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***** Restaurant Garbo - Verbier *****
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Location The Garbo Restaurant is located in the heart of Verbier, close to the stores, the restaurants, the ski tracks and the postal services which are at walking distance. Whether you are in Verbier to rest and relax by the fire in a beautiful chalet or to enjoy the greatest ski resort of Switzerland, you will have many choices on how to enjoy your stay. There is nothing better than a cup of "Glühwein" with a hint of cinnamon or a glass of Fendant at the after-ski by the woodfire to start the evening. The warm and cozy atmosphere of our old wood brewery, comfort of a table surrounded by friends and of course, great dishes and wines. The kitchen The Garbo is a semi gastronomical restaurant; its cuisine is a fusion of world tastes, Asian-, African-, South American- and European-inspired. Info Adress: Hôtel Restaurant Garbo Rue de Médran 1936 Verbier Tel. +41 (0)27 771 62 72 www.hotelgarbo.com |
Recipe from Kevin Gibbins : chef de cuisine.
The wine chosen in harmony with this recipe is Syrah du Valais - Maître de Chais
Duck breast with vanilla and lime, horn of plenty mushrooms with spinaches and fried polenta.
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Proportion for 1 person 170gr duck breast (France) 2gr black sesame seeds FOR THE SAUCE300gr sugar
FOR THE GARNISH
100gr spinach 60gr polenta |
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PREPARATION DUCK BREAST Take a duck breast. Trim part of the skin, then cut into portions of 170gr. Heat a frying pan, then place the duck skin side down until golden brown. Turn over and place in the oven at 200 degrees for 5 mins. Remove and rest for 15 mins. Slice into thin strips hold together with a brochette stick. Coat with your sauce, add some sesame seeds and then heat. GARNISH Heat your water, add the polenta and black sesame seeds salt and a little olive oil. Cook to a thick consistency, remove from heat and chill. When chilled, cut into chip size, and deep fry. Wash your spinach leaves very well. Soak your mushrooms for 15 mins. Chop the onions very finely and sweat them of in butter for a few minutes. Add the mushrooms, then your spinach and cook for another few minutes. Check seasoning and remove from heat. |
Tuna paving stone in Rossini’s way, winter’s root and sauce foie gras
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Proportion for 1 person 150gr red tuna
FOR THE SAUCE2 dl white wine FOR THE GARNISH5gr brussel sprouts FOR THE DECORATION1pc cherry tomato vine |
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PREPARATION RED TUNA. Cut the tuna into 150gr portions, then marinade in sesame oil and soya sauce for 30 mins. Deep fry in sunflower oil for 1 minute depending on thickness. Sprinkle with the mixed crushed peppers and place to one side. SAUCE. Reduce by half the white wine with shallotes and crushed pepper. Then add the ponzu and cream. Reduce again by half then strain. Pan fry your foie gras until golden brown. Then mix with your sauce in a blender. Check that the consistency is foamey and light. GARNISH. Wash and peel all your vegetables. Cut into cubes,apart from the sugar peas and bean sprouts and blanch them. Once blanched marinade them in sesame oil, lime leaves, lemon grass and sesame seeds for 30 mins. Then pan fry them with your bean sprouts, deglace with soya sauce and add parsley. Check seasoning and serve. Meanwhile pan fry your slice of foie gras and the slice of bread. Place the foie gras on top of the bread and serve. Blanch the sugar peas and cut thin strips. DRESSING. Place your tuna in the oven at 200 degrees for two minutes. Take you plate and place a mould in the centre. Fill it up with your vegetables. Place your sugar peas on top. Heat up your foie gras crouton under the grill. Place your tuna on the plate with the crouton, mousse up your sauce and serve. Use cherry tomatoes for decoration. |
