SERVICES

FOOD + DRINK

Good food and a good holiday go hand in hand. This is even more true for a skiing holiday with its energy consumption and cold weather induced apetite. We at Chalet Chalupa are very serious about food. We want you to feel like at a dinner party given by a good friend who also happens to be a great cook. Luigi, our Czech chef with an Italian name, has cooked in restaurants, luxury holiday homes as well as on yachts. He will prepare a sumptuous breakfast for you every morning, a snack of home made pastries every afternoon and a four course dinner preceded by canapes and small nibbles on six evenings. The staff day off is usually Wednesday.

If you have any special dietary requirements, please let us know in advance. We will try and accommodate them as best we can.

 

For breakfast we serve fresh bread and baguettes with butter and jams, croissants, breakfast cereals, eggs any way you like them, bacon, milk, yogurts, tea, coffee and hot chocolate.

When you come back from the day on the mountain you will find fresh homemade pastries and tea and coffee making facilities. Espresso lovers can order their favourite black magic made by our Nespresso machine for 1 euro per shot.

Before we invite you to our giant dinner table we will offer you canapes and nibbles and the first glass of wine which will be served throughout the dinner. We take great care selecting the house wine always trying to find the best we can get within our house wine budget. For those of you with more discerning tastes we have a winelist of quality wines and champagne in four price categories ranging from 10 to 30 eur per bottle.

The four courses of our dinner are usually composed of salad, soup, main course and dessert. One evening we will offer you a local speciality such as tartiflette (potato, bacon, cheese and cream bake).

We will offer you tea and coffee with dessert or after dinner. You will be also welcome to use our honesty bar stocked with quality whisky, brandy, grappa, rum and vodka at modest prices.

Throughout your stay there will also be an honesty fridge (situated on the lower ground floor by the sauna) stocked with soft drinks, beer and small snacks such as chocolate bars and crisps.

 

SKIPASSES

Although skipasses are not included in the price of your holiday we would be happy to organise their purchase for you in advance of your arrival. You can read the basic information here to get an idea of what is available. We can then advise you which pass to get in accordance with current snow and weather conditions, your plans and your skiing ability.

 

EQUIPMENT HIRE

Guests arriving without their own gear can benefit from our arrangement with a well stocked rental shop next door to Chalet Chalupa. We would advise you to let us know in advance what your requirements are so we can book your equipment for you to avoid disappointment. Advance booking is particularly sensible during the peak season weeks of Christmas, New Year, mid-term holidays and Easter.

 

TRANSPORT

Transport to and from the slopes is included in the price of your holiday. We will take you to any area within the Chamonix valley with the exception of Les Houches which is only a 3 minutes' walk away. Our VW Caravelle has a capacity of 8 passengers so two trips may be needed some days.

We will arrange airport transfers for guests who will fly into/leave from Geneva. We have arrangements with fully licensed specialist companies that will bring you to Chalet Chalupa and take you back to Geneva airport in comfort, on time and at a competitive price.

 

STAFF

During the skiing season Chalet Chalupa is staffed by two live-in members of staff - a chef and a hostess. The chef and the hostess are joined by the chalet operator Janek Jaros during meal times and at any other times by arrangement with the guests. At least one member of staff is always on site available to help the guests with whatever they may need.

During the summer season when the chalet is available on a self-catered basis it is is staffed by a live-in host/hostess. The chalet operator is on site on the host/hostess' days off and at any other times by arrangement with the guests.