Food is our passion and we carefully select Chefs with a proven desire to exceed our clients expectations. Together, our professional chef and chalet host will prepare exceptional four course evening dinners 6 days a week, continental breakfast with an alternating hot option every morning before your days skiing. Upon your return in the afternoon, they will prepare delicious cakes and afternoon tea. Aperitifs and canapes are served before a four course dinner and our choice of quality wines selected from our wine cave.

Breakfast.
To get the day off to a great start, our chef and chalet host will prepare a fantastic breakfast with something for everyone. Freshly baked bread, croissants, pain au chocolate, cereals, yogurts, preserves and fruits. Each morning they will also cook a hot option if you prefer.

-Eggs Benedict served with French ham and hollandaise sauce.
-French Toast with Cinnamon Icing Sugar and seasonal hot fruit compote.
-Smoked Salmon with Scrambled Eggs (chive, crème fraiche & Dijon mustard sauce).
-Baked field mushrooms with spinach and poached eggs on toast.
-Poached Egg on a Thyme Herb Rosti.

Afternoon Tea.
After a day out on the slopes, our chef will have prepared fresh cakes, tea, hot chocolate and the odd glass of vin chaud. Relax in the sitting room around the log fire, try out the sauna or even the hot tub on the terrace as you watch the sun go down over Mount Pourri.

-Blueberry muffins served with a warm blueberry compote.
-Scones with whipped cream and strawberries.
-Carrot and cinnamon cake with a frosted topping.
-Dark chocolate, pistachio and almond trail biscuits .

Childrens early dinner.
If required, our chef and chalet host can serve the children’s dinner earlier. Tell us what you want and we’ll try our best to accommodate it. We’ve kept the menu simple, healthy and nutritious, but also something that should be appealing.

-Lasagna with garlic bread and fresh salad.
-Homemade chicken goujons with mayo, sweetcorn coblet and sweet potato wedges.
-Bangers n’mash with a delicious gravy and peas.
-Homemade fish fingers with french fries and homemade tomato ketchup.
-Bacon macaroni and cheese with garlic bread & salad.

Dinner.
Dinner, served six evenings a week, is where you can enjoy fantastic foods and wines, in a relaxing atmosphere and recharge your batteries for the next days skiing.
Canapes and aperitifs are served before dinner, followed by a starter, main course, local cheese board and sumptuous deserts and coffee afterwards.

Starters.
-Duck and pork terrine with pistachios and cranberries served with a rocket salad.
-Fresh pea and mint soup with pesto oil and Prosciutto crisp.
-Seared Scallops and Chorizo served with Apple and Celeriac puree garnished with crisp watercress and a rocket oil.
-French Wild Boar Sauccisson, Pear, Soft Goats Cheese, Caramalised Walnuts and Fresh Crisp Leaves served with a white balsamic glaze.

Mains.

-Pan fried cod on bed of wilted spinach and fresh steamed new potatoes.
-Slow Roast Pork Belly and boudin noir served with a creamy mash, roasted seasonal veg and a creamy Dijon and apple sauce with an apple crisp.
-Spiced Duck Breast with a port, cranberry and orange Jus served with dauphinoise potato, wilted spinach and honey roasted carrots.

Deserts.

-Homemade Tiramisus.

-Passion fruit and lemon cheesecake with toasted almonds.

-Tarte Tartan with creme Anglais.

-Spiced poached pears with cinnamon infused Chantilly cream.

-Chocolate Fondant with homemade ice cream.

Cheeseboard.

-A varied selection of local Savoie and other regional cheeses.