The world’s top 5 mountain dining restaurants
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Posted On :
Aug-01-2011
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Article Word Count :
700
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In a hamlet of timeless wooden chalets, Vrony’s looks cow-bell traditional and something of a Swiss cliché until you step inside. The interior is more Hoxton than Heidi, with blocky modern furniture upholstered in black leather, cylindrical vases filled with pine cones and chandeliers made from old copper piping – the work of Heinz Julen, a local designer and brother of Vrony Cotting-Julen, who runs the place with her husband Max. Food purists, they keep their own cattle, and slaughter and butch
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CHEZ VRONY, ZERMATT, SWITZERLAND
In a hamlet of timeless wooden chalets, Vrony’s looks cow-bell traditional and something of a Swiss cliché until you step inside. The interior is more Hoxton than Heidi, with blocky modern furniture upholstered in black leather, cylindrical vases filled with pine cones and chandeliers made from old copper piping – the work of Heinz Julen, a local designer and brother of Vrony Cotting-Julen, who runs the place with her husband Max. Food purists, they keep their own cattle, and slaughter and butcher them to make the air-dried beef seen hanging from the rafters; in the basement, they make cheese.
LA MARMITE, ST MORITZ, Switzerland
A formal haute-cuisine restaurant is the last thing you expect inside the bright yellow brutalist structure that comprises the Corviglia ski station, high on a mountain top and served by a funicular railway. It is just one of six restaurants here catering for every budget and taste. Chef Reto Mathis prepares well-presented dishes with an emphasis on exclusive ingredients, served at tables with white cloths and silver candelabra. Begin with lobster bisque, followed by tuna sashimi with black truffles and salmon caviar, or rack of red deer in a herb crust. For those with a sweet tooth, the menu delivers – but many head to La Dolce Vita, a buffet outlet specialising in desserts. New this season is De F?t Moonk lounge, where diners can enjoy a digestif and a cigar, or an aperitif。
LE CAP HORN, COURCHEVEL 1850, France
This is a place for people-watching (celebrities, Muscovite millionaires) and status food (especially sushi)， on a vast, sunny terrace overlooking the Altiport where Lear jets and helicopters land. The former mountain refuge has private lounges in which to escape the 300-seater main dining area with its nautical theme – echoed in the Yacht Club, a new members-only lounge upstairs. One popular option is seafood, ranging from Le Panier Rouge (Canadian lobster, crab, Dublin Bay prawns and pink shrimps for two) to six fines de claire No 3 oysters. Chef Eric Tournier is still perfecting next season’s menu, but among the certainties will be spiny lobster cooked over a wood fire with “coral butter” (a sea urchin cream sauce)， farm-reared chicken with mashed potato and truffle, and extra-thick rib of Black Angus beef (weighing 5lb) for two people。
GAME CREEK RESTAURANT, VAIL, UNITED STATES
Located in the scenic Game Creek Bowl above Vail, this mountain restaurant is a cut above the rest – and it should be. You can only have lunch here if you are a member, a privilege restricted to 395 people and for which there is a waiting list. However, the restaurant is open to the public for dinner, when you will arrive not on skis but on the gondola that docks at Eagle’s Nest, before being escorted by snowcat to the chalet. On the prix fixe menu, start with hamachi (amberjack sushi) with avocado pudding, radish and grey sea salt, followed by beef short rib with shrimp potatoes, morels and pinot truffle honey. Two tasting menus feature such dishes as sea bass with shrimp, kabayaki (sweet soy sauce)， shiitake and miso broth, or truffle ravioli with romaine and parmesan。
THE LOOKOUT CAFE, NISEKO VILLAGE, Japan
A magnet for powder hounds, Niseko Village is a year-round destination at the base of Mount Niseko Annupuri on Hokkaido island. The Malaysian company YTL Hotels has bought the resort lock, stock and barrel (including the Hilton and the ski-in, ski-out Green Leaf Hotel) and redeveloped it in readiness for the 2010/11 season. Food is central to the transformation, and The Lookout Café – a fun, funky venue on the hillside overlooking the village – will serve sushi and seafood with “a freshness unprecedented in the world”, according to James McBride, YTL’s president, due to the ocean being just 30 minutes away.
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Article Source :
http://www.articleseen.com/Article_The world’s top 5 mountain dining restaurants_70217.aspx
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Author Resource :
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Keywords :
dining room table set,
Category :
Food and Beverage
:
Cooking
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