Parlez vous Francais? Clique Ici

Chalet Catering

Perhaps you would like to celebrate an evening in style, a birthday or anniversary perhaps? We can provide you with a chef and server and even create a bespoke menu to suit your occasion perfectly. Menus start at just 40€ per person for 3 courses!

Fully catered weeks:

We have a fantastic team of mobile hosts here at Numero Dix who we call on to help us look after you in your chalets. Your host will arrive in the morning with freshly baked bread and croissants and cook you a hearty breakfast to set you up for a day on the slopes. When you’ve had all the fun you can handle for one day make your way back to the chalet where you will find a cake or cookies waiting for you to enjoy with a nice cuppa. In the evening your host will present you with a delicious 3 course meal and then do all the clearing away and washing up before offering you coffee by the fire. Prices start as low as 45€ per person per day.


Check out our winter 2010 menu - or get on touch to discuss your own menu...

Day 1

Flaked Salmon, crispy bacon salad with horseradish dressing

Beef lasagne with butternut and mascarpone
Ricotta, parmesan and gremolata garlic bread
Mixed salad

V Leek, tarragon and pine nut tartlet with celeriac remoulade

Ginger brulees with Lychees


Day 2

Pea and ham soup with chive cream and olive oil

Crispy pork belly with garlic and mustard mash
Creamed cabbage
Apple and cinnamon pork jus, apple vinaigrette

V Mushroom tartiflette with rocket and watercress salad

Individual lemon meringue mousse tartlets


Day 3

Thai fish cakes with soy and wasabi dip

Chicken breast with wild mushrooms, leeks and Rosti potato.

V Vegetable fritters with labne and coriander relish

Banoffee ‘trifle’

Day 4

Pumpkin, goats cheese and caramelised onion salad with rocket pesto

Moroccan Lamb with star anise slow roasted tomatoes
Herb salad
Coriander and Mint Tabbouleh

V Courgette, potato and herb frittata with slow roasted tomatoes and herb salad

Frozen honey, vanilla and yoghurt parfait with poached pineapple

Day 5

Cauliflower soup with curried potatoes

Beef and olive ragu with polenta triangles, rocket and parmesan salad and chilli sprinkle

V Grilled Portobello mushrooms with olive stuffing, polenta triangles, rocket and parmesan salad and chilli sprinkle

Lemon and Vanilla pannacotta with macerated autumn berries

Day 6

Baby gem Caesar salad with lardons, garlic croutons and soft boiled egg

Vallee des Ardoissiere trout butterfly boned with fennel aioli
Lemon hazelnuts, sautéed new potatoes and spinach

V Spinach and ricotta fillo parcels with red pepper sauce

Dark chocolate terrine with orange sorbet