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We are delighted to have agreed an exclusive winter partnership with The Big Green Egg.

The latest and best trend in multipurpose BBQs.

This winter all our Kaluma run chalets will feature a Big Green Egg, on their balcony or terrace. Our chefs will cook a few meals a week on this fantastic must have BBQ.


You can roast, grill, slow cook, fry, bake, baste and even make pizzas on the Egg. Our chefs and a Big Green Egg change the BBQ game entirely from the standard sausage and burger fare. Our chefs repertoire extends to racks of lamb, crispy crackling pork belly, restaurant quality steaks, roasted chicken and fish to name just a few. Why not let them show off with delicious brownies, scones and sweet treats!

The Big Green Egg is a blend of the best of ancient wisdom, modern technology and proprietary processes, resulting in a far superior product that is stronger, more durable and provides better heat insulation than any other outdoor cooker on the market. Perfect for a Kaluma Ski Chalet and for cooking in the snow – the insulated walls of the Egg keep it hotter and safer for longer and longer!


The Big Green Eggs are used by an increasing number of Michelin starred chefs, in their restaurants, and they fully endorse the greater flavour and taste the Egg can offer. Check out all the endorsements and famous names by clicking here. For full information, menus, recommendations, suggestions and the full spec of these incredible out door cookers, visit The Big Green Egg.


 For our Kaluma Chalet guests, if you really are impressed with The Big Green Egg, we would be delighted to help you with an introduction directly to the Big Green Egg Team – for the best price available.

We are delighted to be working with Kaluma Travel and to have our Eggs in the snow across the Alps this winter. With their beautiful Chalets and excellent chefs, they will do the Green Eggs proud. A fantastic culinary partnership.

The Big Green Egg will be available in the following chalets:

Contact our travel consultants today

t: +44(0)1730 260 263   e: