven, could be a matter of 1 minute that makes all the difference.
Give them a whirl, you won’t be disappointed. And if you are nervous about turning them out then just cook and serve them in ramekins. Easy!
Makes approx 8 fondants
250g butter, plus extra for greasing
250g chocolate (70% cocoa preferably)
100g caster sugar
90g plain flour
Some cocoa powder
Method – you can prepare the fondants in the morning and leave in the fridge until you are ready to cook them.
1. Melt the additional butter and brush into Dariole moulds (use aluminium foil tins, like the ones christmas mince pies are baked in if you don’t have any) in upward strokes. Leave to chill for a couple of minutes and repeat the process.
2. Spoon in cocoa powder and shake around until the mould is completely lined with cocoa. 3. Empty into next mould and repeat process
4. Melt chocolate and butter together in a bain-marie, when fully melted, leave to cool for 2 mins.
5. Whisk in eggs, sugar and flour.
6. Pour into moulds and leave in fridge to set for at least 4 hours.
1. Put fondants into oven preheated to 190 degrees C.
2. Allow to cook for approx 10 mins, take out when the surface just looks solid. Take out of oven and let rest for 2 mins. Then turn out to serve.
3. If you have the time, make one extra, as it is worth doing a tester fondant first as depending on the heat of your oven the cooking time can vary. You want them to be spongy on the outside and soft and gooey on the inside.
Creme Fraiche Ice Cream
Makes approx 1 Litre
500ml crème fraiche
80 ml lemon juice
1.Combine ingredients and put into ice-cream machine for approx 20 mins. If you don’t have one, combine ingredients and put in freezer.
2. Give it a good whisk every 10 mins or so until it is set.
Makes approx 250g praline dust
150g caster sugar
100g flaked almonds
1.In a heavy bottomed saucepan put the sugar over a medium low heat until it has melted to a clear liquid. Do not stir. Increase temperature until the liquid turns a light honey colour.
2.Take off the heat and pour out onto a metal tray lined with baking parchment. Immediately scatter almonds evenly over the caramel.
3. Leave to cool for 2 hours.
4. When fully cold and brittle, place in food processor and blitz until a dust (5-10 mins).
5. Roll crème fraiche ice cream in praline dust, or scatter over completed dish. Store any extra in an airtight container.
We have decided it’s high time we wangled a recipe from one of our chalet chefs every week until the end of the season! It seems a waste to have all these wonderful chefs at our finger tips and not share a recipe or two with you.
So, for those of you who can’t make it out to our chalets this year then this will bring a litte taster of F&P into your own homes and you’ll just have to make sure a stay with us is on the cards next year! For those of you heading out here on holiday with us then hopefully this will get you excited about what is in store for your taste buds. And for those of you have just left us whose tummy’s are feeling deprived and are missing your chef’s culinary skills then give these recipes a try!
First up is chef Lucy Wigglesworth from Chalet Le Christophe, Meribel with her delicious main course of Cod, Avocado Mousse, Squid & Chorizo Salsa. The presentation and explotion of flavours here is a real crowd-pleaser; a great one for a dinner party to impress or a candlelight supper a deux.
PAN-FRIED COD, AVOCADO MOUSSE, SQUID & CHORIZO SALSA
4 cod fillets
10 slices chorizo
A bunch of chives finely sliced
Half a bunch of fresh coriander finely sliced
6-8 potatoes for mashing
1 roasted red pepper cut into cubes
2 ripe tomatoes cut into cubes
Handful of black olives, sliced
4 baby squid finely sliced
1 ripe avocado
Juice of 1 lime
2 tbsp water
Olive oil to taste
· Preheat your oven to 180 degrees
· Trim your cod fillets into even portions and into nice and neat rectangles, set aside.
· Keep the trimmings, cover these in olive oil and heat for 10 minutes. Drain and discard oil.
· To make the avocado puree add the avocado to a blender with the lime juice and water. Blend until smooth and season with olive oil, salt and pepper.
· Peel and boil your potatoes until soft – you should be able to put a fork in them easily so they break apart.
· While your potatoes are cooking start on your squid and chorizo salsa
· For the squid salsa, finely slice all but 4 of your chorizo. Fry in pan with some garlic and add roasted red peppers, olives and squid cook for 2 minutes. Add tomatoes, half of the chives and all of the coriander.
· To make the chorizo crisps, place your 4 remaining slices on paper parchment and place in your hot oven for 5 minutes until crisp.
· When the potatoes are soft drain these completely of water and mash. Add some butter and the rest of the finely chopped chives. Season to taste. Then carefully fold through the cooked cod trimmings so as to not break them up.
· Finally pan fry your cod fillets so just cooked. A couple of minutes on each side should do depending on thickness, but if you want to be sure then press the fish with the back of a spoon and the and if the flesh ‘cracks’ or begins to flake then it is ready.
· It is important to warm your plates before plating up and ensure all elements (other than the avocado) are warmed through.
· Assemble your dish with care!
· There is no right or wrong way of presenting this dish, but see the photo for Lucy’s presentation ideas.
Please note that if you are not a fan of Cod then you can use any other meaty white fish as a substitute, for example, Monk Fish.
Do let us know how you get on with this recipe and any photo-graphic evidence would be fantastic. We challenge you to live up to Lucy’s perfectionist standard!
Happy cooking…and eating.