CHEF SERVICES & MENUS IN THE FRENCH ALPS
At Alps Chefs, we design experiences that meet our customers’ most demanding hopes and dreams. Our services include:
Full culinary experience, includes: breakfast, lunch, afternoon tea and dinner. Our management team and the appropriate chef will design a menu according to your preferences and organise and create an experience that exceeds your expectations, to surprise your family and guests.
Chef service designed for those who enjoy spending the morning exploring and skiing in the French Alps. Includes: breakfast, afternoon tea and dinner.
Tell us about the type of dinner you would like and the particular preferences of the people you want to share it with, whether it be family, friends or a romantic meal.
Why not start every day of your stay in the French Alps with a fabulous, elaborate breakfast?
We design and organise exclusive culinary experiences on the ski slopes. Enjoy the services of a private chef in the mountains of the French Alps. Explore the diversity of our menus which have been designed for your utmost enjoyment in a privileged natural setting.
We design experiences that meet our customers’ most demanding hopes and dreams.
All services include:
Customised menu based on guest preferences
Purchase of ingredients
On-site preparation and cooking
Elegant table setting and service
Cooking classes for children and adults
Cooking as a family or in a team is an impromptu form of therapy, an adventure and an opportunity to share knowledge and to enjoy the process and the end result.
The idea of creating a Cooking Class Service in the Alps arose from our experience with customers during their stay, as they were often curious to see their meals being prepared.
We design and teach cooking classes for adults, children and mixed groups, with the participation of the entire family.
Menus
French essences
Starters
Alpine Charcuterie Board
Selection of artisanal cured alpine meats, sage-scented terrine, and cheeses, paired with preserves and crackers
Warm Vichyssoise
Velvety leek and baby potato soup, finished with chive oil and a touch of smoked sea salt
Caramelized French Onion Velouté
Slow-cooked onions in rich beef consommé, gratinéed with Emmental and sourdough crisp
Winter Niçoise Salad
Baby vegetables, quail egg, confit cherry tomatoes, and Parmesan tuile, drizzled with herb vinaigrette
Tartiflette Savoyard
Reblochon cheese gratin layered with Yukon potatoes, caramelized onions, and smoked lardons
Beetroot Carpaccio
Thinly sliced marinated beetroot, Dijon vinaigrette, toasted hazelnuts, and whipped goat cheese mousse
Main courses
Duck Parmentier à la Truffe
Slow-braised duck confit layered with truffle oil aromatized -potato purée, glazed baby carrots, and thyme
Free-range Chicken Fricassée
Gently braised chicken with wild mushroom velouté, haricots verts, and buttered baby potatoes
Boeuf Bourguignon
Prime beef slow braised in Burgundy wine with pearl onions, wild mushrooms, carrots and aromatic herbs
Alpine Raclette
Melted alpine cheese poured over charcuterie, new potatoes, and crisp cornichons
Fondue Savoyard
Blend of alpine cheeses, served with artisanal bread, smoked sausages, and winter vegetables
Cod à la Meunière
Pan-seared cod with lemon and beurre sauce, steamed broccoli, and butter-glazed potatoes
Desserts
Apple Tarte Tatin
Caramelized orchard apples with Madagascar vanilla cream
Molten Chocolate Coulant
