The Food (Days 1 & 2)

Good News! The food here is freakin' fantastic!

Bad News! I may weigh more when I get back then when I left.

Seriously, the food here is a culinary experience all in itself. Head chef Yan, prepares a 3 course breakfast (among other options), a 3 course lunch, and a 5 course dinner. Each one served to you by your host Jean himself. You are seated at a 6 to 10 person tables with various guests and the food is served family style. This is apparently a very french tradition. Jean bring each course to every table and explains in his melt-your-heart-like-buttah french accent, in detail every aspect of what you are about the eat including where it was from, what style it was prepared, and any other tidbit that makes it fabulous.

Saterday night's dinner (served promptly at 6:30pm) went something like this. . . . . .

(me and Jean Mayer)

Course 1: French onion soup with toasted baguette and cheese

Course 2: Shrimp and quinoa

Course 3 & 4: Organic grass fed beef filet with sauteed spinach and sweet potato gratin

Course 5: Mountain berry tart with vanilla custard and chantilly cream

House Wine included.

Breakfast is really a smorgasbord of things to eat. There was a special oatmeal, yogurts, cereal, toast, exotic teas, coffee, cereals, breads, fruit, any thing you could want if you were going 'light'. Then the hot breakfast was served promptly at 8am. We had eggs benedict, blueberry pancakes, and camembert cheese on baguette.

Lunch takes a full hour and is served at 12:30, right after your morning lesson ends.

Course 1: French lentil and lime soup

Course 2: Quiche and spinach salad

Course 3: Locally made chocolate ice cream with black berries

Seriously I was stuffed, I had to take half an hour to recover before I hit the slopes again!

Dinner on sunday was once again insanely good.

Course 1: Curry soup and baguette

Course 2 : Spanish beef tapa served with Port

Course 3 & 4: Caribbean lobster, baby asparagus, and michigan rice

Course 5: Locally made chocolate truffle with raspberries and crystallized ginger

Everything is how the french would put, 'C'est tres bien et magnific!'