initially wondered if we'd enjoy dinner for seven nights in a
row at the same place, but were soon won over. in fact, we even opted to dine
there the one night dinner wasn't included.
the very talented chef/owner created something new and exciting for dinner each night, and we did not have a single repeat. the quality of the food was amazing. simple ingredients but prepared in a way that really brought the best out of the local produce. the fusion of swedish/swiss food was melded culture at its best. we particularly enjoyed the steak tartare with smoked mayo, and F has a deft touch that ensured the perfect preparation of 'tricky' cuts. we'd turkey breast for christmas dinner that was deliciously moist (we don't usually like the breast meat but this was sublime!) and he cooked a pork collar 'just right' and it too maintained its moisture.
the largely swedish waitstaff are attentive yet unobtrusive, and A (owner) is sommelier supreme with extensive knowledge of local wines. it was such an education for us and we fell in love with the creamy, oaky swiss whites that grow within view of the bistro.
while only dinner was included in our room package, we had lunch at the bistro in between skiing on most days too. the CHF20 lunch menu is excellent value, seeing how it got us a big mix salad and meatloaf / pasta bolognaise. where a plate of substandard pasta at the tracouet cafe (on top of the piste) would set you back CHF18. even if the dinner hadn't been included, CHF60 for a delightful 3 course menu is excellent value given the standard and quality of the dishes.
to risk sounding like complete snobs, we enjoy the odd m*star. what the bistro served was comparable, and dare we say better, than some of the one-star places we've been to. it was hard leaving this treasure trove of culinary delight at the end of our week's stay, and i can only imagine the poor mister's disdain at having to regress to my cooking.
the very talented chef/owner created something new and exciting for dinner each night, and we did not have a single repeat. the quality of the food was amazing. simple ingredients but prepared in a way that really brought the best out of the local produce. the fusion of swedish/swiss food was melded culture at its best. we particularly enjoyed the steak tartare with smoked mayo, and F has a deft touch that ensured the perfect preparation of 'tricky' cuts. we'd turkey breast for christmas dinner that was deliciously moist (we don't usually like the breast meat but this was sublime!) and he cooked a pork collar 'just right' and it too maintained its moisture.
the largely swedish waitstaff are attentive yet unobtrusive, and A (owner) is sommelier supreme with extensive knowledge of local wines. it was such an education for us and we fell in love with the creamy, oaky swiss whites that grow within view of the bistro.
while only dinner was included in our room package, we had lunch at the bistro in between skiing on most days too. the CHF20 lunch menu is excellent value, seeing how it got us a big mix salad and meatloaf / pasta bolognaise. where a plate of substandard pasta at the tracouet cafe (on top of the piste) would set you back CHF18. even if the dinner hadn't been included, CHF60 for a delightful 3 course menu is excellent value given the standard and quality of the dishes.
to risk sounding like complete snobs, we enjoy the odd m*star. what the bistro served was comparable, and dare we say better, than some of the one-star places we've been to. it was hard leaving this treasure trove of culinary delight at the end of our week's stay, and i can only imagine the poor mister's disdain at having to regress to my cooking.
we were told that a 63deg egg is the perfect egg - slow cooked at said temperature for 3h.
it did not disappoint!
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