Our chefs are very much left to choose what they serve and how they serve their food. So the following is just an example of the food that you may be offered this season. But you can be certain that the food served in the chalets will of a standard not commonly found on a chalet holiday.
We hope the menus give you a glimpse of the standard and versatility of the chefs we employ at Purple Ski.
Stephen Graham
Chalet Iamato
Canapes:
Mini fish and chips with a pea and mint puree
Gazpacho jelly with crisp Serrano ham and chopped egg
Avocado and chilli smoothie with tomato and coriander concasse
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Celeriac and Roquefort torte with thyme and garlic oil
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Chic Shepherd's pie:
Stripped braised lamb shanks with anise reduction topped with creamed potatoes, parsnip and cheese crisps
served with chunky roasted root vegetables
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Plate of cocktail desserts:
Eggnog ice cream, Gin & Tonic jelly and Mojito Granita
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Cheese & white chocolate and thyme truffles
*****
Ryan Hodson
Olympie III
Amuse bouche:
Cauliflower and coriander seed veloute
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Broccoli and Montbrison risotto with Lamb's lettuce
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Confit duck leg, braised chicory, bacon and Savoy cabbage, puy lentils, white onion puree
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Orange polenta cake, pear puree, vanilla mascapone
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Cheese & truffles
*****
Sylvain Malle
Rousillon
Canapé:
Mini fish, chips & pea puree
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Oven roasted duck and orange salad
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Seared salmon with aubergine caviar, champagne and chive sauce
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White chocolate & Baileys bread and butter pudding with foaming crème anglais
~~~
Cheese & truffles
*****