The Chalet Host’s Bible

By

Anne and Jeff Pratt Coco Cookery

www.CocoCookery.co.uk

Get Cooking

Get Skiing

Get a Life

What is ‘The Chalet Host’s Bible’?

If you’re dreaming of doing a season as a ski chalet host then this book is for you!

It’s the definitive indispensable guide to all you need to know about chalet hosting.

It assumes you can already cook beans on toast and know a saucepan when you see one, but everything else is explained.

It’s crammed full of tested recipes, of course, but that’s just the start. It covers breakfast, afternoon tea, dinner, wine, cheese, kids’ food, vegetarians, special diets, Xmas, presentation – everything.

There’s a pile of advice and tips-of-the-trade about managing the chalet including cleaning, budgeting, shopping, storage, log fires, saunas etc.

It even covers guest relations – dealing with ‘The Good, The Bad, and The Ugly’!

Minimum effort, maximum impact – maximum skiing.

Written in an easy chatty style by chalet hosts with over 10 years of experience, and we’ve run a cookery school so we know a thing or two about cooking, and about teaching.

The only thing better than this Bible is actually being there... working as a chalet host.

‘The Chalet Host’s Bible’ together with our other publication, ‘How To Get A Ski Job’, will help make your dream come true.

You can find photos & videos of many of the recipes in this book at

www.cococookery.co.uk/foodpics

Students’ comments on Coco Cookery

... I didn't realise how easy it is to follow a recipe - IF YOU READ IT !!... Georgie, got a job with GoSkiMeribel.

... delivers everything as stated on the tin! Rob, now has to convince his wife to do a season!

... wicked food... keeps it all simple... Cara, ready for those job interviews.

... feel ready to run my own chalet... Georgia, secured job with SkiVal in St Anton.

... now feel VERY confident as a chalet host... Amelia & Joss, it's difficult for an 18 year old couple to get a job together but they impressed SkiBeat.

... the Bible is brilliant... Lewis, secured job with SkiBeat.

... gold mines of all things ski hosting. Jonathan & Amy, secured job with SkiVal.

Contents

Introduction Hygiene & Safety Menus Menu planning Menu timing Terminology & Techniques Basic Cooking at altitude Knives & chopping Pots, pans & dishes The oven Cook thoroughly Frying & sweating Oils, butter & grease Measuring Scaling Seasoning, herbs & spices Rice Pasta Thickening sauces Roux sauce Chocolate Eggs Cream Onions Cheese Flour Pastry Preparing to cook While you’re cooking After cooking Recipes Breakfasts Porridge Croissants Scrambled Eggs Boiled Eggs Fried Eggs Poached Eggs Ouefs En Pain French Toast Bacon & Sausages Tomatoes, Beans & Mushrooms Apple Rings Pancakes (Crepes) American Pancakes Yoghurt Cakes Simple sponge

Lemon drizzle cake Coffee and walnut smiley cake Date and walnut loaf Marmalade cake Apple and cinnamon cake Coconut ski cake Carrot and ginger cake Country Fruit Loaf (All Bran Cake) Fruit & Nut Bars Banana Chocolate Brownies Chocolate Krispie Cakes Flapjacks Coconut Flourless Chocolate Brownies Ginger Snaps Moist Carrot and Ginger Cake Diabetic Fruit Cake Shortbread Aperitifs Kir Royale Canaletto (Raspberry fizz) Champagne Cocktail Buck’s Fizz Mock Bellini Calimocho Vin Chaud Mulled White Wine Canapes Cucumber Cups With Smoked Salmon Tartare Smoked Salmon Blinis Honey & Mustard Glazed Sausages Cream Cheese And Pepper Wraps Cheese And Olive Scones Spicy Smashed Chickpeas Blue Cheese And Walnut Crostini Goats Cheese Crostinis Pissaladiere Marinated Olives Pesto Whirls Cheese Straws Devils And Angels Stuffed Mushrooms Cheese Discs Frogs’ Legs Snails In Garlic Butter Tomato Bruschettas Sauces & Dressings Sweet Chilli Sauce Mustard Mayonnaise Dressing Marie Rose Sauce Balsamic Jus

