Food

We believe the two most important factors on a winter sports holiday are the snow and the food. Sadly we cannot control how much snow we get, but we can control the food that we serve at our chalets. At Go Ski Meribel we only employ experienced chefs. Chefs who are passionate about creating delicious dishes, using fresh local produce in carefully prepared menus. At Chalet Magic Rock your day will begin with a generous continental breakfast, in addition we offer a cooked breakfast option every day. After your day on the slopes you can look forward to a fantastic afternoon tea, with delicious home baked cake/cookies/muffins, accompanied by hot chocolate, teas and coffees from Cafeology. You can also enjoy our complimentary bar which is free for the duration of your holiday.

Each Evening*:

Our cocktail of the day is accompanied by canapes which can be enjoyed around the open log fire, this is followed by an amazing 5-course dinner with a carefully selected selection of wines.

Our evening menus may vary throughout the season, please see below for some sample menus.

If you have younger children in your group we can offer a "High-Tea" option for them, to be served around 18h30 each evening.

If anyone in your group has a food allergy or intolerance, please let us know in advance, we can cater for these.

*(Dinner is served 6 nights out of your 7-night stay, chalet staff get one full day off each week)


Sample Menu

Day One

To Start

Rare roast quail breast, confit leg, individually pickled winter vegetables, black truffle mayonnaise.

To Follow

Wild Sea Bass, Wilted Spinach, Butternut Squash Fondant, cauliflower puree, Textures of Bourginnione

To Finish

Lemon tart, lemon souffle, lemon sorbet, berry coulis, raspberry milkshake

Day Two

To Start

Textures of beetroot and goats cheese - Beetroot: puree, crisp, foam, pickled and leaves. Goat's cheese: Bon Bon, whipped, Brique, fondue. Liquorice dressing

To Follow

Pork 5 ways - tenderloin, belly, crackling, Serrano crisp, black pudding scotch quail egg, koffman cabbage, pomme puree, apple sauce

To Finish

Dark chocolate fondant, almond milk ice-cream, a trio of foams, almond glass, mulled wine jellies

Day Three

To Start

Handmade Butternut and sage ravioli, burre noisette, deep fried sage leaves

To Follow

A Taste of Lamb - Cannon, Mini Shepherd's Pie, Kidney, Epigram, broccoli & Mint Puree, Fondant Potato, Rosemary Jus

To Finish

5x chocolate and nut brownie, pistachio ice-cream, hazelnut foam, almond glass, marshmallow