Corporate
Verbier LocationSavills
Santi is an old friend, we used to share a flat. The week before, I had told him I wanted to start cooking asados for people in Verbier. He works at Verbier Location, so when they and Savills put a lunch together at the golf club, he gave them my name.
Eighty people, and Pizca did not own a grill yet. We did it on the round ones everybody has at home, the kind you buy for a garden.
We set up at hole 10. What Jürgen wanted was a pit stop: you come off the course, you eat, you go back out to play. So the guests turned up in small groups all afternoon and nobody sat down for long.
That is why the menu was short. Entraña and potatoes on the plancha. Light enough to go back out and swing a club, and Argentine enough that nobody had to ask where the food came from.
My parents, Tony and Claudia, happened to be in Verbier that week. So obviously I put them to work. My mum cutting bread like crazy, my dad on the plancha with the vegetables.
Jürgen, who runs Verbier Location, wrote afterwards: “Pizca was the highlight of our golf event in Verbier. The open-fire cooking created a fantastic atmosphere, and the food was exceptional. Professional, reliable, and truly memorable.”
That lunch was the first one. Everything after it came from there.
