Chefs raise the game, 10 courses and all wanting more.

This week we invited 16 of our good friends to dinner, so that Dean & Ryan, our chefs for this winter, could have a chance to get used to the kitchen and flex their culinary muscles.

Not wanting to disapoint they pulled all the stops and provided the following 10 course degustation menu.

Creamy Sweet Potato and Pumpkin Soup w/ Rosemary Croutes

Char Su Pork Steamed Rolls w/ Bell Pepper Jam

Pepper and Dill Seared Local Salmon w/ Citrus Stifado

Twice Baked Abondance Cheese and Chive Soufflé w/ Cauliflower Puree, Pistachio

Fresh Picked, Wild Mushroom Risotto w/ Pancetta, Pea, Shaved Pecorino

Chilled Prawn, Lime Avocado Salsa, Celeriac Remoulade, Tomato Tian w/ Chive Oil

Pear, Rocket, Walnut, Prosciutto Salad w/ Balsamic Crème

Seared Pork Fillet w/ Soft Parmesan Polenta, Brussel Leaves, Green Apple, Mustard, Red Wine Jus

Baked Peach Coconut Custard w/ Almond Tuille Wafer

Selection of Local Cheeses, Citrus Date Puree, Pear and Grapes

Not only does it sound good, it looked amazing and tasted even better. We are so looking forward to working with these guys this year and being able to take out guests perceptions of chalet cooking to a new height.