- Food and wine
- What's included
- Sample menus
At Bramble Ski we pride ourselves on our high standards of food and selection of house wines. The Bramble hospitality begins with a champagne reception on your first evening.
At Bramble we have been working hard to bring together a team of experienced chefs under the tutelage of our executive chef Gerwin Brand. Gerwin, started in kitchens at the age of 17 in his native Holland and then moved across to London where he built his career at Michelin starred restaurants Le Manoir au Quat Saisons' and 'The Waterside Inn'. Under the guidance of Michel Roux and Raymond Blanc, he gained a huge appreciation for fresh, clean dishes which use the best of local ingredients.
A born perfectionist his passion and enthusiasm are infectious. Our team of chefs are happy to work with you to create the perfect menu for your stay with us. To compliment the food we have handpicked a selection of wines from local vintners. 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, Museli, cereals, fresh crusty bread and jams.
After skiing you'll come back to afternoon tea where you can help yourself to tea, coffee, fresh bread, jams and delicious home baked cakes or something savoury if you would prefer.
After a complimentary drink and canapés, a three course dinner will be served, followed by a local cheeseboard. Dinner is accompanied by a 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.
Our chefs are very happy to prepare specific children's meals to your requirements. If you need their meals served before the normal meal times please do not hesitate to ask the staff prior to your arrival or once you arrive in the resort.
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
- Tasting Menu 1
- Tasting Menu 2
Canapés:Spinach erbazzone | Confit artichoke, olive, feta cheese | Oysters with 3 salsas.
Risotto of wild mushrooms, mascarpone cream, Parmesan cheese.
Coq au vin: Free range chicken braised in a red wine sauce, mashed potatoes, roast baby onions, bacon lardons and Romanesco broccoli.
Warm apple tarte tatin, vanilla ice cream.
Coffee and tea with petit fours.
Canapés: Chicken wing cotelette, bbq sauce | Home made nachos with Piquillo pepper and fresh goat's cheese | Tartare of Arctic char, cucumber, wasabi yoghurt.
Tender cooked leeks, Culatta, warm poached egg, green herb vinaigrette.
Pan fried seabream, potato gnocchi with watercress pesto, fennel confit, grilled red pepper.
Tiramisu with coffee ice cream.
Coffee and tea with petit fours.
Canapés: Salt cod croquettes, spring onion mayonaisse | Lamb empanadilla | Vegetable sushi with humous and coriander.
- Pumpkin soup, toasted hazelnuts and pumpkin seeds.
- Steamed seabass with its crispy skin, pakchoi with garlic and ginger, miso broth.
- Roast sirloin steak of Val d'Hérens beef, smoked mashed potatoes, caramelized shallot, winter chanterelles and red wine essence.
- Warm chocolate fondant, caramelized banana, Moscatel toffee and Amontillado sherry ice cream.
- Selection of local cheeses, home made apple jelly, walnut and sultana bread.
- Coffee or tea with petit fours.
Canapés: Buckwheat blinis, smoked salmon, crème fraîche | Piadina flatbread, Parma ham, mozzarella | Chicory, apple and celery salad, toasted walnut, walnut vinaigrette.
- Soup of topinambour, beurre noisette, croutons and chives.
- Sashimi of Yellowfin tuna, Yuzu and soy, hot sesame oil.
- Pan fried red mullet, salt cod brandade, Bouillabaisse sauce.
- Roast leg of milk fed Pyrénéen lamb, bulgar wheat with winter vegetables, garlic and shallot puree, roasting jus.
- Terrine of winter fruits set in a Monbazillac and ginger jelly, yoghurt sorbet.
- Selection of local cheeses, homemade apple jelly, biscuits.
- Coffee or tea with petit fours.
