Vail, CO Colorado
Brasserie – it means brewery in French, but you won’t find any tangy chicken wings or soft pretzels at Centre V, a French brasserie.
Instead, dine on Plateaux de Fruits de Mer – heaping platters of chilled seafood, including oysters, shrimp, clams, mussels, lobster tail, calamari salad and periwinkles. Or dive into the Trout Amandine – trout filets pan-fried in brown butter with crisp green beans and sauteed potato rounds.
Relax into your plush surroundings – dark, rich drapes and carpets juxtapose the lemon custard walls under the complex groin ceiling.
“It’s the equivalent of an Irish pub if the Irish knew how to cook,” said Executive Chef Tyler Anderson.
But many would venture to say Centre V has a little “je ne sais quoi” that Irish pubs can’t quite achieve.
Participate in The Longevity Project
The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.
Brasserie style, American setting
Anderson follows traditional brasserie style using local ingredients, like corn from Longmont and produce from the Grand Valley. The refreshing Salade Compose – a trilogy of salads, including beets and celery room – substituted peas because they happened to come in fresh that day.
Centre V is also setting up its own farm in Avon, said restaurant manger Neil Barham.
“We’re trying to have it very authentic, especially for dinner,” Barham said. “For lunch, we have more American options.”
Centre V also serves an elegant breakfast buffet every morning.
At dinner, traditional fare includes the hearty Melting Raclette. Jokingly dubbed “French nachos”, the miniature iron skillet of melted Swiss raclette cheese is served with new potatoes and stone ground mustard.
Move on to the French/American entrees, several of which are served with “the best mashed potatoes in town.” It’s a distinct possibility that the condensed heavy cream and butter adds that “Oh my god!” richness to the whipped potatoes, but perhaps its better not to know.
Wash it all down with a refreshingly fruity Loire Valley Clos du Pappillon …
“I’m trying to get more obscure French wines,” Barham said.
Room to play
With a background in fine dining, Anderson said he loves having “full creative freedom.
“I like being able to run a kitchen with my philosophy, a team atmosphere,” he said.
Most of Anderson’s kitchen crew followed him to Colorado from other posts around the country.
“I want a cool, laid-back place to have good food,” Anderson said.
675 Lionshead Place