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Tel France: 0033 479 22 10 62                          Tel UK 0044 7984 432 203                         email: chaletlabas@gmail.com

Ski holiday adventures...

clb

OUR MENU

 

A mixture of French, Italian and Scandinavian cuisine (and a bit more!)

 

Sunday

French Onion Soup with Croutons and Savoie “Tomme” Cheese

Beef Bourgignon served with Dijon Mustard Mash Potatoes and  Haricot vert

Creme Brulé

                                                                           

 Monday

          Creamed Avocado and Smoked Trout on a bed of green salad

           Saltimboca with Marsala sauce, Gnocci and Courgette Ribbons

       Connies superb Tiramisu

 

Tuesday

Smoked Salmon with Honey, Mustard and Dill Sauce

Pork Afelia with Pasta and Rocket Salad

Panna Cotta with a Fruits of the Forest Coulis

                                                                                                           

Wednesday

Warm goats cheese salad with a North African vegetable side dish

(Chachouka- google it!)

Moroccan Lamb and Apricot Tagine with Cous Cous

          Chocolate Orange Mousse

 

   Thursday:Day Off

 

  Friday

   Savoie Night

 Charcuterie (cured  mountain hams)

   Tartiflette

  Individual Blueberry Cheesecakes

 

                                                                                                                                                                                         

Saturday

Sauteed Figs in Honey with Creamed Goats Cheese and Walnuts. Served on a Roquet salad bed with a honey, mustard and chilli dressing

Pork in a cider, garlic and cream sauce. Served with saute potatoes and  haricot vert

Panna Cotta with a fruits of the forest coulie

                                                                                                                                                                     

 

 

                 A cheese course will be offered daily.

                (This menu may vary slightly from week to week)

 

This page is dedicated to Paul Clifford of Dublin who was in ecstasy each day when the food was served