We were delighted to welcome British UK travel journalist Dave Watts from The Daily Telegraph. After my welcoming glass… or three of bubbles, I settle into my pleasant room with en-suite bathroom and a large balcony giving views across the valley. The friendly chalet staff soon remind me that this is definitely a chalet holiday with a difference. The open-all-hours ‘help yourself’ and free of charge bar, which contains a selection of wines, beers and soft drinks, is pointed out, as is the ski room with its heated boot-warmers. Before I start waxing lyrical, maybe I should mention that cooking at altitude is not easy. Did you know that water boils at 73 degrees Centigrade in the Alps, and you can safely dip your hand into it as it furiously bubbles? Strange, but true. This makes boiling eggs, vegetables and cooking in general, something of a black art and one not likely to be mastered by a chalet girl or boy with only a last-minute crash course in cookery under their belt. Afternoon tea awaits our return from the slopes and comprises a choice of teas (or in my case a large glass of red) to accompany a slice of yummy home-baked cake. Chalet boys and girls, now known as chalet hosts, are often couples, like during my stay and come from The Netherlands and speak very good English. So be respectful, it’s a much harder job than it used to be. But for all this improvement, the chalet market is suffering from the same syndrome as ‘gastro pubs’. When everybody claims to offer the best or most luxurious, it’s hard to identify the genuine article. Thanks for inviting me, I had a great time.