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In the Esprit Montagne kitchen we love working with fresh and where possible regional products. Many of our products are farm products from the village. A 3-course meal is € 25 per persoon. For a 4-course meal we charge € 30 per person. 
 
  

Good start of the day
Every morning between 8.00 and 9.30 AM we offer an extensive buffet, including fresh croissants, various breads, cheeses and charcuterie, jams, fresh honey, butter, boiled eggs, yoghurt, muesli, cornflakes, milk, coffee, tea, juice and fresh fruit.
Upon request we can prepare you a lunch box.

Delicious dinner
Every evening between 07.00 and 08.30 PM you will enjoy a delicious 3-course dinner with seasonal products from our region.

Many of our dishes are based on traditional recipes that have been used for centuries in the mountain kitchens.
 
Furthermore, you get to know the best kept secret of the Alps: its wines. We have a wonderful selection of excellent Alpine wines. Of course we also offer a selection of the more familiar wines.

Every evening you will find a small “livre d’histoire” which reveals the culinary secrets of the dishes you will be enjoying that evening. It tells you all about our products, the ingredients and traditions of the past and remarkable anecdotes about the authentic mountain cuisine.
Restaurant Esprit Montagne

Esprit Montagne


Diet or allergy?
Do you have a food intolerance or follow a special diet? Please let us know in advance. We are happy to take note of it.


For our non-hotel guests
If you're not a guest of the hotel, but would like to have lunch or dinner at Esprit Montagne, then you're more than welcome! Please make a reservation (minimum one day in advance). Our chef de cuisine will make you a perfect meal.


Recipe of the Month
This month no recipe for dinner, but one for Raf’s own homemade vin chaud.

You will need:
  • 1 liter of red wine (Merlot example)
  • 1 liter of orange juice
  • 0.5 liter of apple juice
  • 100 ml Grand Marnier
  • 10 grams of fresh ginger
  • 2 oranges
  • 1 apple
  • 1 star anise
  • 4 cloves
  • 1 bunch of mint
  • 2 lemons
  • 1 cinnamon stick
  • 5 juniper berries
  • 400 grams of sugar (to taste more or less)

Course of Action:
  • Cut the ginger, apple, orange, lemon and mint into pieces
  • Put this and all other ingredients in a pot
  • Bring to a boil and let it boil for 3 minutes under a closed lid
  • When the time is up, fire off and take the pot from the heat and let cool completely quiet
  • Then let it stand for another two days in the refrigerator
  • Sift it 'et voila' the vin chaud is ready to be heated!


And actually, with a good vin chaud you need something to eat as well, so still a good recipe!

Chocolate moelleux with mixed spice and candied ginger

Necessary (recipe serves 4):
  • 110 grams of chocolate 72%
  • 100 grams of sugar
  • 100 grams of butter
  • 50 grams flour
  • 2 whole eggs
  • 1 teaspoon mixed spices
  • 2 egg yolks
  • 1 teaspoon finely chopped crystallized ginger

Course of Action:
  • Beat the eggs, egg yolks and sugar until they start seeing white
  • In the meanwhile, melt the butter gently
  • When the butter is half melted, add the chocolate, ginger cake and spices
  • Stir until the chocolate is fully melted
  • Then add the flour, stir well until all lumps just gone
  • Then mix the egg-sugar mass in it with a spatula
  • Put it for 30 minutes in the refrigerator
  • Preheat the oven to 200° C
  • Grease 4 cups (about 5 cm deep) with butter and a put little flour on it
  • Divide the chocolate mixture and then bake it at 200 ° C for 8 minutes
 

Bonne appétit!

 
 
Recipe Archive:
June 2011: Fresh garden bean soup with chives and fresh cheese
April 2011: Egg salad with capers and spring onions & white asparagus, parma ham, green herbs and butter sauce.

+ BONUS: Asparagus Pea Mousse
March 2011: Carpaccio of marinated cod with bacon
& spring salad of endive, celery and white apple with a mustard dressing
February 2011: Buckwheat pancakes with bacon and Reblochon
January 2011: Epiphany Pie
December 2010: Pumpkin Soup & toast with cream cheese
November 2010: Honey Nut Cake
October 2010: Duckbreast à l'orange with rösti and chard
September 2010: Pepper-avocado tartar with a herbs salad
August 2010: Bavarois à l'orange
July 2010:
 
In rosemary and yogurt marinated chicken filet with a fresh potato-lemon salad & stir fried zucchini and red onions
June 2010: Mixed herbs soup & sheep cheese gratin





















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