In this chalet there is a qualified chef who has trained in fine dining.
On five mornings the chef will serve a cooked breakfast as usual and on two mornings breakfast will be self-service. It wouldn’t be a chalet holiday without afternoon tea, and you’ll find cake or biscuits and hot drinks left out in the chalet every day during your holiday.
In the evenings there will be five nights when the chef will serve four courses preceded by canapés as usual then one evening when the chef will leave you an oven-ready meal to heat up, which guests will choose from the menu. Guests will also have the opportunity to dine in a local restaurant on one evening.
BREAKFAST
If you enjoy a cooked breakfast (and what better excuse than a ski holiday?) then your chef will cook your request to order.
Take your pick from a continental spread of flaky, buttery croissants, fresh milk, cereals, fruit juices, a selection of fruit and yoghurts, crusty French bread, Nespresso coffees, one of our range of quality teas or a builder’s brew!
AFTERNOON TEA
Afternoon tea… It’s a ski chalet tradition and no holiday would be complete without a homemade cake, scones or biscuits to top you up after losing all those calories on the hill!
When you arrive back to the chalet in the afternoon, you’ll see a daily cake laid out along with tea and coffee.
DINNER
The chef will create a menu to rival most of the local restaurants, showing off their culinary imagination and making sure you’ll have a holiday to write home about!
The team are happy to tailor their menus, please just let us know your preferences in advance. There’s no extra charge for dietary requirements such as vegetarian, gluten free, dairy free etc..
WINE SELECTION
You’ll have a choice of sparkling wine, whites and reds to help yourselves to during your stay. This is alongside the bottled beers and soft drinks that are readily available in the complimentary bar.
SAMPLE EVENING MENU
Sample Menu 1
Pan fried red mullet with Thai green curry sauce, homemade vegetable dumpling, baby corn tempura
Slow-cooked pork belly filled with black olive and shiitake mushrooms, sous-vide pork tenderloin, poached rhubarb, carrot purée, fondant potato, savoy cabbage and a calvados jus
Mango & passionfruit mousse, citrus froth, coconut meringue, white chocolate crémeux and mint sorbet
Tomme de Savoie, spicy tomato chutney, chocolate-orange fudge squares and a glass of port
Sample Menu 2
Smoked haddock soufflé, red pepper epuma, cep powder with chorizo jelly
Green tea-infused guinea fowl supreme, confit leg tortellini, sautéed pak-choi, romanesco, ginger-lemongrass consommé
Espresso crème brulée, viennese biscuits and raspberries
Beaufort cheese, cherry and red onion chutney, Montélimar nougat petit fours