|1 tb||olive oil|
|½||green chilli pepper|
Filet and remove the bones on the Skrei, wrap in foil and deep freeze. Cut the chilli, spring onions, mango and tomatoes into small pieces in the Brunoise. Press the orange and lime and mix with oil and the Brunoise. Add salt and pepper to taste.
Avocado crème ingredients
|1 tb||fresh cream|
|1/2||green chilli pepper|
Avocado crème preparation
Avocado peal, scoop out and cut into small pieces. Mix the remaining ingredients with the avocado in the mixer and add salt and pepper to taste.
Quinoa cracker ingredients
|300 ml||vegetable stock|
|2 tb||chopped lovage|
Preparation of the Quinoa cracker
Allow the quinoa to soak in the vegetable stock until soft and until the vegetable broth has completely steamed. Mix the quinoa with the lovage briefly in the cutter so that the quinoa grains are no longer visible. Adjust the taste of the mix with salt and pepper and spread thinly on the silicon mat and then allow to dry in the over at 90°C for 3-4 hours.
S.& J. Favre Berclaz
Venthône Cave d’Anchette
Tips for the Restaurant Veranda
Chef Alain Kuster, who was awarded 16 GaultMillau with the gourmet restaurant Le Corbeau d’Or last winter, now prepares light and easy Alpine cuisine for his guests in the new Restaurant Veranda. The restaurant is attractive not only because of its easy à la carte menu and the 5-course dinners with market-fresh regional products but also from the relaxed ambience in the winter garden with a wonderful view of the Matterhorn.