Le Menu Passionata Passionata Passionata

SINCE 1989
L’ERMITAGE
BERNARD, RUTH, NATHALIE, ISABELLE & GUY RAVET
BERNARD & GUY RAVET,
« GRANDS CHEFS RELAIS & CHÂTEAUX »
Le Menu Passionata
Sfr. 180.- € 120.Duck Foie Gras
Gewürztraminer foie
f gras/gingerbread combination,
Coeur de Guanaja 80% chocolate/orange and black pepper
Roumégous oyster
Oyster jelly, Aquitaine Ossetra caviar, cauliflower/watercress fraîcheur
Norway Scallop
A king scallop roasted, Yens endive/kaffir mousseux, Ginger/coriander warm jelly
Buchillon Amandine potato
Amandine velouté and Charlotte basket, egg yolk and black truffle
drops of 25 years aged Balsamico vinegar
Brittany sea bass
Fillet of sea bass, salsify in two ways, red wine sauce and parsnip
Pyrenees’ milkmilk-fed lamb
Saddle of milk-fed lamb in rosemary/parsley flavors, green lentils ravioles, leek and cube of kidney,
kidney
Cheese from mountain pastures
and small dairies chosen for your pleasure
Exotic fruits
Passion fruit tile, caramelized pineapple frie, iced piña colada
Grands Crus of chocolate
Orizaba lactée 39%/pistachio/hazelnut
and Taïnori 64%/cedrat “Allumettes”, black truffle ice-cream
cream
Mignardises
This degustation menu is proposed to the entire table
Wine Paring: Sfr. 125.- € 83.-
HOTEL-RESTAURANT DE L’ERMITAGE ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHATEAU
TEL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40
INTERNET : http://www.ravet.ch EMAIL : [email protected] N°TVA: 271 332
SINCE 1989
L’ERMITAGE
BERNARD, RUTH, NATHALIE, ISABELLE & GUY RAVET
BERNARD & GUY RAVET,
« GRANDS CHEFS RELAIS & CHÂTEAUX »
Bernard, Isabelle et Guy Ravet vous proposent :
Cold Appetizers …
Duck Foie gras in three different ways … Sfr. 52.- € 35.Winter salad sprouts and 6 vegetables with black truffle shavings and oil, drops of 25 years aged Balsamico vinegar, truffle
broth in a “cocotte” Sfr. 68.- € 45.Arlequin of snacked scallops/violet potato, sea bass tartar, oyster jelly and Aquitaine Ossetra caviar Sfr. 78.- € 52.Hot Appetizers …
Mariage of sautéed duck foie gras, almond/honey foie gras milk, Buchillon Amandine potato mousseline, melted green
cabbage Sfr. 65.- € 43.Thin tagliatelles, black truffle shavings, truffled suprême sauce Sfr. 75.- € 50.Red Mullet cooked at high temperature, red beetroot essence, ginger/parsley drops, Chioga triangles Sfr. 68.- € 45.Ribbon of lasagna and Brittany lobster, leek, coral/carrot sauce Sfr. 78.- € 52.Fish and Crustacean …
Crispy skin sea bass, safran ocean bourride and three toasts of sea bass, red mullet and scallop with fennel Sfr. 88.- € 59.Red mullet in 3 declinaisons, winter vegetables and different sauces Sfr. 78.- € 52.Roasted brittany lobster tail, elixir of claws Asian style and tapioca, light bisque of elbows Sfr. 98.- € 65.“Brochette” of scallops and black truffle, Bomba risotto with the same truffles Sfr. 98.- € 65.Meat …
Tasting of 21 days dry-aged beef, roasted fillet, virgin oil carpaccio, grilled marrow consommé, tail jus and rillette Sfr. 88.€ 59.Fillet of Swedish reindeer's saddle with black truffles, mitonnée of colrave and Jerusalem artichokes Sfr. 86.- € 57.Pyrenees milk-fed lamb in rosemary/parsley flavors, green lentils ravioles, leek and cube of kidney Sfr. 86.- € 57.Farm grown Veal fillet, winter vegetables, Porto/truffle jus Sfr. 88.- € 59.For two people …
Whole Veal shank gently « rôti à la broche », Buchillon Amandine potato mousseline, Ermitage garden herbs jus, per
person Sfr. 98.- € 65.Which can be served with black truffle, per person Sfr. 150.- € 100.-
