New Zealand made!

The Chefs will work closely with you to help customise your own ideal menu.

In the summer months all the cooking  ingredients is bought locally from the Cap Ferret Market, fish shop and butcher. 

Les Tois Vallees
Meribel/ Courchevel
Dec - April
Cap Ferret 
Bassin d'Arcachon
May - October

info@unique-holidayservices.com

Laura: 0033 (0)601 458 188

Sample Menus

Menu du Marché

Spiced butternut squash soup, served with crusty fresh bread and demi-sel butter

Chicken breast rolled with a spinach mousse and wrapped in pancetta, served with glazed shallots, creamy mash, sautéed leeks and crunchy steamed broccoli

Dark chocolate mousse served with caramelised oranges

 

Menu Forestier

Pressed ham hock with herbs, with accompanying plum chutney and crusty bread

Seared pheasant breast, served with a creamy morel Cognac sauce, rough-cut potato wedges, peas “a la Française”, savoy cabbage wilted with crispy bacon bits

Apple tarte tatin served with spun sugar and crème fraiche

 

Menu du Pêcheur

Salmon tartare served with a zingy mix of herbs, capers, chilli, lemon and zest

Salt-baked stone bass, served with crushed fennel seed potatoes, griddled fennel and asparagus, slow roasted basil tomatoes and a fresh salsa verde

Cherry clafoutis with dark chocolate-dipped cherries

 

Menu des Marins

Seared scallops with a black pudding and bacon crumble, with apple puree and celeriac remoulade

Cod fillet with crisped chorizo, sautéed savoy cabbage and wilted chard served with herby new oven baked potatoes

Lemon soufflé served with double cream, fresh blackberries and blackberry compote

 

Menu d’Aquitaine

Oysters from the Arcachon Bassin

Seared duck breast served with dauphinoise potatoes, wilted spinach and crunchy mange-tout beans, with a dark cherry jus

Grilled balsamic peaches served with fresh mint and crème fraiche

 

Menu Gourmand

Seared tuna coated in sesame seeds, served with a julienne pepper salad and a sweet, tangy soy chilli dressing

Beef Wellington served with celeriac puree, honey-glazed carrots, pickled red cabbage and a horseradish cream

Hot chocolate fondant served with homemade vanilla ice cream and fresh berries

 

Menu du Mistral

Warm goat’s cheese salad, served with a walnut crust and a red onion chutney

Seabass fillets served with courgetti and julienne carrots, blanched green beans, duck-fat crisped potatoes and a red pepper and almond pesto

Crème brûlée served with raspberry coulis and fresh raspberries

 

Menu Fraicheur

Peppery green gazpacho served with a cooling natural yoghurt and parmesan croutons

Fillet of sole, oven-tray herby new potatoes, rocket salad with pine nuts and pancetta crisps, cherry tomatoes in a balsamic glaze and a black olive herb concasse

Lemon tart, served with vanilla mascarpone and lime granita

 

Menu des Jardinières (Vegetarian)

Battered broccoli fritters with tangy yoghurt dipping sauce

Grilled stuffed peppers and aubergines topped with crispy onions, cracked wheat and quinoa salad of avocado, radish and salt-baked beetroot, spiced butternut wedges

Vegan meringue served with nectarines, Earl Grey tea syrup and toasted almonds

 

Menu des Vergers (Vegetarian)

Crunchy veggie carpaccio with a citrus caper vinaigrette, topped with shaved parmesan

Morel mushroom ragù with slivered almonds and preserved lemons, served with homemade tagliatelle

Grilled spiced plums served with a homemade vegan vanilla ice cream and hazelnut crunch

 

Menu des Randonneurs (Children)

Homemade sausage rolls with ketchup to dip

Crispy homemade cod goujons, served with crushed peas, potato wedges and tartare mayo

Chocolate mousse with caramelised orange lollipop

 

Menu des Jongleurs (Children)

Mini prawn cocktails

Traditional roast chicken, Yorkshire puddings, glazed carrots and broccoli, crispy potatoes roasted in duck fat and gravy

Apple and plum crumble with homemade custard

 

Assiette des Souks (for sharing with the group)

Homemade hummus & tzatziki with flatbreads and crudités, juicy olives and falafels

“7-Heure Gigot” (slow-baked leg of lamb with a crust of herbs and spices), served with a zesty sweet potato and feta salad, charred courgettes and peppers, with a warm smoked spicy aubergine salad

Figs grilled with honey, scattered with toasted almonds and served with natural yoghurt

 

Assiette du Fermier (for sharing with the group)

Tureen of leek and broccoli soup, served with crusty wholemeal rolls and demi-sel butter

Charcuterie selection (Jambon de Parme, saucisson and bresaola) served with cornichons, confit tomatoes, hard boiled quails’ eggs and a creamy aioli

Home-made pates (paté du campagne and a champagne chicken liver mousse)

Cheese selection (18-month Comté, goat’s cheese rolled in ash, Roquefort and a fire-baked round of camembert), served with pickled apples, quince paste, roasted figs in balsamic and honeyed walnuts

Mixed-leaf salad, bursting with seeds and crunch

Pear and frangipane tart served with a vanilla syrup and thick double cream

 

Assiette Méditerranée (for sharing with the group)

Sweet red pepper Gazpacho

Grilled lamb koftas, fragrant rice pilaff, flatbreads, Greek salad, charred aubergines, confit tomatoes and marinated artichokes

Tiramisu

 

Family Sharing Meals

Homemade lasagne, served with Greek salad and herby garlic bread

Fragrant Spanish paella, served with crispy mixed salad and vinaigrette

Fish pie, topped with creamy mash and served with caramelised leeks and peas

Curry Night: Beef Rendang or chicken korma, served with aloo gobi (spiced potato and cauliflower), lentil dahl, rotis, chutney, raitha and rice

 

Family Sharing Puddings

White chocolate and raspberry ripple cheesecake

Chocolate truffle torte and whipped cream

Winter fruit crumble and homemade custard

Lemon torta caprese with limoncello and vanilla ice cream

 

Other ideas … BBQs, afternoon tea parties, picnic lunches, canape parties

 

Canape Parties … Savoury

Beetroot-cured lightly smoked salmon, served on sourdough toast with a horseradish cream and pickled beets

Charentais melon cup, dipped in poppyseed, filled with shredded Parma ham

Glossy black figs stuffed with goats cheese and topped with watercress shoots

Cucumber twists of confit tomatoes, feta and black olive, topped with fresh basil and home made pesto

Mini oven-baked new potatoes topped with sour cream, chives and caviar

St Agur-stuffed dates, wrapped in smoked Bavarian ham

Shallot tart tatin with truffle oil

Rare beef tartar salad in a crispy potato cup

Filo tartlet of feta, pine nut and spinach

Quails’ eggs mimosa

 

Canape Parties …. Sweets

Lemon meringue tartlets

Chocolate cherry brownies

Mini strawberry pavolvas

White chocolate raspberry cheesecake cubes

Cherry bakewell tartlets

Mini banoffee pie cups

Mini apple tarte tatin

Mini lemon torta caprese with limoncello syrup

Dark, milk and white chocolate–dipped berries

Caramelised orange and almond squares