Vinaigrette Salad Dressing Balsamic Vinegar Dressing Starters Salad Savoyarde Chickpea And Ginger Salad Roasted Tomato, Mozzarella and Pesto Salad Rocket, Pear And Parmesan Salad Prawn Cocktail Salmon Mousse Margherita Salad Apple & Reblochon (or Brie) Bruschetta Caramelised Red Onion Tarts Crispy Duck Salad With Spicy Plum Sauce Cheese Risotto (and Mushroom Risotto) Baked Camembert With Crusty Bread Thai Fishcakes With Sweet Chilli Sauce Penne Alle Salmone Cheese Fondue Seafood Gratins Fish Finger Gratins Artichoke Heart & Parmesan Gratins Soupe du Jour Soupe du Savoyarde French Onion Soup Leek and Potato Soup Quick Tomato Soup Red Lentil Soup Carrot And Coriander Soup Tuscan Bean Soup Main Courses Chicken Recipes Chicken Basque Chicken in Cheese and Cider Sauce Coq Au Vin Slow-roasted Chicken Hunter’s Chicken (Chicken Chasseur) Chicken Montagnarde Thai Curry (Red or Green) Chicken Provencal Moroccan Chicken Turkey recipes Turkey Stroganoff Turkey and Mushroom Pie Creamy Lemon Turkey Fricassée Pork Recipes Pork Stuffed With Apricots (or Prunes), Cooked In Cider Normandy Pork Chops Roast Pork Lamb Recipes Roast Lamb Lamb & Apricot Tagine Lamb Shanks Beef Recipes

Lasagne (With Coleslaw & Garlic Bread) Boeuf Bourguignonne Duck Recipes Confit De Canard Salmon Recipes Salmon With Pesto And Parmesan Salmon En Croute Oven Baked Salmon With Chilli And Ginger Savoyarde Specialities Savoyarde Chicken Tartiflette Vegetables Olive Oil & Sea Salt Baked Potatoes (Hasselback) Gratin Dauphinois Potatoes Boulangere Mustard Mash Lyonnaise Potatoes Roasted Sweet Potato Chips Sweet Potato Rostis Couscous With Roasted Mediterranean Vegetables Vegetable Pilau Rice Orange Braised Red Cabbage Savoury Spring Cabbage Wilted Spinach ‘Vichy’ Carrots Oven Roasted Root Vegetables Pan Fried Leeks Lemon Posset Banana Bakewell Black Forest Caramelised Apples Tarte Tatin Citrus Apple Flan with Syllabub Baked Bananas Jaffa Pudding White Chocolate With Raspberry Coulis Lemon & Lime Cheesecake Lemon Tart Apricot Crumble Banana Brioche and Butter Pudding Sticky Toffee Pudding with Orange Toffee Sauce Mango (or Apricot) Fool Forest Fruit Crisp Galets aux Fruits Confit Chocolate Mousse Petit Pots Au Chocolat Quick Chocolate Sauce Butterscotch Sauce Special dietary requirements Chick Pea Tagine Mushroom Ragout

Stuffed Pepper Melanzane Roasted Peppers With Beans And Goats’ Cheese Lentil Roast Surprise De Legumes Chilli Beans Cream Cheese & Roasted Red Pepper Parcels Asparagus and Red Pepper Filo Parcels Chick Pea Patties With Raita Hazelnut Roast Vegetable Tart Tatin Kids Fish Pie Chicken Goujons Potato Wedges Nikki’s Mash Mountains Beef Burgers Sweet And Sour Chicken Spaghetti Carbonara Cottage Pie Spaghetti Bolognaise Macaroni Cheese Pork Schnitzel Pasta With Pesto And Parmesan Spaghetti With Marmite Spaghetti With Spicy Sardines Pizza Kids Desserts Cheeseboard Wine Christmas cooking made easy Food presentation Garnishing Table laying Afternoon tea Napkin folding Money Matters Cleaning Guests Miscellaneous Leftovers Coping with disasters Log Fires Honesty Bars Saunas and Jacuzzis And finally… making the most of it Check lists Things to take with you Driving to resort Leaving your house empty French Translations

INTRODUCTION

Would you like to spend five months in the mountains? How about skiing or snowboarding almost every day? Swapping the miserable British winter for sun and snow?

Then why not be a chalet host for a season? You don’t need to be a cordon bleu cook, or have any previous ski-related experience to be a chalet host; nor do you have to be on a graduate gap year! All sorts of people become chalet hosts. The key skills required are enthusiasm, organisation and an empathy with (or at least, a tolerance of!) your guests.

