Meet Lucie, Chalet Chambertin’s Professional Chef
Chalet Chambertin is every ‘foodies’ dream ski chalet.
Located in an idyllic valley near Morzine, the chalet is a haven for holiday goers who enjoy the finer things in life. With an interior inspired by the beautiful surroundings, Chalet Chambertin provides skiers with the retreat they deserve during their precious holiday time in Morzine. Among other things like an all day driving option, included airport transfers, a free bar and a range of modern facilities – the food is something that really puts Chalet Chambertin at the top of the list of luxury Morzine ski chalets.
We’d love for you to meet Lucie; Chalet Chambertin’s Professional Chef, so we’ve asked her a few questions about her passion for food and the mountains. We’ve also included a range of mouth-watering photos from a recent dinner in Chalet Chambertin. Gourmet perfection comes with passion and dedication – fortunately, all you need to do is sit back, relax, retell your stories from your day on the slopes and enjoy fine dining in our beautiful ski chalet!
Meet Lucie. Chalet Chambertin’s very own 2016/17 professional chef
Lucie what is your background in training as a chef?
“Pursuing a career in the hospitality industry was an easy decision for me.
I studied in South Africa at Silwood School of Culinary Arts in Cape Town. It was a 3 year Grande Diploma course with the opportunity to work in some of Cape Towns best hotels and restaurants. After completing my apprenticeship year at a Relais and Chateau boutique hotel called Ellerman house, I decided to move to France and work on the super yachts as a private chef. I travelled the Mediterranean and Caribbean working for some lovely (and affluent) families for 2 years giving me the freedom to push my skills and creative boundary.
I decided to relocate back to the UK to take a position as head chef for my parent’s pub in Wimborne, Dorset for over 2 years. The experience I gained from working in a family run business inspired me to run my own cafe and deli in Wimborne that was a great success. Two years after building my own business, I decided that my passion still really lies in private catering, so I combined my love of snowboarding with cooking and moved to the Alps!”
Do you have any inspirations in the food world?
“I’ve always been inspired by Tom Aikens and Thomas Keller as chefs. They were two strong personalities that I followed and learnt from during my training. I’ve cooked dishes inspired by them which I still cook to this day. I love their work and playing skills, something that I can’t wait to bring to Chambertin this winter!”
Are you influenced by a certain style of cooking?
“I would say my style of cooking is influenced by all my travels. I am well versed in most cuisines and feel this allows me to competently write varied and diverse menus to create interesting dishes. I love using fresh, organic and local produce as much as possible. It’s all about good produce, cooked well and not messed around with too much. Fortunately, we have great produce in the alps to work with!”
What is your favorite dish to cook?
“An all time favourite dish of mine to cook is pork belly. I’ve created a dish of slow cider braised pork belly, crackling, seared scallops, paprika, chickpea and chorizo ragu. It’s always a crowd pleaser and I’ve even converted non-pork lovers using this take on ‘surf and turf’.
I also love making and preparing desserts! I find this is where I can show off my creative flare a bit more. There is nothing better to finish off an amazing day on the slopes than a beautiful dessert!”
What is your favorite dish to eat?
“As a chef, I love all sorts of cuisines. It’s hard to choose just one favourite meal. I love Japanese food like sushi and teppanyaki. I also love ‘slow and low’ style cooking, pork belly, pulled pork, braised beef cheeks and things like that. At the moment nouveau American cuisine is of real interest to me, and of course, I like all things classical too! ”
Do the mountains influence your cooking and menu decisions?
“I am a keen snowboarder. I adore the mountains and the lifestyle that everyone leads out here. Being active and leading a healthy lifestyle is very close to me, and this certainly influences my cooking. Fresh, healthy, hearty and nourishing meals feature heavily on my menus. I truly believe that what you take in will affect your output too.”
When was the first time that you knew food & cooking was the direction you wanted to take as a career?
“My parents have had a few businesses in hospitality and my first job as a teenager was making sandwiches in a local shop. I feel that I’ve always had an affinity for hospitality and customer relations and satisfaction. The best thing about cooking is creating something that really pleased guests and something that creates a connection and a memory.”
Those photos have made us hungry. Time for some lunch!
Team Mountain Mavericks x