Farewell, Fondue: The Gastronomic Revolution Hitting the Alps

Saturday, February 11, 2017

The Telegraph

February 11, 2017
“When you open the fridge, you’ll find baton carrots beautifully stacked, pre-cut and pre-peeled so that the guests simply have to pour the ingredients into the pan..."

In Courchevel, commercial kitchens are becoming a feature of the most luxurious chalets. It’s where the professional chef does most of the work, before the chalet owner “prepares” the meal in a separate, on-show guest kitchen for the delectation of fellow diners.

“When you open the fridge, you’ll find baton carrots beautifully stacked, pre-cut and pre-peeled so that the guests simply have to pour the ingredients into the pan – with their private chef as ‘sous chef’,” says Darragh O’Sullivan, who cut his teeth – and carrot batons – as a super-luxe chalet manager and now runs Dos & Co, a consultancy for private clients. “Family cooking is coming back for the super-rich.”

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