Private Chef in Morzine - Chez Toi | Blog | More Mountain

Private Chef in Morzine – Chez Toi

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Private Chef in Morzine – Chez Toi

Going self catered on your holiday is a great option for those not wanting the full catered chalet experience. Self catered guests like a bit more flexibility. This means that they can have nice lazy mornings, cook for themselves or visit a different restaurant every night. But what if you wanted the flexibility of self catered but didn’t want to cook yourself? Well why not book a private chef in Morzine?

Chez Toi

Chez Toi is one of our favourite private chef services in Morzine. Jo and her team at Chez Toi provide restaurant quality food in your self catered chalet or apartment in summer or winter. We met up for a long over due drink for a catch up after a busy winter season.

 

What is so special about Morzine for you to choose it as your winter base?

 

Morzine is the perfect base as it is the perfect location to access the Portes du Soleil, one of the biggest ski areas in the world. You can never get bored with the ski area, with so many on and off piste areas. It has kept us entertained for years! It also has a great vibe in the town, with great bars and restaurants, and we couldn’t think of living anywhere else in the world.

 

What style of cooking could More Mountain guests expect from you?

 

All of our menus are seasonal and locally sourced. We try to be a bit different to the usual chalet fare and include dishes with influences from all over the world such as Asia.

We have three packages, a ‘Family Value‘ menu of tried and tested family favourites, a ‘Traditional‘ three course menu, which is our most popular, and a ‘Luxury‘ 5 course fine dine menu.

 

How does the Chez Toi booking process work?

 

We try to make it as simple as possible, get in contact with us with the dates you would like and we go from there. We can tailor the booking to suit your parties budget and dietary requirements, and are always at the end of a phone or email to answer any questions you may have, whether it is catering related, or giving advice on the local area!

 

Describe a typical evening when you cook in one of our self-catered properties.

 

On a typical evening we will arrive at the property at around 5.00pm, and head straight to the kitchen. We prepare the meal, lay the table and provide the wine, so you don’t have to do anything at all other than relax and enjoy. We serve our delicious menu, with wine, and after serving the meal we even clean up the kitchen, and you wouldn’t even know we had been there.

 

Do you have a signature dish, or favourite dish you enjoy cooking?

 

The Chez Toi Signature would probably be our duck dish – Pink Duck Breast with Celeriac Puree, Confit Duck Croquettes, Romanesco, Charred Spring Onion and Five Spice Jus. We get great feedback from our guests, and empty plates, so that speaks for itself! Private chef Morzine

 

What makes you different from the other private chef companies in Morzine?

 

Check us out on Trip Advisor our reviews speak for themselves. We pride ourselves on our customer service and our menus. We are always there to answer guests questions, no matter the subject. With our local knowledge we can give you lots of advice about where to go and what to do during your stay.

 

What is your favourite restaurant in Morzine you would recommend to our guests for your night off?

 

We recommend La Chaudanne. Its a great restaurant, with amazing food – the Duck breast, foie gras and Rosti burger is a must. There’s also a great wine bar downstairs, and good service.

 

What is the most interesting or fun experience you have had being a private chef?

 

There was group of 6 police officers we were catering for, they had a very messy holiday, one ended up in hospital, one spent the night in the Morzine lock up, and one decided to play ‘Chair Golf’ where they threw chairs off the balcony into the next garden. Not a fun experience, but definitely interesting!

 

What is your food heaven and food hell?

 

Food heaven would be fresh seafood – we don’t get to eat it as often as we like in the mountains, so its always a treat.

Food hell would be escargots, I just cant get my head around them, no matter how many times I’ve tried them!

 

Do you have a recipe that you would like to share with us?

Private chef in Morzine

Winter Lamb Navarin – this is a Traditional French dish, that is perfect for a cold, snowy evening after a day on the hill.

Serves 6
· 1.2k of lamb neck or shoulder cut into 3cm pieces
· 1 tablespoons plain flour
· 2 tablespoons tomato paste
· 3 garlic cloves, crushed
· 2 litre Chicken stock
· 250ml white wine
· 6 fresh thyme sprigs
· 3 dried bay leaves
· About 900g potatoes, cut into 3 cm bits
· 6 – 8 carrots , peeled and sliced length ways
· 300g green beans, topped
· 230g frozen green peas
· ½ large tin of haricot beans drained & rinsed
· Chopped coriander to serve

Method:

1. Heat the oil in a large pot over medium-high heat. In batches add the lamb and cook browning all over. Transfer to a plate. Repeat, in more batches, with the remaining lamb, reheating the pan with new oil between batches.

2. Put all the meat back into the pan then add the flour, tomato paste and garlic and cook, stirring, for 2 minutes. Remove from heat and whisk in the stock and wine. Add the thyme and bay leaves and bring to the boil over high heat. Reduce heat to low and simmer, covered, stirring occasionally, for about 1 hour.

3. Add the potato to the lamb mixture and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until sauce thickens.

4. Add the carrots, and cook through for a further 10 minutes, then add the green beans, peas & haricot beans to the lamb mixture and cook for 2-3 minutes or until heated through.

6. Taste and season with salt and pepper. Place the lamb mixture in a large serving dish and serve immediately with chopped coriander

So if you like the sound of restaurant style food in your apartment get in contact with Marc and Jo. You can also keep up to date with them on their Facebook page.