Our Food

Our head chef Kelly is a classically trained graduate of the prestigious Leith’s School of Food and Wine in London. It was here that Kelly became passionate about using fresh, seasonal and local produce, elevating each dish that she produced with a perfect wine pairing. Kelly’s career has so far taken her to the exclusive private villas of the South of France, the UK’s very own River Cottage and an innovative pop-up restaurant, Farm to City Kitchen in Manchester. 

Our guests love Kelly’s relaxed, approachable style and if you’ve booked an exclusive-use stay at Chalet Fourmiliere, it begins with with an opportunity to plan your own menu according to the tastes and dietary requirements of your group.

During your stay with us, you’ll enjoy…

  • Cooked and continental breakfast choices each morning
  • Afternoon tea each afternoon
  • Pre dinner drinks and canapés on six evenings
  • Four course evening meal on six evenings
  • House wines carefully chosen to compliment each menu
  • Full house bar with your favourite spirits plus one of the best gin collections in the Alps
  • Sweetie and biscuit jar for sugar hits at any time
  • Provisions for the slopes e.g. water, snacks, chocolate & hip flask re-fills, tissues
  • Selection of soft drinks, teas, tisanes and Nespresso Coffee Machine for you to help yourself

Sample Menu 1

Garlic, Pea & Mint Veloute with Truffle Oil

Mackerel Pate with Pickled Cucumber, Herbs, Parmesan Crisp

Salmon Fillet, White Bean Puree, Pickled Vegetables, Salsa Verdi, Chorizo Butter, Butter Braised Langoustine

Lemon Posset with Rhubarb Compote

Bresse Bleu with Red Onion & Thyme Chutney, Poppy Seed Crackers

Coffee & Truffles

Sample Menu 2

Saucisson with Red Onion & Chive Chutney

Sage Butter Gnocchi with Romanesque

Fillet Steak (or Cauliflower Steak), Roasted Shallot & Thyme Puree, Potato Dauphinoise, Braised Leeks, Madeira Sauce

La Fourmiliere Banana Split

Saint Felicien au Lait Cru, Black Pepper Crackers

Coffee and Chocolate Truffles