Sample Three Course Chalet Menus

Salmon Tray Bake. An easy dish for Chalet Menus in the French Alps

Each month I have decided to do a blog called chalet menus.

At Pinnacle we are always thinking how to impress the guests with new menus, it’s quite important as many return year after year to our French Alps Walking Holidays and Peak District Short Breaks.

Chalet menus for walking holidays in the Alps require a lot of thought, making sure each dish can be adapted for vegetarians and dietary problems and making sure that the dishes come within budget.

Every month I will list a Starter, Main and Pudding with the recipe for you to try each one out. So far our chalet menus have been very popular so fingers crossed for 2021.

Chalet Menus Starter: Goats Cheese and Cranberry Parcels


  • 4 sheets filo pastry 40 x 23cm
  • 200g goats’ cheese
  • 4 tbsp olive oil
  • 4 tsp cranberry sauce, heaped

Serves 4 | Total time required 35 mins | Preparation time: 15 mins | Cooking time: 20 mins


  1. Cut each piece of filo into 4 quarters. Cut the cheeses in half widthways.
  2. To make a parcel, put one of the pieces of filo on a work surface and brush with olive oil. Put another piece over it at right angles to make a cross and brush with olive oil again. Lay a third piece diagonally, as if you were making a star shape, brush with oil, then top with the final piece, diagonally, to complete the ‘star’, and brush with oil.
  3. Place one of the pieces of cheese, cut-side up, in the centre of the pastry and put a heaped teaspoon of cranberry sauce on top of it. Fold up the sides of the filo and scrunch them at the top so they hold together. Brush all over with olive oil. Make three more parcels in the same way.
  4. Place all the parcels on a lightly oiled baking sheet and bake in a preheated oven, 200ºC (400ºF), Gas Mark 6, for 15–20 minutes, or until crisp and lightly browned.
  5. Serve at once with a leafy salad dressed with vinaigrette.

Chalet Menus Main: Salmon Tray Bake


  • 2 red onions, cut into wedges
  • 2 red peppers, sliced into strips
  • 1 yellow pepper, sliced into strips
  • A courgette, halved lengthways and thickly sliced
  • Whole garlic bulb, halved across the middle
  • 2 medium tomatoes, halved
  • 3 tbsp olive oil, plus extra to drizzle
  • 270g cherry tomatoes on the vine
  • 4 good-quality sustainable salmon fillets (about 150g each)
  • Squeeze of lemon juice
  • Handful of fresh basil leaves


  1. Preheat the oven to 200°C/fan180°C/gas 6.
  2. Tumble the onions, peppers, courgette, garlic and medium tomatoes into a shallow roasting tray.
  3. Pour over 3 tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat.
  4. Roast for 20 minutes.
  5. Add the vine tomatoes to the tray and lay the salmon fillets on top.
  6. Season, then drizzle with a little more oil and a squeeze of lemon juice.
  7. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender.
  8. Scatter with fresh basil leaves to serve.

Chalet Menus Pudding: Creme Caramel


  • 160g/6oz sugar
  • unsalted butter, for greasing the ramekins
  • 4 free-range eggs
  • 1 tsp vanilla extract
  • 25g/1oz caster sugar
  • 600ml/1 pint full-fat milk
  • pouring cream, to serve


  1. Pre-heat oven 15Preparation method0C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.
  2. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.
  3. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
  4. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
  5. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins.
  6. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky).
  7. Once hard, butter the sides of the ramekins above the level of the caramel.
  8. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
  9. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.
  10. Whisk together until smooth, then pour the mixture into the prepared ramekins.
  11. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.
  12. Cook in the oven for about 20-30 minutes or until the custard has set.

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