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.

Matt Kirk Chalet les Bartavelles 2018/19

Canapé
Mini Vegetable Quiche
Oxtail Tart
~~~
Amuse
Pumpkin Soup
~~~
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