__MAIN_TEXT__
feature-image

Page 28

délicieux

Noisette

O

ne of the first things that you will need to consider when booking a snowboarding or skiing holiday is whether you want to stay in catered or self catered ski chalet. The majority of skiers prefer the convenience of catered ski chalets — and you’re in luck, because Chalet Cerisier has one of the best caterers in town. Perhaps you need to feed hungry mouths for a week. Perhaps you are celebrating and want a formal dinner party, complete with canapés and fresh cakes. Either way, Jo at Noisette can do much it all. “I always wanted to be a chef,” she reflects, “even when I was at school. I went to university to study hospitality and spent a lot of time in my first year in catering. I graduated and headed straight for London to work as an event manager organising banquets, conferences and events. After 9 years, I decided that I wanted to get back into the cooking side of things and that my heart was really yearning for something more creative. I headed for Chamonix to escape the rat race — and four years later, here I am”.

27 Q1 2013

Jo from Noisette catering joins the team to create an evening of delightful dishes.

Having spent the afternoon on-piste, with Stephane and his team at Ecorider filming, the team were in no mood to cook (mind you, when are they?). Jo and her culinary creatives spending a night with us was well-earned. As the canapés started arriving from the kitchen — beef tataki rolls, Thai prawn spoons, crab and avocado blinis — I keeping an eye out for something very specific. A few months earlier, I had gone to my local market to ask for the specific ingredients for a croque monsieur. The chap behind the counter, whilst knowledgeable, asked “Isn’t it a glorified cheese toastie?” I assume that somewhere down the line, he had been dropped on his head. No sooner had he said this, his on-site chef quickly corrected him. “It’s actually quite an art form, Daniel”. I had asked Jo if she could whip up some miniature croque monsieurs for us. And they were epic, despite not being enough to supply me for a year. So, having glutinously dived our way through prosciutto and rocket rolls, parmesan and poppy seed lollipops — and a whole host of other miniature delicacies — we were called to the table. There were ten of us in all. The Cerisier kitchen is a good size and prepared for large parties. We started with scallops — hard to fault

Profile for GMM Publishing

ONFORM Chamonix  

With all the recessionary doomand gloom at the moment, a quickescape to the mountains was greatlyappreciated. Considering the usualdrama fro...

ONFORM Chamonix  

With all the recessionary doomand gloom at the moment, a quickescape to the mountains was greatlyappreciated. Considering the usualdrama fro...

Advertisement

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded