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Grand Massif Webcams
Grand Massif WebcamsSo it has reached that time of the year when we are all looking for those late minute March ski deals. Skiing at this time has several advantages. Firstly, the slopes will be significantly less busy than in February. Half term has...
Chestnut Veloute with Potted Duck
Chestnut Veloute with Potted Duck and a Poacher's Pickle Chutney (serves 12) Chestnuts are rarely used in the UK for cooking, except occasionally when found roasting by the fire at Christmas. In France however they can’t get enough of them and are almost always found...
Pan Fried Salmon with a Quinoa Salad
Pan Fried Wild Salmon with a Beetroot Puree and Quinoa Salad So it turns out the quality of the seafood in the Northern Alps is actually quite high. We haven’t quite got to the bottom of how they do it - we have a sneaking suspicion that the salt water fish from the...
Sledging in Morzine!
Tobogganing and Sledging in Morzine Morzine during the peak winter weeks of Christmas, New Year and February Half term is a huge amount of fun. There is a real buzz in resort as the town is covered in snow and the bars and restaurants are in full swing. However it is...
Scrambled Eggs and Smoked Salmon on Toast
Mastering the dark arts of the full english is a real skill and is a good indication of a chef's ability. There are a number of complex processes at play, ranging from crisping up a rasher of bacon without over cooking it, to caramelising your mushrooms without drying...
Chocolate Musings
Chocolate production is one of the most complex culinary processes in the world. Aging, mixing, conching and refining require huge amounts of time and a number of technically difficult stages. Cocoa beans clock up plenty of air miles even before they enter the...
Lemon Tart Brulée
Lemon Tart (serves 12) Tart Case Bought pre-rolled shortcrust pastry (pate sucrée) – 500g Place in the case and neatly mould into the sides. Prick all over with a fork about 15 times. Rest in the fridge for 30 minutes while prereheating the oven to 180 degrees. Add a...
Heston Blumenthal’s Meat Fruit
The eponymous Meat Fruit – the star attraction at ‘Dinner by Heston,’ recently anointed within the world’s top ten restaurants. A dish so complicated that it can only be completed with 6 days hard work and plenty of gastro-gadgets. In actual fact this dish can be completed within 2 days and is technically quite straight forward. It is essentially a super-smooth chicken liver parfait.
© The Tasty Ski Company | website by af-studio.co.uk
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© The Tasty Ski Company | website by af-studio.co.uk