Dine in private in the comfort of your chalet. Our well-travelled and experienced private chefs are on hand to create menus which reflect the diverse and dynamic nature of the Chamonix Valley. Booking a private chef for the week - or just for a few nights - through our Exclusive Concierge service means gourmet meals will be lovingly prepared for you, so you have more time to relax and ski. 

While we’re confident that you’ll be enthralled by the mouth-watering cuisine, we’re equally happy, with sufficient notice, to create a personalised menu and to source wines from your favourite vineyards. We can also book a specialist chef, if you have a preference for Asian, Savoyard or any other specific type of cuisine.

   

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Smoked Trout Mousse with Melba toast & a chilled herb Vodka shot

[Served with Capers, baby Cornichons, Anchovies and Roe]
 

Honey Glazed Quail, Bean Cassoulet, Parmesan Polenta & Savoy cabbage with apple

 

Cheese Board with Red Onion Marmalade

 

Baked Figs in Port with fresh Goat's cheese & Marscapone cream & Honey

 

                                                                                                                              

------------------------------------------------------------------------------------------------                                                                                                                          

 

Herb Crusted Rack of Lamb Parsnip crisps, duck fat roasted Celeriac cubes, oven roasted Tomatoes & wilted Spinach

 

Cheese Board with fresh Pears

 

Chocolate & Grand Marnier coffee cups with Lange du Chat biscuits

 

                                                                                                                              

------------------------------------------------------------------------------------------------                                                                                                                          

Basque Style Sardines on Toast
[sauce of spinach, basil, black olives, chilli, tomato passatta, saffron & anchovies]

 

Turkey Escalope & Pancetta parcels Orange & Herb cream sauce, new Pots with Rosemary, Courgette batons & char-grilled Peppers [stuffing: fresh basil, thyme, sun-dried toms, black olives, garlic, balsamic, Pancetta]

 

Cheese Board with Oat Biscuits

 

Bitter Orange & Almond Tart with Creme Anglaise

 

                                                                                                                              

------------------------------------------------------------------------------------------------                                                                                                                          

Whole baked Camembert & Tomatoes [studded with Garlic & Rosemary served with roasted cherry tomatoes & balsamic glaze]

 

Roast faux fillet of Beef studded with Garlic & Rosemary Red wine jus, potato & celariac Dauphinoise, green bean parcels, whole glazed baby carrots, with Crème Fraiche, Mustard & Moulis sauce on the side

 

Cheese Board with dates

 

Tarte Tartin and Vanilla Ice Cream

 

                                                                                                                             

------------------------------------------------------------------------------------------------                                                                                                                          

Thai style Coconut & Straw Mushroom soup or Thai style Tiger Prawns

 

Soy & Orange Duck Breasts Beetroot puree, Purple sprouting Broccoli with fresh Ginger & toasted sesame seeds, crispy rice noodles

 

 

                                                                                                                              

------------------------------------------------------------------------------------------------                                                                                                                          

Stuffed Saddle of Rabbit & Rack of Rabbit with Tapenade & wild herbs [stuffing: fresh basil, thyme, rosemary, sun dried tomatoes, orange & lemon rind, olives, garlic, balsamic, wrapped in pancetta, sliced in rounds]

or

 

White Fish with Tarragon & Beurre Blanc new Potatoes & ribboned Carrots & Courgettes

 

Cheese Board with Chutney

 

                                                                                                                              

------------------------------------------------------------------------------------------------                                                                                                                          

Savoy Ham, Savoyard Diot sausage, Quail's Egg, grilled baby Tomato & Truffle Oil fried bread [the full English!]

 

Osso Bucco with Gremolata, Risotto Milanese & Savoy Cabbage

 

Cheese Board with walnuts

 

Matafaim with Créme Chantilly  [a traditional Savoyard pudding like a pancakes with apples]

                                                                                                                              

NB. This is a sample menu only. Menus are dependant on individual chefs and will alter with availability of seasonal produce.