Well we’ve hit March already and the 19/20 season is flying by quicker than we at La Cantine would like! It’s been a season of new staff, new specials, brilliant snow days and wicked adventures with epic friends – what more could you want from a season hey?
After a great summer season, we underwent a few changes including new hours and a whole new team. We now open from 8am-5pm whilst still opening for three evenings a week, so don’t worry, our Tignes Famous Thali night is still live and kicking and better than ever.
With a new team comes new ideas and fresh perspectives so lets go ahead and introduce ourselves:
CHAR is our new super cool boss manager and she’s the queen of curries on a Friday and sizzling steaks on Tuesday and Wednesdays.
RITA brings the spice to her dhals whilst keeping her incredible recipe top secret. Oh, also, her chocolate cake with added chocolate shards is pure legendary.
RHI’S vegan pea soup disappears before we’ve even started the day and her cracking paprika hummus is always worth a trip through a blizzard to sample.
JACK is our carrot cake king, loaded up high with cream cheese icing and walnuts it’s a true show stopper, plus he has a secret family jerk pork recipe to die for.
ELLA cracks out her super gooey vegan chocolate sponge and brings her A-Game when it comes to Guinness and Chocolate cake too.
So now you’ve met us, what have we been getting up to this year? A lot to be honest. We’ve brought back a few super specials whilst also throwing in some amazing new recipes to try out.
Our Christmas special filled with turkey, cranberry sauce and homemade stuffing topped with a pig in blanket just flew off the counter with new and old seasonnaires alike waiting in line to get their hands on our gooey, cheesy, christmassy toastie!
After that came our smokey Boston Bean packed with extra bacon. This spicy, beany, luscious toastie made our cold wintery days feel just that little bit warmer and cosier.
Up next we had our Brie, apple, buttered sage and onion delight. Think fresh apple, melted brie, sharp sage coming through, mmmmm….
Our fourth special pleased all the Brits in resort with a Toad in The Hole banger! Sausage, homemade gravy and a topping of a gravy filled yorkshire pudding put everyone in a happy place food coma. We even had homemade veggie sausages too!
Once more we had a toastie with an exceptional extra topping. This one was homemade pesto, chicken, sun dried toms and mozzarella topped with, wait for it…a deep fried mozzarella ball. Holy Moly was it a goodun.
Our best seller this year though has to be our mac ‘n’ cheese toastie loaded with either chorizo and caramelised onion or sweet roasted tomatoes and spinach. This one left your belly warm and your heart full of pure mac ‘n’ cheese goodness.
Although we’ve had some incredible specials so far, make sure to keep your ears and eyes out for new and even more exciting toasties grilling your way soon!
So welcome back to La Cantine, come in, say hi and grab yourself some cheesy delights or some sweet treats, tell us about your rad ski day or where the best powder is and we might just share our secrets to the best toasties in town….
…but maybe not, they’re the best for a reason 😉
We’re officially one year old! And twelve months into our mission of providing Tignes with sensational and affordable snacks and sandwiches. The winter season has kicked off with a great opening party last week when we invited new friends and familiar faces to raise a glass and have a taste of the new menu.
Along side some of the hits from last year we have two new meaty treats on offer. First up is a winter warmer of slow braised beef which melts in the mouth, combined with a tangy homemade mustard pickle. Also we have a more tropical inspired sandwich, beer braised BBQ chicken which is shredded and combined with a homemade BBQ sauce made from Guinness, topped with grilled pineapple.
We’d also like to take this opportunity to welcome our new team for the winter. After holding things down superbly last season and through the summer we have barista Bleu taking hold of the reins. In control of the food is our resident chef Kelly, with a breadth of culinary experience you can expect great things to come from the kitchen this year. Also on the team we have the lovely Frances and Sarah. They’re a great bunch so come and say hello.
In other news we would like to mention that we are now catering for more and more dietary requirements. We are currently working on our very own vegan cheese recipe which will be on the menu in the next week or so. This will compliment at least 2 of our vegan friendly sandwiches. We also keep a stock of gluten free bread and a selection of dairy free milks. What ever your needs are, please just ask and we’ll do everything we can to accommodate.
Lets hope for an epic winter of snow and we look forward to feeding you all.
Unbelievably we’re already only a couple of weeks away from the end of the season, it seems like only last week that we welcomed everyone in for a sample taste of what was on offer. Since then we’ve gone from strength to strength and sandwich to sandwich, we’ve added to the menu bit by bit and now have a long list of weekly specials. Some of our favourites being; slow braised beef chilli, served with guacamole. Jerk pork served with caramelised pineapple. Steak and cheese, and would you believe it mac ‘n’ cheese with bacon, carb monster!!
We’re all very thankful and perhaps a little relieved at how well its been received by both seasonnaires and holiday makers alike. Our mission was to try and provide an affordable and alternative lunch option amongst all the pizzas, crêpes and burgers on offer around Tignes. And to hopefully add to the growing reasons for people to visit Le Lavachet, which over the last few years has become a great place to hang out.
A special thank you is most definitely owed to the amazing team that have ran the show and helped to iron out all the teething problems along the way. Alice, Bleu, Chenoa, Andy, Charlie, Joe, Debbs, Sophie, Amy and Amy, and also Anna for her amazing cakes. It’s been great vibes and service with a smile from start to finish. Which is probably why our loyal seasonnaires keep coming back for more grilled cheese.
What’s next then….?
We’re all having a well earned break and putting our feet for a few weeks. Then we’re back for the summer with more delicious grilled cheese and summery treats. Expect some refreshing and healthy salads, and some naughty and not so healthy desserts, perfect for a warm summers day.
The interior of what used to be a ski rental shop has been gutted and we’re well under way with the transformation into a modern and lively eating space.
Much of the interior design requires a new wooden framework to enable us to create the desired effect.
A running theme throughout the space will be the use of reclaimed materials and quirky objects to form an interesting and inviting environment.
Much of our reclaimed wood has been retrieved from old pallets found in the local area. These have been sanded down a little and will be used as cladding around the breakfast bar and the front counter. To contrast the pallets, we have a full length blackboard wall which will be used to display the menu and artwork.
The next part of the project will be the floor. After stripping the carpet and the glue beneath, we’ll be left with a tiled floor which will then be painted a dark grey and stencilled!
We’ll have more project updates coming very soon…
Just before leaving the UK for a summer back in Tignes, we managed to visit our friends at ‘Drawn by the Light’ to prepare some laser engravings for the interior of the cafe. One of the first installs of the build will be a timber clad bar front made from reclaimed pallet wood.
Here are some previews of the work so far: