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Cuisine at the Chalet Bonjour Bonjour

Menu Examples

• Caramelised red onion and blue cheese tart served with a dressed salad and a balsamic glaze

  Herb crusted rack of lamb with a red wine and mint jus, served on crushed potatoes with braised red cabbage, baby carrots and parsnip crisps

  Tart myrtles with mascarpone and a berry coulis

• Goat's cheese and asparagus salad

  Supreme of chicken stuffed with a mushroom duxelle and mozzarella, wrapped in jambon cru served on a bed of roast Mediterranean veg with a white wine, cream and thyme sauce and Boulanger potatoes

  Chocolate and orange brioche bread and butter pudding with nutmeg cream

• Spicy parsnip soup with herb croutons

  Baked Hoki with a garlic and herb top served on braised fennel and roast capsicum with lemon hollandaise and coconut rice

  Whole baked apple stuffed with honey, walnuts and raisins with a crumble topping and served with warm brandy cream

• Baked Camembert stuffed with apple and thyme served with warm walnut and honey bread and crudités

  Confit of duck served on sweet potato mash with a honey, soy and orange jus, dauphinoise potatoes, mange tout and roast pumpkin

  Brandy choc pots with crème fraiche and homemade orange and white choc cookies.

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