Another year passes ...
Prior to your arrival our dedicated travel consultants will discuss the finer details and tailor make you the perfect trip. Once in resort, allow our resort managers to take care of everything, from individual childcare needs to restaurant recommendations and reservations; our discreet and subtle added value will make all the difference to your holiday.
At Kaluma we go the extra mile for our guest. From initial contact with our UK office, where you will be appointed your own personal travel consultant, to your time in resort, your every need will be catered for. Our dedicated and discreet in resort service is second to none thanks to our directors Richard and Andy having lived in their resorts for over 10 years.
All our Kaluma chalet guests can take advantage of our exceptional service, knowledge and experience. We can access the best tables in the finest restaurants, organise the perfect combination of ski instructors, guides and childcare and take care of all the logistics so you can make the most of your precious time in the mountains. Each guest has different requirements and expectations, at Kaluma we pride ourselves on exceeding these each and every time.
At Kaluma we understand that the food at your luxury, catered chalet can often be as important as the skiing on offer!
We pride ourselves on hiring accomplished and experienced chefs who create wonderful dishes for our guests to enjoy in the comfort of their own chalet. Guests can expect culinary delights where the focus is on presentation and flavour.
Read more about our Big Green Egg’s in the snow!
As huge wine fans ourselves, we take great pleasure and time in tasting and selecting the wine we have in our chalets. We can assure you that decisions are not taken lightly and tastings are extensive and very serious!
We do enlist the help of sommeliers and involve them in our tastings and selection process. We get some wines direct from the vineyards and some we get through our suppliers. We also now stock a unique range of Organic Wine, one of the first companies to explore the organic wine market – the wines are delicious with no compromise on great tastes.
We try our best to stick to local wines, at least country specific wines, but this can sometimes be tricky. We look for wines that are well known and tend to please most pallets but the choice will always vary in their strength, robustness and flavours.
The Organic Wines from Boyer Wines are very special and 100% organic. Only the best grapes get selected and they are picked from the Languedoc, Bordeaux and Rhone Valley regions. In all these wines there is no added sugar, no, or minimal fining, minimal use of sulphates, no adjustment for acidity, no added preservatives or flavourings and no or minimal filtration. Pure and natural wines.
We very much hope you enjoy our house selections, we certainly enjoyed selecting them!
Should you require a specific wine or a particular grape, a certain vintage then we would be happy to source a wine for you from one of our local suppliers. We can then stock this wine for you in your chosen Kaluma chalet – only at the cost price to yourself.
Tomato panna cotta. basil foam, candied tomatoes and toasted pine nuts
Crab and pea salad with scallop ceviche and pea jus
Pan roasted duck breast, celeriac purée, mélange of vegetables and a cherry sauce
White chocolate mascarpone with passion fruit and raspberry bomb
Gin cured salmon and citrus salad
Braised Oxtail, Crispy Shallots and bone marrow risotto
Brioche Treacle Tart, crème fraiche and candid orange
Oyster shooter – Lemongrass, cumber, coriander and chilli
Blackened cod, warm wakame salad and a cauliflower and wasabi purée.
Mango and coconut Mille-Feuille
Houmous with caramelized onion
Beetroot and goats cheese relish
Sautéed mushrooms with truffle, parsley and parmesan
Butter beans in a smoky tomato sauce
Pomegranate, beetroot, feta and toasted flaked almonds
Meatballs in a rich tomato sauce
Slow roasted lamb
Chorizo and tomato salad
Prawns with lemon, olive oil and herbs
Baked Vanilla cheese cake and berry coulis
Read more about our Big Green Egg’s in the snow!
Chalet La Colombe
Foie Gras with Figs and Port Wine Sauce
Seabass with Roast Vegetables a Provencal & Potatoes Chateau Served with Lemon Sauce
Mini Crème Brûlée & Caramelised Peach
Smoked Salmon & Prawn Salad with Cream Fraiche and melba toast
Grilled Filet Mignon with Sweet Potatoes Gratin & roasted Vegetable
Mix Fresh Fruit Plate with Vanilla Ice Cream & Chocolate Sauce
Beef Carpaccio with Rocket and Grana Padano Shavings
Halibut with a Tomato Panzenaella & Lemon Caper Beurré Blanc Sauce
Mascarpone Cheese Cake with Raspberries
Spiced tomato consommé, confit heritage tomatoes, barbequed feta
Herb ash beef fillet, parsley pure, wild mushroom, bubble & squeak
Brûlée lemon tart, burnt meringue, blackberry’s.
Cured salmon, avocado pure, wasabi powder, fennel roulade
Barbequed pork belly, burnt apple pure, pickled apple, raw apple match sticks, kale, miso broth
Salted chocolate delice, coffee mouse, vanilla crème fresh
Baked macaroni, shaved gruyere, crispy onion, parsley pure
Oak smoked salmon, anchovy mayonnaise, pickled/charred cucumber, pommes anna
Spiced apple crumble slice, toffee apple, vanilla bean ice cream
Quail and black pudding scotch eggs
Red curried spiced Butternut Squash soup, balsamic toasted seed
Soy honey and chilli marinated pork fillet panko poached egg crushed new potatoes
Deconstructed Banoffee, caramelised bananas, vanilla crème fraiche, toffee biscotti crumb
French onion soup with chunky cheese crouton
Salt baked beetroot salad
Crispy skinned sea bass filet sweet potato fondant, brown butter & brocoli stems
Bitter Sweet Lemon tart with baked strawberries
Wild mushroom croquettes
Scallops, burnt apple puree, crispy black pudding
Steak fillet, smoked butter mash & Chimchurri greens
Poached pears with a spiced rum custard
Scallops, curried cauliflower puree, curry oil, pine nuts
Pork fillet roll, pulled belly croquet, honey mustard roasted, pickled and pureed carrots, kale
White choc brûlée, poached berries, shortbread crumble, berry puree
Duck egg, chorizo jam, sautéed asparagus, spicy peas
Cod loin, roast winter veg, pancetta crumb, beurré blanc
Hot chocolate fondant, salted caramel sauce, poached cherries, clotted cream
Seared beef, sesame glaze, pak choi, crispy chilli
Guinea fowl, roast beetroot, roast and pureed butterenut, crispy kale, light jus
Cheesecake mouse, rhubarb, apple
Broccoli veloute with a parmesan foam
G&T cured salmon with a lemon Jen
Confit Duck, cherry jelly, gnocchi, broccoli
Jack and Coke Surprise
Confit Chicken Wing with a maple glaze
Parsley panecotta, baby veg salad and a crisp bread
Moroccan spiced lamb leg with a giant harissa cous cons
Biter chocolate and black olive tart
Truffle potato espoma with a chive oil
Venison carpaccio with horseradish and a truffle oil
Smoked Chicken, with squash and a chicken leg croquette
Carrot Cake with a cream cheese ice cream
Charcoal beef carpaccio, homemade ricotta, crispy kale and a truffle drizzle
Baked Hake, chorizo crumb and red pepper puree
Chocolate fondant, earl grey cream and chocolate sauce
Egg yolk ravioli, hazelnut butter, white truffle
Individual slow cooked, pulled venison cottage pie with parsnip crisps
Burnt marshmallow, raspberry meringue, vanilla cream and rum soaked raspberries
Curried cauliflower soup, fresh paprika oil and quinoa
Stuffed chicken ballotine, wild mushroom delux, creamy mash and smoked chicken gravy
Chef apple pie and ice cream – spiced compôte, calvados and apple crisp, apple gel