Dark chocolate fondant with a liquid center, served with Madagascar vanilla ice cream
Classic Crème Brûlée
Silky custard base with golden caramelized sugar crust
Profiteroles
Choux pastry filled with vanilla cream, drizzled with warm chocolate sauce
Red Berry Bavarois
Airy mousse with seasonal berries and light coulis
Cheese Board
Selection of aged cheeses with grapes, preserves, and artisanal crackers
Mediterranean inspirations
Starters
Carrot & Ginger Velouté
Creamy soup with slow-roasted carrots, fresh ginger, and coriander
Tomato Bisque
Saffron-infused tomato soup with mascarpone quenelle and basil oil
Burrata Salad
Creamy burrata with cherry tomatoes, baby greens, and red pesto
Greek Salad
PDO feta, Kalamata olives, and heirloom vegetables with oregano vinaigrette
Crudité board
Seasonal vegetables sticks served a original pink humus
Eggplant Parmigiana
Layers of aubergine baked with tomato coulis, basil pesto, and Parmigiano Reggiano cheese
Main courses
Chateaubriand Sirloin Steak au Jus
Sirloin Steak roasted to perfection served with bordelaise sauce and glazed vegetables
Parmesan-crusted Chicken
Herb-marinated chicken breast baked with Parmesan cheese crust, served with creamy spinach
Signature Paella
Mediterranean seafood or Braised meats with artichokes
Beef Lasagna
The authentic Italian taste
Greek Moussaka
Layered eggplant, minced lamb, bechamel scent with nutmeg and oregano
Moroccan Tagine
Slow braised with preserved lemon, almonds, fresh mint, served with seasonal vegetables and fluffy couscous
Desserts
Classic Tiramisu
Espresso-soaked sponge layered with mascarpone cream and cocoa dust
Berry Panna Cotta
Creamy custard with wild berry coulis
Baba au Rhum
Rum-soaked brioche served with mascarpone Chantilly
Fresh Strawberries
With Madagascar vanilla Chantilly cream
Yogurt Mousse
Greek yogurt mousse with wild honey and toasted nuts
Orange Crème Caramel
Silky custard infused with orange zest and caramel glaze
International tastes
Starters
Butternut Squash Velouté
Roasted squash soup finished with toasted pumpkin seeds
Beef Carpaccio
Paper-thin slices of beef tenderloin with lemon dressing, arugula, Parmesan shaves and capers
Tuna Tartare Nikkei
Yellowfin tuna with soy-lime dressing, avocado and homemade crostini
Winter Tabbouleh salad
Bulgur, fresh parsley, mint, lemon, and extra virgin olive oil
Peruvian Ceviche
Fresh fish cured in lime, chili, and coriander, served with avocado and sweet potato cubs
Middle Eastern Mezze
Hummus, baba ghanoush, zaatar marinade olives, and warm pita bread
Main courses
Butter Chicken Curry
Free-range chicken simmered in spiced butter, tomato cream with basmati rice and broccoli
Thai Green Curry
Coconut-infused curry with kaffir lime, lemongrass, and jasmine rice
Salmon Teriyaki
Scottish salmon fillet glazed with teriyaki, sesame greens, and steamed rice
Beef Goulash Stew
Slow braised beef stew simmered with paprika, enriched with a touch of tomato and caraway
Beef Lasagna
Layers of ragù, béchamel, and fresh mozzarella
Chili con Carne
Slow-cooked beef and beans with rice, sour cream, and tortillas
Desserts
Chocolate Mousse
Airy chef specialty
Affogato Expresso
Barista creamy coffee, vanilla ice cream and Baileys
Red Berry Cheesecake
Creamy cheesecake with buttery biscuit base and red berries compote
Eton Mess
Crisp meringue with Chantilly cream and macerated berries
Key Lime Pie
Citrus cream buttery biscuit base and lime zest
Banoffee Pie
Banana, dulce de leche whipped cream and chocolate shaving.
