The chalet hosts aim to provide an exciting and memorable dining experience for all of our guests throughout their stay. The executive chef has designed a menu which uses locally sourced fresh ingredients and incorporates international cuisines as well as influences from the Savoie region.
Your chalet cooks and hosts each have experience working within the food industry and have a passion for preparing appetising and attractive meals. Each have received extensive training in our menus and are motivated to provide a high class dinner party experience within the comfort of your chalet.
During a typical day in the chalet you can expect to enjoy a continental breakfast with freshly baked bread, croissants and pain au chocolat, cereals, fresh fruit and a selection of cooked options prepared to order.
For afternoon tea a freshly baked cake will be prepared for your arrival back at the chalet. You can expect a range of delicious cookies, brownies and sponge cakes throughout the week.
On the first and last evenings your evening meals start with canapés paired with prosecco or kir royales, each other evening feature a freshly prepared dip with nibbles. A 3-course dinner follows from 8pm, examples of the mains include Dan’s traditional and deliciously rich boeuf bourguignon through to a more delicate salmon en croute. Following the main meal your host will invite you to take coffee and port in the lounge in front of the fire and enjoy a selection of soft and hard cheeses from the local region.
Your hosts have one day off during your week long stay, on this day (typically Wednesday) your hosts will layout a continental breakfast and afternoon tea for you the night before. Your hosts will be happy to offer you advice on the best restaurants to suit your needs. Both Morzine & Meribel have a fantastic selection of restaurants from haute cuisine through traditional Alpine faire to snack bars.
Sample “Classic Collection” Menus
DAY 1
Trio of salmon – salmon and crème cheese parcels wrapped in smoked salmon served on a warm beetroot, pea, mint, feta and fennel salad
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Honey, soy and oriental spiced glazed duck breast served with sesame vinaigrette, green beans and fondant potato
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Raspberry and white chocolate crème brulee
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Selection of local cheeses served with coffee and port
DAY 2
Onion squash soup served with ginger crème fraishe and croutons
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Ox cheek with potato puree, caramelized shallots, broccoli and rich jus
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Chocolate fondant with strawberry, honeycomb and mascarpone
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Selection of local cheeses served with coffee and port
Please note that this is an example menu only, exact menus may differ to the above.
