Zucchini, egg cooked at 64 degrees, purslane and croutons

LE MENU DE NOTRE OFFRE « ESCALE GOURMANDE »
GENEVA LAKE FERA
Zucchini, egg cooked at 64 degrees, purslane and croutons
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GALANGA/DILL SPICED ICELAND LANGOUSTINE
Young carrots and tapioca/coral
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FOIE GRAS DE CANARD À LA PLANCHA
Pink rhubarb, sweet and sour radish
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GUY’S SPELT FLOUR AGNOLOTTI
Green peas, morels and spring onions
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WILD TURBOT
Nogaret asparagus, piquillos, lime/lemon cress jus
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ORGANIC SWISS CHICKEN FILLET
Thigh stuffed with wild garlic and dandelions, pointed cabbage
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CHOCOLATE/PASSION FINGER
Menthol Gariguette strawberries, gold leaf
and
FROSTY BASIL
Pina Colada, Pineapple crystalline
WINE PAIRING
Nathalie Ravet’s selection of 6 different wines (8 cl per glass)
SPRING 2014
HÔTEL-RESTAURANT DE L’ERMITAGE
BERNARD & GUY RAVET, « GRANDS CHEFS RELAIS & CHÂTEAUX »
ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHÂTEAU
TÉL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40 INTERNET : http://www.ravet.ch EMAIL : [email protected]