A winter season is an unforgettable experience. Yes, of course it is hard work, but the payback is great. You will gain valuable organisational and culinary skills while having the time of your life. It will count as a plus on your CV for almost any future job.

We are about to return for yet another season as (mature) chalet hosts in the French Alps, having done our long stint in the rat race while raising a family. We owe it all to our daughter, Ruth, who firstly introduced us to the joys of skiing, and then sowed the seeds of a hankering for a mid-life gap year! One year was simply not enough; we are hooked and over 10 years later, it has become a great lifestyle.

We don’t want to upset those who have crossed to the dark side (i.e. boarders), but we are skiers and so for the rest of this book, please take ‘ski’ to mean ‘ski or board’.

We believe that this book will tell you all you need to know about doing a successful winter season; it contains lots of easy tried and tested recipes, plus tips on running the chalet and making the most of your time. It was originally written to accompany our chalet cookery course and serve as a reference book for our students, and we have now augmented it and made it available to those hankering for a chalet host job but who may not need a chalet cooking course.

WARNING: ONE SEASON MAY NOT BE ENOUGH

How this book is arranged

We assume that you know a little about what a chalet host is, and a little about the ski scene in general, otherwise why would you be reading this book? So we don’t go into lots of detail about things you probably already know. We concentrate on the ski chalet culture in France because that’s where the vast majority of chalets are found, and where we have amassed our experience.

This book is not designed to be read end-to-end; dip into it as you need, whether it’s for an exciting recipe, or how to clean the toilet.

The first part of the book covers basic cooking stuff: hygiene, menus, terms, techniques and ingredients. Some of this you may know already but it’s worth repeating and we emphasise where this may differ from your normal home cooking. We assume you will have read this section before using any of our recipes.

Next comes a whole heap of recipes – everything from a simple sauce to a full blown roast dinner. Starters, main courses, desserts – they’re all covered. There’s even special sections for kids’ food and special diets. All our recipes have been tried and tested in a ski resort.

Then comes the chalet management stuff – cleaning, budgeting, shopping, and of course how to handle guests. We show you how to get organised and save lots of time, time better spent skiing.

Finally, we tell you what to expect, what to take, and how to maximise your enjoyment in the snow.

What is a chalet host?

In Europe, many people taking ski holidays prefer to stay in a chalet rather than a hotel. A chalet is rather like an ordinary home that has new guests to stay every week. The menu and meal times are generally fixed but it is less formal than a hotel and a lot less impersonal. A chalet host is responsible for the day to day running of a ski chalet. She (or he – yes, lots of guys run chalets too!) runs the chalet as if it was her home. She cooks all the meals, goes shopping, cleans the chalet and generally looks after the guests for 6 days a week (having one day off each week), whilst the guests ski all day long! In addition to cooking and cleaning, she has to be sociable and informative. Whilst she is not expected to entertain the guests by telling jokes and dancing on the table, she does need to show an interest and talk to them.

Most companies appoint a single chalet host for small chalets (up to about 8 guests), and a pair of hosts for medium chalets (9-16) people. Often chalets are run by couples or friends who have applied together.

Some companies have larger chalets (sometimes called chalet hotels) which operate on a slightly different system; there is a chef (and possibly a sous chef) doing all the cooking, and often a washer- up. In this set up chalet hosts do not need to be able to cook; they clean, lay tables and serve meals but may be required to prepare vegetables or other kitchen tasks.

Smaller chalets tend to be booked by one party of guests, whereas the larger ones often have several groups who do not know each other.

Chalets vary tremendously in their quality and hence their target marketplace; from basic no-frills up to high end luxury. Their hosts must also reflect the standards of the company.

All the ski companies that we know of require applicants to be over 18 and many prefer chalet hosts to be over 21, and they positively welcome “mature” applicants (even active pensioners), as well as the traditional gap year students. Many British companies only employ UK citizens and others will consider you providing you have a UK bank account and a UK National Insurance number. You are unlikely to get a post in the USA without having done a season in Europe first.

A Day in the Life of a Chalet Host

The timetable below is a guide to what to expect for a typical day as a chalet host, once you are organised. To start with you may feel that virtually all your waking life is spent working. Don’t despair! It will get better as you get into the swing of things. If it doesn’t, you are doing something wrong so ask for help and guidance. You are not there solely to work; if you don’t get your snow time you will be a very grumpy host, which won’t make a good impression on the guests. In addition, you will not last the season if you are unhappy, and that is not good for the company.

