Menus
Browse our weekly chalet menus — main, vegetarian, vegan and children's — plus the hand-picked house wines included with your stay.
Our main menu for the week (25/26) — a celebration of French mountain food with influences from around the world.
Saturday
A roasted beetroot and blood orange tart with whipped Saint-Félicien cream and hazelnut crunch.
Slow-braised beef medallion in rich red wine and herbs with smoky bacon lardons, mushrooms, sweet carrots and pearl onions, served with creamy mash.
Silky dark chocolate and olive oil mousse with candied kumquats, sesame brittle and crumble.
Sunday
Hand-crafted truffle and wild mushroom mezzaluna with garlic-tarragon butter and mushroom fricassée.
Roasted Cajun-spiced salmon fillet with a Tuscan-style tomato sauce, crispy gnocchi and grilled vegetables.
Ladyfingers soaked in coffee and Marsala, layered with rich mascarpone cream and dusted with cocoa.
Monday
Refreshing pea and mint soup with crème fraîche, served with crusty baguette and creamy butter.
Savoyard classic of smoky bacon lardons, Reblochon cheese and double cream potatoes, with pickled vegetables and fresh salads.
Zesty set cream dessert with fresh lemons and homemade lavender & white chocolate shortbread.
Tuesday
Moroccan dips, salads and flatbreads — houmous, harissa yoghurt, chermoula, tapenade, crudités and tomato-onion salad.
Tender Moroccan lamb shank, slow-cooked and served on fluffy couscous, finished with pomegranate and herbs.
Honey-nut baklava cheesecake drizzled with rose syrup, served with pistachio ice cream.
Wednesday
Wednesday is the chalet staff day off. Your team leaves continental breakfast and an afternoon cake; most guests book a restaurant table in resort for the evening.
Thursday
Crisp seasonal vegetable pakoras with green mango chat, tamarind, coriander and toasted nigella seeds.
Tikka-spiced chicken supreme with creamy lentil dhal, crispy okra and garlic, brinjal pickle and a fragrant curry tuile.
Alphonso mango kulfi with peshwari crumb, mango crisps, toasted coconut and a whisper of red chilli heat.
Friday
Warm roasted red pepper soup with smoked paprika, served with crusty baguette and butter.
Pan-roasted duck breast with thyme pomme parmentier, butterbean purée, cavolo nero and pickled black cherries in Genepi jus.
Warm sticky date pudding with miso caramel sauce and yoghurt ice cream.
FAQs
