Hotel peretol restaurant and sample menus

The Restaurant at Hotel Peretol

Evening Menu:

7h30 to 9h30

Starters:

Rissotto of Italian “Speck” ham, Goats Cheese and Tender Garlic

Fresh Cuttlefish Romesco

Filo, Duck Breast and Minted Broad Bean Salad with Raspberry Dressing

Barbecued Prosciutto and Pear Salad, with Nettle Mustard Dressing

Langoustine, Prawn and Avocado Cocktail

Chef’s Surprise Starter of the Evening

Main Courses:

Faux-Fillet of Beef with Green Pepper Sauce

Fillet of Sea Bass stuffed with Escalivada and Lime

Parmesan breaded Chicken Breast with Parmesan and Mushroom Sauce

Fillet of Beef “Wellington” (supplement 2 Euros)

Salmon Fillet Marinaded with Ginseng Honey, Soy and Orange

Chef’s Surprise Main Course of the Evening

Cheese:

Appelation d’Origen Controllée Cheese Taster

Dessert:

Selection of Desserts

Wine not included.

Price: 28 Euros

Bookings : 851264

The Restaurant at Hotel Peretol

Evening Menu:

7h30 to 9h30

Starters:

Salad of“Puy” Green Lentils with Cured Ham and Foie Gras

Red Piquillo Peppers stuffed with Butifarra Negra and Apple, with Honey Dressing

Smoked Salmon Rolls stuffed with Mató, Mango and Mint, with Balsamic Reduction

Classic Goats Cheese Salad with Apples and Raisins

Creamy Carrot and Coriander Soup with Crispy Ham and Asparagus

Chef’s Surprise Starter of the Evening

Main Courses:

Fillet of Sea Bream stuffed with Fennel, Almonds and Lemon

Tournedo of Beef “Rossini” (supplement 3 Euros)

Fillet of Salmon wrapped in Ham, with Piquillo Sauce

Marinaded Fusion Pork Fillet Medallions, with Orange, Spring Onions and Soy

Confit of Duck with Caramelised Apples

Chef’s Surprise Main Course of the Evening

Cheese:

Appelation d’Origen Controllée Cheese Taster

Dessert:

Selection of Desserts

Wine not included.

Price: 28 Euros

Bookings : 851264

The Restaurant at Hotel Peretol

Evening Menu:

7h30 to 9h30

Starters:

Tartalette of Foie-Gras and Pear

Smoked Salmon Salad with Fine Herb Omlette and Limed Mascarpone

Sweet Potato and Carrot Creamy Vichyssoise

Feuilleté of Scrambled Eggs with Ceps

Italian “Speck” Ham,Goats cheese and Tomato Quiches

Chef’s Surprise Starter of the Evening

Main Courses:

Bacon Wrappeed Chicken Fillets with Chestnut Stuffing, served with Cumberland Sauce

Faux-Fillet of Beef with Green Pepper Sauce

Hake with Apple and Cider Reduction,served with Wild Rice

Boned Leg of Lamb In Guinness

Fillet of Sea Bass with Escalivada and Lemon

Chef’s Surprise Main Course of the Evening

Cheese:

Appelation d’Origen Controllée Cheese Taster

Dessert:

Selection of Desserts

Wine not included.

Price: 28 Euros

Bookings : 851264

The Restaurant at Hotel Peretol

Evening Menu:

7h30 to 9h30

Starters:

Filo Wrapped Goat’s Cheese Salad with Raspberry Vinagrette

Avocado, Prawn and Langoustine Cocktail

Pasta with Foie Gras Duo

Duck and Minted Broad Bean Salad

Poached Egg on Escalivada and Cured Ham with Parmesan Sauce

Chef’s Surprise Starter of the Evening

Main Courses:

Pork Fillet Medallions, with Port, Cream and Mushroom Sauce

Magret of Duck with Orange and Maple Syrup Sauce

Mini Fillets of Beef Stroganoff

Medallions of Tuna with Chocolate

Fillet of Salmon with Almonds and Piquillo Sauce

Chef’s Surprise Main Course of the Evening

Cheese:

Appelation d’Origen Controllée Cheese Taster

Dessert:

Selection of Desserts

Wine not included.

Price: 28 Euros

Bookings : 851264

The Restaurant is called "Mil Fulles" which means "A Thousand Leaves" after both the filo pastry and the luxuriant foliage plants that surround the room. It is the heart and soul of Hotel Peretol! This is where the whole family, Clayton, Penny, Alex and Oliver, work together to make something special happen. Click on the menus below to experience a taste of typical menus served in the winter season. (Click on picture to see an enlargement - use browser "back" button to return)


		Spacious, with long windows looking up the valley at that unique view. That's just for starters! The furnishings and decoration create a lovely ambience.


Clayton was Chef/Proprietor of an Indian Restaurant in Soldeu before taking over the Hotel, and drawing on his family background he specialises in Indian and Thai dishes on Sunday nights. Clayton is also a BASI qualified Ski Instructor. Oldest son Alex is 21yrs and is now a fully qualified classically French-trained Chef. Oh if kitchen walls had ears when Alex and Clayton start discussing food! Alex is also a top Freestyle Skier sponsored by Salomon. Oliver is 18yrs and has taken a break after 2yrs of chef training, so that he can concentrate on his training and competitions with the British Snowboard Team. Penny, yes you've guessed it, she keeps out of the kitchen! Strictly front-of-house, she's the Hostess with the Mostest. Fluent in Catalan, French, Spanish and English she holds the operation together seamlessly and with a smile!

Tel: (+376) 851264

Fax: (+376) 851156

Email: info@hotel-peretol.com

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Although the utmost care is applied when collating the information on this website,

the directors and staff of the Hotel Peretol cannot be held responsible

for any errors or omissions.