HOTEL-RESTAURANT DE L’ERMITAGE ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHATEAU
TEL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40
INTERNET : http://www.ravet.ch EMAIL : [email protected] N°TVA: 271 332
SINCE 1989
L’ERMITAGE
BERNARD, RUTH, NATHALIE, ISABELLE & GUY RAVET
BERNARD & GUY RAVET,
« GRANDS CHEFS RELAIS & CHÂTEAUX »
Plaisirs en semaine …
Sfr. 110.- € 73.Tuesday to Friday for lunch
Tuesday to Thursday for dinner
Amuse-bouche
Red Mullet cooked
ooked at high temperature, red beetroot essence, ginger/parsley drops, Chioga triangles
Or
Ribbon of lasagna and Brittany lobster, leek, coral/carrot sauce
Additional cost of Sfr. 25.25.- (€ 17.-) per person
Or
Thin tagliatelles, black truffle shavings, truffled suprême
uprême sauce
Additional cost of Sfr. 50.50.- (€ 33.-) per person
Fillet of Swedish reindeer's saddle,
saddle Buchillon Amandine potato mousseline,, winter vegetables,
thyme jus
Madagascar 64% chocolate molden cake, citrus fruits, Isabella grape sherbet
Discovering the Collection « Le Vin Vivant » with the Menu « Plaisirs en semaine … »
-
The Menu « Plaisirs en semaine … »
1 half bottle of wine from the Collection “Le Vin Vivant” de Bernard Ravet
Sfr. 155.- (€ 103.-) per person with the red mullet
Sfr. 180.- (€ 120.-) per person with the lobster
Sfr. 205.- (€ 137.-) per person with the black truffle tagliatelles
HOTEL-RESTAURANT DE L’ERMITAGE ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHATEAU
TEL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40
INTERNET : http://www.ravet.ch EMAIL : [email protected] N°TVA: 271 332
SINCE 1989
L’ERMITAGE
BERNARD, RUTH, NATHALIE, ISABELLE & GUY RAVET
BERNARD & GUY RAVET,
« GRANDS CHEFS RELAIS & CHÂTEAUX »
Les midis de L’Ermitage
L’Ermitage
Sfr. 75.- € 50.Tuesday to Friday for lunch
Land/Sea Salad
***
Fish of the day,
Grenobloise style,
Violet potatoes
***
Isabelle’s Sweet tooth
With 2 glasses of wine: Sfr. 110.- € 73.-
HOTEL-RESTAURANT DE L’ERMITAGE ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHATEAU
TEL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40
INTERNET : http://www.ravet.ch EMAIL : [email protected] N°TVA: 271 332
SINCE 1989
L’ERMITAGE
BERNARD, RUTH, NATHALIE, ISABELLE & GUY RAVET
BERNARD & GUY RAVET,
« GRANDS CHEFS RELAIS & CHÂTEAUX »
Déjeuner Gourmand en Famille
Sfr. 150.- per adult € 100.Sfr. 75.- for children between 13 and 16 years old € 50.Offered for children till 12 years old
Only on Saturday for lunch
A child per adult for the special conditions.
Duck Foie Gras
Gewürztraminer foie
f gras/gingerbread combination,
Coeur de Guanaja 80% chocolate/orange and black pepper
Roumégous oyster
Oyster jelly, Aquitaine Ossetra caviar, cauliflower/watercress fraîcheur
Norway Scallop
A king scallop roasted, Yens endive/kaffir mousseux, Ginger/coriander warm jelly
Buchillon Amandine potato
Amandine velouté and Charlotte basket, egg yolk and black truffle
drops of 25 years aged Balsamico vinegar
Brittany sea bass
Fillet of sea bass, salsify in two ways, red wine sauce and parsnip
Pyrenees’ milkmilk-fed lamb
Saddle of milk-fed lamb in rosemary/parsley flavors, green lentils ravioles, leek and cube of kidney,
kidney
Grands Crus of chocolate
Orizaba lactée 39%/pistachio/hazelnut
and Taïnori 64%/cedrat “Allumettes”, black truffle ice-cream
cream
Mignardises
Wine Paring: Sfr. 105.- € 70.-
HOTEL-RESTAURANT DE L’ERMITAGE ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHATEAU
TEL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40
INTERNET : http://www.ravet.ch EMAIL : [email protected] N°TVA: 271 332