- A fine dining three-course meal on six evenings – prepared by our chef Tim, who has been running chalets for over 15 years (see sample menu below).
- Champagne and canapés reception on your first night.
- Canapés on six nights per week.
- Breakfast with bread and preserves, croissants, cereal, yoghurt, fruit, or a cooked option (scrambled eggs, smoked salmon, etc.).
- Afternoon tea with cakes, doughnuts, cookies, bread and preserves. Tea and coffee are available all day.
- Chalet Tojoki is a family chalet and catering for children is important to us. Children’s supper is served at 5.30 pm, but if you wish, their meal can be served with the adults and will comprise two courses.
- Our chalet wine is served with the meal. If you would like to upgrade to a finer wine, we have a selection to complement your meal (ask Tim for prices).
- On our chef’s night off, we will be happy to recommend some great restaurants in Le Praz.
Sample menu
| Canapés |
| Quail Scotch eggs |
| Mini roast beef Yorkshire puddings with homemade horseradish |
| Fish and chips with mushy peas – served in a newspaper cone |
| Mini burgers with homemade salsa and cheese |
| Thai fish cakes with sweet chilli dip |
| Mini tartiflette with black truffle |
| Saturday | Sunday |
| Smoked salmon, cream cheese and dill ravioli | Chicken liver and wild mushroom parfait served with homemade red onion marmalade and melba toasts |
| Pan-fried duck breast with spinach, caramelised carrot and potato rösti | Lamb rack stuffed with Herbes de Provence, served with fondant potatoes, crushed root vegetables and redcurrant and shallot sauce |
| Crème brûlée infused with orange and cinnamon | Pear poached in sweet white wine and honey served with minted crème fraîche |
| Monday | Tuesday |
| Foie gras crème with tomato chutney and lardon bread | Fresh mussels in white wine, tomato and chilli |
| Beef Wellington served with wilted spinach, mixed wild mushrooms and red wine gravy | Supreme of chicken stuffed with foie gras, served with celeriac gratin, carrot purée with a champagne and leek sauce |
| Chocolate mocha tart served with honeycomb ice cream | Tarte tatin with maple syrup, pecan and caramel ice cream |
| Thursday | Friday |
| Sashimi salmon with soy, lime and ginger | Carpaccio of beef served with rocket and salsa verde, dressed with truffle oil |
| Slow-roasted belly of pork, served with scallops and black pudding, roasted new potatoes with a dark chilli and ginger glaze | Quail stuffed with sun-dried tomato and spinach served with roasted baby carrots, mashed potato with a white wine sauce |
| Baked Alaska with apple purée and raspberry coulis | Lemon and lime cheesecake with a ginger biscuit base served with caramelised strawberries |