for an additional cost of Sfr. 75.- Sfr. 125.

LE MENU PASSIONATA
FROM TUESDAY TO SATURDAY, FOR LUNCH AND DINNER
AMUSE-BOUCHE
Truffled egg, brioche mouillettes
***
CRAB, CELERY AND SCALLOP DOMINO
Dublin bay prawn
***
SAUTÉED DUCK FOIE GRAS
Thin slices of gingerbread and apples, drops of our homemade balsamic vinegar
***
BRILL FILLET
Homemade curcuma tofu and palm heart, red curry/coco cream, crispy Marcona almonds
***
JERUSALEM ARTICHOKE AND TRUFFLE TORTELLI
Sautéed frogs legs
***
PYRENEAN MILK-FED LAMB SADDLE
Charlotte potato and black garlic, Espelette Pepper jus
or
N°9 WAGYU BEEF STRIP STEAK
Salsify and caramelized sweet onions, red wine jus
***
THE PLATE OF CHEESES FROM SWISS MOUNTAIN PASTURES AND SMALL DAIRIES
refined and selected by Bernard Ravet
***
GIBUS GLACÉ AUX TRUFFES NOIRES
Made with eggs who slept with black truffles
***
LE MACARON TRÈS VANILLE
Passion fruit and grilled sesame seed arlequin
THIS DEGUSTATION MENU IS PROPOSED TO THE ENTIRE TABLE
WITH THE MILK-FED LAMB : SFR. 185.WITH THE WAGYU BEEF STRIP STEAK : SFR. 260.You have the possibility of enjoying more black truffle (20 g.) for an additional cost of Sfr. 75.Wagyu means Japanese beef is best known under the name of Kobe. The Wagyu cattle are especially pampered away
from any stress that could affect the tenderness of their flesh marbled to perfection. Kobe is being developed this
type of farming, which is to strictly monitor the feeding of cattle, but also to massage them with sake in their
broadcasting classical music and introduce the beer in their food.
This probably explains their Olympian calm and good humor.
WINE PAIRING
Sfr. 125.Nathalie Ravet’s selection of 7 different wines (4-10 cl per glass)
All the prices are per person, VAT included
1993 – 2013 : 20 ans de
WINTER 2013
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]
LES MIDIS DE L’ERMITAGE …
FROM TUESDAY TO FRIDAY, ONLY FOR LUNCH
SFR. 75.-
(EXCEPT ON HOLIDAYS AND HOLIDAY’S EVE)
A 3-course menu
LE MENU MILLE PLAISIRS
FROM TUESDAY TO SATURDAY, FOR LUNCH AND DINNER
Sfr. 125.-
AMUSE-BOUCHE
Truffled egg, brioche mouillettes
***
RED MULLET COOKED AT HIGH TEMPERATURE
Endives from Yens, crab bonbon, tonka bean/ ginger emulsion
Or
SAUTÉED DUCK FOIE GRAS
Thin slices of gingerbread and apples, drops of our homemade balsamic vinegar
Additional cost of Sfr. 25.Or
GUY’S TAGLIATELLES WITH BLACK TRUFFLE
Truffled supreme sauce
Additional cost of Sfr. 80.***
BIGORRE BLACK PORK STEAK
Fregola sarda risotto,
Chioggia and turnip arlequin, saffron jus
Or
N°9 WAGYU BEEF STRIP STEAK
Salsify and caramelized sweet onions, red wine jus
Additional cost of Sfr. 100.***
TANGERINE AND COCO MILLE-FEUILLE
Mango sherbet
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)
Sfr. 90.- for the wines
1993 – 2013 : 20 ans de
WINTER 2013
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]
COLD STARTERS …
LA CARTE : FROM TUESDAY TO SATURDAY, FOR LUNCH AND DINNER
DUCK FOIE GRAS DODINE
