PERSONAL SERVICE
Cuisine
Chalet Holiday | Child Care | Cuisine | The Team | Ski/Snowboard Hosting | Guestbook
Our cuisine photo galleryGreat food is an essential element of every catered chalet experience with The Great Escape. We only employ qualified chefs or hosts that cook for a living, who will guarantee our high level of service. On your first evening, during your chalet host's welcome speech, you will be offered an aperitif and canapÈs to kick off your holiday.
To start your ski day, you will be served an extensive breakfast menu consisting of a hot dish, freshly baked French bread, croissants & pains au chocolat, porridge, a choice of cereals, fruit, yoghurt, fruit juices, tea, coffee & hot chocolate.
Whilst you are enjoying yourself on the slopes, your hosts will have laid out afternoon tea with home-made cakes or biscuits for your return.
As you relax in front of the log fire with a glass of mulled wine, your evening meal will be prepared for you. Dinner comprises a lavish four-course meal served with good table wines, coffee and chocolates.
Our menu is flexible and caters for vegetarians and special diets including children's early dinner if required. For the children's dinner we try to offer a healthy and balanced meal whilst equally finding out likes and dislikes from parents first.
Your chalet hosts have one day off a week. On this day, breakfast will be laid out and fresh bread delivered to your chalet. Your hosts will be delighted to recommend and book a local restaurant for your evening meal. Or equally you may be tempted by one of our mountain dinner with torch-lit descent nights or an overnight stay in a mountain refuge.
The Great Escape Sample Menu
| Saturday |
Prawn and pesto spaghetti with fresh parmesan crisps ∗ Roast duck breast with orange, honey and cointreau sauce Potato rosti, creamed spinach and leeks with black grapes ∗ Hot chocolate fudge cake with hot chocolate sauce |
| Sunday |
Smoked salmon quiche with lemon and dill cream ∗ Tenderloin of pork stuffed with apricots and tarragon wrapped in Parma ham Garlic roast potatoes, red cabbage, broccoli with almonds, apricot and brandy sauce ∗ Apple bread and butter pudding with crème anglaise |
| Monday |
Boned and stuffed quail with bacon and cranberry stuffing ∗ Fillet steak with brandy and cream sauce, horseradish mash, Mange-tout, stuffed tomato and medley of mushrooms ∗ Lemon sorbet in a brandy basket |
| Tuesday |
Cauliflower and blue cheese soup, spicy paprika croutons ∗ Supreme of chicken with red onion, tarragon and white wine cream Tagliatelle, steamed asparagus ∗ Summer fruit pavlova with strawberry coulis |
| Thursday |
Goats cheese wrapped in filo pastry with sweet onion relish ∗ Braised lamb shanks with redcurrant, mint and port sauce. Dauphinoise potatoes, buttered carrot and french beans with lardons ∗ White chocolate and raspberry roulade |
| Friday |
Chicken kebabs with satay sauce ∗ Salmon and spinach en croute New potatoes, cauliflower with whole grain mustard sauce, minted peas ∗ Bakewell tart with crème anglaise |