[Damo]

So here is what I am feeding my guests this winter (I have a ski chalet or lodge in Morzine, France).
Let me know what you think:

Sunday:
Asparagus cream with truffle foam and crispy prosciutto
-
Chevre parcels on roasted fig, grape and baby roquette salad with walnut pesto and a balsamic syrup
-
Basil & lime sorbet
-
Pan roasted duck breast on kumara mash with roast garlic spinach, chanterelles, blackberry jus and chive oil
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Lemon and honey parfait with fresh raspberries and roasted figs in a port wine syrup
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Camembert de Normandie AOC with grosseille compot & mache salad

Monday:
Pan-fried scallop on braised leek with a lemon froth and prosciutto crumbs
-
Chili kumara soup with coconut cream and fresh coriander leek salad
-
Lemon grass & ginger sorbet
-
Pork filet stuffed with pear and black pudding on kumara puree with chili spinach & pear-Riesling sauce
-
Hot chocolate fondants with orange & mint salad, white chocolate ice cream & mint froth
-
Chevre d’Argental with caramelized walnuts

Tuesday:
Leek & potato cream shot with smoked fish salad
-
Orange, date & mint salad on marinated feta and lemon-infused olive oil
-
Strawberry & black pepper sorbet
-
Pan-roasted beef fillet on beetroot compot, asparagus, basil pesto and béarnaise sauce
-
Orange and vanilla pannacotta with a lacy tuille and vanilla poached rhubarb
-
Compté AOC with locally cured ham and cornichons

Wednesday:
Home-cured salmon on pickled coriander cucumber with a light wasabi dressing and chili-lime crème fraiche
-
Duck confit salad with grilled asparagus and roasted beets and a hazelnut dressing
-
Rhubarb & ginger sorbet
-
NZ lamb rump on basil & parmesan polenta with garlic spinach, oyster mushrooms, mint pesto and walnut gremolata
-
Drambuie and lavender ice cream with earl-grey poached prunes and pistachio toffee
-
Bleu d’Auvergne AOC with pear and date chutney

Friday:
Wild mushroom & blue cheese wanton with baby rocket and blackberries
-
White fish chowder with smoked salmon and basil cream.
Served with a chiffonade of fresh basil & chives.
-
Mango & ginger sorbet
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Poached & roasted chicken ballantines on ratatouille with sautéed spinach
-
Cointreau bread & butter puddings with orange syrup and chantilly cream
-
Morbier AOC with caramelized pears

Saturday:
Smoked & seared venison fillet on smoked beetroot puree, micro herb salad
-
Wild mushroom lasagne with wild garlic, asparagus and truffle oil
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Lemon & thyme sorbet
-
Pan-fried Sea bass on fresh greens with a mango salsa and couli
-
Lime pies & amaretto mascarpone with peppered strawberries & almond foam
-
Mont d’Or, Vacherin du Haute-Doubs AOC served warm with fresh apples and crisps

 

[OGRipper]

What do I think? I think you should post the info on where this place is, and also maybe send me a ticket.



(Holy crap that sounds pretty friggin' amazing.)

 

[DaveW]

Where the hell did you manage to get Kumara from up there!?!?


Sounds excellent though!

 

[TN]

I will totally volunteer my sous chef skills for a place at your table.

 

[Damo]

Haha. Anyone from RM is welcome to dinner! Give me a bit of notice though...

Dave - they call it 'potate douce' here. Same thing though. Cool huh? I also have a company that imports me NZ lamb and venison too (french lamb and venison being sh1te!). Everyone knows the best produce comes from NZ

 

[DaveW]

Nice!
Just having a standard kiwi bbq as it's such a nice summer day.
Lamb chops, venison sausages, Assparagus, Zuchinni's and portobello on the BBQ, corn on the cob and washed down with a bottle of cloudy bay Sav.

 

[Damo]

Hell yeah!

Miss the kiwi barbies.

Have a Tui for me (I know, basic beers for me!).

I'm gonna build me a great big rock and slate bbq for this coming summer. Big enough to grill for 20+ people. I'd like to add some kind of smoking chamber onto it too. Not sure how though...

 

[DaveW]

Hmm..... Tell ya what.
Fly me over and I'll work out how to do that for you!
lol

With that big slab of slate, how will you do the flame grilling though?

 

[Damo]

The big slate slabs go either side of the iron grill. Rough and rustic work benches...

 

[SkaredShtles]

Damo - do you offer RM discounts? Seriously. I'd love to come over, try the food, and SKI!!

 

[Damo]

For sure!

Drop me an email and we'll sort you out with a great deal.

Have you had enough of the stateside snow? I thought you guys were having a great season... The snow is pretty damn good here. Did a bit of hiking yesterday - fresh tracks.....

It would be cool to have you over.

 

[TreeSaw]

I would be in heaven sampling that menu (and I don't ski).

 

[SkaredShtles]

For sure!

Drop me an email and we'll sort you out with a great deal.

Have you had enough of the stateside snow? I thought you guys were having a great season... The snow is pretty damn good here. Did a bit of hiking yesterday - fresh tracks.....

It would be cool to have you over.

Oh - it'll be a number of years before I'm actually able to consider coming over...

 

[PatBranch]

I need to go there for that food and snowboarding!