Some days may be longer if your guests are late or tarry over dinner; on other days your guests might have finished breakfast by 8.30 and you will be able to hit the slopes before 10am.

7.00am wake up, shower and get to work. 7.20am prepare porridge, make tea/coffee for yourself. clear up any mess from previous night. lay table and set out cereals, juices etc. prepare items for cooked breakfast. eat cereal/fruit/yoghurt to give yourself some energy. 8.00am guests appear, cook breakfast to order. 9.00am make a cake. 9.30am breakfast finished. clear table, wash up. check ingredients for dinner. prep for dinner. sit down, coffee and croissant. 10.00am clean rooms. lay up afternoon tea.

11.00am Ski Time!!

5.00pm prepare children’s teas. (possibly prepare your own dinner). clear away afternoon tea. 6.00pm start cooking dinner. serve children’s teas. eat own dinner. get wines ready for dinner. 6.30pm make canapés. lay table. cook dinner. 7.30pm serve canapés and aperitifs. 8.00pm serve dinner, including coffee. 9.30pm clear table, wash up. empty rubbish. check food needed for tomorrow’s menu.

10.30pm Free Time - party, socialise, sleep etc BUT make sure you get up for breakfast!!

No one said it would be easy!

But with the help of this book and a bit of organisation (actually, a lot of organisation), you’ll sail through the workload and hit the slopes on most days. It’s why you’re there.

Hopefully, that’s given you a good idea of what’s in our Bible.

If you want to be a chalet host then it’s an essential friend.

Buy it through our publisher Mallaktech at: www.mallaktech.co.uk/ebooks

Below are some of the tables and charts used in our Bible – handy if you want to print them.

MENU PLANNING Sample 6 day menu plan Sat Sun Mon Tues Thur Fri

Afternoon Chocolate krispies All bran loaf Chocolate Lemon drizzle, Flapjacks Coffee & walnut cake banana brownies Apple & cinnamon

Aperitif Calimocho Kir Royale Raspberry fizz Bellini Buck’s fizz Vin chaud

Canapés Pesto whirls Tomato, cheese Stuffed mushrooms Smoked salmon blinis Red pepper & goats Cheese & olive skewers cheese wraps straws Cucumber cups Pate on toast Garlic snails Stuffed vine leaves Devils & angels Honey roasted sausages Starter Salad savoyarde Caramelised red onion Apple & reblochon French onion soup Prawn bake Saucisson platter tarts bruschettas

Meat/fish Lamb tagine Slow cooked chicken Pork roti stuffed Chicken breast stuffed Confit du canard SalmonEn croute with apricots, with boursin

Vegetarian Chick pea tagine Chilli beans Chick pea patties Vegetable Mushroom ragout Asparagus en croute & mozzarella tian Potato/rice/ Couscous Pilau rice Mustard mash Jacket potatoes Dauphinoise potatoes Hasselback potatoes pasta Vegetables Roasted Mediterranean Pan fried leeks Vichy carrots Green beans Salad vegetables & minted peas

Dessert Lemon posset Tarte aux fines pommes Banana brioche & White choc Chocolate Petit pots au butter pudding cheesecake pavlova chocolat

Kids Spaghetti carbonara Sweet & sour chicken, Pork schnitzel, mash, Chicken goujons, Burgers, baked beans, Fish pie, peas rice green beans carrots , mash potato wedges mountains Lemon posset Fruit kebabs Banana Yoghurts Choc pots with choc sauce splits & ice cream

Sample chalet plan Once you’ve established your menu then it’s a good idea to add to it the various other ad- hoc tasks that you must do during the week, e.g.

Sat Sun Mon Tues Thur Fri Morning tasks Order meat. Defrost Clean prawns fridge/freezers . Cake Afternoon tasks Company Check van team meeting. Aperitif Canapés Starter Meat/fish Potato etc Vegetables Evening tasks Defrost Tell guests Make Defrost chicken about day-off shopping list. croissants

MENU TIMING

Starter: mins. Duck Salad duck extract from tin 15 heat 10 shred 10 crisp 10 cool/rest 15 sauce make 15 cool 15 salad prep 10 Main course: Beef meat prepare 20 cook (1) 180 add mushrooms 10 cook (2) 60 Red cabbage veg prepare 15 cook 40 Green beans veg cook 10 Dauphinoise potatoes prepare 15 cook (1) 120 add cheese 5 cook (2) 15 Dessert: Brownies cake prepare 20 cook 30 sauce prepare/cook 15

