Les Chalets de Wengen
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Travel Blogs from Bellentre
This week in BSM we have had Anne and Klaus visit, they arrived with the snow and brought the sun.....we've had 6 consecutive days of sun, the first time this year, which is wonderful to ski in, but does indicate the changing of the seasons, hopefully we'll have one or two more dumps of snow before we leave here in 3 weeks. Look at the photos, only 7 days apart, of Anne and Klaus arriving and leaving.
Unfortunately Anne had a fall while getting off a chair lift on ...
This week Ron entered in the veteran slalom event, which is held annually in BSM, and surprisingly it is open to amateurs and professionals....not sure how many veteran slalom professionals there are, but about 100 men and women competed and Ron was 28th overall and 8th in his age category (Men 60+), so he did remarkably well, given he's never competed in a slalom race before!
That evening all the competitors and some hangers ...
... we have grand afternoon
I cook a Pavlova for dessert ( could not beat as much as Iwould like as the beater gets too hot )
But it turns out ok have passion fruit on top( they dont know passion fruit ) thanks Kathleen for recipe
Lovely dinner pasta crozet very french
finish with game of Gigamic we need to get up 6am to catch train Yuk
Amazing awesome time in Bourg Saint Maurice loved it
19th February 2014
Woke to another blue day away early and skied and Josh snow board for 7 hours what a day magic finished as usual with last run down mont blanc poor Josh another 7hours we all know snow boarders board for an hour ? 1/2 hour then sit down and sort out the world problems , his legs were screaming .lots new chair we found over at Vallandry
John and I did the speed test ...
7. Peel and slice potatoes.
8. Rinse and dry small chives. Chop them.
9. In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.
10.Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.
11.Grate Reblochon's ...