Having a passion for fine food and drink, we pride ourself on gastronomic chalet dining. We use the finest ingredients and, wherever possible, local and seasonal produce sourced from nearby markets and farms. Employing Michelin level private chefs for each of our 12 luxury ski chalets in the French Alps every year has given us a fantastic insight into what winter warmer dishes are trending right now.

Below are four luxury winter warmer recipes, two starters and two mains, created bespoke by our executive chef, Graham Radcliffe for you to try. Expand your culinary repertoire, and impress your friends and family this winter by creating these luxury dishes.

Prefer for a private chef to cook them for you? Book one of our luxury chalets to have your own dedicated private chef all week.

Starter

Chestnut veloute with duck confit and toasted hazelnuts

(Serves 6)

Duck Starter
Ingredients

Duck Confit

  • 4 duck legs
  • 3 tbsp salt
  • 1 orange peeled
  • 1 shallot peeled and sliced
  • 6 sprigs of thyme
  • 4 garlic cloves
  • 800g Duck fat

Chestnut Veloute

  • 60g butter
  • 4 slices of smoked bacon, roughly chopped
  • 1 shallot, peeled and finely sliced
  • 1 leek white part only, cleaned and finely sliced
  • 4 sprigs of thyme
  • 200ml Madeira
  • 250ml white port
  • 1kg chicken stock
  • 400g vacuum-packed peeled chestnuts, roughly chopped
  • 100g double cream
  • 200g semi-skimmed milk
  • salt, pepper
  • sherry vinegar

Method

Duck confit

  • Start by sprinkling the salt over the duck and leave to rest uncovered in the fridge for 1-2 hours
  • Heat oven to 130 degrees Celsius
  • Melt the duck fat in a heavy-based, oven-safe saucepan
  • Once melted, add the remaining Confit Duck ingredients
  • Cover, and place in the oven for 2-3 hours
  • When tender remove from oven and let cool
  • Once the legs are cool enough to handle pick the meat from the bone and leave in the fridge until ready to use

Chestnut Veloute

  • Melt the butter in a saucepan over a medium heat
  • Add the bacon and cook for 5 minutes
  • Add the shallots, leek and thyme, continue to cook for approximately 7 minutes until the bacon has browned and the vegetables have softened
  • Increase the heat to high, add the Madeira and white port bring to a boil and reduce to a thick syrup
  • Add the chicken stock and bring to a simmer, then reduce the heat to medium and add the chestnuts
  • Return to a simmer for 20 minutes, adding the cream and milk after 15 minutes
  • Blend in food processor and season with salt and freshly ground black pepper and a few drops of sherry vinegar

To serve:

  • Heat up the duck confit slowly in a saucepan then drain any remaining duck fat
  • Place a small amount in the middle of the serving bowl
  • Pour the chestnut veloute around the duck
  • Finish with a sprinkle of chopped toasted hazelnuts
Starter

Bruleed chicken liver parfait, chargrilled bread

(Serves 8)

Ingredients

Alcohol reduction

  • 100g sliced shallot
  • 1 garlic clove sliced
  • 5 sprigs of thyme
  • 150ml Madeira
  • 150ml port
  • 150ml white port
  • 75ml brandy

Parfait

  • 400g chicken livers stringy veins removed
  • 20g salt
  • 4 large eggs
  • 400g unsalted butter, cubed and at room temperature
  • 125g whipping cream
Method
  • Preheat oven to 110 degrees c
  • Put all ingredients for the alcohol reduction in a medium saucepan and place over high heat, bring to a boil and reduce until you have a thick syrup approximately 5 minutes
  • Remove the thyme and place reduction to one side
  • To start the parfait de-vein livers, add alcohol reduction, livers, salt and eggs to a jug blender
  • Melt butter gently in a saucepan
  • Blend the liver mix for about 30 seconds or until smooth
  • With the blender still running slowly add the butter until fully incorporated
  • Remove from the blender and fold in the whipping cream
  • Pour the mixture in 8 ramekins so they are two-thirds full
  • Place the ramekins into a deep roasting tray, and pour just boiled water until it reaches two-thirds the way up the ramekins. cover with tin foil
  • Place it on the middle shelf of the oven and bake for approximately 20-30 minutes. if you have a temperature probe it should reach 62 degrees c
  • Remove ramekins from the oven tray and cool at room temp for 20 minutes
  • Place in fridge for at least 6 hours

To serve:

