Exquisite dining - As you want it
Food is at the heart of everything we do at Hip Hideouts. Our luxury chalet chefs are some of the most qualified in the Alps with years of experience in 5 star hotels, Michelin starred restaurants and super-yachts. Each chef brings their style and flair to their catered chalet to create unique and bespoke seasonal menus. Trained to the highest standards, our chefs have the ability to cater to a range of cuisines and dietary requirements. They will contact you before your arrival to discuss what you would like during your stay - we know it's all about the fine detail. We like to keep our menus fresh, interesting and on the lighter side - but you decide. Our chefs serve breakfast on seven mornings and dinner on five evenings. We also include champagne and canapés on an evening of your choosing.
Every year the standard of our food is getting 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, to excite and delight with new flavours, cultures and combinations. Our chefs are there to consult with, and our service is to provide you with dishes that will surprise and delight you.
MANUEL DIAS - EXECUTIVE CHEF
our chefs
Caitlin joined Hip Hideouts this winter from Cycene Restaurant, London, where she has been an integral part of the team since its opening in September 2022. During her time at Cycene, the restaurant earned its first Michelin star within five months, a prestigious achievement it has maintained. Caitlin specialises in fermentation and ingredient development, Caitlin’s journey includes roles at renowned establishments like West African open fire inspired Akoko and The Goring.
Dominik joined Hip Hideouts in 2022 following a number of high level positions working for Angela Hartnett at Hotel Portetta and Kari Porsteinsson at Nielsen in Iceland. He has a passion for Nordic inspired dishes and brings clean design to impressive flavours. Dominik brings beautiful plates inspired for his love of nature and the Michelin restaurants he has worked at.
Mikaela is a talented private chef with more than 10 years experience in the luxury industry. She has spent time on both motor and sail super-yachts as well as renowned restaurants in South Africa. Originating from Zimbabwe she brings modern African influences to inspiring classic plates with a vibrant, clean and fresh style.
George joined Hip Hideouts in 2023 and is a skilled private chef with a flair for creating exceptional culinary experiences. Formerly Sous Chef at The Grove Narberth's Fernery Restaurant, where he contributed to four AA Rosettes. Prior experience includes roles at Michelin-starred Moor Hall Restaurant and Ocean Restaurant in The Atlantic Hotel, Jersey. Influenced by a commitment to using seasonal, local ingredients , with emphasis on creative British cuisine!
Zsuzsa is a dedicated, creative and highly organised Private Chef with professional culinary and Michelin star farm to table restaurant training. She joins Hip Hideouts this year after having successfully cheffing in high end chalets in Courchevel and on luxury charter boats. Zsuzsa is passionate about menu creation, planning, organising, cooking from fresh ingredients to the art of plating and also about providing excellent customer service. She delivers beautifully presented, flavourful and nutritious meals from seasonal, fresh ingredients prepared with creativity and fine dining techniques.
Alex joined Hip Hideouts with over 15 years of comprehensive experience in the fine dining industry. Cooking professionally in Spain, France, England and Wales. He was mentored by three Michelin star chefs; Ivan Cerdeno in Madrid, Alain Motigny in Cannes and Douglas Balish in Narberth. Alex loves to create beautiful plates that are inspired by both modern British and Mediterranean Cuisines and he brings an extroverted can confident twist to his food.
Manuel has over 15 years in the luxury food industry joining Hip Hideouts from a stella background of beautiful michelin starred restaurants, such as the two star L’Oasis in Cannes, the two star L’atelier de Jean Lac Rabannel and more recently he was the sous chef at the celebrated Geytan in Madrid. Hailing from Spain, Manuel delivers creative fine dining menus that combine Spanish flair and innovation with classical french cuisine.
