- Food and wine
- What's included
- Sample menus
At Bramble we love our food and wine and the Bramble hospitality begins with a champagne reception on your first evening.
Natt, our Executive Chef was trained by award winning chef Mark Bridges and has 10 years experience, most recently in France. He has created our menus using fresh ingredients from local suppliers in the Bagnes Valley and a wine list to compliment in collaboration with wine specialists 'Soif and Thirst'.
Upgrade wines can also be pre-ordered or ordered when in resort.
- Breakfast
- After skiing
- Dinner
- Children
- Day off
After waking up to tea or coffee in bed enjoy a hot breakfast served in the dining room with a selection of local yoghurts, our fantastic Bramble Ski Museli, cereals, fresh crusty bread and jams.
After skiing you'll come back to fresh bread, jams and delicious home baked cakes, cookies or muffins.
After a complimentary drink and canapes, a three course dinner will be served accompanied by your choice of complimentary wines.
Please don't forget to drop us a line if you have any special dietary requirements, we want you to eat, drink and be merry too.
Children's and baby's evening meals are prepared at a time to suit you and we run everything past you first. Our homemade lemonade and blueberry jelly is always a favourite but mummy's standards like spaghetti bolognaise and banana splits are all on offer too.
We cook for you six days a week usually taking Wednesday off. We are happy to offer advice on the great restaurants we have here in Verbier and make a reservation for your group. Please be mindful if you are coming out during the school holidays, that places get booked out early and give us a call in advance if there is somewhere special you would like us to book.
- Menu 1
- Menu 2
- Menu 3
Breakfast: Oeufs A La Reine : grilled asparagus with lightly scrambled eggs and chive hollandaise
Afternoon tea: Fresh raspberry and coconut tart
Evening meal: Canapes - Beetroot cured Gravadlax on soda bread with horseradish cream cheese. Starter - Pan fried fillets of red mullet with chilli and caper butter and herb cous cous. Main course - Lamb fillet with black pudding and rosemary stuffing, braised red cabbage with toasted pine nuts, rosti and sweet balsamic syrup. Dessert - Homemade ginger and pistachio ice cream in tuile baskets
Breakfast: Huevos A La Flamenca: baked egg with toasted muffin and a fresh tomato and chorizo sauce
Afternoon tea: Spanish orange, saffron and almond cake with orange syrup drizzle
Evening meal: Canapes - Pate de foie gras with onion and fig marmalade. Starter - Bramble house salad: buffalo mozzarella, avocado, toasted cashews, apricots and pancetta crisps. Main course - Crevette, chorizo and sundried tomato risotto with parmesan crisps and a rocket and curly endive salad. Dessert - Bramble Pavlova: soft centred meringue with whipped creme de gruyere and wild berries from Valais
Breakfast: Eggs Benedict: poached eggs with crispy grilled bacon and fresh hollandaise sauce
Afternoon tea: Mango and cranberry muffins
Evening meal: Canapes - Honey roast baby asparagus wrapped in herb bacon. Starter - Rabbit brochettes with satay sauce and wild rice. Main course - Supreme of capon served with cassoulet de Valais (locally sourced wild mushrooms, cured lardons and merguez sausage) and braised leeks. Dessert - Rich chocolate, cinnamon and sweet chilli mouse
