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Fine Dining At Brown Bear Lodge

Enjoy A Truly Special Experience

Fine Dining Experience

We are excited to announce that for Winter 2022/23, in collaboration with our head Chef, Anthony Prince, we are offering a TRULY exceptional culinary experience at Brown Bear Lodge.

Anthony’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.

Your Chef

We are really pleased to welcome Anthony back to the Reach4theAlp’s team. Some of you you may remember Anthony when he worked a season running Chalet Aux Joux and then Cairn Lodge (a mere 10 years ago). Since then Anthony has gained a wealth of experience including roles within private dining, fine dining restaurants, hotels and more recently training the next set of top chefs back in the UK. We have always kept in touch and Anthony has helped us create our winter menus over the years. This winter he won’t be helping us from afar but will be spending the winter in Morzine. Anthony, as well as helping us create an excellent menu for all our catered chalets and leading the catering training for our chalet hosts he will be our Head Chef  at  Brown Bear Lodge.

Focusing on flavour, Anthony will create dishes celebrating the amazing ingredients our area has to offer. Using local suppliers and seasonal produce when possible, each dish will wll be a feast for your eyes as well as your tastebuds.

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