Dining

The finest cuisine prepared by the finest chefs

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 and we can cater to food preferences, allergies or special dietary requirements. Just let us know in plenty of time and the chalet will be fully stocked to meet your individual needs!

Five mornings a week at Venture Ski begin with the hot breakfast option of the day: a hearty full English, American pancakes or maybe Eggs Benedict could be on offer. Seven mornings a week a buffet breakfast will be provided including Porridge, homemade granola, fresh pastries, fruit and yogurts.

After a day on the slopes we hope you’ll have worked up an appetite for some freshly baked cake. We’ll delight you each afternoon with a variety of cakes; chocolate, banana, apple spice, carrot & cinnamon, lemon drizzle, or coffee cake, or occasionally flap jacks, chocolate chip cookies or chocolate brownies may be on offer.

On six evenings a week at Venture Ski your chef will prepare canapés to accompany your pre-dinner drinks, followed by a gourmet three course meal with coffee to follow. On the staff evening off you can choose to visit one of the local French restaurants to sample some authentic Savoyard cuisine; Fondues, Pierrades, Raclettes and Tartiflette are some of our favourites, but you can’t beat a good steak or a Pizza from the local bar! We’ll recommend restaurants and make all of the arrangements for you.

In the evening canapés are usually served around 7:30pm. Here are some examples of typical meals you can look forward to at Venture Ski:

Example Canapés:

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
Parmesan crisp w/Goats cheese & Chive mousse
Mushroom vol au vents
Une dégustation (Savoyard ‘taster’ board)

Example Entrèes:

Mild Thai curry, coconut rice
Goats cheese & onion marmalade tart, balsamic reduction, roquet salad
Roasted pumpkin & thyme Soup
Smoked Salmon (Gravadlax) w/lemon & beetroot cubes on dressed lettuces
Beetroot, black grape & walnut salad & balsamic syrup
Smoked salmon cannelloni, black pepper and lemon cream cheese, guacamole
Chartcuterie plate, beetroot salad & celeriac remoulade
Parsnip, sage & honey soup with apple crisps
Warm reblochon, smoked bacon and walnut salad, Dijon mustard dressing
Confit chicken terrine, Parma ham, pickled carrot

Example Mains:

Breast of duck, sweet potato puree and stir fried vegetables, soy and honey dressing
Beef fillet w/Dauphinois potatoes, vegetables and sauce béarnaise
Breast of chicken, potato rosti, mushroom fricassee, steamed broccoli and toasted almonds
Roasted pork & potato’s, stuffing & crackling, caramelised apple & carrot w/cauliflower and broccoli mornay
Fillet of salmon citrus and black pepper crust, lemon and parsley crushed potatoes, buttered green vegetables, orange butter sauce
Roasted leg of lamb, braised red cabbage, garlic infused mashed potato, thyme jus
Breast of chicken and smoked bacon, stuffed with goats cheese and red onion on bubble & squeak with a pink peppercorn creamTraditional roast lamb, potatoes & vegetables
Pork loin, dauphinoise potatoes, prune and honey jus, Savoy cabbage and lardons
Confit duck with hoi sin sauce & salad w/olive oil drizzle
Fillet of panga, soft herb crushed potatoes, vierge sauce, braised fennel and garlic courgettes

Example Puddings:

Apple & frangipane tart, cinnamon crème Anglaise
Sticky toffee pudding w/toffee sauce
Chocolate fondant & vanilla ice cream
Tarte au Citron
Cappuccino crème brûlée and fruit & nut biscotti
Savoie Cheese board
Mulled wine poached pear with mascarpone cheese and a cinnamon dusting
Crème fraîche and Greek yogurt panna cotta, meringue and berry compote
Raspberry and white chocolate cheese cake
Apple & almond strudel w/vanilla ice cream
During the week you will also have the opportunity to try some of the local Savoie cheeses, with accompanying digestif.

Recipe of the Month

Want to try what our chefs do at home?! Try our recipe of the month… this one is ideal for Spring, when you get back from your awesome ski holiday…

Starter
Twice Baked Goat’s Cheese Soufflé, Beetroot Chutney (V)

Main Course
Pepper-Seared Tuna, Vierge Sauce, Orange and Fennel Salad and Sautéed Potatoes

Pudding
Bailey’s Bread and Butter Pudding, Vanilla Ice Cream
Twice baked Goats Cheese Soufflé with Beetroot Chutney

For the Goats Cheese soufflé:

Ingredients

Goat’s cheese 125g
Parmesan 50g
Flour 35g
Dijon mustard 1tsp
Butter 25g
Milk 150g
Egg yolk 35g
Egg white 150g
Butter and parmesan for moulds
Method

Melt butter, add flour, cook out, add milk, whisk and heat until thick.
Add yolks and mix until thick, add cheese and mix until melted then add mustard.
Leave to cool covered with cling film to stop a skin forming.
Whisk egg whites then fold into the cheese mix.
Grease ramekins twice with butter then coat with grated parmesan.
Bake in an oven at 185 degrees C for 25 minutes.
Remove from mould add some cream then put soufflé back in the mould.
Bake the second time at 185 degrees C for 10 minutes.

For the Beetroot Chutney:

Ingredients

Beetroot 250g
Red Onion 1
Red wine 100ml
Balsamic vinegar 50ml
Sugar 30g
Method

Cook beetroot, peel and dice.
Slice red onion, cook until soft and then add wine vinegar and sugar.
Cook slowly until reduced, add diced beetroot and cook until the required consistency is reached.
Serve together with rocket to dress the plate.

Pepper-Seared Tuna, Vierge Sauce, Orange and Fennel Salad and Sautéed Potatoes

Ingredients

Tuna 2 steaks
Fennel 1 bulb
Orange 1 large
White wine vinegar 2 tsp
Olive oil 100ml
Lemon 1
Tomatoes (peeled and diced) 2
Red onion (finely diced) 1
Garlic (finely diced) 2 cloves
Basil (chopped) 2 tbsp
Dill (chopped) 1 tbsp
Peppers (peeled and diced) ½
Broad beans 10
New potatoes

Method

For the Tuna:

Heat a frying pan with a little vegetable oil and add the tuna season and cook until golden on one side.
Turn the tuna and cook until golden.
Remove tuna from the pan and serve slightly pink.
For the Sauce Vierge:

Heat the olive oil with the juice of the lemon.
Add the tomatoes, half the onion, 1 garlic clove, basil, dill, pepper and broad beans.
Season and leave to cool, re heat slightly before serving.
For the Fennel and Orange Salad:

Finely slice the fennel and mix with the segmented orange, orange juice and vinegar
Season and leave to marinate for 15 minutes.

Bailey’s Bread and Butter Pudding, Vanilla Ice Cream

Ingredients

Brioche 1 loaf
Baileys 100ml
Egg yolks 5
Sugar 5 tbsp
Cream 500ml
Marmalade to taste
Butter to taste
Method

Slice the brioche into 1 cm slices, butter and marmalade each slice.
Layer in a baking dish so each slice overlaps.
Whisk together the egg yolks and sugar until light in colour.
Add the baileys and the cream and mix together.
Pour the cream mixture over the brioche.
Place the tray in a larger tray and fill with water.
Bake at 175 degrees C for 45 minutes.