Thursday, November 25, 2010

Buy the correct gear....

Here is one of my Articles from Scotland on Sunday. Dunc

Action Man 39
I am in the extraordinary lucky position to be able to work with mountaineering and snow sports clothing companies giving feedback and performing PR duties. It give me the chances to use the best gear year round. Moreover it gives me the ability to be in a position of knowing what works on the mountain and what does not. You find out pretty quickly which sleeping bag is most suited to an Alpine environment or which hard shell holds up to the dampness of a Scottish winters day, which innovations are practical and real and which are quite frankly, nothing more than gimmicks. At this time of year when many people are about to spend their hard earned cash on a new ski outfit or some climbing kit, an ice axe or a snowboard just exactly how do you go about avoiding the dud?
There have been some absolutely stupid ideas in the last few years as many gadgets have been added to kit purely for manufacturers to shout about and not really to enhance functionality. One of the most laughable in recent years has been the use of mini magnets to replace zips or poppers on the pockets of ski and snowboard clothing. To add to the idiocy of this “improvement” was the inclusion of a compass sewn into the sleeve of the self same garment. Imagine telling the rescue team that your compass would not work because magnetic north was actually in your jacket and not in Canada.
Another classic is the idea of cloth or leather covered ski or snowboard helmets. Absolutely ideal of course for soaking wet snow days in Scotland when just the sheer fact of increasing elevation can turn the head sponge into a helmet sealed in ice. Why?
When money is tight it is always going to be a temptation to buy cheap kit and for the occasional spring sun soaked ski holiday quite frankly pretty much anything will do, cowboy hats and jeans included. It’s a good look if you live in Durango, but not if you live in Dundee. I am the co-owner of The La Source Chalet in the Alps and week after week I find myself lending out rucksacks, helmets, gloves and clothes, and if the clients are big enough and not squeamish, in some cases thermals. People are often suckered into buying fashion and not function. It’s not their fault rather more the result of poor advice given in the shop and a lack of real knowledge about mountain conditions.
The adage amongst mountaineers and serious hill people that cotton kills just doesn’t seem to get through. It kills because it soaks in sweat and does not transport it away from your body and then cools down faster than a streaker in a police van. It’s not just a matter of personal comfort or safety. If you are properly dressed and your idiot hill partner has a crotch lower than his knees, a huge t-shirt hanging over his arse, and a set of earphones the colour of a green beetle, leave him in the half pipe and don’t go hiking into the hills in search of a few clean turns. I say this because when he inevitably gets cold, it’s not just going to be your day that may be shortened, it also could be your life. This principle holds true for any winter sport. So how do you make the choice between a nice looking piece of equipment and something that actually works? Well, my basic advice is to use equipment that is made by mountaineering brands, and the plus is that nowadays it often looks pretty nice too. There is no doubt that some more mainstream snowboard and ski companies are getting there, but keep your eyes open. If it looks fussy, has pockets on the knees, and does not have sealing tape on the seams, just forget it. Function is now fashion, keep the cotton tee-shirt clean for the pub, go hug a merino sheep, leave the studs in the nightclubs, and go buy something that will work in Nepal or on Ben Nevis instead.

Friday, March 26, 2010

The Way Forward - for food

The Way Forward




The future of catered chalets. http://www.delaterre.eu.com/#/ready-meals/4535646582 - photos from debbies site and the strawberry photo

We like freedom and choice which is why we think out of the box at La Source and do things a little differently.

If you are renting the whole of La Source, you can choose to self cater, 'meals on demand' (that means the meals are just delivered to the kitchen and you lay the table and wash up) or 'full service' (you just relax and let us take care of everything).
What's more, you can ask us to cook 1 night or every night!

3 course Meals on Demand are €25 per head
3 course Full Service Dinners are €35 per head

Here is an example of what we can provide. If you would like to choose, you can,.. or we can choose for you.

*We can do dinners for a minimum of 8 adults. Children can share.

Starters
Caramelised Onion & pear Tart
A pastry base layered with caramelised onions and pears topped with local goats cheese baked in the oven until golden brown, served with a dollop of creme fraich.

Orange & Yogurt Couscous Salad
Organic couscous infused with vegetable stock combined with organic chickpeas, topped with diced green peppers, chili,cucumber and orange segments, served with a natural mint yogurt dressing and a sprinkling of mixed nuts.

