Our Treat Me menu is designed to be an excellent replacement to a typical catered chalet holiday. Did you realise how much you can save with a self catered chalet plus a private chef? Let alone no longer having to worry about whether your chef is going to be an inexperienced seasonaire on their Gap Year! Well, you don't have to think about such things with us. We have years of professional chef experience behind us. So you know you can expect a great week's cooking.

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Price is 50€ per adult per night for just dinner service.

 

This price include wines carefully selected to go with each course*.

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For the winter season of 2024/25, the following menu is available to you and your friends:

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Day 1

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Goats cheesecake with assorted beets,

poppy crisps, beet leaves and toffee walnuts

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Pork belly with chorizo & apple jam

on buttery potato mash with chorizo

and tomato puree and braised fennel

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Rich chocolate & raspberry torte

with fresh raspberries and raspberry sorbet

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Day 2

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Creamy coconut, sweet potato & chilli soup

with baby leek and coriander salad

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Pan roasted mozzarella-stuffed chicken breast

wrapped in Black Forest ham.

Served with ratatouille and Hasselback potatoes

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Hot chocolate fondants with cassis sorbet,

dark chocolate soil and

crushed minted blackberries

 

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Day 3

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White fish chowder with smoked salmon

& basil cream

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Beef steaks on crushed baby potatoes

with smoked beetroot

and mushrooms.

Served with fresh basil pesto

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Cointreau Brioche & Butter Pudding

with cranberry & orange compot

and Chantilly cream

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Day 4

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Spiced goats cheese parcel on roquette,

grape and walnut pesto salad

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 Dukkah spiced NZ lamb on creamy polenta

with slow roasted Dukkah tomatoes,

mint chimichurri and pomegranate

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Orange & vanilla Panna Cotta

with caramelised white chocolate crumble,

compressed strawberries and strawberry sorbet

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Day 5

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Roasted cauliflower veloute

with truffled toasted hazelnut crumble

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Pan roasted duck breast, purple carrots,

sprouting broccoli and star anise carrot puree.

Served with a potato gratin

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Fig & rosemary crème brûleés

with fresh berries and raspberry sorbet

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Day 6

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Orange, date & mint salad on spiced feta

with lemon infused olive oil

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Panfried salmon on coconut cauliflower puree,

mango salsa and mango puree.

Served with lemon & coriander rice

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Apple & rhubarb pistachio crumbles

with rhubarb & vanilla ice cream 

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All of these meals are available in vegetarian options, please let us know when ordering!

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This private chef service is only available for groups of six adults or more.

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Menus may vary slightly with seasonal availability of fresh produce or the whims of your chef.

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* Where wine is included, there will be half a bottle wine for each person in your group. Extra wine is available on demand.

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