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Exquisite food
Some of the most sublime cuisine anywhere in the alps

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Some of the most sublime cuisine anywhere in the alps
Home made truffles

Menus

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. However, 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.

Kevin Troy
Chalet Lapin Blanc
Season 2010/11

Canapé:

Cured and smoked Savoie ham, quince jelly

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Scallops, smoked tomato risotto, basil and citrus

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Roasted loin of lamb, aubergine puree, tomato confit, spinach, salsa verde and lamb juices

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Pre-dessert: Pineapple frostbite

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Pear and almond tart, milk ice cream

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Cheese & Petit four: Chocolate and coffee bon bons

*****

Dano Simpson
Chalet La Petite Pia
Seasons 2003/4, 2005/6, 2007/8, 2009/10 & 2010/11

Canapé:

Mini fish & chips

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Canadian cured salmon gravadlax, pepper & cucumber salad

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Roasted beef fillet, sundried tomato & gruyere soufflé, fine beans

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Mini coffee & Baileys crème brulée, cinnamon doughnuts, French vanilla ice cream

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Pre-dessert: Ruby red grapefruit & champagne sorbet

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Sticky toffee pudding, caramelized apples, homemade walnut ice cream

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Cheese & Dulce de Leche truffles

*****

Stephen Graham
Chalet Foinsbois
Seasons 2006/7, 2009/10 and 2010/11

Canapé:

Tuna with a fennel coleslaw and tomato fondant

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Parsnip ravioli with sweet onion emulsion

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Butter roasted cod with chorizo and paprika spiced lentils

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Pre-dessert: Raisin jelly with champagne sabayon

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Soft chocolate pudding with honey ice cream and pistachio foam

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Cheese & Baileys truffles

*****

This document was printed on 05 February 2012 13:17

Last updated: 21 January 2012 23:44 GMT