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The heart of any chalet is in the dining room. The soul is in the kitchen. Food is important to everybody, and we have constructed the chalet's catering facilities with our community in mind.
Just off the lounge area, the dining room offers ample space and facilities. The layout has been carefully planned to create a space that is at once organic, sociable and practical.
If you are booking the Heyday Stays Package, breakfast is included throughout the year. In winter, a semi-catered service is also available, including four evening meals each week.
Raphaël will be providing Heyday residents with delicious evening meals throughout the year, the perfect way to heat you up after a busy day.
Raphaël was born and raised in Les Gets, and knows everything there is to know about our beloved region. Chef Raphaël prides himself in his chalet's cuisine, and nothing leaves his kitchens unless it is certain to impress.
At Heyday Chalet, we are really passionate about the food we serve. Expect to go home talking as much about the amazing cuisine as you do about the world-class skiing and mountain biking.
Raphaël has been lucky enough to travel and work in some of Europe's finest kitchens, including the three gourmet restaurants of the Grand Hotel Kempinski (Geneva) and the double-Michelin Starred Patrick Guilbaud (Dublin). That's where he developed the high standards which he maintains in our chalet today. After years of producing the finest cuisine, Raphaël is more passionate than ever about using the best seasonal ingredients to produce his famous dishes.
Although Raphaël is not a traditional 'in-house' chef, he runs his own chalet company in nearby Les Gets, he prepares each meal for Heyday Chalet with the same passion and care as he does for his own guests, and ensures that they are freshly delivered each day — ready for us to add the finishing touches.
In order to ensure that our dishes are of the finest quality, Raphaël keeps up-to-date with his trusted local suppliers. Having been born and bred in Les Gets, Chef Raphaël knows what suppliers to call upon throughout the year.
Once you start with the best possible ingredients, you're on the right path and there is no need to overcomplicate things. Now it's all about cooking them correctly and allowing the ingredients to speak for themselves.
France has a strong tradition of matching the context with the meal. That goes for the location, the season and the atmosphere. Raphaël takes this idea and brings it into the heart of his menus. And, of course, wine plays a big part in the context of a meal, so our wine list is carefully crafted to suit each dish.
Everyone should be able to enjoy great homemade food. That's why each meal receives the same care and attention, whether it's a slow-cooked main course or a quick snack.
Cream of parsnip and Espelette AOP chilli soup.
Traditional Burgundy beef, cooked low and slow for 6 hours in a rich red wine sauce. Served with glazed carrots, broccoli and mushrooms and our dauphinoise potatoes.
Kidney beans slow-cooked burgundy style in red wine with glazed carrots, broccoli and mushrooms and our dauphinoise potatoes.
Homemade nuggets and chips, with real chicken and real potatoes! Salad of cucumber and tomatoes.
Eton mess with fresh mango, ice cream, sorbet and homemade caramel sauce.
Lamb spring rolls, chickpea samosas and hummus with veg sticks.
Whole Lamb shoulder "red label" roasted "Marrakesh Tajine style" with chickpeas, turnip and carrots in the broth - served with "Ras El Hanout" scented couscous.
Honey roasted winter vegetables and chickpea Tajine, served with "Ras El Hanout" scented couscous.
Vanilla bean Crème Brulée.
Cream of pumpkin, curry and coconut soup.
Chicken Supreme, roasted and served with a creamed piquillos pepper sauce, buttered Savoy cabbage and confit mushrooms. Roast baby potatoes with thyme on the side.
Mushroom and red peppers Croquettes served with a creamed piquillos pepper sauce, buttered Savoy cabbage and confit mushrooms. Roast baby potatoes with thyme on the side.
Roast chicken with baby potatoes and broccoli.
Giant profiteroles with vanilla ice cream and chocolate sauce.
Fresh black winter truffle and smoked raclette arancini, with a truffle mayonnaise.
Chicken and leek pie under a puff pastry crust, served with sides of mashed potatoes and green salad.
Butter bean and leek pie under a puff pastry crust, served with sides of mashed potatoes and green salad.
Cottage Pie, green vegetables.
Vanilla bean panna cotta, topped with homemade blackberry jam and white chocolate crumble.
Baked Mont d'Or with breadsticks, potatoes, saucisson and pickles.
Local Haute-Savoie Pork cheek, braised slow and low in a rich tomato sauce with carrots and celeriac. Served with celery, flat-leaf parsley and granny smith apple salsa, and Les Gets style potato Rapins.
Les Gets style potato Rapins served with baked vegetables in rich tomato sauce and celery, flat-leaf parsley and granny smith apple salsa.
Risotto and ham fingers, tomato sauce with a tomato and cucumber salad.
Traditional apple crumble served with vanilla bean custard, and a very creamy vanilla triple cream.
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