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We often debate over what is the most
important aspect of a holiday in terms of client satisfaction.
To me, quality of food has to be up there. What you eat and how it
is presented can make or break your holiday.
When I started offering catered holidays in addition to self-catered,
I researched operator food budgets and what was served. I was generally
appalled and realised why some companies had such bad reputations
and why clients seemed to think a catered holiday was a lottery.
We have one of the highest food budgets in Val to ensure we can provide
some of the best food on the market. I thought why make life miserable
for our chefs and our clients by scrimping on food budgets. Chefs
get a great budget to work with and clients are served some wonderful
dishes. We steer clear of meat, two veg and a heavy sauce. We offer
more innovative menus presented to the highest standards. We can buy
good cuts of meet, fresh bakery items for breakfast, good quality
orange juice and cereals, plenty of fruit for breakfast, decent amounts
of cheese for dinner and superior wine. |
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Menus: |
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We have two menus, a Modern and Traditional menu. Please see below our menu from last winter, as an example of the quality of food we provide.
Menus are sent out prior to arrival to allow you to choose your food at leisure, prior to arrival. We steer clear of the set menu formula. You can also choose your wine (red or white) prior to arrival and we offer the option to buy more to top up supplies.
The fact you can choose your food prior to arrival and the colour of your wine, is a vast improvement on the traditional approach. |
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| Modern |
Starter
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Main
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Pudding

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Vegetarian
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| Asparagus, roasted parma ham, fried quails eggs, tomato concasse and sherry vinegar |
Poached duck breast with Swiss chard, fondant potato, carrots and a red-currant jus |
Chestnut tart with a chocolate-brandy sauce & mascarpone |
Stuffed courgette with fondant potato, carrots and a red-currant jus |
| Prawn and vegetable rice paper rolls with a grapefruit, peanut & herb salad |
Honey, ginger & soy fillet of pork with Asian vegetables & coconut rice |
Sesame and lychee Mille Feuille with a star anise & pear soup |
Honey and ginger vegetable skewers with coconut rice |
| Wasabi and crispy vegetable nori omelette rolls with pickled ginger & soy sauce |
Seared salmon teriyaki on a crispy noodle cake and shitake-miso broth |
Japanese sweet coconut rice balls with a jasmine tea sauce |
Tofu & egg noodles in a shitake-miso broth |
| Pan-fried scallops with a curried cauliflower puree, garam marsala caramel and a grape & mint sauce |
Chicken Madras with pilau rice and toasted almonds served with chutneys & popadoms |
Cardamon infused chocolate mousse with an apricot biscuit |
Potato, aubergine and chickpea Madras with pilau rice & toasted almonds served with chutneys & poppadoms |
| Moroccan dips served with griddled flat bread |
Lamb and apricot tagine served with coriander cous cous and a chickpea & mint salad |
Baklava with a persimon, herb & pommegranate salad |
Vegetable and apricot tagine served with coriander cous cous and a chickpea & mint salad |
| Traditional |
Starter
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Main
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Pudding
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Vegetarian |
| Roasted pumpkin and sage risotto Prosciutto wrapped |
Chicken breasts stuffed with ricotta & spinach, with saute potatoes, beans and a white onion puree |
Seasonal fruit crumble tart with vanilla bean ice-cream |
Aubergine canelloni with ricotta & spinach, with saute potatoes, French beans and a white onion puree |
| Celeriac soup with truffle oil and girolle mushroom sandwiches |
Fish Pie with a gremolata crust, broccoli and vine tomatoes |
Apple pithivier with a calvados caramel sauce and crème fraiche |
Leek, mushroom and onion pie with a gremolata crust, broccoli & vine tomatoes |
| Warm Puy lentil salad with roasted red onion, a soft poached egg and crispy bacon |
Fillet steak with creamy horseraddish mash, roasted root vegetable dice and red wine jus |
Brioche and butter pudding with an orange vanilla custard |
Stuffed mushrooms with creamy horseraddish mash and red wine jus served with roasted root vegetables |
| Traditional fish cakes with fresh tartare sauce and a fennel salad |
Pork medallions with petit pois a la française, crushed new potatoes and a cider & tarragon sauce Myrtille and strawberry |
Eton Mess with chocolate covered strawberries |
Root vegetable & savoy cabbage parcel with petit pois a la Française, crushed new potatoes and a cider & tarragon sauce |
| Foie gras mousse (or courgette pate) with port jelly, onion confit & melba toast |
Family style Cottage Pie with French beans |
Traditional Tiramisu with a coffee chocolate crisp |
Vegetable pie with a mashed potato crust and French beans |
Within the price of your scatered meals, you get half a bottle of wine per person per night. We serve Chateau de Sours wine, both white and red, details below:
Chateau de Sours Red 2003
This wine is from the hottest summer on record in Bordeaux since 1893, which produced very ripe, concentrated grapes. It is almost New World in character and very forward, showing intense blackcurrant, cassis and wild berry fruit flavours. A stunning blend of 80% old Merlot and 20% Cabernet Sauvignon.
Chateau de Sours White 2004
A classic Bordeaux blend of 50% Sauvignon Blanc and Semillon, aged in oak for 9 months. This wine has an excellent colour, with tantalising aromas of honeysuckle and crisp mineral flavours. It is dry, rich and has a nice balance and acidity. It goes very well with light meats and fish. |
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What The Clients Say: |
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20-27th Dec 08, C Morgan:
Natalie was an amazing cook and a great person to share our family Christmas with! The ‘scatered’ service was exactly what we needed. So thanks so much.
23rd Apr, 08, Mrs Train:
The apartment was beautiful, really good position and well furnished. Our chalet person Edward was excellent and the ‘scatered’ arrangement was ideal.
17 Feb, 08, Mrs Scotts:
The appartment was fantastic and the food prepared by Katie was superb. We loved the "scatered" format and found it to be the perfect balance. “We enjoyed the holiday and your "scatered" basis is a very good alternative to fully catered and one we would use again.” |
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Dinner |
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A four course evening meal to consist
of: |
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starter, |

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main course, |

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cheese course, |

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Dessert |

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Coffee & chocolates |
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Superior quality wine is served with
your meal. |
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Breakfast |
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Every morning (except on the Chalet Hosts
day off) you will be served breakfast to consist of eggs, French bacon,
fresh French bread, croissants & pain au chocolates, cereals,
yoghurts, orange juice, selection of jams, fruit platter, tea and
fresh coffee. |
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Afternoon Tea |
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Every morning after breakfast has been
cleared away, your Chalet Host(s) will prepare afternoon tea and leave
it for you to enjoy on your return from skiing. Afternoon tea includes
French bread, jams, a freshly baked cake, tea and coffee. |
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Please be aware
that your Chalet Host/s have one day off in the week which is always Wednesday |
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All photography copyright 2000-2009 Richard Leeny & Alex Wilson
Contact us on Tel: UK 020 3393 0812, extension 103 for Sarah Byrne, Reservations Manager
From abroad: +44 20 3393 0812, extension 103 for Sarah Byrne, Reservations Manager
Email: sales@mrooms.co.uk. Fax: 020 3014 5398
Mountain Rooms & Chalets, Pulse House, 1A Lonsdale Square, London
N1 1EN.
Mountain Rooms and Chalets is the trading name of Mountain Rooms Limited.
Registered address: No 1 Marylebone High Street, London, W1M 3PA.
Company Registration no 3618610 |
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