Catering - Summit Chalets

Catering

We are excited to be able to offer you a new Premium Catered service. We have teamed up with Jerry Mant who previously ran Chalet Bartavelle in Meribel for over 20 years to offer the same excellent service he used to offer in Chalet Bartavelle in 3 of our Sunday changeover chalets.

The premium service will include:
Continental breakfast with hot option on 7 days
Afternoon tea with home-made cakes and cookies on 7 days
Apéritif and canapés on 5 nights
3 course dinner with wine on 5 nights
Cleaning on 5 days
Transfer to the main lift area in Meribel and a pick up service again in the afternoon on 6 days (excluding changeover day)

We also still offer our standard catering service with one of the excellent independent chefs that we have worked with for many years.

The standard service will include:
Continental breakfast with a hot option on 6 days
Afternoon tea with homemade cake on 6 days
3 course dinner with wine on 5 days.
2 mid week cleans.
The caterer would have one full day off and breakfast items will be left for you in the chalet to serve yourselves.

Premium Catering Sample Menu

Meal 1

Pan Fried Red Mullet with Red Braise (Red Pepper and Anchovy Relish), Tomato Jam and Parsley Oil Roast Free Range Chicken Supreme with Chestnut and Mushroom Bisque, Tarragon Leaks and Pomme Sarladai
Sharp Lemon Tart with Candid Lemon and Chantilly

Meal 2

Grilled Aubergine Salad with Baba Ganoush, Oven dried Tomatos and Salsa Roja
Roast Lamb Rump with Parmasan & Oregano polenta, parmasan Artichokes, Spinach and Deep Fried Parsnips
Spiced Baked Pear with Mixed Spice Ice Cream and Nibbed Almond Tuile Biscuits

Meal 3

Salmon Rillettes with Waldorf Salad, Walnut Dressing and a Seed Crisp Biscuits
Honey Soy Garlic Pork Fillet with Garlic Mash Potato, Spiced Red Cabbage, Fried Shallots and Ginger.
Chocolate Cremeux with Toasted Hazelnuts and Raspberry Sorbet

Meal 4

Goats Cheese, Onion and Cherry Tomato Tart with an Endive and Pine Nut Salad
Roast Sea Bass with Crushed New Potatoes, Shallots, Chives and Olive, Baked Fennel and a Saffron Sauce
Rhubarb Panacotta with Crumble Pistachio topping

Meal 5

Pan Fried Scollops with Cauliflower Puree, Roast Cauliflower and a Bacon Jam
Slow Cooked Fillet of Beef with Fondant Potatoes, French Beans, Garlic Breadcrumbed Courgettes, Shallot Sauce and Jus
Apple and Caramel Calvados Trifle

Breakfast

They say it is the most important meal of the day and if you are planning a full on day’s skiing then that quote could not more true. Breakfast consist of a selection of cereals, French bread and croissants with a variety of jams, fresh fruit juices, fresh milk (no UHT that for some reason the French seem to love) and for hot options a cooked breakfast thats different every day, from scrambled egg and bacon, to fried egg, bacon, mushrooms and roast tomatoes, and of course if you want porridge, then how could we say no.

Afternoon tea

One of the many things you talk about on the chair lift, whats more important than cake! Everyday there will be a fresh cake patiently waiting for your return, only for you to demolish it in 10 seconds flat with a fresh pot of tea and juice for the children.

Jerry Mant Food Gallery

Standard Catering Sample Menu

Meal 1

Caprese salad (fresh and oven-baked tomatoes, home-made pesto, capers and sliced mozzarella on a bed of leaves)
Slow baked shoulder of lamb with Mediterranean oven-roasted veg & feta, sweet potatoes and tzatziki
Lemon tart with vanilla cream and spun sugar

Meal 2

Crunchy veggie carpaccio topped with parmesan and a zesty citrus vinaigrette
Traditional steak pie served with roasted winter roots and creamy mash
Chocolate mousse with caramelised oranges

Meal 3

Spiced pumpkin soup with fresh crusty bread
Seared duck breast served with dauphinoise potatoes, green beans and mange-tout, with a sour cherry jus
Apple, pear and almond tart tatin with whipped cream

Meal 4

Home-made chicken liver parfait on toasted brioche with spiced apricot chutney
Teryake salmon fillet served with a ginger vegetable stir fry and egg noodles
Crème brulee served with fresh berries

Meal 5

Creamy leek tartlet on a bed of leaves
Seared chicken breast rolled with a spinach mousse, served with a creamy mushroom risotto, broccoli and glazed carrots
Chocolate fondant with vanilla ice cream

Meal 6

Smoked trout / mackerel (depending on availability) mousse with pickled cucumber and granary toasts
Roast loin of pork served with crispy roasted potatoes, sautéed leeks, peas, roasted apples, apple sauce and gravy
White chocolate cheesecake with a blackcurrant coulis

Breakfast

They say it is the most important meal of the day and if you are planning a full on day’s skiing then that quote could not more true. Breakfast consist of a selection of cereals, French bread and crossants with a variety of jams, fresh fruit juices, fresh milk (no UHT that for some reason the French seem to love) and for hot options a cooked breakfast thats different every day, from scrambled egg and bacon, to fried egg, bacon, mushrooms and roast tomatoes, and of course if you want porridge then how could we say no.

Afternoon tea

One of the many things you talk about on the chair lift, whats more important than cake! Everyday there will be a fresh cake patiently waiting for your return, only for you to demolish it in 10 seconds flat with a fresh pot of tea and juice for the children.

Chef’s bios

Duncan Smith

Duncan has been cooking delicious menus for happy, exhausted skiers for more than a decade in the Meribel valley. He has a wide range of cuisines in his repertoire having travelled widely and is always interested in new ideas and methods. Summers for him are now spent working in the Scottish Highlands on private estates, fishing lodges and catering weddings in castles.

Though he prides himself on being adaptable in his menus, he takes inspiration from Yotam Ottolenghi, Adam Byatt and Monica Galleti. He’s enthusiastic about vegetables, and always has a seasonal focus to his food.

At home in Scotland he grows a lot of his own vegetables, and enjoys getting out in the hills in his hiking boots, or out on his bike, when the weather permits. In France he’s a keen snowboarder, happy to hike to get some fresh lines, and always keen to swap stories after a great day on the snow.

Laura Corbet

Laura has lived and worked in France now for 12 years. During the summer months she lives on the west coast of France (cap Ferret) cooking for owners and renting families in their private villas. The winter months are spent in the alps, for the last 5 years in Meribel but has also done stints in Val d’sere, and Verbier as well. As well as cooking high end cuisine she loves to ski, climb, dive and partake in most water sports.
Laura likes to use quality ingredients to create fresh top end meals to suit any taste and diet.
As you can see Laura is very experienced and we are very happy to be working with her.

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Anastasia Dewhurst

Ana started out in fine dining pubs, restaurants and went onto work for a large events company in London for a number of years before concentrating on being a private chef which took her to interesting jobs all over Europe. She completed her training at Ballymaloe, Ireland in 2001 and loves travelling to find new and exciting flavours including a Vietnamese cookery course. She understands the importance of presentation, delivery and prides herself on well sourced seasonal ingredients with flavour. She caters for all manner of dietary needs and is continually creating new menus to add to her repertoire. She has been doing ski seasons for more than twenty years and has settled with her family at the base of the three valleys. Enjoying the outdoors, she spends her spare time skiing, hiking, and climbing