Events
The Morgan Jupe Supper Club
During February and March 2017 Morgan Jupe are opening their doors for a number of exclusive pop-up events. Groups of six to eight can enjoy a delicately crafted tasting menu in the privacy of their own chalet dining room.
They have prepared five example menus to showcase their chefs’ passions and experience. They will, of course, cater to any dietary requirements and adjust the menus to suit your preferences.
The evening will include canapés and sparkling wine on arrival; five courses; petit fours; whole-leaf tea pouches and house-blend coffee. Of course, complimentary taxis within Morzine are available.
Morgan Jupe also offer two options for wines. Either keep things simple and opt for the house wines (we stock two sparkling, two white and two red), or opt for a paired wine flight: five wines chosen from our extensive list of twenty-eight wines from France, Italy, and Austria.
Menu with house wines: €70 per person
Menu with wine flight: €95 per person (min 6, max 8)
Availability
February 2017:
Sunday 5th, Monday 6th, Tuesday 7th, Friday 24th, Saturday 25th
March 2017:
Friday 17th, Saturday 18th
Reservations
Please contact Josh on +33 (0)6 59 87 01 77 or josh@morganjupe.co.uk
Menus
“Italy in France”
Green pea and mint soup, prosciutto prawns
Bresaola carpaccio, raw vegetable salad, lemon
Hand-cut pasta, arugula pesto, toasted pine nuts, parmesan chips
Pan-seared duck, celeriac puree, charred fennel, fresh fennel salad, blood orange, shaved radish
Biscotti, gelato, Sauternes
“The Cozy Cottage”
Mushroom and truffle soup, charred bread
Rabbit terrine, rabbit parfait, red currants, rye crackers
Roasted squash tortellini, brown butter and sage sauce, pomegranate and sage chips
Boeuf Bourguignon, confit shallots, roast garlic, carrot purée, red wine
Apple tart, rosemary gelato
“Spring Fling”
Roasted Brussel sprout salad, savoury granola, buttermilk dressing, lemon
Honey glazed pork belly, rice cakes, marinated green apple
Salmon tartare, creme fraiche, wasabi, orange and gin gel, crackers
Lamb, green pea and mint puree, fresh radish and mint salad
Lavender ice cream, honey tuile, edible flowers
”Thai-Tastic”
Calamari, spicy soy, fresh chillies
Tuna sashimi, wasabi infused avocado purée, citrus balls, toasted coconut
Pulled pork tacos, homemade tortilla, pickled veg, lime aioli, fresh coriander
Lemongrass and coconut curry, basmati
Green tea matcha gelato, strawberries, toasted white chocolate
“Menu #Five”
Beetroot and cream cheese ice-cream, gin cucumbers, salmon gravlax
Herbed ricotta tortellinis, tomato soup, chanterelles and rosemary
Duck rillettes, red wine gel, crostini
Braised pork, mushroom risotto, mushroom salt, sorrel
Chocolate tart, candied orange
