2019 - 2020 Sample menu
What tasty treats we've worked on so far, Enjoy!!!
Food for the foodies, cooked by the foodies.
We have been working on this years menu for some time now trying & testing new delicious foods. (Basically getting fat for the winter)
We will be updating this as we do more menu development so keep an eye out for updates or subscribe to the newsletter for monthly updates.
So here it is so far. We look forward to cooking this for you this winter.
Spelt pancakes, wild blueberry, honey & thyme compote with raw cacao sauce
Buttermilk waffle with smoked salmon & eggs benny
Beetroot hummus on toast with spinach, mixed seeds & a slow cooked egg
Sausage & eggs on toast with fermented chilli glazed almonds
Croque-monsieur French toast (Yep that's happening. You're welcome.)
The lemon & poppy seed cake
Granny smith tart tatin
Beetroot triple chocolate chip mud cake
The classic tiramisu
Homemade cep spaghetti, Sainte Foy tomme cheese cream sauce & a chestnut thyme crumble
Cured & pine smoked Om chevalier ''local mountain trout'' dill & Savoie apples
BBQ Broccoli & blue de bonneville Agnolotti
Lemon sole with parsnip puree, parsnip chips & beer battered parsnips
Mt Pourri Pourri chicken, fennel & celeriac slaw
Roast pork , fermented red cabbage, BBQ white cabbage & smoked pork sausages
We put together a cheese selection of local cheeses from the Tarentaise Valley.
Juniper berry panna cotta, prunes soaked in apple brandy & thyme
Sheep's milk & white chocolate cheese cake with clementines glazed in sage leaf syrup
Chocolate bergamot delice with tarragon cream & Matt's mulled wine
Our experienced chefs are very happy to cater for special diets and have catered for many different dietary requirements in the past.
We believe in really looking after people with special diets and provide properly tasty and interesting food - not just the same as everyone else with some things taken out.
In fact, we've often had people ask for these specialist recipes to take home!
Our local suppliers carry a good range of ingredients; however, we really do appreciate our guests letting us know at the earliest opportunity if they have special requirements as it can take time to source certain things.