We take food and wine very seriously! All of our chefs are carefully handpicked and will provide you with personal menus designed for your group's wishes, during the winter months we have our own in house team of chefs and during the summer months we are very happy to work in colabortaion with the very talented team at Alpine Catering Company. Simply let us know your requirements and allow us to work our magic and create a bespoke dining experience that will perfectly complement the luxurious surroundings of your Amazon Creek chalet or villa. 

When you prebook your catering services your chef will be in touch with you personally before your arrival to make sure that you're happy with the menu and to discuss the meal format that you would like. Whether it's getting the family together for a relaxed supper, a formal four-course evening meal or a summer alfresco dining experience, we can assure you that they will not disappoint.

In our Luxury Chamonix Chalets you also have the options to pair your meals with our outstanding house wines, carefully selected for us by Conroy Vins, who boast the valley's finest selection of wines. For true wine or whiskey connoisseurs, we can also arrange bespoke tastings in the chalet. Additionally, there is a wine cave at your disposal in both Chalet Amazon Creek and Chalet Baloo. 

We can offer ad-hoc catering on any number of days or a fully catered service for your entire stay. Our concierge team will help you decide what's best for your group. 

If you need some inspiration we've put together some ideas for you here and you can find all our rates here.

BREAKFAST 

Your very own Private chef will  prepare the breakfast of your choosing.

The Classics:

  • Continental Breakfast with a selection of local produce
  • Classic full English breakfast, with sausage, bacon, mushrooms, egg, beans, roast tomato
  • Eggs Benedict/Florentine, poached eggs on a toasted muffin with roast ham/sautéed spinach and hollandaise sauce
  • Scottish smoked salmon with scrambled eggs on toasted sour dough
  • Crushed avocado with poached eggs, bacon or smoked salmon and toasted sourdough
  • Fluffy American pancakes with bacon and maple syrup or blueberry compote with honeycomb butter

The Healthy Choice:

  • Buckwheat flour pancakes with blueberry and yogurt
  • Crushed avocado with poached eggs and sourdough
  • Coconut and chia seed pudding, pineapple salsa and fresh passion fruit
  • Heritage tomatoes on toast with macadamia and ricotta
  • Super food smoothies and shakes
  • Quinoa fruit salad
  • Blueberry and almond overnight oats, with blueberry compote and toasted hazelnuts

LUNCH AND DINNER MENU'S

Fine Dining Menu:

For our fine dining options dinner will start with canapes and be followed by cheese and petit fours. 

Starters:

  • Scallops with textures of cauliflower, pickled golden raisins with crispy shallot
  • Roast squab pigeon with braised puy lentils, Jerusalem artichoke, granny smith and jus gras
  • Braised pig cheek with celeriac remoulade and espuma, salted pistachio
  • Egg yolk ravioli with trompette mushroom, butter braised button onions, winter truffle and parmesan veloute

Mains:

  • Cod loin with balsamic glazed grelot onions, crushed peas, morrel mushrooms and crispy pork belly
  • Braised beef cheek with braised baby root vegetables, crushed celeriac and Boarderlaise sauce
  • Roast duck breast with sticky red cabbage, baby beets, salsify, topi and baby turnip. Port sauce
  • Poached chicken breast with creamed leeks, morels, asparagus and pomme de terre cooked in cep stock

Desserts

  • Chocolate orange mousse with a feuilletine base, candied zest, salted hazelnut and a orange sorbet
  • Classic tart au citron with alpine nut crust and Chantilly cream
  • Vanilla panna cotta with textures of raspberry and meringue
  • Tropical fruit salad, coconut and lime pana cotta with roast pineapple, fresh coconut and passion fruit, lime granita

The Healthy Option:

Starters:

  • Roast onion squash, macerated grapes, shallot, kale, sunflower seeds and crispy quinoa
  • Silken tofu and seaweed miso soup
  • Beetroot and black rice salad with spinach, sun blushed tomatoes and balsamic glazed grelot onions
  • Wild mushroom and pearl barley risotto with confit lemon and black garlic
  • Falafel with hummus, pita bread, coriander and butter bean salad
  • Charred asparagus with poached hens egg and picada

Mains:

  • Poached cornfed chicken breast and noodle broth, pak choy, bamboo shoots, mooli and fresh herbs
  • Assiette of heritage carrots with romesca sauce, asparagus, dukka, smoked almonds and tender stem broccoli
  • Smoked mackerel and fennel salad, new potatoes, dill, lemon and spring onion
  • Red lentils moosaka with rocket salad
  • Poached salmon with quinoa and citrus salad, fennel and grelot onion
  • Baked spiced sweet potato with Thai peanut sauce, pomegranate and fresh herbs

