Gourmet Dining in Kaluma Run Chalets

30 Oct Gourmet Dining in Kaluma Run Chalets

We are once again delighted to have three excellent chefs working with Kaluma this coming winter season 2012/13. In Courchevel we have Dan and Richard, returning after a very successful and positive winter season in our Courchevel kitchens last year. After another summer of private catering you can expect some culinary delights from them both. They are both highly trained and experienced and cook in a modern/classical French style with some interesting Asian influences. Presentation and flavour are very high on their list of qualities.

Example offerings from chalets Maisonnée A & Maisonnée B for this coming winter:

Starters

• Pork and chestnut mushroom terrine with apricot relish and chamomile sourdough toast
• Fois gras ballotine with a salad of fine green beans, fresh peach, hazlenuts and chervil
• Smoked haddock rissotto with fresh peas, lardons and comte
• Warm tart of butternut squash, sage and savoie goats cheese, roast endive salad and herb vinegrette

Mains

• Roast saddle and belly of lamb with smoked onion purree, wilted spinach, chickpeas and lemon
• Pan roast fillet of hallibut with black olive crushed new potatoes, buttered curly kale and lemon foam
• Pate a brik with crushed butter beans, cumin and raisins, mint and parsley with braised artichokes and sumac oil
• Roast chicken fillet baked in hay with thyme roast parsnips, parsnip puree, chantennay carrots and hazlenut

Desserts

• Cherry and chocolate brownie genoese with peanuts, fresh cherry mouse and milk sorbet
• Key lime panna cotta with poached strawberries, brown biscuit meringues and vanilla gel
• Iced clementine sorbet, fresh raspberries, mint and citrus tuille
• Brown butter and chocolate pave, milk chocolate ice cream and marshmallow

In St Anton we have a new chef this winter, but no stranger to St Anton. Chef Spike, has been cheffing in luxury chalets for several years and following a summer as head chef on a luxury private yacht , Spike brings an exciting new twist to the kitchen in the Chalet Montfort and explains his style as Modern International with a personal twist, taking from dishes he has experienced around the world, as well as a twist on traditional favourites.

Example offerings from Chalet Montfort for this coming winter:

Starters

• Haddock Cullen Skink with a salt, pepper and parmesan crisp with sour bread
• Pork, Chicken and Foie Gras Terrine with rum soaked raisins, homemade tomato chutney and rocket salad
• Smoked Mackerel and Wasabi pâté with chilli and red pepper compote served with rye toast
• Langoustine and Mussel Linguine with pesto and garlic, fresh green herbed salad and Parmesan bread

Main Courses

• Pot-roasted lamb shank in five spice and anise dressed with mango, mint and sweet curry sauce, with a sweet potato mash and tendered spinach
• Whole baked trout with Pastis, a tarragon and lemon crème fraiche, crushed new potatoes with garliced green beans
• 5 day marinated fillet of beef with red wine and port jus, chunky farmhouse frites and pea and horseradish puree
• Pan Roasted Quail with beer and white grapes, truffle oil, potatoes Dauphinoise with truffles, mixed courgette and celery salsa

Desserts

• Warm Espresso Martini Float with homemade vanilla ice cream and chocolate covered cherries
• Cream Brulée Sorbet with cracked caramel sugar and Amaretto shot
• Platter of Fruit Sushi; duos of watermelon maki, kiwi and coconut maki and mango and mint nigri served with sweet plum dipping sauce and lychee salad
• Trio of Torte; chocolate, Hazelnut brownie, golden syrup with dark chocolate torte accompanied by mini chocolate orange milkshake

These are just example dishes and most requests and dietary requirements can be catered for.