Chalet Grand Sapin

SERVICE STANDARDS

Service and catering available every day apart from staff days off (normally Wednesday) which includes a self-service continental breakfast.

Breakfast as standard is 08:00 – 09:00, children’s tea is at 17:30 and adults dinner at 19:30. Meals times are flexible by 30 mins either way to suit your group’s dynamic.

Every 3-4 night stay is inclusive of 1 team day off. Breakfast and afternoon tea will be provided and we can make a restaurant recommendation and booking for your evening.

All 7 night stays will have a maximum of 2 team days off and minimum of 1 however, these will still include breakfast and afternoon tea and then we will provide restaurant recommendations and assist with a booking for the evenings.

For Catered Ski Chalets

• Large cooked and continental breakfast including porridge, boiled eggs, fresh French bread, jams, Nutella, Marmite, cereals, yoghurts, fruit, nuts, seeds and dried fruit*
• Afternoon tea with freshly baked cakes*
• Dinner with bottomless organic white and red wine*
• Sparkling wine welcome on the first night
• Daily communal area clean*
• Daily bedroom/bathroom clean after breakfast (optional if your room is still in use)*
• *Every catered day

This operator's greatest achievement every season is the team that they select to run the chalets. More and more they are also now choosing chalet hosts and chefs with prior experience with other companies so they are not learning their trade during your holiday and rather come to serve you with a season’s worth of experience already. They also now recruit head chefs too to cook in their flagship chalet George in Morzine, here they give them a guided carte blanche to tantalise your taste buds.

Their Standards:

• To use local/seasonal produce/incorporate local dishes
• Be interesting dishes that guests would not have at home
• Look great on the plate
• Be Nutritious, offer 3 portions of vegetables in the meal
• Be filling, not too rich and delicious!
• Have a mass appeal
• Practicably achievable

Their Food History

It all started with brother Luke Turner and the legacy he set.

In year one, Luke (an experienced chef and graduate of the catering and hospitality school at Bournemouth University) and Dom ran a chalet together, essentially Luke did the catering and Dom did the service.

In year 2 as demand grew it was clear that they were going to need another chalet and another Luke, so Luke trained Dom and found himself a girlfriend so that he could make an army of little Lukes to run future chalets.

In year 3 Dom ran a chalet with his wife to be (Steph), Luke wrote the menu and they leased a second chalet to provide more. Operation replace Luke with 3 team members began.

Clodagh was their first employee and was awesome. Clodagh ran a chalet in Les Carroz for them taking guidance from Luke’s menu for the catering and Dom for the service. The feedback was monitored, comparing the feedback from when Luke and Dom had ran a chalet and Clodagh’s results. The results were great.

Demand grew again, so how to supply more? A business link was formed with Luke’s catering course and more cooks were sourced allowing for a third chalet, then more and more. This operator is now at a size whereby not only do they source cooks from Luke’s original course, they also now work with some of the best catering schools in the UK and recruiters too.

Luke still sets the menu in their set menu chalets every year. Luke uses local influences on the menu and changes 30% of it every year to keep it fresh for all of their repeat guests.