Vegan & vegetarian creations
Starters
Roasted Beet Carpaccio
Beets with cashews, balsamic reduction, and micro herbs
Lentils soup
Slow cooked with vegetables
Veggie tartar – Avocado, Mango & Tomato
Layered with lime, cilantro, and olive oil
Green Quiche
Caramelized onion and zucchini baked with oat-based béchamel
Grilled vegetables Platter
Seasonal vegetables served with romesco sauce
Spinach & Mushroom Croquettes
Golden and crispy croquettes made with oat béchamel
Main courses
Wild Mushroom Risotto
Arborio rice cooked with truffle oil, wild mushrooms
Green Lasagna
Fresh pasta layered with cream spinach vegan béchamel
Thai Vegetable Curry
Coconut curry with lemongrass, jasmine rice, and fresh basil
Vegetarian Paella
Saffron-infused rice with artichokes, zucchini, and asparagus
Gnocchi
Hand-rolled gnocchi with vegan red pesto
Vegan Moussaka
Eggplant and potato baked with vegan béchamel
Desserts
Chocolate Brownie
70% chocolate and pecan nuts
Vegan Cheesecake
Cashew-based cheesecake with red berry coulis
Chocolate & Avocado Mousse
Agave-sweetened mousse with cacao nibs
Apple Crumble
Warm apples with cinnamon oat topping
Vegan Tarte Tatin
Caramelized apples glazed with coconut sugar
Almond Panna Cotta
Dairy-free panna cotta with raspberry coulis
Kosher selection
Starters
Grillet Vegetables
with tajine sauce
Roasted Eggplant
With tahini, pine nuts, and warm pita
Red Lentil Soup
Spiced with cumin and fresh coriander
Israeli Chopped Salad
Cucumber, tomato, parsley, and lemon
Smoked Salmon Carpaccio
With pomegranate seeds and lemon zest
Individual Shakshuka
Eggs baked in tomato, peppers, and spices
Main courses
Herb-roasted Chicken
With golden potatoes and thyme jus
Lemon-glazed Salmon
Oven-baked with roasted vegetables
Slow-braised Beef Stew
With carrots, celery, and red wine reduction
Paprika Chicken Skewers
With vegetable couscous
Hake Fillet
With cherry tomato confit and black olives
Lamb Tagine
With preserved lemon, prunes, and almonds
Desserts
Baked Apple
With cinnamon and honey glaze
Banana Foster Parve
Caramelized banana flambéed with rum
Almond Sponge Cake
Dairy-free almond sponge
Lemon Sorbet
With champagne
Fresh Fruit Skewers
With dark chocolate drizzle
Poached Pears
In spiced red wine with toasted almonds
Festive collection
Starters
Foie Gras Terrine
With fig confiture and toasted brioche
Beef Carpaccio
Thin slices with arugula, Parmesan, and lemon zest
Lobster Bisque
Velvety lobster soup enriched with cream and cognac
Seared Scallops
With cauliflower purée and herb oil
Salmon Tartare
With avocado, pickles, and lemon pearls
Oyster Platter
Served on crushed ice with citrus
Main courses
Turkey Breast
Juice & tender served with gravy, cranberry sauce, and roasted vegetables
Chef´s Lamb Shoulder
Sous -Vide boneless, with berry jus and sweet potato purée
Salmon en Croûte
Wrapped in puff pastry with spinach and dill sauce
Pork Dijon
Tenderloin pork with soft Dijon sauce and baked green apples
Beef Wellington
Sirloin steak wrapped in puff pastry served with bordelaise sauce and steamed baby potatoes
Duck Confit
Low temperature-cooked served with cauliflower mousseline
Desserts
White chocolate mousse
Served with macarena
Raspberry Parfait
With layers of cream and berry coulis
Crêpes Suzette
Flambéed with orange and Grand Marnier
Opera Cake
Layers of coffee sponge, chocolate, and praline
Coffee cream caramel
Signature chef´s dessert
Exotic Passion Fruit Mousse
With tropical fruit glaze
Oriental harmony
Starters
Pad Thai salad
Rice noodles, carrots, cabbage, bean sprouts, and peanuts with tamarind dressing.
Miso soup with tofu & wakame
Light miso broth with tofu cubes, seaweed, and spring onions.
Ramen
Traditional Japanese-style noodle soup with vegetables and a savoury soy base.
Tuna tartare with soy and ginger
Fresh diced tuna seasoned with soy, sesame oil, and ginger, served with avocado cream.
Vegetable gyoza
Pan-seared Japanese dumplings filled with vegetables and served with ponzu dipping sauce.
Asian green papaya salad
Shredded papaya, carrots, chili, lime, and roasted peanuts in a light fish sauce dressing.
