Our style has been undoubtedly influenced by a number of top innovative chefs across the country and our promise is to provide you with mouthwatering dishes in the most perfect Alpine surroundings. There will at times be that element of surprise in the creativity of our cuisine but chefs secrets will be divulged to any interested parties.
Only the very finest and freshest produce will be used in our Lodges sourced with care , skill and enthusiasm.
All dietery requirements are catered for and menu plans can be adapted to suit individual tastes and preferences.
We operate an open bar policy and our drinks cabinet has always a wide choice of beers , spirits and soft drinks all of which are included in the price of your stay.
Early morning tea will be served in your bedroom on request followed by a leisurely breakfast with freshly baked bread , croissants and pastries . Fresh fruit and yoghurts , fruit juice and a choice of cooked breakfast will be available each day.
Home-baked scones , cakes and biscuits will be available on your return from the slope with a choice of hot drinks. Relax by the open fire and catch up on the days news or have that well earned soak in the tub and quick snooze before supper
Pre-dinner canapés, champagne and aperitifs will be served each evening and when all guests are assembled a relaxed dinner will be served together with carefully matched fine wines.
Asparagus and saffron rissoto
Roast fillet of beef with
wild mushrooms and red wine jus
Beetroot tarte tatin
Selection of local cheeses
Ginger Crème Brule with Ginger biscuits
Fine Belgian Chocolates
We are privileged to know in person a large number of wine producers particularly in France and all wines and champagnes have been very carefully selected for your pleasure. The finest Sauvignon Blanc from Sancerre and Pouilly Fume will accompany many of our entrees and fish dishes followed by some fine Pouilly Fuisse Rully or Chablis from Burgundy. Our reds will range from refreshing Julienas or Fleurie through delicate Pinot Noirs from Beaune to warming wines from Chateauneuf or Vacqueras and onto some fine clarets from Bordeaux