DIETARY CATERING
DIETARY CATERING
DIETARY CATERING
A six-day chalet catering experience, featuring fresh mountain cuisine, generous family favourites and everything you need for a perfectly relaxing holiday.
-
Your own private chef throughout your stay
-
Menus individually tailored to your group
-
Dedicated chalet host for groups of 8+ adults
-
Six continental breakfasts with a freshly cooked daily special
-
Freshly baked afternoon tea cakes with tea and coffee
-
Six generous three-course dinners
-
Vegetarian options available at no extra cost
-
Fresh, locally sourced produce
-
Fresh seasonal fruit
-
Daily selection of French breads and pastries
590€ per adult for a complete chalet dining experience (Minimum booking 6 guests)
Booking process
1 Tell us your dates, group size, and where you'll be staying
2 We design your menu around any dietary needs
3 We shop, prepare and deliver an unforgettable chalet experience
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
Spiced pumpkin and gingerbread soup with natural yoghurt, and toasted pumpkin seeds
Roast free-range chicken with Alpine herbs, roasted potatoes, glazed carrots, oyster mushrooms, petit pois a la Francaise and a rich red wine gravy
Crispy wild mushroom and braised white cabbage pancakes V
Chocolate buckwheat gateau with salted caramel and chocolate cream
MONDAY
Traditional French onion soup with Gruyère croutons
Slow cooked beef Bourguignon with gratin dauphinoise, buttery garlic green beans and red cabbage slaw
Root vegetable Bourguignon with gratin dauphinoise V
Warm apple cake with cinnamon crème fraiche
TUESDAY
Savoyard frisée salad with toasted walnuts, grated carrot, mountain cheese, and a soy, maple and mustard vinaigrette
Honey mustard roast pork shoulder, with tarragon cream sauce, pearl barley, and seasonal buttered vegetables
Roasted squash with smoked almonds, pearl barley and fresh herbs V
Chocolate truffle tart
WEDNESDAY
No catering service
THURSDAY
Rich tomato and basil soup with crunchy herb croutons
Turkey schnitzel topped with comté cheese and pickled red onions, served with hassleback potatoes, black pepper sauce, cucumber salad with fresh dill and maple glazed corn on the cob
Cauliflower schnitzel topped with comté cheese and pickled red onions V
Baked ricotta cheesecake
FRIDAY
Baked goats cheese parcels with a cruchy tomato, cucumber, radish and mixed leaf salad
Oven-baked salmon with a creamy leek sauce, topped with a lemon herb crumb, roast cherry tomatoes, quinoa and a crunchy broccoli salad
Roasted aubergine with Satay sauce and fresh coriander V
Stcky toffee pudding with vanilla ice cream
SATURDAY
Lemon grass, lime and ginger marinated prawns with a fennel and Chinese cabbage salad
Coconut and lime chicken curry with fragrant basmati rice and stir-fried vegetables finished with black sesame
Creamy coconut, sweet potato and lime curry with fragrant basmati rice V
Classic pavlova with chantilly and berries