Main courses
Thai green curry
Tender chicken breast simmered in coconut milk with green curry paste, vegetables, and jasmine rice.
Teriyaki salmon
Grilled salmon fillet glazed with teriyaki sauce, served with sesame rice and sautéed vegetables.
Vegetable stir-fry with cashews
Seasonal vegetables sautéed with ginger, garlic, and roasted cashews in light soy sauce.
Beef bulgogi
Marinated slices of beef stir-fried with onions and sesame, served with steamed rice.
Shrimp pad Thai
Classic stir-fried rice noodles with shrimp, bean sprouts, peanuts, and lime.
Coconut lemongrass chicken
Grilled chicken breast in a coconut and lemongrass sauce with steamed jasmine rice.
Desserts
Mango & coconut tapioca pudding
Creamy coconut tapioca with fresh mango cubes.
Lychee panna cotta
Silky coconut panna cotta topped with lychee coulis.
Green tea cheesecake
Matcha-flavoured cheesecake with sesame crust.
Pineapple caramel spring rolls
Crispy rolls filled with pineapple and caramel, served with coconut cream.
Black sesame mousse
Delicate black sesame mousse topped with honey and roasted sesame seeds.
Kids’ selection
Starters
Steamed Broccoli & Baby Carrots
Tender vegetables served with a hint of butter
Corn on the Cob
Chargrilled with butter glaze
Vegetable Sticks with Carrot Hummus
Crunchy crudités with smooth carrot hummus
Garlic Bread with Melted Cheese
Oven-baked bread brushed with garlic butter and Emmental
Mini Pizzas
Hand-tossed dough with tomato sauce and mozzarella
Nachos with Guacamole
Crispy corn chips with creamy avocado guacamole
Main courses
Chili con Carne
Kid-friendly spiced beef with rice
Cheese Burguer
Served with chips
Penne Napolitana
Penne pasta with tomato sauce and Parmesan
Crispy Chicken Tenders
Golden-fried chicken with peas and fries
Fish & Chips
Hand-battered cod fillet with triple-cooked fries and tartar sauce
Meatballs
In tomato sauce with creamy mashed potatoes
Desserts
Macaron Assortment
Colorful French macarons with assorted fillings
Brownie
Warm brownie served with vanilla ice cream
Ice cream assortment Chocolate Fondue
Artisan homemade topping with fresh berries or mini marshmallows
Fresh Berries with Chantilly Cream
Seasonal berries topped with vanilla Chantilly
Crêpes
With banana and dulce de leche
Seasonal Fruit Platter
Freshly sliced fruit selection
The sweet pause
A refined collection of handcrafted cakes, designed to elevate your afternoon tea and special moments.
Spiced Carrot Cake
Moist, delicately spiced with cinnamon and nut, finished with a light cream cheese frosting.
Chocolate Fondant Cake
Decadent dark chocolate with a molten, velvety center.
Almond Frangipane Tart
Buttery, crisp pastry with a rich almond cream.
Lemon Cream Cake
Airy sponge layered with smooth, tangy lemon cream..
Savoyard Cheesecake
Elegantly light, with subtle alpine flavors.
Alpine Berry Tart
Seasonal berries atop delicate pastry and silky cream, with a hint of alpine herbs.
Breakfast
A morning ritual that ushers in the Alpine experience
Hot & Cold Beverages
Coffee, selection of teas & herbal infusions, mountain-fresh milk & plant-based milk alternatives, lemon water, Fresly orange and organic apple juice
On the Table
Freshly baked bread, croissant, pain au chocolat, butter, jams, granola, chocolate cereal, Homemade jams & mountain honey, yogurt, red berries, local cheeses & Alpine charcuterie.
From the Kitchen
Eggs variety: Omelettes, scrambled, fried, poached, sunny-side-up, served with crispy bacon & sausages.
Sweet selections
Pancakes with maple syrup, French toast with cinnamon sugar, crêpes with toppings, yogurt parfaits with berries, creamy porridge with honey & roasted nuts, chia pudding, and smoked salmon avocado toast.