Fine Dining Experience
We are excited to announce that for Winter 2022/23, in collaboration with a great head chef, we are offering a TRULY exceptional culinary experience at Brown Bear Lodge.
The chef’s modern and sophisticated cookery style will elevate the classic chalet menu from delightful to exceptional and every meal whether it is breakfast, afternoon cake or the evening meal will be a little bit of heaven on a plate.
Our Fine Dining experience isn’t pretentious, it is food that is both beautifully presented and delicious and we cater for all dietary preferences and offer homemade more simple but equally as tasty meals for chilldren.
Evenings at Brown Bear Lodge will kick off with a homemade pre dinner cocktail serevd with our mouth watering canapes. Complimentary French wines that have been specially chosen to go with the menu will be served throughout dinner.
Suppliers & Ingredients
When creating our menus, we collaborate with the best local producers who share our passion for quality and an organic, sustainable future. Our cheese is produced by local farms in Essert Romand and the nearby village of Essert La Pierre, it is hand selected for all of your cheeseboards and varies from week to week. Our meat supplier is Chez Dominique, a butcher based in Morzine and we source rainbow trout from the Meuniers Fish Farm, which you will have passed if you’ve ever taken the Ardoisieres road up to the Prodains cable car! All of our artisan breads are freshly baked and delivered each morning by Boulangerie Tavernier.
A day at Brown Bear Lodge
Your day will begin with breakfast served between 8am-9.30am, this will include a freshly cooked breakfast alongside continental breakfast spread, complimented with juices, coffee and tea.
When you return to the chalet, afternoon tea will be waiting for you along with tea and coffee for you to help yourself to as you relax on the sofa or jump in the hot tub on the terrace.
Canapes will be served prior to each dinner at 7.30pm along with a glass of sparkling prosecco
Head to the table for a delicious 3-course dinner that will be served at 7.45pm
Cheese course and coffee & tea served in the lounge in front of the fire
The Menu
Below you will find an example of the menu we will be serving at Brown Bear Lodge
Day 1
Cocktails & canapes
King prawn, curried coconut & coriander
Sweet potato and haloumi Falafel, mint yoghurt
Bruschetta, balsamic caviar
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Velouté of butternut
Basil oil, chive, toasted seeds
Pan seared supreme of chicken
Grilled asparagus, Romanesco, beurre noisette, sweet potato, veal jus
Amalfi lemon
Jammy dodger, raspberry curd, Italian meringue, crème Chantilly
Cheese Course
A selection of local cheeses served with fresh chutney and crackers
Day 2
8am – Breakfast
Smoked salmon with scrambled eggs, chive & dill
Upgrade to Caspian premium caviar for £60 per group
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2pm Afternoon tea
Carrot cake, with roasted walnut & honey
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Champagne & canapes
Crispy suckling pig, kaffir and cola
Velouté of vegetable, chive & basil (V)
Smoked salmon blinis, lemon, dill
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Salmon & king prawn
Red curry, garlic emulsion, coriander
Roasted ‘best end’ of Lamb
Barbeque shallot, Garden pea, roasted parsnip, chive croquette
Chocolate tart
Milk ice cream, salted caramel, praline
Cheese Course
A selection of local cheeses served with fresh chutney and crackers
Day 3 – Staff Day Off
8.00am – Breakfast
Continental breakfast provided by your chef the evening before
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9.00am – Slope transfer
Shuttle service to and from the slopes for your guests
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2.00pm – Afternoon tea
Indulgent chocolate brownies provided by your host the evening before
Day 4
8.00am – breakfast
Poached eggs with smashed avocado, smoked paprika & seeded loaf
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2.00pm – Afternoon tea
Banana, cinnamon & white chocolate cake
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7.30pm – Champagne & canapes
Dry aged beef, Yorkshire pudding, horseradish cream
Rosemary infused camembert, roasted garlic, French Pain (V)
Crab maki, crispy onion, pickled ginger
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Crispy hens egg
Smoked lardons, asparagus, butter sauce
Duckling ‘twice’
Truffled celeriac, hazelnut, tender stem broccoli, manuka reduction
Blackberry delice
Variations of apple, torched meringue, honeycomb
Cheese Course
A selection of local cheeses served with fresh chutney and crackers
Day 5
8.00am – Breakfast
Grilled asparagus, with cured bacon, watercress & muddled eggs
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2.00pm – Afternoon tea
Victoria sponge, confiture, strawberries, buttercream
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7.30pm – Champagne & canapes
Crispy chicken nugget, katsu, mango, coriander
Goat’s cheese, confit onion, cress (V)
Salmon rillette, compressed cucumber, melba crisp
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Chicken liver parfait
Red onion marmalade, dressed leaves, toasted sourdough
Fillet of Local Venison
Spiced carrot, potato pave, candied beetroot, fruits of the forest
Vanilla panna cotta
House fudge, toasted granola, popcorn ice-cream
Cheese Course
A selection of local cheeses served with fresh chutney and crackers
Day 6 – Staff Day Off
8.00am – Breakfast
Continental breakfast provided by your chef the evening before
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9.00am – Slope transfer
Shuttle service to and from the slopes for your guests
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2.00pm – Afternoon tea
Lemon drizzle cake provided by your host the evening before
Day 7
8.00am – breakfast
Grilled sausage, bacon, eggs, sauteed chestnut mushrooms, potato rosti
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2.00pm – Afternoon tea
A selection of indulgent cupcakes
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7.30pm – Champagne & canapes
Chicken liver parfit, onion jam
King prawn and salmon fishcakes, English pea, aioli
Blue cheese tartlet, pickled walnut & pear (V)
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Gin cured salmon
Salsa Verde, compressed cucumber, crème fraiche
Confit suckling pig
Sweetcorn puree, pork cracker, barbeque grelot, apple
Cheesecake
Variations of strawberry, bourbon vanilla, basil & chocolate soil
Cheese Course
A selection of local cheeses served with fresh chutney and crackers
