Seven days that build
The Alpine Week
Not one dinner but seven, arranged as a rhythm: two simple nights, one showpiece, one fondue, a raclette, a soup supper and the night everyone goes out.
Preparation
What happens when
- Before arrivalWeek plan written, big shop ordered, braises and stocks planned for days one and two.
- Each morningBreakfast, flasks, then a single shop and the day’s prep before guests return at four.
Service
How to serve it
Afternoon tea at half past three every day without exception. Dinner at half past eight, four courses on the showpiece night, three otherwise, and the kitchen closed by eleven.
At home
The braise that starts the week
Beef cheeks in red wine, made the day before, better for the wait, and impossible to overcook.
- Brown 2 kg beef cheeks hard in batches, set aside, then soften 2 onions, 2 carrots and 2 celery sticks in the same pan.
- Add 500 ml red wine and reduce by half, return the meat, add 1 l beef stock, a bay leaf and thyme.
- Cover and cook at 140 degrees for 3.5 to 4 hours until a spoon goes through without resistance. Cool overnight in the liquid.
- The next day, lift the meat, reduce the sauce until glossy, return the meat and reheat gently. Serve with potato purée and a sharp pickled red cabbage.
Editor’s tip: At altitude, add thirty minutes and check with a spoon rather than a clock.
Plan it
Quantities and timing
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Service Timeline
A backwards plan from the minute your first course leaves the kitchen: crew arrival, prep, table setting, briefing, doors, courses, speeches, coffee and strike..
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