07917 046462 neil@skifunk.com
‘A company that celebrates life and puts champagne in the veins’

FINE DINING

Fine dining in your cosy chalet after an exhilarating day on the mountain? Tick! 

Locally sourced produce is skillfully prepared by our executive chef Phil Carter and his team; many of our guests know Phil from his days as head chef in some of the top restaurants in The Cotswolds, others from enjoying his amazing culinary skills aboard Sailfunk in Salcombe.

Phil has made Samoens his permanent home and is on hand to personalise our menus with you down to the last wafer thin mint’!

Some menu ideas to tempt you… 

Dinner menu 1:
Gougeres
Assiette of Duck – Smoked breast, foie gras parfait & Crisp oriental confit, blood orange & fennel salad
Roasted Tranche of Turbot, creamed celeriac puree, girolles, lardons & red wine (Saffron poached potatoes)
Pistachio meringues with chestnut puree & cream
Savoyarde Cheeses, quince paste, bread & handmade wafers
Coffee & petit fours

Dinner menu 2:
Cheese sables
Smoked salmon & dill souffle
Fillet of beef, oyster & mushrooms, smoked bacon sauce (Gratin dauphinoise)
Dark chocolate tart, honeycomb & creme fraiche
Savoyarde Cheeses, red onion marmalade, bread & handmade wafers
Coffee & petit fours

Dinner menu 3:
Smoked salmon & Creme fraiche blinis
Crisp mozzarella, spiced aubergine, grilled focaccia
Suckling Pig – Slow roasted belly, pan-fried loin & ravioli, creamed savoy cabbage & caramelised apple (Pommes Puree)
Cherry creme brulee, pistachio biscotti
Savoyarde Cheeses, smoked tomato chutney, bread & handmade wafers
Coffee & petit fours

Dinner menu 4:
Wild Mushroom Veloute
Pan-fried scallops, winter leaves & horseradish cream
Roasted venison fillet, parsnip & celeriac rosti, port & rosemary jus (Roasted sweet potatoes)
Hot chocolate fondant, Cointreau granita
Savoyarde cheeses, homemade chutney, bread & handmade wafers
Coffee & petit fours

Dinner menu 5:
Smoked haddock quails eggs, tarragon cream
Parmesan panna cotta, parmesan & truffle tuile
Roast loin of Wild boar, Armagnac soaked prunes, Madeira sauce, roasted shallots & confit garlic (Boulangere)
Praline souffle with toffee bananas
Savoyarde cheeses, grapes, celery, bread & handmade wafers
Coffee & petit fours

Or why not make it a little more informal one evening and ask Phil to cook a rib of beef for you on our unique ice BBQ.