You also need to consider essential tasks like laying the table: Miscellany: lay table cutlery, crockery 10 last minute wine, water, bread 5 serving warm plates 5

Starter Main Dessert 15:30 prepare beef 16:00 cook beef (1) 17:30 prepare dauphinoise 17:45 cook dauphinoise (1) 19:00 extract duck beef: add mushrooms 19:15 heat duck prepare cabbage cook beef (2) 19:30 shred duck cook cabbage crisp duck make sauce 19:45 lay table – cutlery, condiments etc; warm plates & dishes 19:45 cool/rest duck dauphinoise: add prepare brownies cool sauce cheese prepare salad

20:00 lay table – wine, water, bread 20:00 plate & serve cook dauphinoise (2) cook brownies cook beans 20:15 plate & serve 20:30 make sauce 20:45 plate & serve

By starting some things earlier you will produce a workable time table like this, which you can “tune” after its first use:

Starter Main Dessert 09:00 to prepare & cook beef 11:30 prepare & cook dauphinoise 18:30 extract duck beef: add mushrooms & make sauce cook 19:00 heat duck prepare brownies 19:15 shred duck prepare cabbage cook brownies 19:30 crisp duck cook cabbage make sauce 19:45 lay table – cutlery, condiments etc; warm plates & dishes 19:45 cool/rest duck & add cheese & cook sauce dauphinoise prepare salad 20:00 lay table – wine, water, bread 20:00 plate & serve cook beans 20:15 plate & serve re-heat sauce 20:45 plate & serve

If you’re really into project management then you can colour code (or shade/underline etc) who does what. Also the manual prep tasks could be highlighted differently from the cooking periods. This enables you to see at a glance each individual’s workload, and also to see what is on the hob and in the oven at any one time (and to see if that’s possible to manage).

For example, with 2 kitchen workers (#1 & #2) a segment of your plan may look like this:

19:00 OVEN: heat duck #1: prepare brownies 19:15 #1: shred duck #2: prepare cabbage OVEN: cook brownies 19:30 OVEN: crisp duck HOB: cook cabbage #1: prep sauce HOB: cook sauce Tip: if the above table doesn’t show properly in your e-reader then it may be seen on our website: www.CocoCookery.co.uk/bible/bible-contents-and-tables.pdf

Here you can see that no one has too much to do during this period, and the load on the hob and oven looks fine.

MEASURES

Level Level ½ Tea Table Level Level spoon spoon Pot Pot water 5 15 ~60 ~120 flour 3 10 ~40 ~75 sugar (any sort) 5 15 ~60 ~120 oats - - ~35 ~70 sultanas/raisins - - ~45 ~90 rice - - ~55 ~110

Some handy measures, in grams, from which you can guess-timate almost anything (note, the pot measure is a standard small 125g yoghurt pot):

CHRISTMAS COOKING MADE EASY

time n.b. assumes dinner is at 8pm Oven temp C 4.00pm Turkey in oven 220 4.30 Lower oven temp 170 shower, chill out……enjoy a mince pie? 6.00 Make rum sauce Lay table 6.30 Put potatoes on to boil 200 Increase oven temp; remove foil and baste turkey Make canapés (e.g. blinis ) 6.45 Start steaming pudding Make bread sauce 7.00 Drain potatoes, put in roasting tin in oven Start cooking carrots Test turkey; remove from oven when cooked, cover with foil 7.15 Put parsnips in oven Make gravy Warm plates Open red wine 7.40 Pigs in blankets in oven Start cooking sprouts Serve aperitif and canapes Carve turkey White wine and water on table 8.00 Serve dinner

MONEY MATTERS

You don’t need anything complicated:

Week 1 Brought forward over/underspend 0.00 Budget for 10 guests @ 50 each +500.00 Main shop at Carrefour (on account) -550.00 Bread -50.00 Local shop (cash) – vegetables -10.00 Carried forward over/underspend -110.00

Week 2 Brought forward over/underspend -110.00 Budget for 12 guests @ 50 each +600.00 Main shop at Carrefour (on account) -490.00 Bread -50.00 Local shop (cash) – vegetables -0.00 Carried forward over/underspend -50.00

CHECK LISTS

THINGS TO TAKE WITH YOU Clothes underwear socks smart trousers cleaning clothes going out clothes t shirts sweatshirts/jumpers jeans work shoes rubber crampons waterproof boots gloves shorts flip flops swimming costume

