The Season So Far

Stop, wait!  How did this happen?!

We woke up today and realised that Half Term is done and dusted .. which means we're half way through the ski season already!  Where on earth did all that time go?!

Agast, I've had to sit down to reflect on how we've spent the season so far .. what have we been doing?

>The snow has been absolutely stunning (the best since 1966 I've heard ...not that I was skiing then!).   So this means that we've been obliged (poor us) to get out there and enjoy it with our guests!  From gently taking the aptly named Marvel (green) with a few nervous guests, to jumping and swearing our way down the challenging Ger Bowl (off piste / black) with those feeling more adventurous, we have truly loved every minute. Powder snow and big smiles all around!

>We’ve been busy trying to share the FdC secret by inviting journalists from the Guardian, the Sunday Telegraph and Prima Baby to stay. We joined them in improving their ski technique with the Couples Ski Camp, being healthy with our Ski Boot Camp (which you'll be able to read all about in The Sunday Telegraph Stella Magazine on April 15^th) and introducing little ones to the snow for the first time during a fabulous family weekend.  What a cross-section it's been; it feels as if we've gone some way towards proving that Samoëns really does offer something for everyone.

>We’ve watched our guests make snowmen (and women!), sledge down the garden, play with LouLou the ever sociable cat (getting fatter by the minute as she hones her adorable "they don't feed me" look), come back from ski school with an array of medals, ski down to the pub (so while we're not quite "ski in", we are now officially "ski out").  We've set off ethereal floating lanterns at New Year, celebrated monumental birthdays , anniversaries and even had some engagements.  Snow AND love is in the air this year! 

> So far this season we (and by "we" I mean Jeremy) has prepared 650 adult meals, along with 110 children's meals, and 63 afternoon tea cakes.  We've made 750 beds, done 57 round trips to Geneva airport, along with 250 trips to and from the ski lift.  Amongst all this hard work we've popped 65 champagne corks... wait, make that 66!!!  Here's to the next 9 weeks!