Chalet-Hotel Cuisine

Chalet-Hotel Cuisine

Culinary Choice

An additional feature of our Chalet Hotels is a more extensive culinary experience for our guests.

Our Chalet Hotel cuisine consists of 4 courses at dinner, including a Prosecco apéritif served with canapés, a starter and a main course, both with a choice of dishes (with vegetarian options), and finishing with a choice between dessert or cheese as your fourth course, after which coffee is served.

Our restaurant team will invite you to select your menu preference each morning at breakfast for that evening’s dinner, from a choice of two or three options for each course.
The Chalet Hotel Le Savoie is a new addition to our programme, it is our first Platinum 5 diamond rating property and therefore has a slightly different dining experience. We offer an extended menu choice, an increased selection of quality wines and flexible dining times. Download a PDF of the Le Savoie’s menu here.


This summer has given us the opportunity to review our guests comments, feedback and suggestions regarding the different catering options on offer for next season. The conclusion is that ‘evolution, not revolution’ is what is being asked for, so we have taken on board the most frequent themes being raised, and made the following tweaks to our food & drink service for Winter 17/18.

In contrast to traditional chalets, all our Chalet Hotels have their own residents’ bar and lounge, so the canapés work much better in this environment, with the extra space to meet and mingle with fellow guests before dinner. However following on from your feedback we will be upgrading the aperitifs to a daily glass of Prosecco, setting the scene for a relaxed and pleasurable evening.

A common piece of guest feedback from our Chalet Hotel guests however has been that, as much as they enjoyed the 5-course dinners, for most guests, five courses was “frankly a bit too much, and takes too long”. So we are ringing the changes here too, and moving to 4-course dinners – still with a choice at every course – but to round off the meal, a cheese plate will now be available every day as an alternative to dessert. Hopefully this way we can make sure everyone is happy, whether you prefer a sweet or savoury to finish your dinner!

Bon Appétit!


Example menus:

Chalet Hotel Sample Menu
Apéritif
A glass of Prosecco
Canapés
Satay Chicken Skewers with a Mango Mayonnaise
and
Wild Mushroom Fritters
Appetisers
Root Vegetable Tarte Tatin, Sweet Sherry Dressing
or
Pan Seared Scallops and Curried Parsnip Purée
Main
Baked Sea Bream with Wilted Spinach, in Lemon and Dill Sauce
or
Honey Glazed Duck Breast, with Pak Choi and Spiced Orange Sauce
or
Pumpkin and Goats Cheese Tart with Lemon and Thyme Dressed Salad
All Accompanied with Braised Baby Carrots and Pan Fried Red Peppers
Dessert
Lemon Torte with Citrus Jelly
or
Sticky Banoffee Pudding with Salted Caramel
or
Cheese Board with Homemade Chutney and Crackers
Selection of Red, Rosé and White Wines Each Evening

 

Chalet Hotel Le Savoie Dining

As our flagship, and only rating-plat-small property, we are very proud to present our sample menu.

Before sitting down for dinner, you can enjoy a glass of Prosecco as an aperitif, before being shown to your tables. The menu itself, cooked by professional chefs has been designed to match the quality of our highest rated Chalet Hotel, as well as offering an additional choice of main course. You can also download a PDF of the Le Savoie’s menu here.

 

Chalet Hotel Le Savoie Sample Menu
Aperitif
A glass of Prosecco
Amuse-Bouche
Sweet Chilli Crab in Baby Gem Lettuce, Cucumber Salsa
and
Gazpacho Shot
Daily Bread and Flavoured Butter
Walnut and Honey Roll with Pecan Butter
Appetisers
French Onion Soup Served with Beaufort Cheese Crouton
or
Honey Roasted Figs, Cured Ham and Onion Marmalade
or
Smoked duck and Orange Salad, Raspberyy Dressing
Mains
Duo of Red Mullet and Mackerel with an Asian Broth
or
Pan Fried Fillet of Beef, Pink Peppercorn and Cognac Sauce
or
Pan-Fried Guinea Fowl, petit pois à la Française, Madeira Jus
or
Roasted Butternut Squash and Blue Cheese Wellington
Accompanied with a choice of Boulangère Potatoes or Sweet Potato Fondant
All with Braised Chantilly Carrots and Mange Tout
Desserts
Poached Pears and Elderflower Jelly with Ginger Crumb
or
Salted Caramel Tart, Fresh Vanilla Cream, Sesame Praline
or
Iced White Chocolate Parfait, Raspberry Tuile
Cheeseboard
Selection of Local Cheese, Homemade Chutneys and Crackers
Petit Fours and Tea and Coffee