Category - News

How many companies do you know who even have 1 favourite number of the week? Let alone 2 of them. That’s just how we roll at AliKats HQ.

Watch our end of season AliKats video

The concept of a ski holiday has changed on every level in the last 20 years. Today’s ski holiday experience caters for a wide audience, a large range of abilities and is generally geared up to maximise pleasure per hour! 

We are a French company run by 2 British people.

There is no better way to tell the story of how much snow we have had since the turn of the New Year than with images. Here are a few of a favourites from the last few days…

After an incredible early dump of snow in late November, the rest of December was dry, and it made for some tricky conditions on piste. That being said, the Avoriaz team did an incredible job of keeping the pistes open. 

As a French company, we quote our chalet holidays in Euros and then provide an indication of what it is likely to cost you in sterling. The British pound has been strengthening over the last few months and the rate has now moved to 1.26 Euros to the pound

Autumn in the Alps is truly a “season of mists and mellow fruitfulness”, as Keats so perfectly described (thanks GCSE English Literature for that one). I’m probably guilty of thinking each season is my favourite when it arrives but with Autumn comes such a wealth of foraging opportunities that it’s…

After three seasons serving slightly different versions of the red pepper tatin, I felt it needed a complete change. I was trying to use more and more local ingredients and take more inspiration from Savoyard cuisine but keeping the modern elements as well. This thought process led me to one…

With two seasons cooking under my belt, my confidence had grown significantly and I was increasingly adding more intricate touches to dishes. I had been experimenting with various home made icecreams during the season and was really keen to try out a savoury version. I read about Ferran Adria doing…

As summer begins to fade and the autumn chill starts to creep in, I always start thinking about what new dishes I’m going to add the menu – I mean, I’m pretty much thinking about this all day everyday but, I really start researching and testing recipes which is probably…

Right I’m setting my stall out early doors with about the most hedonistic recipe I can think of, combining as many indulgent ingredients as possible to create a truly extravagant treat; my ultimate rocky road. It started life as a classic chocolate biscuit cake recipe, a long held family favourite…

Yesterday was the last day of the ski season and we saw the season out in true AliKats style with some of our favourite food and wine. There may also have been the odd shot of tequila in there somewhere but memory fails me. 

The conditions on piste are looking good. Check out what Al has to say from Nyon in Morzine…

British half term week represents the half way point of the ski season so we decided to look back on the season so far (since Dec 13th 2014) and summarise with a few key numbers about our Morzine chalets…

Rather than listening to Al do his latest impression of Michael Fish, we decided to let the skiing do the talking for this week’s snow report. This was recorded on the slopes of Morzine / Les Gets which is only a short drive from our Morzine chalets.

We are honoured that our Morzine chalets have been nominated and it would pretty much make our year if we won. It takes only 10 seconds to complete the voting process. Here is the link:http://morzinesourcemagazine.com/awards/

It’s a new dawn, a new day, a new life. Most people spend roughly half of their waking hours at work (Mon-Fri) so working for the right company in the right role is an essential ingredient for being happy. Recruiting exceptional people is the most important thing we do so…

It has always been important to me to use local ingredients whenever possible and so for one of this season’s starters, I decided that I wanted to take a typical Savoyard dish and give it fun and modern twist. You can’t get much more Savoyard than a Tartiflette which graces…

Ancient folklore says that when the fruit on the trees and plants are plentiful in summer and autumn, it is nature’s way of providing a good stash of fuel for it’s animals ahead of a cold, hard winter. And of course a cold, hard winter is a good thing for…