Skiwear jacket salopettes thermals (merino wool are best) socks fleeces back pack hand-warmer packs hat/helmet gloves

Personal moisturiser hand cream barrier cream shampoo ibuprofen sunscreen wash gear

Kitchen equipment (ask if they are provided) knives lemon zester apple corer blender / whisk electronic scales timer

Miscellaneous Camera

Mobile phone Computer/tablet Mp3 player Walkie talkies (useful where mobile signal is weak) Batteries/chargers for all the above DVDs/videos Calculator Alarm clock Photos of family / friends Books/Kindle Guest book Permanent marker Blu-tack Post-it notes Pens Dictionary or phrase book Mains adaptor plugs Tools (screwdriver, sharp knife, duck tape etc)

Paperwork Passport EHIC Driving licence Travel insurance details (try AtlasDirect.co.uk) Bank cards (credit and/or debit) Passport photos Currency Contract of employment

FRENCH TRANSLATIONS

Fruits & Nuts Apple Pomme Almond Amande Apricot Abricot Banana Banane Blueberry Myrtille Cranberry Airelle Cherry Cerise Coconut Noix de coco Date Date Grapes Raisins Grapefruit Pamplemouse Hazelnuts Noisette Lemon Citron Melon Melon Orange Orange Peach Peche Pear Poire Pineapple Ananas Raspberry Framboise Strawberry Fraise Walnuts Noix des cerneaux

Vegetables Artichoke Artichaud Aubergine Aubertine Broccoli Calabrese Beans (runner) Haricot vert Cabbage Choux Carrots Carottes Cauliflower Chouxfleur Celeriac Celen-rave Chicory Endive Courgettes Courgettes Cucumber Concumbre Garlic Ail Leeks Poireaux Lettuce Laitue Mushrooms Champignon Peas Petits pois Peppers Poivrons Onions Oignons Spinach Epinards Sweetcorn Mais doux Tomatoes Tomates

Fish Cod Cabillard Prawns Crevettes Salmon Saumon Snails Escargots Sole Limande

Tuna Thon

Dairy/chilled food Butter Beurre Cheese Fromage Double cream Crème entiere Eggs Oeufs Milk (semi skimmed) Lait (demi ecreme) Milk (full fat) Lait (entiere) Pastry (shortcrust) Pâte brisée Pastry (sweetened Pâte sablé shortcrust) Pastry (puff) Pâte feuilletée

Dry Goods / Baking Apple Juice Jus de pomme Raising agent Chemique levre Chick Peas Pois chiches Coffee Café Cocoa powder Cacao Sweetcorn Mais doux Cornflour Maizena / farine de mais Flour – Plain Farine Flour – raising Farine gateau Herb – Black Pepper Poivre noir Herb - Cinnamon Cannelle Herb - Ginger Gingembre Herbs – mixed Herbs de Provence Herb – Turmeric Curcuma Honey Miel Jam – Apricot Confiture d’abricot Jam – Strawberry Confiture de fraises Jelly - redcurrant Gelle de groseilles Mustard Moutarde Oil, sunflower Huile de tournesol Oil, olive Huile d’olive Orange juice Jus d’orange Porridge oats Gruau d’avoine Rice Riz Salt Sel Soya Soja Sugar – Caster Sucre poudre Sugar – Granulated Sucre cristal Sugar – Icing Sucre glace Sugar - demerara Cassonade Sugar – soft brown vergeoise brune Tea the Tinned Tomatoes, Tomates pulpes chopped Tuna Thon Vinegar Vinaigre

Meat & Poultry

Bacon Poitrine fume Beef Boeuf Chicken pieces Cuisses de poulet Chicken breasts Blancs de poulet Duck Canard Frogs’ legs Pattes de grenouilles Ham Jambon Lamb Agneau Pork Porc Turkey Dinde

Herbs Chives Ciboulette Parsley Persil Rosemary Romarin Sage Sauge Thyme Thym Coriander Coriander Mint Menthe

Common Allergens Nuts Noix Peanuts Cacahouètes Walnuts Noix des cerneaux Milk Lait Dairy laiterie Eggs Oeufs Flour Farine Gluten Gluten Soya Soya / soja Sulphur dioxide Dioxyde de soufre Sesame Sesame Poppy seeds Graines de pavot Fish Peche