Winter work in the Mountains

How times flies!  At the end of last season, although I had been offered jobs in the UK, I thought somewhere with a more agreeable climate might do me better, somewhere where food is a large part of the culture as well as the weather. I travelled to India last year and learnt a lot about food but working somewhere like that wouldn’t give me enough ideas for the coming year at the circus… Well that and I’m not a hot weather person!  My mind leapt far back to my Ski season in Courchevel where you are surrounded by Michelin starred restaurants, beautiful produce, likeminded people and lots of snow!

So here I am - a short interview and a flight a week later and I was in Meribel at the beginning of December. In the heart of the three valleys. I am working in a luxury chalet with a very smart kitchen, a wonderful host and 5 months to practice (and play). I am sorted for the winter! Although I’m currently not in a wagon parked in a field the concept isn’t that much different from the Circus, a dinner party. I’ll admit we have slightly less sets of cutlery and wine glasses but its home from home. The standard is high, every night has to be executed with perfection and precision. We all popped down the Le Pras butchery who supply the Michelin star restaurants nearby and the standards are exceptional.  The fromageries that make their berkswell cheese using local alpine cattle milk which is quite something, not to mention the raclette and reblouchon, the cheeses used to make one of my favourites tartiflette!

My adventure into Savoir cuisine has begun again!  It remains to be seen whether some recipes make it onto The Painted Wagon tour. Mountains meets Western...