Overview
After a great day of adrenaline-fuelled activities, you don't want to mess around cooking your own dinner when you get back to your chalet. Thankfully you don't have to. Whilst you all put your feet up, or get ready for a big night on the town, a chef will be beavering away in the kitchen preparing you a sumptuous three course meal.

Included
- Chef
- 3 course meal
- Unlimited wine

Notes
- Please be aware that the menu may be subject to change.

Overview:
Your parents might have packed away their fondue set in 1978, but dipping whatever you fancy into molten cheese is still all the rage in Chamonix. The Savoyard region is famous for its cheeses and your group can tuck into tons of the stuff with a massive fondue, raclette and tartiflette session.

You'll be treated to a three course meal which promises to be cheesier than an explosion at a stilton factory. If you're unfamiliar with fonduing, the technique is simple. Take a fork and place your meat, bread or fruit on the end and then dip into the cheese. Once you've given your food of choice a good covering, remove it from the pot, allowing the cheese to cool. When the cheese begins to set, place in mouth and enjoy.

There is strict fonduing etiquette which should be observed: 'It's rude to allow one's lips or tongue to touch the fondue fork, and with meat fondues one should use a dinner fork to remove the meat from the dipping utensil. The "no double-dipping" rule applies here as well: once a taste has been taken of a dipped morsel it should not be returned to the pot. If the bread or fruit is lost in the cheese, it is tradition for that person to be punished by buying a round of drinks or having burning cheese poured into their eyes.'*

Your group will also get a couple of glasses of wine to enjoy, but with the amount of cheese you'll be consuming it'll probably take several vats of wine before you start to feel the effects of the alcohol!

Included:
- 3 course meal
- 2/3 glasses of wine

* From 'Fondues and Don'ts' by Herman Stokes, Penguin, 1971.