Luxury Ski Chalet Catering

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The most delectable thing about high-end chalet dining is that everything revolves around you - from gourmet feasts to good old fashioned comfort food, chefs are sure to whip up something splendid that’s tailored to your tastes.

Slake your thirst with a bottle from the chalet cellar or opt for the house Champers which, in the greatest lodgings, flows freely - it’s no secret that the chalet elite serve some of the finest fare in the skiing world.

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Luxury Chalet Food

Breakfast, afternoon tea and evening meals are provided in true catered chalet tradition, and at this level of lux you can expect ingredients of the highest quality (locally sourced where possible) – complemented by the likes of hors d'oeuvres and carefully paired with wines. On the traditional chalet hosts night off, your concierge or host can book you a table in one of the best local eateries.

While they’ll expertly dish up night after night of fabulous fine-dining, the key here is that you call the shots: Your chef will happily prepare mountain favourites, home comforts or good old TV dinners should you fancy something a touch less formal, while tasting menus and banquets can be arranged for special occasions.

Meal plans for children

Whizzing up fresh baby purees, serving healthy suppers and sometimes inviting mini sous-chefs to help them make their pizzas ― chefs can cater exceptionally for children. Brief them on your child’s dietary needs and preferences and they’ll be able to plan accordingly. High chairs can usually be supplied on request too.

In some chalets, an early supper for children will see them well fed and tucked up before you sit down for your evening meal, while in others everyone dines together – if you have sole occupancy, who eats what and when is entirely up to you.

Luxury Chalet Drinks

Collaborating with master sommeliers, most high-end chalets have a tried-and-true collection of house wines, daily selected to suit to your evening meal. If you don’t spot your personal favourite on the menu, staff will usually be able source it before you arrive.

Many chalets can arrange wine tastings on request, for which the fully stocked cellars in Grand Corniche and Domaine de Toit du Monde are an oenophile’s dream. Meanwhile Marco Polo has its own cave and fromagerie for intimate wine and cheese evenings.

You’ll also find fridges and bars stocked with all sorts of soft drinks and top spirits, and should the occasion call for champagne, the likes of Pol Roger and Perrier Jouët.

Sample Menu – extracts from our top luxury chalet menus


Roggenbrod with shavings of mountain cheese & wild nut & apricot chutney
Smoked trout roulade stuffed with fresh cows curd & mountain herbs
Warm local goats cheese & fig tartlets Inside-out sesame sushi with spicy prawns & avocado
Marinated bocconicini and parma ham skewers
Tartare of langoustine and wasabi cream
Wild mushroom tartlets with black truffles Grilled apple scented polenta with black pudding & spicy tomato jam

Amuse Bouches

Carpaccio of Venison with Lemon & Blackberry
Beetroot Cured Salmon with Cucumber Sorbet
Carrot & Orange Soup with Herbed Snails

To start

White bean veloute with cocoa and white truffle
Arancini Arrabiata
Porcini Mushroom Consommé with Roasted Rabbit
Scallop Carpaccio with Crispy ‘Seaweed’
Soft poached egg with asparagus, crispy pancetta, rocket leaves and a nutmeg hollandaise sauce
Foie gras with raspberry vinegar reduction and herb salad


Pressed terrine of duck confit and ginger sour bread
Trout in a consommé of tomato and saffron with leeks and samphire
Crab brandade, spinach, fennel and garlic emulsion
Pan Fried Fillet of Seabass with Saffron Cream Sauce
Fillet of Red Mullet on Roasted Cherry Tomato Tartlet
Grilled Langouste with Sundried Tomato & Herb Butter


Chargrilled Cannon of Lamb Celeriac gratin, asparagus and poached egg salad
Asian style duo of duck with pan fried bok choy and white port sweet and sour sauce
Venison Fillet on Parsnip Purée with Sweet Potato Dauphinoise, Spinach & Balsamic Braised Red Onion with Blackberry Jus
Roasted Fillet of Beef with Swede & Carrot Purée, Red Cabbage, Tartiflette Potatoes & Red Wine Jus
Slow braised pork belly and roasted pork fillet with a potato fondant, braised red cabbage and green beans, with a cider sauce
Rack of lamb with aubergine, conncass tomato, and spinach, fondant potaoes and roast cherry tomatoes
Cheese Course (before or after pudding)

Pre Dessert

Local Apricot Sorbet Drowned in Apricotine Baby Pears Soaked in Local Pear Liqueur
Pineapple Snow topped with Tarragon Froth
Lime Marinated Mango with Ginger Sorbet


Dark and white Chocolate Fondant Peanut brittle, cardamom ice-cream
White chocolate and Amaretto Torte Goji berry reduction
Gooey, Crunchy Meringues with Mango Sorbet, Chantilly, Raspberry & Passion Fruit Coulis
Pistacchio Crème Brulée with Pistacchio & Apricot Baklava
Mulled wine poached williams pear served with caramel parfait, mascarpone cream and fresh mint
Grand marnier and orange cheesecake with raspberry coulis
Homemade Chocolates, Fudge, Biscotti, etc. with Coffee

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