In an enchanting alpine setting, in the heart of the Hotel Le Cambrian in Adelboden, the Bryn Williams at The Cambrian restaurant delights its guests with a simple but carefully prepared cuisine, celebrating the local produce of the region. Under the direction of chef Bryn Williams, originally from North Wales, this restaurant is a place where Welsh, Swiss and London influences come together. Bryn Williams, who has a wealth of experience in London’s prestigious kitchens alongside Michelin-starred chefs such as Marco Pierre White and Michel Roux, brings his expertise to sublimate the region’s ingredients, whether they come from the mountains, lakes or farms of the surrounding area. Resident chef Vedran Petranovic puts these inspired creations into practice, offering dishes that combine innovation and respect for tradition. Oona caviar, the first Swiss caviar, and LUMA Swiss beef entrecôte are perfect examples. In a warm and friendly atmosphere, Bryn Williams and his team take their guests on a journey through the Alps with seasonal dishes that surprise and delight, making the restaurant an essential destination for gourmets.
Here is the recipe shared by Chef Vedran Petranovic: grilled chicken breast with wild mushrooms and celery ragout. We hope you enjoy your meal!
Grilled Chicken Breast with Wild Mushrooms and Celery Ragout
Ingredients
- 1 Cornfed chicken breast
- 1/2 small shallot
- 50g porcini mushrooms
- 50g chanterelles mushrooms
- 60g diced celery
- 1,5dcl vegetable stock
- chopped chives
- knob of butter
- salt and pepper
Preparation
Ragout
For the ragout sweat diced shallots until soft, cut celery into dices and roast in oven for 10min on 180°c and when they are soft add to shallots, put mushrooms in and saute for 3 minutes on medium fire all together. After 3 minutes start adding stock, little by little until mushrooms are soft. Move from fire, put butter in and slowly mix it in until it is melted and sauce is emulsified and creamy. Season with salt and pepper and finish with chopped chives.
Chicken Breast
Trim the chicken breast and try to keep as much skin is possible on. Preheat the grilling pan with little oil in, put chicken breast skin first and grill until skin is golden and crispy. Turn sides and grill on low fire until chicken is done ( test with probe stick or thermometer at 74°C).
On warm plate spread mushroom ragout, serve the sliced chicken on top and brush it with juices from the grilling pan. Bon appetit!
The Cambrian
Dorfstrasse 7
3715 Adelboden
Phone : +41 33 673 83 83
Email : info@thecambrianadelboden.com
Website : thecambrianadelboden.com