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Roc Seven Les Menuires : Companies, Brands & Seminars

Festive lunch and après-ski at Roc Seven Les Menuires

Roc Seven Les Menuires
Étude de cas

A high-altitude Burns Supper with a French twist: Roc Seven Les Menuires celebrates Burns Night

On 25 January, Scots the world over celebrate Robert Burns, their national poet, with a ritual dinner. PropSki and NucoTravel chose to weave this tradition into their Propski programme (a networking trip for real estate professionals) with a lunch at Roc Seven Les Menuires, a well-earned stop on the slopes of the 3 Vallées.

On 25 January, Scots the world over celebrate Robert Burns, their national poet, with a ritual dinner. PropSki and NucoTravel chose to weave this tradition into their Propski programme with a lunch at Roc Seven Les Menuires, a well-earned stop on the slopes of the 3 Vallées.

The context: a networking event rooted in a centuries-old tradition

The Burns Supper is a celebration more than two centuries old: haggis, whisky, bagpipes and toasts in verse. Every winter, PropSki and NucoTravel host Propski, a skiing and networking programme for luxury real estate professionals.

The challenge: personalising everything, right down to the plates

The Burns Supper follows a strict code: a set order for the meal, compulsory toasts, an ode to the haggis, a bagpipe interlude. The challenge was to make this tradition our own with Roc Seven's produce and expertise, without betraying the spirit of the ceremony.

The solution delivered by Roc Seven Les Menuires

A bespoke "Scottish-inspired" menu — The chef created a two-course menu rooted in Scottish flavours: braised beef in a whisky sauce with celeriac and potato mash, followed by a Cranachan.

Every ritual honoured, right down to the haggis — The organisers brought their own haggis, warmed up by the Roc Seven kitchen in time for the traditional address at 2:15pm.

Bagpipes to set the scene — As guests arrived, a bagpiper welcomed them on the terrace for around ten minutes before everyone took their seats for the speeches and toasts.

Decked out in Scotland's colours — PropSki and NucoTravel brought their own tartan decorations in the national colours, set up in the group's private area.

The result: a centuries-old ceremony at 2,300 metres

A lunch that delivered on every promise: ritual, fine food and Scottish spirit, all brought together in the heart of the mountains. The only hitch: the bagpiper's grand entrance – paragliding in wearing a kilt and swooping over the terrace – had to be cancelled at the last minute due to dangerous weather… The mountain always has the final say!


The solution delivered by Roc Seven Les Menuires

The chef created a bespoke two-course menu rooted in Scottish flavours: braised beef in a whisky sauce with celeriac and potato mash, followed by a Cranachan (a verrine of raspberry coulis, fresh raspberries, mascarpone Chantilly cream and oat flakes). All served with a prosecco welcome drink, a glass of wine, mineral water, tea, coffee and a shot of whisky.

A bespoke "Scottish-inspired" menu

The organisers brought their own haggis, warmed up by the Roc Seven kitchen in time for the traditional address at 2:15pm. The tone was set.

Every ritual honoured, right down to the haggis

As guests arrived, a bagpiper welcomed them on the terrace for around ten minutes before everyone took their seats for the speeches and toasts.

Bagpipes to set the scene

PropSki and NucoTravel brought their own tartan decorations in the national colours, set up in the group's private area, so the atmosphere was immersive from the moment guests walked in.

Decked out in Scotland's colours

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