Facilities - Catering
Chalet Rosas’ experienced chef will provide breakfast 7 days per week and dinner 6 days per week, all inclusive in the rental price.
Guests will be asked to approve dinner menus the previous day and any requests or special dietry needs will be taken into account.
Menu Examples
Sea Side
| Sea Food SELECTIONS |
| Plate of twelve oysters (Fine of Claire No3) |
| The seafood platter |
| The royal seafood platter (minimum for two people) |
| “Ocietre” caviar (125g) extra to pay 450 euros |
| Starters |
| Fish soup of Rocks |
| The marine one of mussels |
| The smoked salmon, blinis cream-coloured fresh citronnee and white onions |
| Rillettes of salmon and salad crunching |
| Shellfish vinaigrette |
| Salad of the sea, puree of cucumber |
| Tepid salad of shells Saint Jacques, and prawns |
| Dishes |
| Nicoise of mullets, pistou of hazel nut |
| Back of roasted sea bass and its bisque of creamy crawfish |
| The crusty one of salmon with goat cheese |
| Sole, leek compote and sauce champagne |
| Large roast prawn camerone, and blaze with anise |
| A selection according to arrival of roasted whole fish (John Dory, Sea bass, Sea bream, sole...) |
Earth Side
| Starters |
| The vegetables soup |
| Soup with the pistou |
| The artichoke barigoule |
| The zucchini pot, with tomato puree |
| Goat cheese in sheet crusty, with honey and pinions |
| Salad of gizzards, with mushrooms of autumn, and poele foie gras |
| The foie gras pate of duck, and its toasts |
| The truffle cream |
| Omelette with cepe mushrooms |
| Aaspragus and crumble eggs |
| Dishes |
| Our selection of roasted beef fillet, sauce with pepper, with gorgonzola, with cepe mushrooms, with morels |
| Chicken of Bresse, with morels and yellow wine |
| The guinea fowl “country cooked” |
| The roasted loin of lamb, infusion with the olive tapenade |
| The veal escalope, with the cream and with mushrooms |
| Roasted fillet of duck, and its juice |
| The foie gras poele with cepe mushrooms |
| The Rossini tournedos |
| “La pantoufle” of Cardinal (fillet of duck and foie gras cooked in a puff pastry) |
Other
| Selection of Pastas |
| Spaghettis bolognaise |
| Taglitelli caroonara |
| Farfalles with salmon |
| Spaghettis with the clams |
| Linguinis lobster |
| Gnocchis gorgonzola |
| Savoyards Specialities |
| Savoyard Fondue |
| Raclette Tartiflette |
| The beaufort tart |
| Savoyards Specialities |
| Blanquette of veal (stew of white meats cooked in white wine) |
| Pot au feu (stockpot/meat and vegetable stew) |
| Poule au pot (chicken hot pot) |
| Bourguignon beef (beef prepared with onions and red wine) |