Carrot & Coriander Soup
Fresh home grown carrot soup seasoned with coriander that's picked from our own herb garden and spices from India with a scoop of locally farm churned creme fraich to give it a delicious creamy texture that wont add pounds to the hips.

Spinach & Zucchini Soup
Home grown tasty zucchini combined with one of the well known power foods spinach to fill you with energy day after day. served with a dollop of bio yogurt and a sprinkling of local cheese.

Roast beetroot & Goats cheese salad
Roasted beetroot from samoens market with goats cheese from riviere enverse served with fresh salad
and a sticky balsamic dressing.

Chicken liver pate
Smooth chicken liver pate blended with a selection of herbs. Served with caramelized red onion marmelade & Melba toast.

Main Courses (V) Suitable for vegetarians.
Biscuit Topped Creamy Chicken Pie
Succulent corn fed chicken smothered in a creamy bacon & white wine sauce with fresh pan fried mushrooms and leeks seasoned with fresh cracked black pepper and finely chopped tarragon from the garden. Topped with a light & fluffy biscuit dough. Served with wholegrain mustard mash & fresh carrots

Spiced Beef with Apricots, prunes & pecans

Tender cuts of fresh beef marinated overnight in red wine, mixed with pan-fried shallots seasoned with spicesslowly baked with soft fruits to give an irresistible flavour for 4-6 hours. Served with potato & Carrot mash with green beans.

Indian Spiced Chicken Curry
Tender pieces of corn fed chicken infused with authentic Indian spices with freshly chopped spinach leaves, peppers and chillies. Slowly oven baked in coconut milk, lime juice & fresh ginger.
Served over organic rice with natural yogurt, toasted almonds & nan breads.

Classic Coq Au Vin
A classic, french dish with pieces of corn fed succulent chicken combined with roasted shallots,juicy fresh mushrooms & smoked bacon. Slowly baked in French red wine, seasoned with fresh cracked black pepper,natural sea salt & fresh thyme. Served with oven roasted potatoes & fresh carrots.

Roasted Red Pepper & Beef Lasagna
Layers of organic pasta with fresh slow roasted red peppers, courgettes, aubergines, cherry tomatoes, a homemade bolognaise sauce using local prime minced beef and red wine and a creamy bechamel sauce, topped with a mix of Parmesan and local cheeses and fresh chopped basil.
Served with a simple green salad tossed in a balsamic dressing.

Mozzarella meatballs w/ Roasted Ratatouille
Swedish inspired meatballs using premium local minced beef with a delicious fresh courgette, aubergine & pepper ratatouille sauce. Topped with local mozzarella cheese. Parmesan and freshly chopped basil slow baked in the oven until golden brown and bubbling.Served with lightly flavoured garlic mash .

Mozzarella Butternut Squash & roasted Ratatouille (V)
Sweet butter nut squash drizzled with garlic infused olive oil, roasted slowly in the oven smothered with a delicious fresh courgette, aubergine & pepper ratatouille sauce. Topped with local mozzarella cheese. Parmesan and freshly chopped basil slow baked in the oven until golden brown and bubbling.
Served with lightly flavoured garlic mash .

Vegetarian Savoyard Tartiflette (V)
A traditional french meal of potatoes & onions with sweet roasted peppers with a creamy sauce topped with local reblochon cheese and oven baked. Served with a fresh green salad and bread.

Roasted Vegetable Lasagna w/creamy Marscapone Sauce (V)
Layers of organic pasta with fresh slow roasted red peppers, courgettes, aubergines, cherry tomatoes, a homemade mushroom, tomato & red wine sauce and a creamy bechamel sauce topped with a mix of Parmesan & local cheeses & fresh chopped basil. Served with a simple green salad tossed in a balsamic dressing.

Biscuit topped Vegetable Pie (V)
Fresh Seasonal vegetables smothered in a creamy white wine sauce with fresh pan fried mushrooms and leeks seasoned with fresh cracked black pepper and finely chopped tarragon from the garden. Topped with a light & fluffy biscuit dough.Served with wholegrain mustard mash & fresh carrots.

