food

Exquisite dining - As you want it



Food is at the heart of everything we do at Hip Hideouts. Our chefs are some of the most qualified in the alps with a minimum of five years experience in 5* hotels, michelin restaurants or super-yachts. Each chef brings their unique style and flair to their chalet to create unique and bespoke seasonal menus. Trained to the highest standards our chefs have the ability to cater to different cuisines and dietary requirements. They will contact you before your arrival to discuss what you would like during your stay. We like to keep our menus fresh and interesting and on the lighter side - but you decide. Our chefs serve breakfast on six mornings and dinner on six evenings. We also include champagne and canapés on an evening of your choosing.




JM Bland
John-Mark BLAND - Head Chef

Every year the standard of our food is getting better and better and the team for this winter is expected to be the strongest yet.

All of our chefs are experienced professionals and have worked many years in some of the top restaurants and private residences in the world. We step away from tradition and we love exploring new flavours, cultures and combinations. While many of our chefs are classically french trained we tend to deliver fresher and lighter dishes throughout the winter months. Our chefs are there to consult with, and our service is to provide you with dishes that will surprise and delight you.




our chefs





Leila Cluett

Leila will be returning to Val d’Isère for her sixth winter season. Fresh, innovative and on trend, her dishes are exciting, dynamic and always impressive. Her styles range from Mediterranean, modern European and French with some strong asian influences. Having spent the last five years on super-yachts M/Y Flying Fish and M/Y Amadeus (amongst others) across Europe, Leila loves sourcing local ingredients from ports and especially fresh fish and seafood.


Jason Hill

Jason Hill is french classically trained and has a considerable portfolio of roles working for high net worth individuals around the world. He has over 15 years experience in 5* establishments. He has a passion for eastern cuisine having spent time in Tokyo and Hong Kong. Jason has been delivering outstanding dishes that are bespoke and seasonal for the last three years with Hip Hideouts in val d’Isère and on M/Y Alibi and M/Y Rosso super-yachts.


Stephanie Ashcroft

Steph started cheffing at the age of 16 at the famous Domain des Hauts de Loire two Michelin star restaurant in France. At CUT under Wolfgang Puk, she was recruited in an effort to gain a Michelin star. Two years later she moved onto The Social Eating House in Soho, where she was part of the team which earned them their first Michelin star. She then moved onto The Grain Store which trained her in such innovative ways of thinking about ingredients, menus and sustainability.


Allan Althshul

Allan is Brazilian and he started his career working at El Tranvia in Sao Paulo before moving onto the Renaissance Hotel, which is one of the best hotels in Brazil. After two years there he moved over to the UK at The Ritz Hotel (3AA rosette). After two years he was recruited to the Grain Store in London to learn a different style and attitude to cooking. Whilst he was there the restaurant was awarded menu of the year and the most sustainable restaurant in London in 2014.


Giaco Mazzuia

Giacomo comes to us from a prestigious background of Michelin starred restaurants, working under Javier Torres at Barcelona Sky, Tickets under Albert Adria and La Terraza del Casion under Paco Roncero which currently has two michelin stars. Specialising in pastry Giacomo has also spent time at Heart Ibiza where his focus was on modern and seasonal influences. He has many european influences with Italian cuisine being at the heart of the dishes he produces.


Greg Tostevin

Greg Tostevin specialises in French fine dining. Starting his career at the 2AA Rosette La Frigate hotel in Guernsey, Greg took on positions in Verbier with a prestigious chalet company and later where he worked under Nasser Jeffane at Café Calla in Geneva. He was sought out by Ricardo Silva and moved to Paris to focus on modern fine dining and molecular cuisine under the award winning Thierry Marx.


Ivan Holmes

Ivan Holmes began his career working under Mark Birchall who later moved to create the innovative Michelin starred L’Enclume in Cartmel. He has worked in several Michelin starred kitchens and five star hotels both in the UK and France. Fresh ingredients, locally sourced and unique in presentation, Ivan has spent the last four years working in the highest private chef positions across Europe, from luxury chalets and villas to super yachts. He combines Modern British plates with a classic French background.


Daniel Owen

Daniel came through the ranks in the wave of Modern British restaurants that has dominated the UK market in the last few years. Exceptional training and consistency in his dishes landed Daniel into roles as a private chef in some of the most demanding luxury ski chalets in France. His cooking reflects his strong Welsh ancestry, freshly caught fish and shellfish from the Pembrokeshire coast influence his dishes and presentation. Daniel is returning for his fourth winter in Val d’Isère.


Phil Packham

Phil Packham is a creative and innovative chef that joins hip hideouts for this winter following four winters in the flagship chalets of Scott Dunn in Val d’Isere. He was initially head chef and then took on responsibility for training and mentoring across the resort. He worked as an private chef in the UK and internationally on yachts in the mediterranean. Phil is passionate about sourcing local produce and has a strong modern British streak running through his plates.











Sample Menus




Breakfast


French toast with bacon and banana

Baked eggs, winter black pudding, romesco and rocket

Greek yogurt, berry compote and puffed quinoa

Smoked salmon, dill and boiled egg on toast

Sough dough toast with avocado, poached eggs and chilli flakes

Bacon sandwiches with homemade salsa on crusty baps



By your chef for the week

Main Course


Red mullet fillet, ryotei miso and red onion

Butternut Squash With Ginger Tomatoes And Lime Yoghurt

Caramelised Fig, Orange And Goat’s Cheese Salad

Confit pork belly, spinach, ricotta and cranberry jus

Homemade parpadelle, lamb shank ragu and mint

Scallops, cauliflower puree, black truffle

California makis, wasabi, ginger, bream, soy sauce, lime, rice

Broccoli and goats cheese ravioli, ratatouille, rocket, pesto


Afternoon Tea


Courgette cake w/lime curd, cream cheese and pistachios

Banana bread and sour cream icing

Bresaola, cherry tomatos and smoked mozzarella charcuterie

Almond and Orange cake


Starters


Crunchy maki with scallops and yuzu dresssing

Homemade beetroot raviolis, goats cheese and pickled walnuts

Parmesan risotto, parmesan crisp, chervil

Prawn tartare, smoked salmon, mango and avocado salsa

Szechuan hot and sour soup with tofu and shitake mushrooms

Slow cooked pulled pork tacos with pink pickled onions



Dessert


Apple and vanilla parfait, poached apples, toffee sauce, oat crumb

Chocolate orange mousse, orange blossom marshmallow, orange reduction

Almond panna cota, thyme biscuit, crystallised lemon

Baked Ricotta With Figs And Lavender Honey