Signature Lobster Box
Whole Scottish lobster Thermidor in a seaweed and tarragon sauce, with miso-butter Ratte potatoes, tenderstem broccoli, warm Hokkaido milk buns, and a layered chocolate dessert. Collect from Chalet Gourmand in Verbier on Friday, finish in yours.
- Whole Scottish lobster Thermidor Seaweed and tarragon Thermidor sauce.
- Miso-butter Ratte potatoes & tenderstem broccoli Lemon and brown butter.
- Hokkaido milk buns, confit garlic Baked the morning of collection.
- Dark chocolate dessert Chocolate mousse, brownie, kirsch & cherry compote, vanilla crème anglaise.
- Pine & juniper cured salmon — optional starter Preserved lemon dressing. Add it on as an extra course (coming soon).
The Signature Lobster Box is a restaurant-grade dinner for two, designed and cooked by Alex Langley and finished in yours. Everything is portioned, labelled and packed cold, ready for collection from Chalet Gourmand in Verbier on Friday.
Production is capped at ten boxes a week — we'd rather sell out than cut corners. Scottish lobster, Atlantic salmon, Swiss dry aged beef, chocolate from Maison Lindt, and Swiss dairy and seasonal vegetables sourced in Switzerland.
Total time: 20 minutes from fridge to table.
- 1. Preheat Oven to 200°C, fan off.
- 2. The lobster Place the oven tray on the middle shelf for 12 minutes, until the Thermidor sauce is bubbling.
- 3. The sides Steam the broccoli for 4 minutes. Warm the potatoes in their pouch for 5 minutes.
- 4. The bread Warm the Hokkaido buns in the oven for the last 4 minutes.
- 5. Dessert Serves straight from the fridge.
- Serves Two, generously.
- Collection Friday, from 11:00, from Chalet Gourmand, Verbier. Address sent with your order confirmation.
- Use by Eat Friday or Saturday.
- Allergens Contains shellfish, fish, dairy, gluten and egg.
- Storage Place straight in the fridge on arrival. Do not freeze.
- Cancellation Full refund until 12:00 Wednesday. No refunds after that, as your lobster and fresh produce are ordered specifically for you.
For the occasion.
A few extras we're planning to offer alongside the box. Not available at launch — coming soon.
- Swiss dry aged côte de boeuf Premium Swiss beef. Pan and oven instructions on the card — not sous-vide. Coming soon
- Champagne Selection finalised with Chalet Gourmand, Verbier. Coming soon
- Wine Selection finalised with Chalet Gourmand, Verbier. Coming soon
- Oscietra caviar Sold by the tin. Coming soon
Alex Langley
Alex Langley trained in some of the UK's most prestigious Michelin-starred restaurants — The Box Tree (1*), Whatley Manor (2*) and L'Enclume (2*) — before continuing his career within luxury chalets and onboard superyachts, where he has maintained those same exacting standards of food and service.