It’s been a blast of a winter and we now know for sure, that going back to running just one chalet was the best decision we have made since starting Mountain Utopia. We are having the time of our lives and our guests are enjoying our undivided attention. The 3 cherries on top are being nominated and shortlisted for Morzine Source Awards in 3 different categories – Favourite Accommodation, Favourite Customer Service and Best Food! We are so happy and incredibly grateful to all of you, who have voted for us. Wish us luck on Tuesday.
You all know just how much we love food and how important it is both in our job and in private life. We are having a lot of fun in the kitchen together, constantly thinking up new dishes and perfecting the old favourites. It’s so awesome to have the time to consider each dish and create seasonally changing menus tailored to our guests’ needs and desires. I get to forage on a regular basis and we both learned new food preparation techniques. Making yoghurt, sous vide cooking; curing and dehydration, and decorative pastry skills are just a few of our new favourites.
We have found our own blend of flavours, combining each of our heritages and the aromas we have discovered on our travels. Toby has perfected ‘The Best Carrot Cake in the World’ and a few extraordinary new main course dishes. I created the Kampot salt and peppercorn Panna Cotta, and feel I have levelled up my rainbow beetroot carpaccio as well. Working with food together is a source of great joy to us. Continuously experimenting, challenging each other’s ideas keeps things exciting.
We’re always happy to share our passion and skills and offer the kitchen secrets gladly to you all. The trouble is, we don’t really have anything written down and rarely use scales or measuring jugs… so… Our apologies to those of you who are waiting for recipes, we’ll work on that.
