Six Day 3 Course Menu

Pack of crackers

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

We think this may well be the best looking dessert available in the Alps this Winter. Certainly the most ‘lime’. It’s tart yet sweet, soft and delicious and incredibly seductive.

Part of our new Chalet Chef range for this season, it is an understatement to say people are excited about this one, we can’t wait to start showcasing it off. You’ll have to be quick though as orders are already mounting up.

An authentic creamy gratin of potatoes, Reblochon cheese, cubed bacon honouring the traditional ingredients and recipe

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. 

Delicious new potatoes roasted with a sprinkle of sea salt, rosemary, pepper and garlic.

Our roast potatoes are being made by our exceptional chefs in our kitchen here in Bourg Saint Maurice. They are not Cook roast potatoes and will not be packaged as such. But they will be delicious.

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

Brand: COOK

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.

A chocolate mascarpone mousse on top of crumbly shortbread with a ‘secret’ salted caramel middle.

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.

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

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

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

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

Light and fluffy couscous with oven roasted vegetables and mint

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.