EGSW take over atmospheric restaurants and host sociable evenings in cherry picked venues. There is limited space for both of these options and they do sell out every year, so act fast to secure your spot!

FONDUE

37.5€

For our fondue evening you will be served with a Fondue Savoyarde which is a combination of White wine, Comté cheese, Emmental cheese, Gruyere cheese, and Kirsch.

The Fondue is served in a communal pot (caquelon) that rests on a stand, placed in the middle of your table, beneath which sits a spirit burner (rechaud) that holds ingredients at their optimal temperature. This classic French Alpine dish is eaten by dipping long stemmed forks with pieces of bread into the melted cheese and is accompanied by a salad and followed with desert.

The Fondue is 37.5€ per person.

RACLETTE

37.5€

Raclette is cheese melted on a raclonette and accompanied by platters of boiled or steamed potatoes, other vegetables and charcuterie. These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over food on the plate.

The Raclette dinner will be taking place from 19.30 - 21.30 on Thursday 21st March and is 35.00€ per head.

Le Menu Du Chalet De La Marine

97€

Soupe du Chalet
The Chalet’s homemade soup

Main Courses – choose one:

• Côte de veau 300 g, sauce morilles au vin jaune, pommes dauphines maison
  Veal rib 300 g, morel sauce with yellow wine, and homemade pommes dauphines

• Pot au feu du Chalet au foie gras
  Traditional beef broth with foie gras served with assorted seasonal vegetables

• Fondue bourguignonne
  Angus beef and duck fondue, served with homemade fries & salad

• Fondue Suisse à la truffe
  Swiss truffle fondue with Gruyère AOC and Vacherin Fribourgeois, served with charcuterie & salad

• Fondue asiatique
  Asian broth fondue served with raw vegetables, prawns, scallops, Angus beef, duck, and homemade sauces

• Queue de langouste rôtie
  Roasted lobster tail, squid ink risotto, chorizo, and bisque emulsion

• Tagliatelle maison, truffe fraîche et pecorino
  Homemade tagliatelle with fresh truffle and pecorino

Desserts
Buffet of homemade desserts

Transport: Guests are picked up and returned by snowcat (heated cabin) from Alberta Hotel. Departure times are between 18:00 and 19:00, depending on organization, a unique and cozy way to start and end your unforgettable mountain evening!