01 Dec 2015
Tags: Verbier, The Lodge, alpine, Alps, pop up
Leading Swiss ski resort Verbier - Val de Bagnes – La Tzoumaz is thrilled to sponsor Jimmy Garcia's new alpine pop up, The Lodge year round in London.
Fresh from celebrating the launch of his new cookery book, pop-up maverick Jimmy Garcia will be bringing après-ski to South West London, with Verbier as headline sponsor and Provins wines and Morand liquors as partners.
Fans of Verbier, the capital of freeriding, can venture even further off-piste from the snowy peaks of the 4 Valleys for some sensational cuisine and après ski antics. Instead of dining at a mountain restaurant at the top of a gondola, guests will find The Lodge just opposite Clapham North underground station. This accessible location is ideal for foodies and excitable skiers who wait impatiently for their upcoming ski holiday.
Once inside The Lodge, guests will be transported to the belly of Verbier's food scene in this stunning mountain-style retreat designed by Firecracker Works. Friends can cosy up in front of the fire with a warm cocktail and canapés or gather around to indulge in a delicious premium cheese fondue courtesy of Wyssmüller® Assemblage cheese in Switzerland.
Pierre-André Gremaud said; “We really wanted to have more of a presence in London, a city that is forever changing and yearning for new and exciting food experiences. We greatly admire Jimmy's innovative approach to food and dining and our sponsorship of The Lodge celebrates the way in which Jimmy's cooking brings out the very best of Swiss and English cuisine.”
Jimmy Garcia said; “We've searched high and low to bring our guests the finest seasonal produce from the best artisan suppliers. Working with Verbier has truly inspired our alpine menu and we're delighted to be sponsored by such a popular resort.”
In addition to high quality British food that is local and seasonal, The Lodge will be serving tasty alpine fare including wine from Provins, the largest wine producer in Switzerland, Morand's eau de vie including Abricotine and Williamine and Wyssmüller Fondues.
Verbier prides itself on providing ski enthusiasts with a winter playground for the most daring adrenaline-fuelled adventures where even the most advanced skiers can continue to challenge themselves and discover more about the exhilarating winter sports that are available in the resort. This sense of adventure, inspiration and convivial atmosphere is captured in Jimmy's menu which changes daily, taking diners on an epicurean journey that tantalises the taste buds. This gourmet experience in addition to the alpine setting helps to recreate the legendary lifestyle of après skiing in Verbier.
The Lodge has two rooms available for private hire: The Verbier Snug Room and The Dining Room. Both are available for small parties, weddings and corporate events. Jimmy's wealth of experience in catering, events and, of course, pop up restaurants means that guests are guaranteed to have an impressive and unforgettable dining experience.
For more information about The Lodge visit www.thelodgeclapham.com and for Verbier visit www.verbier.ch
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Note to editors:
Verbier:
A classic Swiss resort, the choice of so many keen skiers and even royalty, has it all. Despite the expert skiing on offer, lively après ski and luxurious surroundings it is the lesser known areas and aspects of Verbier that ensure this resort is one of the best. The Bruson ski area, the eco accommodation, the smaller villages of the area all add to the famous main resort centre.
In the summer, Verbier has something to offer every kind of mountain biker; in fact you can try out every discipline of mountain biking, all in the very same day. From meandering cross country to fast adrenalin-pumping downhill to epic enduro and even dirt jumping, Verbier has it all. Few locations have such broad scale of options and all offering participants the best quality trails, jumps and heart-pounding good times.
Louis Morand & Cie:
Since 1889 the distillery Morand has been a family run business based in Martigny, Valais, Switzerland. The founder, Louis Morand, set it up 125 years ago. Four generations of tradition and quality has been based on two simple family secrets: the incomparable quality of the fruits and plants grown in Valais and meticulous care and know how on how to create unique intense flavours of fruit spirit.
Provins Wines:
Lead producer of wine in Switzerland, Provins leads the way in the viticultural economy. Its production represents one fifth of the Valais production and 10% of the Swiss wine production. It generates a myriad of wines at their 830 hectares of terraced vineyards spread all around the Valais region, the biggest AOC area in Switzerland. Provins has twice been honoured with the prestigious title of “Vintner of the Year” in 2008 and 2013. These excellent results demonstrate the great skills of the winemaking team and the 3'400 vintners. Thanks to the quality of their work, Provins is able to source wonderful grapes which allow the company to produce great wines with a marvellous expression of their territory.
Fondues Wyssmüller:
Fondues Wyssmüller, in Gruyère, Switzerland, is a brand that was created in 2014 by Master Cheesemaker William Wyssmüller. William was a cheesemaker for Gruyère PDO in Switzerland from 1993 to 2007. He subsequently worked as a specialised retail cheesemaker and managed three cheese shops. In 2012, he decided to create a fondue brand made of Swiss cheese with his own recipes and identity, thereby creating the Fondues Wyssmüller® company. His aim is to surround this exceptional gourmet Swiss dish with a sense of enjoyment, emotion and fellowship.
The philosophy of the Wyssmüller® brand is summed up as “Getting together and sharing our passions!”