The Veggie Option:

Starters:

  • Roast onion squash with macerated grapes, whipped goats cheese, crispy quinoa and chicory endive
  • Cep risotto with confit lemon, artichoke crisps, black garlic and aged Parmesan
  • Egg yolk raviolo with morel mushrooms, crispy shallot, truffle, button onion and a Parmesan veloute
  • Spiced potato cakes with yogurt and aubergine pickle
  • Roast tomato and pepper soup with creme fraiche, pine nuts and basil

Mains:

  • Heritage carrot assiette with romesca sauce, asparagus, dukka and pickled golden raisins
  • Truffled celeriac tagliatelle with salsify and tender stem broccoli
  • Red lentil moosaka with a rocket and Parmesan salad
  • Sweet potato and tofu curry, coconut rice, steamed pak choy and pickled ginger, coriander
  • Roast Mediterranean vegetable tart with salsa verde, baby globe artichoke and balsamic glazed grelot onions

Chef Free Meals

We can also offer Chef Free Meals freshly prepared, delivered to your chalet and ready to reheat and enjoy! (subject to availability)

  • Lamb tagine with tabouleh salad, cucumber and poppy seeds, fresh flatbreads
  • Beef bourgnignon with pomme purée, roast baby carrots, smoked pancetta, button onions, chestnut mushrooms, borderlaise sauce
  • Chicken curry with coconut and toasted almonds, aloo gobi, chickpea ragu, mint yogurt, cucumber salad, rice, nann, popadoms, pickles and onions bhajis
  • Red lentil moosaka with rocket and Parmesan salad
  • Classic fondue or raclette with traditional garnishes
  • Classic fish bouillabaisse with potato and green salad, crusty French bread.

AFTERNOON TEA

SUMMER MENU

FINE DINING 

Starters:

  • Crab with avocado and spiced tomato fluid gel, toast.
  • Scallops with textures of cauliflower pickled golden raisins
  • Lobster ravioli with butter braised claw, lobster and lemongrass bisque
  • Braised pork cheek with celeriac remoulade and espuma, salt and vinegar pistachios
  • Cured salmon with citrus salad, salted cucumber, confit lime puree and horseradish creme fraîche
  • Scorched new season figs with candied walnuts, whipped goats cheese and a port syrup

Mains:

  • Duck breast with confit leg mosaic orange braised chicory endive, spinach and new potato
  • Wild sea bass, ratatouille veg and bbq langoustine
  • Brown butter poached turbot with crispy pork belly, balsamic glazed great onions, crushed peas and blue foot mushrooms
  • Poached cod with saffron new potatoes, samphire, aioli and confit lemon
  • Sous vide corn fed chicken breast with scorched corn, asparagus, crispy chicken skin, black summer truffle and a chicken butter sauce
  • Whole roasted sole with lemon, parsley and caper butter served with sides of charred tender stem broccoli and buttered new potatoes


Desserts:

  • Poached strawberries with elder flower jelly and Champagne foam
  • Vanilla pan cotta with raspberries, meringue and raspberry sorbet
  • Honey andAmaretto roast peach, almond brittle, yogurt/honey espuma, baby basil
  • Slowly roasted pineapple chop, whipped and candied ginger, lime creme fraîche and fried pastry cream
  • Corsican baked cheese cake
  • Classic tarte au citron with Chantilly cream

SUMMER BBQ

Vegetables and salads:

  • Harissa roasted heritage carrots with romesca sauce, toasted almonds and mojo verde
  • Chargrilled Mediterranean vegetables with roquette pesto, pine nuts, Parmesan, black garlic
  • Stuffed bell peppers with seasoned rice and crispy shallot
  • Quinoa and feta salad with fresh herbs, beetroot, pickled red onion
  • Heritage tomatoes and basil salad with organic piqual olive oil and forum Chardonnay vinaigrette
  • Spiced chargrilled sweet potato with satay sauce, pomegranate, coriander and cream cheese garlic dressing

Meat and fish:

  • Marinaded and grilled 1kg coté de boeuf with chimichurri
  • Moroccan spiced lamb fillet skewers with chickpea purée
  • Whole grilled sea bream with dill and cucumber salad
  • Charred mackerel with horseradish cream and balsamic glazed beetroots

Dips and breads:

  • Selection of French breads
  • Paratha/flatbreads/pitas
  • Beetroot and whipped feta with pomegranate
  • Hummus
  • Guacamole
  • Garlic cream cheese

When selecting your menu choices please consider that although small adjustments can be made to tailor the meal for individual group members we ask that you select a menu that your entire group will be happy to enjoy. We are happy to cater to any requests and preferences, please do not hesitate to speak with us if you have a specific menu in mind.