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Guests are in safe hands

Guests are in safe hands: juggling is just one of this chalet host's skills…

Guests are in safe hands Chef Alastair Miller Juggling is just one of the chalet host's skills Founet Aval chalet in Courchevel 1850

Chef Alastair Miller once worked in a circus but nothing has tested his juggling skills like running a Supertravel chalet. ‘Menus, mealtimes and food to suit guests’ different dietary requirements - it’s a constant juggling act,’ said Alastair who has been running the Founet Aval chalet in Courchevel 1850 with his partner Rosie.

     And their efforts obviously paid off because the couple received rave reviews on our guest questionnaires. Last summer the couple toured for six months with the NoFitState Circus visiting Amiens, Brussels, Toulouse, and appearing at the Bath and Edinburgh Festivals, cooking each day for 50 performers, musicians and crew.

     ‘It was in some ways a smaller version of Cirque du Soleil but darker and grittier,’ said Alastair. ‘For example the trapeze artiste would perform wearing high heels

 

and do a kind of strip show. Which was all right until one day she fell off and broke her wrist!

     A low wire was strung between their caravan and hers so she could practise while she recuperated. Alastair, who is a keen boarder, and Rosie both had a go. ‘Alastair could do it but I was useless,’ said Rosie.

     ‘It was great fun working with a nice bunch of people but it’s all quite surreal. In Amiens, for example, we were parked in the middle of town and we would be walking across the site to the portable shower wrapped in a towel and people in suits would be passing us on their way to work.’

FOOD FOR THOUGHT

     Alastair has used the skills he learned in Scotland to travel the world working at luxury hotels and even a cattle station in Australia. He met Rosie in New Zealand when

 

they worked together at Mount Ruapehu, the only ski resort on the North Island. His food has been influenced by his travels and particularly the Fusion Cuisine that comes from this part of the world.

     So what do guests most enthuse about?

     A favourite is salmon, with fennel shavings, onions, carrots and noodles served with a wasabi and ginger broth, according to Rosie. And his mini breakfast canapes of quails eggs, served with a slice of sausage on toast always get great reviews.

     So what’s next for this adventurous couple? ‘We’d love to do another season’ said Alastair. ‘But first we’re heading back to the UK for a holiday. It’s been great fun and we’ve had some fantastic guests but we’re ready for a break right now.’

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