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Culinary Inspirations

A Glimpse Into Your Private Dining Experience

No two residencies are the same.
At Chef Victor Garrido, we do not believe in rigid templates. The menus below are purely illustrative—samples of the culinary journeys we have designed for past clients in Courchevel, Ibiza, and Megève. Your actual menu will be bespoke, written specifically for your palate, the season, and the occasion.

The Chalet Breakfast

Fuel for the Slopes. Restoration for the Soul.

Whether you are preparing for the first lift at 1850m or a slow morning by the Mediterranean, our breakfast is an abundant, table-service affair designed to energize.

From the Bakery

  • Freshly baked Croissants & Pain au Chocolat
  • Artisanal Sourdough & Baguettes
  • Selection of Local Honeys, Farm Butter, Jams & Nutella

The Hot Kitchen

  • The Signature Avo Toast:
    Smashed avocado with poached egg, cracked black pepper, and lime zest.
  • Fluffy Pancakes & Belgian Waffles with maple syrup.
  • Crispy Bacon & Artisan Sausages.
  • Eggs prepared to order (Royale, Benedict, Florentine, or Scrambled).

Vitality & Cold Press

  • Seasonal Fruit Platter (Berries, Melon, Tropical).
  • Greek Yogurt with House Granola & Superseeds.
  • Freshly Squeezed Orange Juice & Green Detox Blends.
  • Barista Coffee & Specialty Teas.

The Savory Board

  • Premium Smoked Salmon with lemon.
  • Selection of Local Cheeses (Reblochon, Beaufort, Manchego).
  • Curated Cold Cuts & Charcuterie.

Evening Tasting Menus

The Chef’s Table Experience

When the evening comes, we bring the restaurant to you. These multi-course narratives are designed for those nights when you wish to celebrate food as an art form.

Tasting Menu 01

Sea, Land, and Air

A Six-Course Journey Through Texture & Terroir.

The Appetizer Potato foam with 63°C egg yolk, Iberian ham crumbs, and a crispy cure.
The Soup Rich shellfish broth with poached prawn and fennel aromatics.
The Fish Roasted Red Snapper served on pan-fried potato confit with capers.
The Meat Slow-roasted Lamb shoulder with garlic confit and a sharp watercress emulsion.
The Pre-Dessert Artisanal Vanilla Bean Ice Cream with a delicate citrus perfume.
The Finish Burnt Basque-Style Cheesecake with a creamy center.

Tasting Menu 02

The Five Senses

Every Dish, An Emotion.

Touch Smoked Cod Carpaccio with aged parmesan, capers, and summer truffle shavings.
Scent Warm Vichyssoise cream soup infused with white truffle oil.
Taste Biscayan-Style Cod Taco—a modern twist on a Basque classic.
Texture Braised Oxtail cylinder with whipped goat cheese and roasted peppers.
Sight A Tasting of Three Textures of Local Chocolate (Dark, Milk, White).
Sound Crisp Profiterole filled with crème pâtissière and wild berries.

A La Carte Selections

Tradition with depth. Select your favorites to build a custom menu for your stay

Spoon Dishes

Comforting soups and creams made with seasonal ingredients.

  • Roasted pumpkin cream With apple, rosemary, and goat cheese.
  • Stewed lentils With Iberian chorizo and mushrooms.
  • Traditional French-style Onion soup
  • Chickpeas With lobster.
  • Cauliflower soup With toasted almonds and truffle oil.
  • Green Fusion cream “A Mediterranean flavour”
  • Roasted carrot And ginger cream with chive oil.
  • Langoustine soup With Mediterranean touch and saffron.
  • Shellfish broth With coral and prawn.
  • Pochas beans With confit cod and crispy leek.

Fish

The Sea, Treated with Respect.

  • Salt-baked line-caught sea bass With vegetables and citrus butter.
  • Low-temp confit cod loin With beurre blanc and seaweed.
  • Red snapper With garlic oil over roasted potato.
  • Biscayan-style cod With pan-fried potatoes and asparagus.
  • Oven-baked monkfish With lemon, pistachio, and Parmesan crust.
  • Battered hake With red pepper emulsion.
  • Roasted octopus With sweet potato and pimentón de La Vera.
  • Squid in its ink With creamy white rice and croutons.

Meats

Bold Flavors and Slow Cooking.

  • Slow-roasted lamb With garlic and watercress emulsion.
  • Sous vide chicken glazed With miso and honey, sweet potato purée, and black garlic chips.
  • Confit duck With pepper chutney and olive couscous.
  • Oxtail in red wine With dark chocolate and roasted garlic purée.
  • Pork tenderloin With apple and cider sauce, compote, and truffled purée.
  • Braised veal cheeks On fennel purée and roasted peppers.
  • Classic Boeuf Bourguignon From Burgundy.

Homemade Desserts

A Memorable Ending.

  • Chocolate coulant With berries and whipped cream.
  • Cheesecake With chef’s style ice cream.
  • Creamy rice pudding With citrus and milk foam.
  • Warm brownie With white chocolate mousse and ice cream.
  • Warm Tarte Tatin With walnut ice cream.
  • Traditional tiramisu
  • Coconut panna cotta Chocolate truffle and rum-sautéed pineapple.

Design Your Perfect Menu

See a dish you love? Or have a craving for something entirely different?

We invite you to challenge us. Tell us your favorite ingredients, your dislikes, and your dream meal, and we will write a proposal just for you.

Request a Proposal