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Wednesday November 15, 2017 - Email this article to a friend

Chalet company PowderNShine, working out of the charming village of Reberty in Les3Vallees, is strong on food this season:



Usually pictures of food are a bit of a no-no for PlanetSKI.

But we're not talking beach holiday strip menus.

Here, the images say far more than any description.

So I'll stop talking, stop teasing and let you gorge:

goats_cheese_mousse_beetroot_carpaccio_celeriac_remoulade_apple_and_walnut_dressing_Goats cheese mousse, beetroot carpaccio, celeriac remoulade, apple and walnut dressingGoats cheese mousse, beetroot carpaccio, celeriac remoulade, apple and walnut dressing
















Crab ravioliCrab ravioli




















Smoked salmon, cauliflower panna cottaSmoked salmon, cauliflower panna cotta















"Since the inception of PowderNShine in late 2009, a primary focus of ours has been on the quality of the food and wine served in the chalets," PowderNShine's director Francesca Smith says.

Past chefs have worked in some of the world's most celebrated kitchens.

These include Michelin starred restaurants.

Recognise any of these favourites?

  • Noma
  • The Fat Duck
  • The Ledbury
  • Petrus
  • The Kitchin
  • 21212

Guinea fowl, potato terrine, swiss chard, raisin, pine nut and caper salsaGuinea fowl, potato terrine, swiss chard, raisin, pine nut and caper salsa




















fillet of beef, beef cheek bourguignon, fondant potato Fillet of beef, beef cheek bourguignon, fondant potato




















A break from the stodge mountain food that brings us all back from our active holidays a little heavier?

No worries, there's still lunch to get a fill of tartiflette and fondue!

Before we get onto the pudding, part here's a little more about what you can expect with dinner -


Hand picked and paired with the main courses by the chef, the wines are mainly French.

Matching delicious wine and food "was one of the things we were determined to provide when we set up the company,"

Coconut Panna Cotta, Marinated Pineapple, Chilli and Mango SalsaCoconut Panna Cotta, Marinated Pineapple, Chilli and Mango Salsa














Plum marzipan tartPlum marzipan tart




















Praline meringuesPraline meringues
















"This season, our four accomplished chefs bring in an array of different skills, honed as much in private catering, luxury ski companies and on yachts as in high end restaurants - this time The Square, Lords Of The Manor and The Ivy," Francesca tells PlanetSKI.

"We are incredibly excited to see and share what this season's Chefs will be preparing - tasting week promises to be typically fun (and filling!!)"

A little about the PowderNShine chefs this season:

"Chef Joe, is a returner looking to enhance his skills on a snowboard and delight yet more guests with his culinary expertise - I can remember his guinea fowl dish from last year being a real crowd pleaser!

"Previously Joe has worked in numerous 2, 3 and 4 Rosette restaurants across Oxfordshire and Michelin-starred establishments in Reading and the Cotswolds.

"Chef Isaac is a seasoned mountain man, having spent winters in Courchevel, Meribel, Sainte Foy, La Plagne and St Anton.

"Some recent experience in a celebrated vegan/health food establishment has expanded his horizons into nutrition and well-being.

"Chef Liam has also worked in both St Anton and Meribel, not to mention as a Private Chef at a villa in St Tropez.

"More recently, he's started his own successful catering company, which involves managing up to 5 other chefs and accommodating groups as large as 200 people.

"Chef Patrick has spent the last few years working on super yachts, most recently in and around Monaco and previously in idyllic spots like the Virgin Islands, Caribbean, Greece and Florida.

Patrick also spent 2 years in the 2 Michelin-starred kitchen, The Square in Mayfair," Francesca rounds up.

Banana loafBanana loaf at tea time














It all sounds very exciting.

Note to self - must remember to ski between all these meals!

And let's not forget afternoon tea that PowderNShine does so well.

Food-wise, what's included in your chalet stay?

  • Breakfast: pastries, fruit, yoghurt, juices, cereals, seeds and nuts, a continental option and a daily hot option
  • Afternoon tea: cakes, biscuits, muffins, scones
  • Canapés and aperitifs before dinner
  • Refined three-course dinner served with wines and a cheese course, followed by tea and coffee
And of course the chefs are happy to accommodate any dietary requirements during your stay!

See what else the chalet company has going on this winter:

Powder N Shine director Francesca with hosts from last winterPowder N Shine director Francesca with her team from last winter
















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