BEST SELLER – Six Day 3 Course Menu – Serves 2

The alpine classic. A delicious blend of onions, tender potatoes, crispy lardons and creamy reblochon cheese.

Your daily bread. Perfect with butter and jam for breakfast. Or get a few to make sandwiches for lunch.

Our Baguettes come frozen and reheat miraculously, so you can order as many as you need for the week.

Fresh local apples cooked with mixed berries in warming spices with a toasted crust

Traditional creamy Camembert infused with garlic and studded with rosemary and thyme.

Slow cooked local free range beef in a Savoyard black grape wine topped with confit carrot, mushroom and shallot.

A crisp and refreshing lemon and lime cheesecake

A hint of mediterranean summer to warm you in the mountains

Serves 2

Succulent chicken pieces in creamy tarragon and Dijon mustard sauce topped with a Gruyere crust. This is our best selling chicken dish, and perhaps the nicest dinner you will eat on your skiing holiday.

Timeless roasted new potatoes with garlic and rosemary

A luxurious and decadent dark chocolate mousse topped with white chocolate shavings

Puff pastry rounds filled with goats cheese, green basil pesto and semi-dried cherry tomatoes

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A slow-cooked ragu of beef and pork layered between sheets of free range egg pasta, with bachamel sauce and a West Country cheddar topping.

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Our ‘grown-up’ garlic bread with a satisfying amount of garlic running through it.

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Seasonal twist on a traditionally summer recipe bursting with blackberries, apple, raspberries, cranberries & blueberries enriched with cinnamon.

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Succulent leg of chicken cooked slowly in red wine with back bacon and mushrooms.

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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A sumptuously dark, fluffy all-butter sponge made with dates, vanilla and a deliciously sticky toffee sauce.

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One of our best sellers, the butternut squash and spinach tartlette is a nice as it is versatile. Perfect as a light lunch or starter.

Serve alone as a starter or with a simple salad, new potatoes and green beans.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Light and fluffy couscous with oven roasted vegetables and mint

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In France it is said you can judge the quality of a baker by the quality of their lemon tart. So no pressure then.

A classic French tarte au citron, finished with a dusting of icing sugar. Luckily for us, it’s ridiculously good.

One of most popular desserts keeps getting better. Tasting is believing.

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