Dining Information

  • Fine dining three course meal, 6 evenings – prepared by our chef Tim, who has been running chalets for over 15 years (see sample menu below)
  • Champagne & Canapés reception on the first night.
  • Canapés 6 nights per week.
  • Breakfast with bread & preserves, croissant, cereal yogurt, fruit or a cooked option (scrambled eggs, smoked salmon etc).
  • Afternoon tea with cakes, doughnuts, cookies, bread & preserves. Tea & coffee is available all day.
  • Chalet Tojoki is a family chalet and catering for children is important to us. Children’s supper is server at 5.30pm, but if you wish their meal can be server with 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 compliment your meal (ask Tim for the 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 & Dill Ravioli Chicken Liver & Wild Mushroom Parfait served with homemade Red Onion Marmalade & Melba Toasts
Pan fried Duck Breast with Spinach, Caramelised Carrot and Potato Rosti Lamb Rack stuffed with herbs de Provence, served with Fondant Potatoes, crushed Root Vegetables and Redcurrant & Shallot Sauce
Creme Brulee infused with Orange & Cinnamon Pear poached in sweet White Wine and Honey served with Minted Creme Fraiche
Monday Tuesday
Foie Gras Creme with tomato chutney and lardon bread Fresh Mussels in White Wine, Tomato and chilli
Fillet of 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 puree 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 & Ginger Carpaccio of Beef served with Rocket & Salsa Verdi, 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 sundried Tomato and Spinach served with roasted baby Carrots, Mashed Potato with a White Wine sauce
Baked Alaska with Apple puree and Raspberry Coulis Lemon and Lime Cheesecake with a Ginger Biscuit base served with caramelised Strawberries

* NOTE: Chef day off Wednesday