Making a Menu for the Mountain – Le Bec
After a year of working with Lucy Gemmell on developing the menus for Le Bec, the space officially opened in December of 2013.
Although very fond of the local cuisine, in the creation of the menus we tried to steer away from slightly heavy traditional Swiss fare, and sought out to do something fun and playful, while staying true to our alpine surroundings.
Le Bec begins the day with delightful egg dishes, granola with Greek yogurt, fresh fruit juices and tempting morning treats including American pancakes with banana and maple syrup and crispy bacon brioche butties. Then it transitions into its all-day menu; offering inventive light dishes like the Alpine Salad with shaved vegetables, pear and walnuts drizzled with mountain honey, to hearty mains like the very British fish and chips, the perfect reward after a hard day on the slopes.
Après ski at Le Bec is also not to be missed – with skiers, snowboarders and snow-lovers tucking into carefully crafted Mountain Sharing Boards, filled with fish, fresh oysters or cheese, or exceptional tasting plates such as salt and pepper squid with herb aioli and pumpkin and creamed ricotta bruschetta.
With experience cooking in France and Italy and with Jamie Oliver and the famous Groucho chain, head chef Khalid Dabhi is confidently leading the kitchen and making the menu come to life. The “modern-mountain” style brasserie, with its chic-meets-industrial interior, is set to succeed and stand out as a mountain venue with a light-hearted and distinctly international flavour.
A Taste of Swiss Tradition
Though you won’t find any rostis on Le Bec’s menu, Lucy and I did our fair share of research into the local cuisine, and discovered a favourite of ours all the way up a mountain in a little restaurant called La Marlenaz.
Though the trip to and from was a hair-raising affair – the only way there is by snow taxi, and it often lost its grip – the food is delightfully traditional. We tucked into tomato and traditional Swiss cheese fondue with crusty French bread on forks. A top tip for enjoying this type of fondue: dunk the bread into Kirsch, a fruit brandy, before dipping in the cheese for an interesting fruity take on the classic dish.
Images courtesy of Mountain Air Verbier