Dining
Dining2020-02-10T15:18:22+00:00

Dining

Our winter catered packages include fine dining on five nights. The sample menus below should give you an idea of what you can expect.

CANAPES

Potato veloute with truffle oil, confit garlic and artichoke crisp (V, GF)
Crispy macadamias with tomato & olive salsa (V, DF)

STARTER

Smoked salmon terrine with pickled cucumber, quails eggs, lemon & chive vinaigrette (GF)

MAIN

Pork saltimbocca with risotto Milanese, lemon gel, port jus and seasonal vegetables

VEGETARIAN MAIN

Risotto Milanese with griddled courgettes, lemon gel, herb oil and seasonal vegetables

DESSERT

Spiced apple crème brulee with apple sorbet and cinnamon shortbread

CANAPES

Marinated soba noodles with pickled cucumber and sesame prawns (DF)
Toasted brioche with fois gras, chutney, caper & cornichon

STARTER

Galician octopus salad with avocado, chorizo & picada (GF)

VEGETARIAN STARTER

Avocado cream with picada, peperonata and mozzarella

MAIN

Duck breast with leg croquette, roast squash, celeriac remoulade, duck sauce and pickled
mushrooms

VEGETARIAN MAIN

Roasted squash and puree with blue cheese croquette, celeriac remoulade & pickled mushrooms

DESSERT

Chocolate meringue with cherry compote, candied pistachios, Chantilly cream and cherry sorbet

CANAPES

Cod brandade with pumpernickel and tapenade (DF)
Cheese scones with pickled celery and fig (V)

STARTER

Honey roasted pumpkin with smoked goats cheese, seed crumb and sage beurre noisette (V)

MAIN

Rack & braised shoulder of lamb with fondant potato, balsamic tomatoes, broad bean puree,
artichokes and red pepper romesco (GF)

VEGETARIAN MAIN

Haloumi, asparagus & aubergine mille feuille with balsamic tomatoes, broad bean puree,
artichokes and red pepper romesco (GF)

DESSERT

Orange & polenta syrup cake with mandarin sorbet, cardamom creme anglaise and toasted
almonds

CANAPES

Fennel cracker with crab, dill & citrus mayo (DF)
Mushroom choux buns (V)

STARTER

Plum tomato bruschetta with poached egg, watercress, parmesan and balsamic reduction (V)

MAIN

Spiced fillet of Cod with onion broth, shiitake mushrooms, broccoli, leeks and crispy noodles (DF)

VEGETARIAN MAIN

Chermoula aubergine with onion broth, shiitake mushrooms, broccoli, leeks and crispy
noodles (DF)

DESSERT

Poached pear with strawberry mille feuille, vanilla ice cream and salted caramel sauce

CANAPES

Goats cheese with plum, rocket & hazelnut (V, GF)
Tomato & pesto tartlets (V)

STARTER

Beetroot carpaccio with pickled shallots, horseradish mousse, parsnip crisps and basil oil (V, GF)

MAIN

Fillet of beef with braised short rib pie, white onion puree, sweet potato & thyme gratin,
baby vegetables and chimichurri

VEGETARIAN MAIN

Mushroom, courgette and Blue Cheese Wellington with white onion puree, sweet potato &
thyme gratin, baby vegetables and chimichurri

DESSERT

Pecan & pumpkin pie with peanut butter ice cream and macerated raspberries

American Southern style cooking. Enjoy the traditions of smoky southern spices and slow-cooked meats. Southern Soul is the epitome of comfort food — wholesome and warming to the soul.

CANAPES

Crab cake hush puppies with Louisiana remoulade sauce
Mushroom & caramelized onion polenta bites

MAIN COURSE

Southern-style pork and jerk prawn hot rice with curried coconut milk
Vegetarian jambalaya (vegetarian option only)
Cornbread muffins with honey & butter glaze
Spicy green beans and red peppers
Tangy Carolina coleslaw

DESSERT

Citrus cheesecake with honeycomb and lemon sorbet

WINE

For Southern Soul we wanted to select a chameleon of a wine, something which could provide refreshment from the spice of the jerk prawn rice, that also sat comfortably with the ‘big’ flavours on offer in the accompaniments. Allram Grüner Veltliner Strassertaler was the perfect selection in our eyes, there’s citrus on the nose followed by a spicy pepperiness that’s quite unique in a white wine.

