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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

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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. 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.

Mike Wallis
Chalet Lapin Blanc
Seasons 2011/12 & 2012/13

Canapés:

Mini ham egg and chips

Baby Greek salad

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Pre-starter: Velouté of mushroom and truffle oil

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Tartlette of blue cheese and pear on mache salad with a port wine syrup

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champagne sorbet

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Roast sirlion of beef, pan-fried rabbit fillet, fondant potato, wilted spinach, parsnip puree, red wine jus

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Rich chocolate tart, banana parfait and home-made raspberry jam

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Vacherin de Mont d'Or cheese, Petit fours: Baileys chocolate truffles

*****

Kevin Troy
Chalet La Petite Pia
Seasons 2010/11 & 2012/13

Canapé:

Honey & mustard popcorn

Onion, coconut & cumin galette

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Tempura prawns with chilli, celeriac & carrot, sesame dressing

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Slow-cooked pork belly, duck fat potato, apple, buttered spinach, carrot puree.

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Sablée biscuit, berries, lemon curd, crunchy meringue

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Cheese & chocolate petit fours

*****

Adam Browne
Chalet Zybeline
Seasons 2011/12 & 2012/13

Canapés:

Avocado sushi maki

Confit duck with hoisin and cucumber

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Celeriac soup with chorizo

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Seared scallop with tropical fruit salsa

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Pan-fried salmon with a Thai mussel soup

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Kir Royale sorbet

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Roast rack of lamb with Indian masala beans

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Cheese, white chocolate and cognac truffles

*****

Rob Hume
Chalet La Varappe
Seasons 2007/8, 2008/9, 2009/10, 2011/12, 2012/13

Canapés:

BLT

Mini croque monsieurs

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Pre-starter: Seared scallop with cucumber and dill ceviche and pea puree

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Pheasant and rosemary tortellinis with beurre noisette and Parmesan

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Roast cod, Jeruselam artichoke puree, peas, pancetta and saffron brandade

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Chocolate delice, clementine sorbet, pistachio soil and espresso foam

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Cheese, Petit fours: Rose marshmallows

*****

This document was printed on Monday, May 20, 2013 10:28 AM

Last updated: 17 December 2012 20:44 GMT