Alpine Delights
In Val d’Isère, the carefully designed half-board formula at the Ski Lodge Hotel allows you to fully enjoy your stay in the mountains. In the morning, our hearty breakfast awaits you, allowing you to start the day on the right foot. In our warm restaurant, let yourself be enchanted by the friendly atmosphere and the alpine decor, where the enticing smells of our tasty cuisine will make your mouth water.
Our talented chef makes it a point of honor to highlight local flavors and fresh seasonal products in each dish.
For comforting dishes after a day on the slopes, the Ski Lodge Hotel in Val d'Isère is the ideal place to satisfy your cravings. Come and sit down at our table and let us introduce you to the flavors of the French mountains.
OPEN EVERY DAY!
Breakfast
from 7:30 a.m. to 10 a.m. (Saturday from 6:30 a.m. to 10 a.m.)
Dinner
from 7 p.m. to 10 p.m.
Customer review
The hotel bar
Don't miss also discovering our bar for a return from skiing by the fire.
Our menu
Saturday to Monday
A plate of cheeses & a dessert of the day complete the menus below:
SATURDAY
Smooth vegetable soup or Carrot in tataki and speck ham
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Salmon with mousseline sauce and roasted vegetable tatin or Lamb parmentier
SUNDAY
Pea soup or Royans ravioli and basil cream, honey roasted tomato sauce
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Veal quarter with demi-glace sauce, creamy peas and roasted vegetables or Lean grilled chorizo crumble and candied carrot puree
MONDAY
Shepherd's pie soup or Savoyard salad
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Supreme of chicken with mushrooms and breaded polenta or Sea bass with hollandaise sauce, risotto and braised fennel
Tuesday to Friday
A plate of cheeses (except for Savoyard evening) & a dessert of the day complete the menus below:
TUESDAY
Pumpkin soup or Smoked salmon cannelloni, lemon cream and blinis
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Cod with white butter, roasted apples and squid ink tuile or Beef cheek with red wine reduction, sweet potato and tonka puree, braised spring onion
WEDNESDAY: Savoyard evening
Fondue or raclette or pierrade or tartiflette
--
Fondue or raclette accompaniment: green salad, jacket potato, charcuterie
Pierrade side dish of tartiflette: green salad, vegetables or fries, 3 sauces
THURSDAY
Parsnip soup or Perfect egg, espuma and bacon, apple straw
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Sea bream in virgin sauce,butternut in textur or Pork tenderloin with honey sauce, green beans and crozets
FRIDAY
Crecy soup (carrot) or Scallops, creamy parsnips and hazelnuts
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Monkfish and its Nantes butter, crunchy mini vegetables and rice or Piece of beef with strong jus, gratin dauphinois and glazed asparagus
Breakfast
. Viennese pastries
. Buns
. Cakes
. Plain yoghurt and fruits, white cheese
. Jams, Nutella, barn syrup
. Cereals
. Pancakes or crepes
. Black pudding or grilled tomatoes or mushrooms or spinach
. Sauteed potatoes or roasty
. Breads (2 or 3 sorts)
. Eggs : scrambled or fried
. Charcuteries : grilled bacon, mini sausage, ham, dry ham
. Cheeses
. Fresh fruits
. Fruit salad
. Juice (orange, apple)
. Coffee, teas, chocolate, milk (soya, cow)
