Bistro-style combining contempary English cuisine with local dishes of the particular country. Only fully qualified chefs are employed who are trained pre-season in the company's kitchen.

The seasons dishes are defined in the Ski Miquel Cook Book so as to ensure a consistent standard week in week out.

Breakfast is a full buffet comprising cereal, muesli, fruit juice, eggs, fresh bread, tea, coffee, sliced meats and cheese. The traditional after ski tea is available between 4 and 5 p.m. with freshly made cake.

Canapés are served in the bar before dinner. The evening meal is a leisurely three course bistro style menu with complimentary wine finishing with cheese and coffee, that is served in the lounge.

Typically the dishes present a balanced selection, generous helpings with culinary interest. Careful balance is made between the courses neither being too plain nor over rich and for certainty nobody leaves the table hungry. A vegetarian option is available and guests are asked to reserve this on booking their holidays