Ultimate Alpine Feast

This box contains: 

Tartiflette - Sliced potatoes, smoked bacon lardons and caramelised onions baked into a golden gratin, topped with melted Comté and tartiflette cheese.
French Cured Ham
Pickled Cucumber
Truffle Saucisson
Sourdough Demi Baguette
Chocolate Fondue - Served with madeleines and petit beurre biscuits for dipping.
Bottle of our house wine (your choice)

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix.

For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.
Tartiflette- 553kcal per 385g serving
Pickled Cucumbers: 35kcal per 100g serving
Truffle Saucisson- 198kcal per 45g serving
Savoie Ham- 115kcal per 50 serving
Baguette- 171kcal per 70g serving
Chocolate Fondue- 384kcal per 100g serving
Large Madelines- 212kcal per madeline
Petit Beurre Biscuits- 40kcal per Biscuit

Tartiflette

Total cooking time: 35 minutes - For best results oven cook. 

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6. 
2. Remove the outer sleeve and film. Place the tartiflette onto a baking tray and put in the centre of the oven for 20 minutes. 
3. Once the 20 minutes are up, lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes. 
4. Once the cooking time is up, remove everything from the oven and allow to stand for 2 minutes before serving. 
5. Remove all packaging from the saucisson and slice into thin slices. Serve the tartiflette with the warm baguette, meats and pickled cucumber. 

Chef's Tip: If you have a bag of salad in the fridge, serve alongside the tartiflette to balance the richness. 

Chocolate Fondue  

Total cooking time: 5 minutes. 

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6. 
2. Whilst the oven heats, decant the chocolate fondue into a saucepan and gently heat until it’s bubbling, stirring occasionally. Alternatively, decant the chocolate into a microwavable container or jug and heat on full power for 2 minutes 30 seconds (900w), 3 minutes (800w) or 3 minutes 30 seconds (700w). Mix halfway through cooking. 
3. While chocolate is warming up, remove the film from the madeleines and place them in the centre of the oven for 3-5 minutes to gently warm. 
4. Remove from the heat and carefully empty the melted chocolate into a fondue set or your choice of container. Stir well using a whisk or fork before serving alongside the warm madeleines and petit beurre biscuits to dip. 

Chef’s tip: If you have any fresh berries, we’d recommend serving this with fondue, but it’s not essential. If you have any fondue leftover, you can dilute with some milk and drink as a hot chocolate.