Sample Tasting Menus

We work closely with our suppliers to ensure that our chefs receive only the finest ingredients, as such produce is subject to seasonality and availability.

The menus below serve as samples with which to showcase each chefs unique approach.

Ross Dunk Chalet Lapin Blanc Seasons 2016/17 & 2017/18

Canapés
Crunchy wasabi grapes
Sweet cured salmon, orange & dill
~~~
Amuse
White gazpacho "Ajo Blanco"
~~~
Smoked asparagus
Citrus, maltaise
~~~
Foie gras torchon
Burnt apricot, pistachio, pear
~~~
Scallop
Textures of Jerusalem artichoke
~~~
Loin of venison
Butternut, chocolate, chard
~~~
Pre-dessert
Armagnac & clementine
~~~
Dark chocolate millionaire
Black olive, lemon thyme, caramel
~~~
Fromage de Savoie

~~~
Petits fours
Champagne truffles
*****

Yin-Chen Chang Chalet Foinsbois Season 2017/18

Canapés
Scallop chips
Lavash crackers & hummus
~~~
Amuse
Foie gras, sweetcorn & chestnut croquettes
~~~
Roasted beets
Pomegranate, quinoa, hazelnut
~~~
Jerusalem artichoke velouté
Soft poached egg
~~~
Pan roasted turbot
Butter emulsion, winter roots
~~~
Pork tenderloin
Cabbage & apple, bone marrow vinaigrette
~~~
Crème brûlée classique

~~~
Fromage de Savoie

~~~
Petits fours
Pâte de Fruits
*****

Dan King Chalet Zybeline Seasons 2016/17 & 2017/18

Canapés
Smoked salmon tartare
Salt radish and sesame
~~~
Amuse
Celeriac and apple foam, bacon, truffle
~~~
Scallop
Tapenade, cauliflower, watercress
~~~
Beef tartare
Quail’s egg, beetroot, radish
~~~
Sea bream
Saffron bean cassoulet, shallot, tomato fondue
~~~
Spiced duck breast
Tahini quinoa, sesame dauphinoise, soy
~~~
Pre-dessert
Grapefruit and tarragon
~~~
Strawberry parfait
Black pepper tuile, strawberry anise sorbet
~~~
Fromage de Savoie

~~~
Petits fours

*****

Joe Graham Chalet La Varappe Season 2017/18

Canapés
Cucumber, lemon, feta mousse
Smoked salmon, pickled spinach, roe
~~~
Amuse
Pea velouté, crispy ham, chorizo
~~~
Goat's cheese
Caramelised pear, walnut, sesame
~~~
Cod
Gin, white chocolate, saffron, broad bean
~~~
Venison
Sichuan, parsnip, carrot, confit potato
~~~
Pre-dessert
Champagne and apple
~~~
Chocolate
Burnt white chocolate, cherry, milk sorbet
~~~
Petits fours

*****

Diego Sanchez Rosado Chalet Les Bartavelles Season 2017/18

Canapés
Cockle mousse with carrot, leek, potato and beetroot chips
Flamed red mullet with ponzu and liver sauce
Borage and truffle cake with a cheddar cream inside
~~~
Spring garden
Daikon turnip fermented in miso, green asparagus and parmesan cheese foam on a raw tomato purée and hazelnut sand
~~~
Low temperature suckling pig
Pineapple, slow cooked in its own roasted juice and sweet and sour sauces
~~~
Roasted beetroot
Rosemary caviar, sugar snap purée and “san blas” tomato
~~~
Sheep milk curd
With fruit biscuits and honey dust
~~~
Fromage de Savoie

~~~
Petits fours

*****

“The food was tremendous. To have that standard of cuisine every night was just amazing.”
Purple Ski Exquisite Cuisine