Below you'll find a six day chalet catering menu which we're happy to adjust to your tastes and dietary needs

V = Vegetarian main course alternative, our starters can be adapted to suit vegetarian needs.

 

SUNDAY

 A selection of chef's canapés

Tomato and lobster bisque with saffron rouille and herb croutons

Roast guinea fowl with garlic and rosemary, porcini jus, buttery quinoa, braised endive, bubble and squeak and pickled wild mushrooms

Wild mushroom wellington with porcini jus, buttery quinoa, braised endive, bubble and squeak and pickled wild mushrooms V

Selection of regional cheeses with crackers and chutney

XO Cognac and chocolate buckwheat gateau with a dark chocolate cream

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MONDAY

A selection of chef's canapés

Goat's cheese baked in puff pastry, caramelised honey and thyme, served with red onion confit and seasonal leaves

Pan-roasted salmon with squid ink spaghetti, sauce vierge, with roasted cherry tomatoes, tenderstem broccoli and snow peas

Handmade spinach and ricotta dumplings, with roasted cherry tomatoes, tenderstem broccoli and snow peas V

Selection of regional cheeses with crackers and chutney

Ricotta and citrus baked cheese cake with yuzu pearls

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TUESDAY

A selection of chef's canapés

Creamy fennel risotto with truffled burrata

Quail ballotine with a chestnut, foie gras and herb stuffing, with Armagnac jus, Jerusalem artichoke puree, charred spring onion, glazed carrots and roasted chestnuts

Truffled celeriac and chestnut pithivier, with Armagnac jus, Jerusalem artichoke puree, charred spring onion, glazed carrots and roasted chestnuts V

Selection of regional cheeses with crackers and chutney

Classic pavlova with chantilly and Alpine berries

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WEDNESDAY

No catering service

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THURSDAY

A selection of chef's canapés

french onion and cider soup with Viking bread croutons and comté cheese 

Slow-braised hunter's beef with smoked plum and red wine sauce, fresh rigatoni, red cabbage slaw, cucumber salad with fresh dill

Wild mushroom and smoked plum ragu, with fresh rigatoni, red cabbage slaw, cucumber salad with fresh dill V

Selection of regional cheeses with crackers and chutney

Profiteroles with warm chocolate sauce and a chocolate butterfly decoration

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FRIDAY

A selection of chef's canapés

Lemon grass, ginger and lime marinated prawns served with a fennel, salted cucmber and Chinese cabbage slaw

Six-hour brasied lamb shank, with a rich red wine and rosemary gravy, carrot purée, gratin dauphinoise and fine green beans wrapped in smoked bacon

Roasted cauliflower steak with with a rich red wine and rosemary gravy, carrot purée, gratin dauphinoise and buttery fine green beans V

Selection of regional cheeses with crackers and chutney

Matcha and raspberry Swiss roulade

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SATURDAY

A selection of chef's canapés

Savoyard frisée salad with toasted walnuts, grated carrot, local mountain cheese, and a maple, mustard and soy vinaigrette

Slow-roasted duck leg marinated with orange and herbs, Cointreau sauce, buttery polenta cake, sautéed courgette, roasted garlic and beetroot puree

Confit butternut squash with Cointreau sauce, buttery polenta cake, sautéed courgette, roasted garlic and beetroot puree V

Selection of regional cheeses with crackers and chutney

Warm apple tart tatin with Chantilly cream, ice cream and expresso