Geneva Lake fera, zucchini, egg cooked at 64 degrees, purslane

LE MENU DE NOTRE SÉJOUR « MILLE PLAISIRS »
AMUSE-BOUCHE
Geneva Lake fera, zucchini,
egg cooked at 64 degrees, purslane and croutons
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NORWEGIAN WILD ATLANTIC COD
Brioche butter, baby spinach
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FILLET OF ENTLEBUCH LAMB SADDLE
Young potatoes, morels and saffron jus
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VANILLA & NOUGATINE SAINT-HONORÉ
Praliné ice-cream
DISCOVERING THE COLLECTION « LE VIN VIVANT » WITH THE MENU MILLE PLAISIRS
Nathalie Ravet’s selection of 2 half bottles of the Collection « Le Vin Vivant »
of Bernard Ravet and Uvavins – Cave de La Côte
to accompany this menu (based on 2 people)
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]