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.

Ross Dunk, Chalet Foinsbois Season 2019/20 and Chalet Lapin Blanc 2017/18 & 2016/17

Slow cooked duck’s egg
Crispy quinoa, pickled girolles, pine sponge
~~~
Gin cured chalk stream trout
Daikon, cucumber, marigold, oyster leaf
~~~
Hand dived Orkney scallop
Caramalised jerusalem artichoke, monk’s beard, balsamic caviar
~~~
Fallow deer
Fermented garlic, red cabbage jam, honey & linseed, wood sorrel, game jus
~~~
Sea buckthorn
Citrus, yoghurt
~~~
Dark chocolate cremeux
Black olive caramel, thyme ice cream
~~~
Fromage de Savoie

~~~
Petits fours

*****

Adam Pitfield, Chalet Lapin Blanc Season 2019/20

Canapés
Chicken liver parfait, pecan nut, cherry
Smoked aubergine, chickpea, coriander yogurt, watercress
~~~
Scallops ceviche
Lime, apple
~~~
White onion soup
Sherry vinegar, crispy shallot
~~~
Seabass escabeche
Pickled fennel, roasted shallot, carrot roasted red pepper purée
~~~
Duck breast
Pickled turnip, roasted turnip, beetroot, chicory, red wine jus
~~~
Lemon curd
Fig, balsamic
~~~
Chocolate mousse
Orange sorbet, hazelnuts
~~~
Fromage de Savoie

~~~
Petits fours
Fudge, truffles
*****

Dane Williamson, Chalet La Petite Pia 2019/20, 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

~~~
Fromage de Savoie

~~~
Petits fours

*****

Glenn Davies, Chalet La Varappe 2019/20 & 2016/17

Canapés
Bloody mary caviar
Crab, dikon, sorrel
~~~
Foie gras compression
Soy, beetroot, shimiji
~~~
Lemon oil confit salmon
Wasabi, avocado, cashew, teriyaki
~~~
Fillet of beef
Leek, kale, celeriac, herb gel, horseradish
~~~
Pre-dessert
Lemon posset
~~~
Black cherry
Soufflé, sorbet, chilled soup, brandy atomiser
~~~
Fromage de Savoie

~~~
Petits fours
Nougat
*****

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