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 chef's unique approach.

Matt Kirk Chalet les Bartavelles 2018/19

Canapé
Mini Vegetable Quiche
Oxtail Tart
~~~
Amuse
Pumpkin Soup
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Starter
Veal Sweetbreads, Mushrooms, Onions
~~~
Fish Course
Sea Bass, Carrot, Anise
~~~
Main Course
Beef Fillet, Alliums, Red Wine
~~~
Pre Dessert
Crème Brûlée, Oranges, Cointreau
~~~
Dessert
Apple Tart Tatin, Calvados, Vanilla
~~~
Petit Four
Citrus Macaron
*****

Tommy Marshall Chalet Foinsbois 2018/19, 2016/17, 2015/16, 2013/14 & 2012/13

Canapé
Pulled Pork Steamed Buns
Pak Choi Crudité
~~~
Apero
Salmon Sashimi, Wasabi Mayo
~~~
Starter
Beef Tataki, Asian Style Veg
~~~
Main Course
California Rolls, Tuna Nigiri, Cucumber Maki
~~~
Dessert
Mango Parfair, Lime Sorbet, Sesame Tuile
~~~
Digestif
Whisky Sour Cocktail
~~~
Petit Four
White Chocolate Ganache
*****

Diego Sanchez Rosado Chalet Iona 2018/19

Canapés
Cockle mousse with carrot, leek, potato and beetroot chips
Flamed red mullet with ponzu and liver sauce
~~~
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

*****

Joe Graham Chalet Lapin Blanc 2018/19, Chalet la Varappe 2017/18

Potato
Caramelised Espuma, Lemon Cooked Potato, Crisp
~~~
Carrot Pressing
Carrot Terrine, Herring, Variants of Carrot, Tarragon Mayo, Oil
~~~
Scotched Salmon
42 Degree Salmon, Cracker, Parsley Mayo, Lemon Curd, Caviar, Seaweed, Cucumber
~~~
63 Degree Egg
Cepe Risotto, 63 Degree Egg, Cauliflower, Cepe Powder, Pickled Mushroom, Raw Mushroom
~~~
Aromatic Duck
Duck, Lavender, Coriander, Confit Duck Leg, Pak Choi, Fermented Raspberry, Raspberry Sauce
~~~
Smooth Banana
Banana Sorbet, Glazed, Banana Crumble
~~~
Winter Pear
Warm Poached Pear, Vanilla Chantilly, Crumble, Caramel Sorbet
*****

Dane Williamson Chalet la Petite Pia 2018/19, 2016/17 & 2015/16

Raw Scallop
Apple, Pickled Turnip, Hazlenut, Apple Dressing
~~~
Vegetable Salad
Confit Egg Yolk, Sous-vide Fennel, Carrot, Fresh Peas, Beetroot
~~~
Veal Sweetbread
Leek, Roasted Garlic, Truffle Oil
~~~
Salt Baked Beetroot
Duck Breast, Beer Vinegar, Oats
~~~
Sea Bass
Tomato, Pea, Lettuce Fricassé
~~~
Sirloin
BBQ Baby Gem, Mushrooms, Baby Potatoes, Cherry Tomatoes, Carrot Purée, Jus
~~~
Blueberries
White Choc Mousse, Sable Crumb
~~~
Banoffee Pie

*****

Olly Ford Chalet la Varappe 2018/19

Canapé
Confit Duck Leg, Hoisin, Orange Emulsion
Tempura Pak Choi, Aoili, Lime
~~~
Appetiser
Chestnut and Champagne Velouté
~~~
Fish Course
Sea Bass, Pak Choi, Lemon Confit, Cauliflower
~~~
Starter
Crab Ravioli, Pickled Cucumber, Bisque
~~~
Main Course
Duck, Celeriac, Wild Mushrooms
~~~
Pre Dessert
Blueberry Crème Brûlée, Compote
~~~
Dessert
Dark Chocolate Tart, Praline Ice Cream
~~~
Petit Fours
White Chocolate Fudge, Dark Chocolate Truffles
*****

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