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A Passion For Food
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"...for 20 years Huski has ruled this roost
....The owners come from food orientated backgrounds, and used to do all the cooking themselves. Now they've brought
in their own chefs... Try the honey and mustard duck with sage-infused cannellini
beans and the wonderfully-named dessert Mont Blanc Mess...'"
Food and Travel
magazine - Feb 2006
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If you consider good food an integral part of a good holiday, then look no
further, you have found the perfect foodie chalet company! At Huski we use the freshest ingredients, we don't stick to a set menu preferring the
inspiration of our talented cooks. We also have pledged to use free range eggs
in all our catering. This winter we're incorporating more local
ingredients into our menu's, inspired by the Savoie region in which we live.
Flavours from France, Italy and Switzerland... those that evoke cosy evenings in
by the fire; richly scented and slow cooked dishes, creamy fragrant cheeses and
we hope, convivial company!
As ever the result is amazing, stylish cuisine ..
Aperitifs
Before each dinner we kick off with aperitifs served at
7ish by a roaring fire. A glass of Champagne or maybe a Kir; white wine flavoured
with cassis or crème de Mirabelle. Then an amuse bouche, literally meaning to excite the palette!
Canapés (or amuse bouche), served with drinks
Beetroot and smoked duck on rye
Bruchetta with tomato and air dried ham
Warm garlic mushrooms Crostini
Pea and mint soup
Mini Reblochon cheese tartlet
Starter
Scallop mousse with tarragon dressing
Fresh tomato and basil soup with a mozzerella crouton
Fig, Roquefort and rocket salad
Wild mushroom risotto with a parmesan crisp
Fresh seared tuna with fine beans and Gremolata
Main
Steak Wellington stack, garlic crushed potatoes with broccoli and cauliflower
gratin
Braised belly of pork in a rich glaze scented with star anise, celeriac puree and spinach
Char grilled salmon fillet with sautéed fennel and lemon couscous
Pan fried duck fillet with a forest berry reduction and sweet potato mash
Lamb shank parcels with a medley of roasted vegetables
Pudding
Gooey chocolate Fondant
Espresso Crème Brulée
Irish cream tiramisu
Caramelised lemon tart with a plum compote
'Huski' Mont Blanc mess! (crushed meringue, chestnut puree and cream)
Cheese presentation
We'll tell you a good story which explains the
history of the cheese you're eating, with interesting anecdotes, a perfect way
to finish dinner and of course enjoy just a little more more wine...!
Epoisse - a rich creamy and marvellously strong cheese from Burgundy
Beaufort - "the Champagne of cheeses", a hard local cheese made from cows grazing on high mountain pastures
Chaource - another cheese from Burgundy, steeped in Marc de Bourgnon, deliciously pale and creamy
Tomme de Savoie - local, lots of different varieties, sharp and full flavoured, alpine cheddar!
Reblochon - made in the Aravis region, made from the creamier 2nd milking
Coffee, herbal tea and chocolates
If you've got room!
A note about our catering
Catering in our chalets is based on 5 nights for weekly
holidays and 3 nights out of 4 for weekends. For any nights eating out our
minibus is at guests disposal to drop guests to the restaurants of your choice
and collect you later...
One of the nights can be combined with a trip to Italy to ski and stay over to eat a delicious Italian meal!
Families: Kids high tea is served on 6 nights allowing parents the chance to book a local babysitter and eat out alone should they wish.
Organic Option
We're passionate about local food and organic or farm reared products. If you would like to experience a week of organic cooking please let us know. A supplement will apply and we can only cater the whole chalet on this basis.
Starter
Classic goats cheese salad served with a shallot marmalade
Local 'diot' sausage served with a tomato and flat leaf parsley salsa
Breton crepes stuffed with gruyere cheese, roasted pine nuts and field mushrooms
Caramelised onion soup with a crispy Emmenthal crouton
Fresh salmon fishcakes with a cape berry mayo
Main course
Escalope of pork with caramelised apples and saffron rice
Herb encrusted roast pullet served with farcement potatoes (a rich potato dish)
Locally caught mountain trout baked with herb butter and served with sautéed
fennel
Pan fried sirloin steak with a grainy mustard sauce and crushed potatoes
Beef Aiguillette (a rich local stew) served with polenta
Pudding
'Soufflé noir' - a rich dark chocolate soufflé
'Oeufs a la neige' (poached meringue with home-made vanilla custard)
'Tarte Tatin' and Chantilly cream
Rice pudding with a burnt cinnamon crust
Apple and berry oat crumble served with a good dollop of crème fraiche
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