Haute Montagne - Haute Cuisine!

At Venture Ski, we pride ourselves in offering the very best cuisine by sourcing fresh local produce and employing the finest chefs to prepare your food in your chalet. Although we are situated high in the French Alps, the variety of cuisine we are able to offer from 'Asian Fusion' to traditional Savoyard mountain fayre, meets all tastes (including good plain & wholesome food for our younger guests).

We will be happy to adapt our menu to meet your taste before you travel to us and we can cater to food preferences, allergies or special dietary requirements.

Seven mornings a week at Venture Ski begins with a breakfast of your choice: a hearty full English, homemade Muesli or maybe just a fresh croissant and a mug of piping hot filter coffee – you choose.

After a day on the slopes we hope you’ll have space in your tummy for some freshly baked cake.  We’ll delight you each afternoon with either chocolate, banana, apple, fruit, carrot & cinnamon, lemon drizzle, ginger, coffee, yogurt cake or maybe flap jacks, chocolate chip cookies or muffins occasionally.

In the evening Canapés are usually served around 7:30pm. Here are some typical examples you can look forward to:

• Sushi Selection
• Smoked salmon & avocado crème fraiche pumpernickel
• Breaded Brie & apple chutney
• Small croustades with pate, pinch of rock salt/pepper corns & red Onion chutney
• Mini crostini with assorted toppings inc. crème fraiche & smoked salmon etc.
• Mini Chicken Satay on wooden skewers with mild satay sauce
• Prosciutto ham wrapped dried prunes
• Mini blinis with fish roe & cream cheese
• Parmesan crisp w/Goats cheese & Chive mousse
• Mushroom vol au vents
• Garlic, tail-on, king prawns
• Une dégustation (Savoyard ‘taster’ board)
• Pancetta w/tomato & capsicum salsa

Example Entrèes:

• Mild Thai curry coconut rice
• Smoked Salmon (Gravadlax) w/lemon & beetroot cubes on dressed lettuces
• Mixed salad with nuts, chicken, anchovies & parmesan
• Mueles Marinies
• Goats cheese & onion marmalade tart, balsamic reduction, roquet salad
• Roasted pumpkin & thyme Soup
• Chartcuterie plate, beetroot salad & celeriac remoulade
• Teriyaki Chicken
• Celeriac veloute, scallop & parmesan crisp
• Homemade game Terrine

Example Mains:

• Marinated Duck breast with seasonal vegetables
• Beef fillet w/Dauphinois potatoes, vegetables and sauce béarnaise
• Chicken breast w/bacon casserlet, bolongere potatoes & Savoy cabbage
• Roasted pork & potato’s, stuffing & crackling, caramelised apple & carrot w/cauliflower and broccoli mornay
• Cod loin, saffron, chorizo and prawn risotto w/carrots & courgettes
• Watercress & garlic chicken, wild mushroom & chive risotto, leek cream
• Salmon w/ginger and chilli OR olive crushed potato’s, red pepper, tomatoes & mange tout w/saffron lemon cream sauce
• Traditional roast lamb, potatoes & vegetables
• Confit duck with hoi sin sauce & salad w/olive oil drizzle

Example Puddings:

• Apple & frangipane tart, cinnamon crème Anglaise
• Sticky toffee pudding w/caramel sauce
• Chocolate fondant & vanilla ice cream
• Lemon tart
• Cappuccino crème brûlée and fruit & nut biscotti
• Savoie Cheese board inc. local honey (& glass of local Genepy digestif)
• White chocolate & raspberry mousse, lemon & almond biscotti
• Assorted flavour sorbet
• Cheese cake
• Chefs own Parfait
• Apple & almond strudel w/vanilla ice cream