Betula Aspen
Laurent Cantineaux, chef and owner of Betula Aspen has a clear vision when it comes to his restaurants. The Paris native, who is also chef and owner of Bonito Saint Barth, showcases his elevated yet approachable sensibility both in the restaurant’s space and menu. Catineaux’s food philosophy is uniquely his own. Best described as French Pan-American the menu showcases French technique with Latin American and Caribbean influences and is comprised of dishes that highlight seasonal ingredients that are packed with flavor.
“Our concept here is a mix of my French roots and the different countries I’ve visited in my career. I lived for 10 years in Venezuela with many trips to Peru and my last trip was to Mexico, so I have some Mexican ingredients and sauces like mole,” he said.
“That’s been a big part of the success of the restaurant here in Aspen for the last six years.” The Mexican influence is apparent in the Tuna Tacos, the crunchy exterior juxtaposed with fresh tuna, guacamole, ‘pico de gallo’ and sour cream was a perfect first bite to kick off the meal and whet the appetite. Tuna Ceviche with tamarind sauce, crispy black rice, avocado and wakame that followed had the perfect balance between creaminess, crunch and acidity.
One of the tastiest salads, the Heirloom Tomato and Avocado salad with Cotija cheese, Gooseberries, Spicy Corn Hummus, and Radishes, is the embodiment of a summer meal that is both light and satisfying. Make sure to enjoy it with the mini baguettes. There is nothing that screams summer more than a well-prepared fish dish. Betula offers a nice variety including Red Snapper, Tuna Tataki, Scottish Salmon and Chilean Sea Bass.
The sea bass is expertly seared and served with a sweet chili eggplant, shimeji mushroom, heart of palm, cucumber and yuzu-black bean sauce If you are in the mood for something heartier, the roasted Duck Magret with sweet potato Puree, Asparagus Burnt Pineapple Tamarin & Seed and nut matcha Condiments is as impressive on the plate as it is on the palate. Of course, every good meal ends with something sweet, and in that regard Betula doesn’t disappoint.
The El Tropical paired with Passion fruit Ganache, White Chocolate and Mango is.... the Peruvian summer treat staple. Chocolate lovers will find fulfillment in the ChocoPolo, a decadent treat made up of a pistachio and pecan brownie core, guanaja chocolate ganache, cocoa sauce and served with milk chocolate ice cream.
Pair your meal with Betula’s impressive and creative cocktails. New this summer are the Tropical Affair, a twist on a Caipirinha made with Fresh Banana infused Cachaça, homemade lime olium and Lime Juice. The Spicy Latina is A Guava Based Cocktail that highlights Mezcal Flavours in a subtly spicy frame that finishes with a pleasant tartness. and if you need an extra kick the innovative Espresso Martini made with tequila and Fresh brewed Esspresso is a must!
