I totally agree the others the time has gone so fast first week was a bit slow. but now It´s only one week left. Now I live at the hotel it´s nice except that you never get away from work, but it´s good. I can se the mountains when the clouds are away. The village is like a normal little ski village but the ski lifts is a little walk. Theirs is many Swedish people working in the village like ski rental and restaurants. now you can se the snow on the moutons now but the last days it has raining so some snow has melt. But theirs tow lift open and 3 ski slope but I haven't ski anything yet.
Ala Carte menu.
Hamburger with french fries and coleslaw
Entrecote with ruccola salad and pickled onion and french fries
Beef with red wine souse and french fries
Rhymed and pan fry cod wit “potatisstomp”
Quesadillas- chicken and tomato and cheese in a tortilla bred served with garlic cream fresh and sweet chili souse.
Caesar salad.
Duck salad with orange marinated duck breast.
Chevre chaud salad, with betroth and red wine boiled pear and roosted walnuts.
Dessert:
Brownie with vanilla cream fresh.
Tryffel chocolate with raspberry souse.
That menu is every lunch and the Plat Du Jour with a Desert Du Jour. When the hotels guests are coming it´s one menu for dinner whole season one weeks guest so it’s the same menu every week.
The staff is god it´s only Swedish people in the restaurant, bar and kitchen. It´s seven chefs right now but in winter there are five chefs.
Right now I just want to go home I went sick in Monday night so I couldn’t work…. but tomorrow I’m going to work. But hopefully I getting better the last day left now so a can have some fun at the end. But it has been a funny practice the hardest part was that I went by myself. That has been funny some times and sometimes not. That was instructive to work in a “real” kitchen not like in school so you can show what you can and I have learn so match the head chef is knowledgeable and has a lot of experience.
The internet connection is not so good her I cannot even se the Christmas CalendarL, but I will try to load up some pictures.
/Fredrik.
This is unbelivieable! It is only five days left and this morning I had my last morning shift. I am so going to miss all this sausages, eggs, baked beans and hash browns. Or.. will I? Hahah, right now I am actually quiet tired of it. I will probably miss it, but right now I just can't stop thinking of my own bed and breakfast.
Right know we have a christmas menu that we serve on all Christmas Partys (which are really common here). The menu is:
Starters
- Chef's classic French onion soup finished with a Gruyere crouton
- Confit of winter game presented as a terrine with herb salad and toasted ciabatta slices
- North Atlantic prawns and crayfish tails bound in a brandy Scented Marie rose sauce set on a nest of crisp lettuce
Main Courses
- Traditional roast breast of Brittish turkey with dark leg meat, orange and red onion stuffing served with a cranberry and port jus
- Roasted open field mushroom stuffed with a mature cheddar cheese and spring onion Farci (Veg)
- Fillet of Sea Bass topped with white wine and lemon beurre blanc
- Roast rump of lamb set on a rich red current sauce
Desserts
- Home made Christmaspudding topped with a rich brandy cream sauce
- Double Belgian chocolate tart with a soft berry compote
- Cosener's own individual apple crumble flavoured with festive spice and served with custard
Tea or Coffe and minted chocolate
That's it. This meny I now can do backwards and with closed eyes after all this christmas partys!
Me and Erika has also helpt out in the restaurant as waitresses. It was a lot fun to make some change in our litte everyday world and to smile to the guests, instead of the potatoes as usual! That was of course on our sparetime and we even got some money.. not much thou!
At the 13th of december, me and Erika wanted som Swedish Lucia-feeling so we made "Pepparkakor" (Gingerbread) and served hot Glögg (a swedish mold wine)! Erika's mother had brought us an advent candlestick, a little Lucia, tinsel, the glögg and the dough for the gingerbreads. The Pepparkakor was really appreciated by the staff and they are still asking for more!
More pictures are coming later! The internet connection here is so bad so if I even try to upload any more photoes, I will get mad for real.
Cheers!
// Sofia, Abingdon, Oxfordshire, England, United Kingdom
To day the first snow came in the village it has snow al day and it still coming down:) the restaurant have around 50-70 guest every lunch so we always has things to do. It is 2 chefs and me how working. the fod is quite simpely but fun to do. I live like 20 minits away from the hotel but im going to move tp the hotel this weekend and liv there until 22 dec. the first weeaks was lite hard to travel by my self and find some thning to do wen you weer off working. but i bought a map overe the mountain there you can walk i went up to Plan de Agilde du midi its like 2333 meters above sea level it took 5h to walk up and down. but now it´s snow so you can not walk. The time has passed quickly and it just 2,5 week left and i have been here for a month.
/Fredrik =)