  • Sprinkle the top of the parfait with demerara sugar and brûlée with blow torch
  • Serve with grilled bread and and chutney of your choice

Main Course

Balsamic glazed lamb shank served with a creamy risotto

(serves 6)

Ingredients

Glazed lamb shanks

  • 3 lamb shanks
  • 5kg lamb stock
    • 500g Balsamic vinegar
    • 40g tomato paste
    • 2 carrots peeled and roughly chopped
    • 2 celery sticks roughly chopped
    • 5 sprigs of rosemary
    • 2 bay leaves
    • 4 cloves of garlic

Creamy Risotto

  • 110g onion diced
  • 2 cloves of garlic crushed
  • 110g butter
  • 280g Arborio rice
  • 365ml white wine
  • 600ml water
  • 135g parmesan
  • salt
Method

Glazed lamb shanks

  • To start the lamb, brown all sides of the lamb in olive oil until golden
  • Add balsamic and tomato paste to a saucepan and reduce over heat until it becomes a thick syrup
  • Heat oven to 100 degrees Celsius
  • Place balsamic reduction and all other ingredients into a heavy based saucepan, bring to a simmer on the hob, cover with a lid and place in pre-heated oven
  • Cook for 4-5 hours or until tender
  • Once cooked remove from oven and cool in the pot. When cool enough to handle remove lamb and pick meat from the bone and set to one side.
  • Return the pot to the stove and reduce the remaining liquid by 3/4 and strain. This will be your balsamic glaze.

Creamy Risotto

  • Begin the risotto by sweating the diced onions in the butter over a medium heat
  • Once translucent add the garlic and mix for 2 minutes
  • Add the arborio rice and cook for 3 minutes, continuously stirring
  • Raise the heat to high and hit the pan with the wine
  • Once the wine is mostly absorbed, start adding the water
  • Add the water in 3 stages, once the first bit of water is absorbed, add the next (you may need slightly more)
  • Once the risotto is cooked, remove from the heat and add the parmesan and salt to taste

To serve:

  • Spoon risotto into 6 serving dishes
  • Top with pulled lamb shank, and drizzle with the balsamic reduction
  • sprinkle chopped parsley on top

Main Course

Marinated beef with vanilla braised chicory, and a spinach pesto

(Serves 6)

Ingredients

Marinated Beef

  • 800g Beef Fillet
  • 5 rosemary sprigs
  • 5 thyme sprigs
  • 6 garlic cloves chopped
  • 3 tbsp olive oil

Vanilla braised chicory

  • 30g unsalted butter
  • 1 vanilla pod
  • 3 large white chicory, halved lengthwise
  • 1tbsp caster sugar
  • 1tsp coriander seeds
  • 50ml chicken stock
  • 50ml white wine

Spinach Pesto

  • 40g baby spinach
  • 20g parsley
  • 15g mint leaves
  • zest of half a lemon
  • 15g capers rinsed if salty
  • 20g anchovies in oil rinsed
  • 1 garlic clove crushed
  • 1 medium red chilli de seeded and diced
  • 1 tbsp olive oil
Method
  • Marinate the beef by adding all the ingredients to a pot and leaving in the fridge overnight or for at least 4-6 hours
  • For the vanilla braised chicory place a large sauté pan on a medium-high heat and add half the butter
  • Once it starts to foam add 2 tsp of olive oil along with the vanilla pod
  • Sprinkle the cut chicory halves with the sugar and 1/2 tsp salt
  • Add the chicory cut side down for approximately 4 minutes or until caramelised
  • Lower the heat to medium and flip the chicory.
  • Add the thyme, coriander seeds, chicken stock, wine and a good grind of black pepper, and bring to a simmer and cook for around 2 minutes until tender
  • For the pesto, add all the ingredients to a food processor with 1/2 tsp salt and a grind of black pepper. Then set aside
  • After the meat has been marinating, place it in a hot frying pan with olive oil and sear all sides until golden brown
  • Place the beef in a preheated oven of 180 degrees Celsius for 15 minutes

To serve:

  • Spread a tbsp of pesto on each plate
  • Lay two pieces of chicory on top and lean the beef slices alongside
  • Drizzle with olive oil and serve

To find out more about the dining experience on a Consensio Holiday click here. And to book your own stay in one of the best ski chalets in France, click here.

Are you a highly experienced chef looking to try out these recipes in your very own private chalet? Click here to find out more about our employment opportunities in the French Alps.

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