Our winter catered packages include fine dining on five nights. The sample menus below should give you an idea of what you can expect.
Potato veloute with truffle oil, confit garlic and artichoke crisp (V, GF)
Crispy macadamias with tomato & olive salsa (V, DF)
Smoked salmon terrine with pickled cucumber, quails eggs, lemon & chive vinaigrette (GF)
Pork saltimbocca with risotto Milanese, lemon gel, port jus and seasonal vegetables
Risotto Milanese with griddled courgettes, lemon gel, herb oil and seasonal vegetables
Spiced apple crème brulee with apple sorbet and cinnamon shortbread
Marinated soba noodles with pickled cucumber and sesame prawns (DF)
Toasted brioche with fois gras, chutney, caper & cornichon
Galician octopus salad with avocado, chorizo & picada (GF)
Avocado cream with picada, peperonata and mozzarella
Duck breast with leg croquette, roast squash, celeriac remoulade, duck sauce and pickled
Roasted squash and puree with blue cheese croquette, celeriac remoulade & pickled mushrooms
Chocolate meringue with cherry compote, candied pistachios, Chantilly cream and cherry sorbet
Cod brandade with pumpernickel and tapenade (DF)
Cheese scones with pickled celery and fig (V)
Honey roasted pumpkin with smoked goats cheese, seed crumb and sage beurre noisette (V)
Rack & braised shoulder of lamb with fondant potato, balsamic tomatoes, broad bean puree,
artichokes and red pepper romesco (GF)
Haloumi, asparagus & aubergine mille feuille with balsamic tomatoes, broad bean puree,
artichokes and red pepper romesco (GF)
Orange & polenta syrup cake with mandarin sorbet, cardamom creme anglaise and toasted
Fennel cracker with crab, dill & citrus mayo (DF)
Mushroom choux buns (V)
Plum tomato bruschetta with poached egg, watercress, parmesan and balsamic reduction (V)
Spiced fillet of Cod with onion broth, shiitake mushrooms, broccoli, leeks and crispy noodles (DF)
Chermoula aubergine with onion broth, shiitake mushrooms, broccoli, leeks and crispy
Poached pear with strawberry mille feuille, vanilla ice cream and salted caramel sauce
Goats cheese with plum, rocket & hazelnut (V, GF)
Tomato & pesto tartlets (V)
Beetroot carpaccio with pickled shallots, horseradish mousse, parsnip crisps and basil oil (V, GF)
Fillet of beef with braised short rib pie, white onion puree, sweet potato & thyme gratin,
baby vegetables and chimichurri
Mushroom, courgette and Blue Cheese Wellington with white onion puree, sweet potato &
thyme gratin, baby vegetables and chimichurri
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.
Crab cake hush puppies with Louisiana remoulade sauce
Mushroom & caramelized onion polenta bites
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
Citrus cheesecake with honeycomb and lemon sorbet
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.
Toasted flatbreads with hummus and beetroot, yoghurt & za’atar or baba ganoush dips
Harissa & rose salmon with beetroot & orange salsa
Herb & ricotta pie (V)
Green herb & feta couscous
Roast pineapple with coconut & cardamom panna cotta, mango, chili & mint salsa and candied pistachios
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
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.
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.
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
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.