WhiteFrontier Taproom re-opens its kitchen

Le Taproom WhiteFrontier ré-ouvre sa cuisine

That's it, we've found our chef that we've been looking for for months and this chef is Nicolas, a young, creative and ambitious chef who revisits the classics of streetfood by associating it with the world of beer.

Nicolas, chef cuisinier de Whitefrontier

All these dishes will perfectly accompany the 20 or so draught beers that we offer and brew right behind the big glass window.

The concept is simple, a menu of dishes to share or to keep for yourself. Everything is homemade and seasonal.
The kitchen is open Wednesday to Saturday evenings (5:30 to 9pm) and Friday and Saturday lunchtimes (11:30am to 2pm)

The must-try

> homemade falafels with ricotta cream : CHF 7.00 (4 pieces)

falafels maison valais, Martigny taproom whitefrontier

> 2 spare ribs glazed with stout and a choice of two sauces* : CHF 18.00

spare ribs taproom whitefrontier martigny

> 2 lamb naans braised with Amor Fati (IPA) : CHF 13.-

naan d'agneau mariné à la bière

> portion of duo fries (potato / sweet potato) + two sauces of your choice* : CHF 7,5

portion de frites patate douce et patate

*honey mustard, aioli, ginger cocktail, herbed ricotta cream

April specialties

> Teriyaki brochettes: CHF 4.8/piece

> cheese croquettes with Martigny tomme : CHF 13.- (4 pce) or CHF 19.- (6 pce)

Available every day, at any time

> Charcuterie and cheese board: CHF 24.00

> garlic sausage and deer sausage : CHF 14.-

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