Example Menu Plan

Standard Menu Plan

Sunday 

Demitasse of Wild Mushroom Soup with a White Truffle Foam and Tempura Asparagus

Lamb Shank in a Black Olive Jus with Parmesan Saffron Risotto, Babaganoush and Cracked Spiced Chickpeas

V – Roasted Mediterranean Vegetable Saffron Risotto with Babaganoush, Black Olive Jus and Cracked Spiced Chickpeas

Dark Chocolate Torte with Wild Berry Coulis and Pistachio Crumb

Monday 

Puy Lentils with Oven Dried Tomato’s, Mixed Herbs and Gorgonzola Salad

Moroccan Salmon with Citrus Couscous, Cumin and Coriander Sauce & Roasted Fennel and Red Pepper, Avocado Espuma and Crispy Salmon Skin

V – Piquant Mixed Bean Falafel, Butternut Squash & Harissa Hummus with Citrus Couscous, Cumin and Coriander Sauce, Roasted Fennel and Red Pepper

Lemon and Mascarpone Tart with White Chocolate & Rose Petal Shards

Tuesday 

Crab and Fennel Cakes with Dill Remoulade and Fennel Slaw 

Roast Guinea Fowl Supreme with Braised Savoy Cabbage, Chesnutt Puree, finished with Truffle Infused Oil served with Crispy Potatoes 

V – Wild Mushroom Bale with Braised Savoy Cabbage, Chesnutt Puree, finished with Truffle Infused Oil served with Crispy Potatoes

Baked Apple and Pecan Strudel with Bourbon and Vanilla Bean Crème Anglais

Wednesday – Chefs Day off, a great opportunity to sample some of the fabulous cuisine on offer in one of the excellent restaurants in resort.

Thursday 

A Duo of Japanese’s Bites; Mixed Vegetable Sushi & Chicken Gyozas with Sweet Sesame Soy accompanied with Pickled Ginger & Wasabi

Asian Style Salt Baked Belly Pork with Coriander Rice and Oriental Sweet corn, Red Pepper and Spring Onion.

V – Asian infused Tofu with Coriander Rice & Tender Stem Broccoli and Sesame

Coconut Pannacotta with Pineapple Salsa & Cayenne

Friday

Pan Fried Scallop in a Fresh Water Melon Consume with Tomato, Red Onion and Caper Salsa 

Slow Braised Beef Cheeks in a Port Jus with Creamy Parmesan Polenta, Toasted Garlic Green Beans and Crispy Bacon

V – Trio of Bean Casserole in a Port & Chestnut Jus with Creamy Parmesan Polenta, Toasted Garlic Green Beans

Baked New York Style Passion Fruit Cheesecake

 

Saturday 

Trio of French Cheese Soufflé with Apple & Walnut Salsa

Black Pepper Duck with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Forestière Garnish & Tarragon Sauce

V – Whole Roasted Black Pepper Cauliflower with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Wild Mushroom Garnish & Tarragon Sauce

Black Forest Pavlova with Dark Chocolate Mouse, Morrello Cherries, Hazelnuts and Chocolate Honey Sauce

Assortment of Savoyard Cheeses with Homemade Onion Chutney, Apple, Grapes, Figs and Hand Selected Port

  • This is an example menu plan – we regularly change our menu throughout the season to make the most of the fresh produce available locally.

Vegetarian / Vegan Example Menu Plan

Sunday

Green smoothie

Quinoa porridge

Sauteed mushrooms, mustard, sage

Salted chocolate brownie

Tomato & basil mousse, toasted nut loaf

Beet Bourguignon, Puy lentils, herby root vegetable mash,wilted greens

Organic dark chocolate ganache, raspberry coulis

Monday

Home pressed apple, beet & blackberry juice

Oat porridge, chia jam

Scrambled tofu, turmeric, roasted tomatoes, toasted sourdough

Courgette Cake
Sweet potato falafel, roasted carrot and tarragon hummus

Schwarma cauliflower steak, aubergine clusters, quinoa tabbouleh, coriander chutney

Cardamon panacotta, pistachio crumb

Tuesday

Malted chocolate smoothie

Superseed porridge

Banana pancakes, coconut yoghurt, spiced fruit coulis

Blueberry buckwheat cookies

Raw lasagne, basil and walnut pesto

Lemony butternut squash & sage pearl barley risotto Baked poppyseed cheesecake

Wednesday (Chefs Day Off)

Green juice

Sesame and vanilla energy balls

Thursday

Blueberry smoothie

Buckwheat porridge

Almond buttermilk waffles

Lemon Slice

Beetroot Carpaccio with balsamic reduction and almond curds Tartiflette-lite, micro-greens

Dark chocolate mousse, seasonal berries

Friday

Malted Maca Smoothie

Brown rice porridge

Medley of smokey, home-baked beans, sauteed onions, crispy coconut

Apple & cinnamon cake

Cauliflower and sunflower seed sushi, mango dipping sauce Seared “tuna”, nutty brown rice, avocado, wasabi edamame puree

Green tea Nokcha roulade, ginger creme fraiche

Saturday

Fresh orange & carrot juice

Chia seed porridge

Vanilla french toast, blackberry compote, tahini

Carrot Cake

Peppery purple soup

Cranberry & apricot Wellington, rosemary roast potatoes, and seasonal greens

Tarte aux pommes, cashew crème fraîche

Professional Chef
Chalet Wine
Vegan ski food
Vegetarian wellington
Vegan cake
Afternoon tea
Vegan Chocolate Mouse
Chef Canapes