Why choose a half-board chalet with gourmet catering?
Because it’s so much easier having our staff do your shopping, carrying, cooking, serving and washing-up! Plus the quality of the meals you will taste with our gourmet catering service will be on par, if not better from the meals you will get in any restaurant in Zermatt. Prepared by your dedicated personal chef, cooking just for you, in your chalet!
Our chefs are carefully chosen not only for their superior skills and experience, but also for their friendly, flexible and approachable nature. All have extensive restaurant experience, and many have trained in Michelin starred establishments. You can of course have your menus tailored to your likes and we will be glad to take into account any special requirements such as gluten intolerance.
Our chalets booked for 7 nights on a catered basis include daily cleaning, midweek linen changes (with other changes available on request) and the following catering services for six days out of seven based on a pre-trip menu consultation:
Half-board fine dining:
- Full cooked breakfast*
- Afternoon tea and cake*
- Champagne & pre-dinner fingerfood to welcome you on the day of your arrival
- 4 course gourmet dinner served with house wines*
- Open bar
- 2 members of staff
*on 6 out of 7 days. Our staff has one day off per week. On this day we will book a restaurant of your choice for you. Continental breakfast will be prepared for you the previous evening.
Here is a peek at the various menu items you can expect when you book one of our chalets on a catered basis.
Fingerfood
California Sushi roll, pickled ginger and soy
Parmesan gougère with a truffle mayonnaise dip
Mustard and parsley quail scotch egg
Roquefort stuffed baked mushroom, garlic butter
Chorizo and red pepper arancini
Baked new potato with crème fraiche, chive and caviar
Tempura battered king prawns with a chilli and pineapple dip
Teriyaki salmon, lime yoghurt
Mini cos Caesar bites
Goats’ cheese bruschetta, marinated tomato
Honey and mustard glazed sausage roll bites
Starters
Smoked haddock velouté, soft boiled quails’ egg, Serrano ham
Confit duck leg pressé, fig chutney, brioche crisps and coriander
Butternut squash and sage risotto
Citrus cured salmon with salted cucumber and avocado
Rosemary baked camembert, poached pear, homemade bread
Dressed crab salad, tomato, parsley emulsion
Roasted beetroot with orange and breaded goats’ cheese
Mackerel rillette, pan-fried fillet, salsa verde
Main Courses
Honey glazed duck breast, celeriac fondant, carrot three ways, and a plum and fennel jus
Steamed cod, curried chickpeas, lime beurre blanc
Duo of beef, horseradish rolled rump and braised ox cheek, charred onion and pomme purée
Mint crusted lamb cutlets, asparagus and bean fricassee, pea purée
Chilli glazed salmon, bok choy and beansprout, lemongrass dressing
Pesto stuffed chicken breast, olive infused boulangère with a balsamic reduction
Baked mushroom and truffle pithivier, parmesan cream sauce
Roasted squash with feta and an aubergine and parsley salsa
Rack of lamb with chive mashed potato and baby ratatouille
Pan-roasted pork tenderloin, pressed belly fritter, salt-baked parsnip, braised lentils and a roasted apple purée
Venison fillet , herby polenta, fennel braised with fig sauce
Salmon wild rise, tomato confit with passion fruit vinaigrette
Lambrack, couscous salad, nicoise garnish and tapenade jus
Bacon wrapped cod, beetroot puree, crushed corn potatoes and a balsamic reduction
Duck Breast with apple/celeriac purée, a sour cranberry chutney, steamed broccoli and thin crispy rosemary potatoes, sweet spicy glazed sauce
Blackened Cod in miso sauce, sweet peas mousseline and raw fennel salad
Roast Rack of Lamb with creamy parmeggiano polenta, confit tomatoes and caramelised beets, served with a mint and parsley emulsion
Desserts
Crème fraîche panna cotta with crushed elderflower biscuits and a strawberry consommé
White chocolate mousse, caramelised ginger crumb, cassis compote
Toffee pecan sponge, caramel apples, honeycomb and vanilla ice cream
Set lemon curd, raspberry foam, oat crumble
Tiramisu dome, latte anglaise, chocolate tuile
Chocolate orange fondant with a warm passion fruit sauce
Poached blackberries with mint and whipped yoghurt
Caramelised peach tatin
Our bookings team will be happy to assist you with more information about our gourmet catering service. Please get in touch and we can offer you the perfect catered chalet for your holidays.