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Exquisite food
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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.

Dan Hughes
Chalet Lapin Blanc
Seasons 2007/08, 2008/09 & 2009/2010

Amuse bouche:

Celeriac cappucino with parmesan and truffle oil

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Seared scallops with shaved fennel, raisin and caper dressing

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Tenderloin of pork with vanilla mash and glazed carrots

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Pre-dessert: Berry shot

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Apple tarte tatin with blue cheese ice-cream

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Cheese & petit fours

*****

Rob Hume
Chalet Iamato
Seasons 2007/08, 2008/09 & 2009/2010

Canapé:

Blini with apple compote and parma ham

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Ravioli of confit pheasant with braised leek foam

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Roast sea bass with creamed haricot puree, chorizo and red pepper salsa, thyme and olives

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"Cranachan" honey ice cream, raspberry jelly and flap jack clusters

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Cheese & Grand Marnier and orange truffles

*****

Paul Squires
Olympie III
Season 2008/2009

Canapé:

Julienne of honey glazed duck and vegetables in bamboo steamer

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Pan roasted breast of quail, poached leg with bacon mousse, celeriac cream and honey roast parsnips

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Pan fried cod, pea mousse, puree, parisienne potatoes, bacon foam

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Pre-dessert: Paul likes to surprise you!

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Textures of apple:
Calvados jelly, panacotta, butterscotch, foam, toffee apple, caviar)

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Cheese & Baileys truffles

*****

 

Exquisite wines to delight your palate
Some of the most sublime cuisine anywhere in the alps
Some of the most sublime cuisine anywhere in the alps
Home made truffles

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