Andre joins Hip Hideouts with over 10 years experience in the luxury cheffing industry. He raised through the ranks in Portugal working at celebrated Michelin star restaurants such as Cantinho do Avillez in Porto for José Avillez. More recently he has been delivering creative plates in the alps in luxury ski chalets and joins us from the ever inspiring Nordic treat that is the Aldan hotel in Iceland. Andre is passionate about customer service and engaging his menus with our guests to provide clean and beautiful 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 poached egg on toast
Sour dough toast with avocado, poached eggs and chilli flakes
Bacon sandwiches with homemade salsa on crusty baps
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 pappardelle, lamb shank ragu and mint
Scallops, cauliflower purée, black truffle
California maki with bream, wasabi, ginger, soy sauce, lime and rice
Broccoli and goat's cheese ravioli, ratatouille, rocket and pesto
Afternoon Tea
Courgette cake with lime curd, cream cheese and pistachios
Banana bread and sour cream icing
Bresaola, cherry tomatoes 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 and 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 and oat crumb
Chocolate orange mousse, orange blossom marshmallow and orange reduction
Almond panna cotta, thyme biscuit and crystallised lemon
Baked ricotta with figs and lavender honey
our drinks
Wine is a passion, it's a hobby and it can be taken lightly or seriously. However you treat your wine, we will have selected something to suit your taste and in our catered luxury chalets we include carefully selected wines to match with our menus. We have a wonderful selection of wines including a delightful Grand Cru champagne from Alain Grilliat, a fabulous boutique house in Ay.
Our chalet chefs love their menus to be complemented with wine so they will be happy to suggest the perfect combination. We also have our own fine wine supplier in resort so if there is a specific bottle we can get for you, we will do our best to source it.
our champagnes
Alain Grilliat & Fils - Aÿ
Millésime Grand Cru
Alain Grilliat & Fils - Aÿ
Le Grand Noir Grand Cru
Our whites
Domaine Pellé - Loire
Les Bornés 2017
Michel Chapoutier - Languedoc
Marius 2017
Terres Dorees - Beaujolais
Le Classic 2017
Our reds
Domaine Dupasquier - Savoie
Pinot Noir 2015
Chateau Machorre - Bordeaux
La Villa 2012
Domaine de Monvac- Vacqueras
Arabesque
Our rosé
Chateau des Demoiselles - Provence
Charme des Demoiselles 2017
Colombo Gin (41.3%) is a London Dry Gin that is handcrafted in small batches from copper pot stills. It’s made with a recipe which dates back around 70 years, including a number of spices from the Cinnamon Garden of Colombo, Sri Lanka.
Botanicals - Juniper berries, coriander seeds, angelica, liquorice root, Sri Lankan cinnamon bark, curry leaves and ginger root.
Serve - Ice, orange twist, cinnamon, star anise and Fever Tree Mediterranean tonic.
Citadelle (44%) is classed as a London Gin but is now produced in the South-West of France. As it was produced in the 17th century, Citadelle gin is distilled in small copper pot stills with a naked flame. Using centuries old know-how passed down through five generations of master distillers, a complex, refined and elegant gin is produced.
Botanicals - coriander, orange peel, cardamom and nutmeg from India, liquorice and cubeb pepper from Java, juniper, violet and star anise from France, fennel, iris, cinnamon, almonds and lemon rind from Spain, angelica from Germany, grains of paradise from West Africa and cumin from Holland.
Serve - Ice, grapefruit peel, blueberries and Original Fever Tree Tonic.
The Botanist Gin (46%) is a small batch Islay Dry Gin from Scotland, where the botanicals are hand picked by a team of foragers who search across the hills, bogs and shores of Islay. They are then placed in a Lomond pot still affectionally named “Ugly Betty” and distilled for around 17 hours.
Botanicals - Birch leaves, bog myrtle leaves, cassia bark, chamomile, cinnamon bark, coriander seed, creeping thistle, gorse flowers, heather flowers, hawthorn flowers, juniper berries, lady’s bedstraw flowers, lemon balm, mugwort leaves, red clover flowers, sweet cicely leaves, thyme leaves, white clover and wood sage leaves.
Serve - Ice, basil leaves, ginger sticks and Original Fever Tree Tonic.