We employ only professional chefs here at Alpine culture and we are constantly looking to exceed guests expectations of chalet dining.
Our chefs design their own menus weekly and are happy to cater to incorporate any diets or special requests.
Jamon Serrano/ smoked goats cheese, rockmelon, olive powder, honey
Beef Fillet/ beetroot puree, horseradish espuma, charred sprouts
Crème brulee/ biscotti, candied walnut
Artichoke soup/ artichoke crisps, hazelnut mascarpone, hazelnut oil
Duck breast/ date puree, celeriac cream, green beans, swiss chard
Pannacotta/ raspberry sorbet, cocoa tuille, raspberry jelly, compote
Salmon/ asparagus, hollandaise, prosciutto crumbs, rocket, pink grapefruit
Lamb shank presse/ dauphinoise potato, sugar snap pea, onion jam
Pineapple/ greek yoghurt mousse, meringue, rose gel, dill
Roast beetroot/ parmesan custard, balsamic reduction, pickled grape, walnut coffee soil
Guinea fowl supreme/ morel broth, sprout leaves, carrot, truffle crème fraiche
Brownie/ lemon curd, salted caramel, peanut, port ice cream
Scallops/ celeriac remoulade, brioche, beurre blanc, caviar, caper berries
Venison loin/ fondant potato, white asparagus, merlot jus
Maple cheesecake/ espresso cream, poached pear, baileys ganache
Confit tomato/ basil crisp, mozzarella, fig glaze, herb oil
Pork belly/ shaved fennel, braised raddish, apple puree
Watermelon/ lychee foam, coconut sorbet, kaffir lime syrup, pistachio praline
The wines are sourced from the best French vineyards, which we choose in the autumn to compliment the food we will serve in the winter. If you want to choose your own wine, feel free to browse our wine cave or ask the Chef for the best wine choice to accompany the evening dinner.