A LA CARTE OPTION

You may also like to try Marquesi di Barolo Peiragal — which is one of our favourite wines from the Langhe region in northern Italy. This is an exquisite example of Barbera d’Alba, a grape full of fruity freshness. 30 EUR

Lokum is our Middle Eastern menu. The flavours are vibrant and bold, infused with the freshness of green herbs. Sharing platters are created to be enjoyed all together, in the Middle Eastern tradition.

CANAPES

Toasted flatbreads with hummus and beetroot, yoghurt & za’atar or baba ganoush dips

MAIN COURSE

Harissa & rose salmon with beetroot & orange salsa
Herb & ricotta pie (V)
Green herb & feta couscous
Fattoush

DESSERT

Roast pineapple with coconut & cardamom panna cotta, mango, chili & mint salsa and candied pistachios

WINE

We have chosen a local wine — Quenard Chignin — which is produced on the hills around Chambery. This is wonderfully balanced wine which has a depth of flavour to stand up to the harissa without being so heavy as to sit uncomfortably with the salmon. A subtle sweetness also serves to compliment the orange salsa which is why we think it is a match made in heaven.

A LA CARTE OPTION

You may also like to try Domaine des 2 Roches Pouilly-Fuissé — a classic Chardonnay from southern Burgundy. This has a beautiful richness of creamy, buttery flavours that can’t fail to work with fish. 31 EUR

(V = Vegetarian, GF = Gluten Free, DF = Dairy Free)

The Breakfast Club

THE CONCEPT

Breakfast is the most important meal of the day and The Boutique Chalet Company does breakfast. After the success of The Boutique Brunches in our summer restaurant, Twenty26, guests can now enjoy the best of The Breakfast Club during their winter stay.

In all our Exclusive Collection chalets you can now enjoy six different delicious Breakfast Club Classics throughout your holiday.

THE MENUS

All The Breakfast Club signature daily dishes have been designed by our Head Chef, Nick Lyon Dean. The Breakfast Club comprises a continental buffet, a selection of hot dishes, and a daily Breakfast Club special. They are the perfect way to start your day.

Home-made granola with macerated fruit and Greek yoghurt

Fruit salad with lavender syrup and mint

A selection of breads, preserves, pastries, cereals and juices are available for self-service

Toast to order

The Breakfast Club Daily Special

(Signature daily dishes designed by Head Chef, Nick Lyon Dean)

Hearty porridge with chef’s homemade rhubarb compote and Greek yoghurt, topped off with candied almonds

Grilled streaky bacon with eggs cooked to your liking, served with toast, slow roast tomato and sautéed mushrooms

Sliced avocado on toast with poached egg, watercress, pine nuts and lemon & dill vinaigrette

Sweetcorn & Spring Onion Fritters, Poached Egg, Tomato Salsa, Smoked Salmon

Eggs Benedict – Poached Eggs, Toast, Jambon Sec or Smoked Salmon, Hollandaise Sauce

Turkish Poached Eggs – Menemen Tomato Sauce, Wilted Spinach, Dill & Lemon Yoghurt, Toast

Nutella French Toast, Blueberry Compote, Mascarpone, Toasted Hazelnuts

American Pancakes, Berry Compote, Grilled Banana, Maple Syrup, Crème Fraiche

Breakfast Burrito – Tortilla, Scrambled Eggs, Chorizo, Mushroom & Red Peppers

LIKE TO KEEP THINGS SIMPLE?

If your appetite is more snowflake than snowball, or you like to keep things simple in the morning, then you can pick and choose from the A La Carte Breakfast Club menu. Choose from a selection of croissants and pastries, cereals and granolas, juices and fruits. However you roll, we’ve got breakfast covered.

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