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.

Sample Menu

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

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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.