Sweet Potato & Spinach Curry (V)
Pieces of sweet potatoes infused with authentic Indian spices with freshly chopped spinach leaves, peppers & chillies. Slowly oven baked in coconut milk, lime juice & fresh ginger. Served over organic rice with natural yogurt, toasted almonds & nan breads.

Desserts
Lemon & Almond Tart w/Thyme Pastry
A Crisp sweet pastry seasoned gently with thyme, filled with zesty lemon & almond to create this zingy tart.

Tarte au Chocolate
A mix of fair trade dark & white chocolate mousse on a biscuit base topped with fresh seasonal berries and locally churned creme fraich.
Fresh Fruit Salad
A medley of fresh seasonal fruits served with a warm chocolate dipping sauce.
Berry & Meringue Nests
Homemade organic sticky meringue nests filled with whipped cream & fresh seasonal berries.
Organic Apricot Bread & Butter Pudding
Slices of organic bread with homemade apricot marmalade & raisins baked in an free range egg base and served with cream.
Apple & Brioch Bake
Apples & raisins smothered in local honey topped with crumbled brioche & almonds baked in the oven & served with brandy infused creme fraich.
Pear & Chocolate Crumble
Succulent jucy pears sliced with chunks of fairtrade milk & dark chocolate topped with a rich aoty crumble topping baked in the oven until golden. served with soflty whipped cream.

Friday, January 8, 2010

Summer accommodation for up to 12 or 14 people


The McCallum's are taking 3 weeks of family time in August, so La Source is available for a big family or group or retreat for 3 weeks on the 8th, 15th and 22nd August.

Come and chill in kids and grown ups adventure sports paradise Samoens! Swim in waterfalls and lakes, parapent, hike, white water raft, rock climb, bike, via ferratta, high ropes course, playparks, superb outdoor swimming pool, French Farmer's market.. all 10 minutes from the door!

We have reduced the rates from €2900 to €2500 for these peak weeks! €200 off per week if you take multiple weeks (and don't require weekly cleaning).


Saturday, October 10, 2009

COOKING AND YOGA



Warren was raised on a wildlife lodge in South Africa. He was one of South Africa's top sprinters and was on a strict athlete's diet from the age of 14.. which may have prompted his interest in food. For the last 5 years he has been travelling the world perfecting his art and passion; cooking!

He is now head chef at La Source in the Alps where he has started running cooking workshops along side the yoga and multi-adventure weeks.

We have had such great feedback from Warren's food. When Emily arrived from Canada this week, she said that 'The food here is better than in a 5* restaurant!'

I asked the guests how the first workshop went?


'We cooked parmesan crisps which we thought would be really difficult, but they were actually very easy (and top secret!), banana and walnut bread, kebabs on a stick of rosemary, a pastry basket filled with chutney, and for desert... strawberries dipped in white and milk chocolate. Yum Yum!!'

'I learned so much! I am going to buy a bread-maker as soon as I get home!'


'That was a great afternoon! We spent 3 hours learning how to make everything and then sat down for a delicious lunch!'


The children thought it was the best thing we did all week.


Tuesday, October 6, 2009

Yoga Retreat October 4th 2009

We started our 6th yoga retreat a few days ago. We have 5 wonderful yogi's from Canada, Switzerland and the UK. The climbers join us in the morning so there are 12 of us. Everyone is physically able and even though there are some beginners everyone is managing to try some fairly advanced postures. Some of the beginners surprised themselves by going into full lotus today. It is a fun and lively group and everyone bonded on the first day! It is great to have KGB and Sophie back. KGB punched a mugger in Switzerland the day before she arrived and saved her bag! This is her third visit since May and each time she comes, something immense happens! The first time she changed her career from marketeer to mountaineer, the 2nd time she quit smoking... and we await what will happen this time!

Monday, September 21, 2009

New La Source Blog

http://sourcealps.blogspot.com/

Hello cyber surfers, we have moved the La Source Blog to the above link. Thanks for visiting.

Gearing up for the Ski Season


La Source has found a fantastic UIAGM guide to work with this winter. A local, Didier Tiberghien spent his childhood scouring the Grand Massif back country. Apart from his extensive mountain knowledge, Didier had just graduated with a PhD in Earth and Universal Sciences! He will guide on all of our ski touring courses and our eco-ski week.

Sean Newsom, the ski editor of the Sunday Times will be our first client on our eco-ski week pre X-mas.