Smoked Mackerel with Candied Beetroot

Seafood is one of Pierre Chevillard’s passions and fortes; and as we head into summer here at Pebble Beach and open our terrace for the season, we’re delighted to share with you one of our favorites for a summer starter or a light lunch. Smoked mackerel with candied beetroot, horseradish cream & pickled quails egg (serves […]

Sea Bream with Pea & Lemon Risotto & Lemon Marmalade

Fresh from our Kitchen into yours, Pebble Beach’s Head Chef, Martin Pester was delighted to share & demonstrate our unique flair with Sea Bream to our cookery demonstration guests on Saturday 6th May, and now we’re sharing it with you too. We’re taking a break for the summer, but our Cookery Demonstrations will return to […]

Wine Club – 13th March

Wine Club – 13th March Last week we saw our hugely popular Wine Club return to Pebble Beach. Each month we hold a FREE wine tasting event which focuses on a specific selection of wine. We have a sommelier come and explain all the different wines and you get to try and take / make […]

Chocolate Fondant

Chocolate Fondant There’s less then a month to go until Easter and if you’ve given up chocolate, sugar, or sweet things for Lent, it’s just the right time to start thinking about how you’re going to celebrate Easter 2017. Today, we share the recipe for our very own Chocolate Fondant, delicious with or without ice […]

Our Hugely Popular French Evening at Pebble Beach

Continuing our gastronomic journey of food fusion from around the world, last night we saw our extremely popular French evening return to Pebble Beach. Our exceptionally talented Head Chef, Pierre Chevillard, who originates from France and has bought an exciting additional menu to the restaurant for the evening. So what was on the menu for […]

Chicken Liver and Fois Gras Parfait

Chicken Liver and Fois Gras Parfait Serves 6   Ingredients 275g  chicken liver(s) 275g  uncooked foie gras 5 eggs 400g unsalted butter   For the Reduction: 125ml Port 125ml Madeira 125ml Brandy 15g sea salt 7g black pepper 5 shallots 1 garlic clove Spring fresh thyme   6 ramekins   Method Preheat the oven to […]

Lamb Rump served with ratatouille & fondant potatoes

Lamb Rump served with ratatouille & fondant potatoes Serves 4 Ingredients: Lamb 4 x 8oz lamp rump   Ratatouille 1 x courgette 1 x red pepper 1 x aubergine 2 x red onion 4 x large tomatoes 1 tbsp x Tomato Puree   Fondant Potatoes 150g/5oz butter 4 potatoes, peeled, cut into barrel-shapes using a […]

Our New Spring A La Carte Menu

We will be launching our new spring a la carte menu on 2nd March. Here’s a couple of taster pictures of the new dishes on our menu…   Skate wing poached in white white & mussel nage, Parisian vegetables & shellfish selection. Chocolate fondant & Lymington Gin & Elderflower Panna Cotta