Lamb lettuce and black truffle
75.-
CRAB, CELERY AND SCALLOP DOMINO
Dublin bay prawn
85.-
CHECKERBOARD OF TRUFFLE, MULTICOLORED CARROT, CHARLOTTE POTATO AND LAMB LETTUCE
98.-
WARM STARTERS …
SAUTÉED DUCK FOIE GRAS
Thin slices of gingerbread and apples, drops of our homemade balsamic vinegar
65.-
JERUSALEM ARTICHOKE AND TRUFFLE TORTELLI
Sautéed frogs legs
88.-
GUY’S TAGLIATELLES WITH BLACK TRUFFLE
Truffled supreme sauce
125.-
DUBLIN BAY PRAWN DUO
Green cabbage and peppers, coral jus
72.-
FROM FRENCH COASTS …
BRILL FILLET
Homemade curcuma tofu and palm heart, red curry/coco cream, crispy Marcona almonds
88.-
SCALLOPS À LA PLANCHA
Shellfishes and red wine matelote, vegetable pearls
90.-
RED MULLET COOKED AT HIGH TEMPERATURE
Endives from Yens, crab bonbon, tonka bean/ ginger emulsion
78.-
DUBLIN BAY PRAWN AND TRUFFLE PARMENTIER
Winter vegetables
128.-
FROM EARTH …
PYRENEAN MILK-FED LAMB SADDLE
Charlotte potato and black garlic, Espelette Pepper jus
90.-
FARMER GUINEA-FOWL WING STUFFED WITH FOIE GRAS AND BLACK TRUFFLE
Parsnip and parsley root velouté
125.-
N°9 WAGYU BEEF STRIP STEAK
Salsify and caramelized sweet onions, red wine jus
160.-
BIGORRE BLACK PORK STEAK
Fregola sarda risotto, Chioggia and turnip arlequin, saffron jus
88.-
WHOLE VEAL SHANK BRAISED FOR A LONG TIME, FROM 2 PEOPLE AND PER PERSON
Charlotte mashed potato
110.-
… with black truffle
1993 – 2013 : 20 ans de
WINTER 2013
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]
160.-
CHEESE …
THE PLATE OF TEN CHEESES FROM SWISS MOUNTAIN PASTURES AND SMALL DAIRIES
refined and selected by Bernard Ravet
35.-
ISABELLE’S SWEET TOOTH …
40.-
GIBUS GLACÉ AUX TRUFFES NOIRES
Made with eggs who slept with black truffles
LE MACARON TRÈS VANILLE
Passion fruit and grilled sesame seed arlequin
TANGERINE AND COCO MILLE-FEUILLE
Mango sherbet
RUM AND RAISINS BABA
Chantilly cassonade, Cuba libre
MILK CHOCOLATE AND HAZELNUTS TART
Chestnut and Cointreau ice cream
RIO HUIMBI 62% MOLDEN CAKE
Pinneapple roasted with brown sugar, lime sherbet
APPLE TART
Bali vanilla pods ice-cream
1993 – 2013 : 20 ans de
WINTER 2013
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]
Le Menu du Déjeuner Gourmand en Famille
Only on Saturday for lunch with reservation mentioning the
“Déjeuner Gourmand en Famille” with children ages.
Only for families. One child per adult for the special conditions.
AMUSE-BOUCHE
Truffled egg, brioche mouillettes
***
CRAB, CELERY AND SCALLOP DOMINO
Dublin bay prawn
***
SAUTÉED DUCK FOIE GRAS
Thin slices of gingerbread and apples, drops of our homemade balsamic vinegar
***
BRILL FILLET
Homemade curcuma tofu and palm heart, red curry/coco cream, crispy Marcona almonds
***
JERUSALEM ARTICHOKE AND TRUFFLE TORTELLI
Sautéed frogs legs
***
PYRENEAN MILK-FED LAMB SADDLE
Charlotte potato and black garlic, Espelette Pepper jus
***
GIBUS GLACÉ AUX TRUFFES NOIRES
Made with eggs who slept with black truffles
***
LE MACARON TRÈS VANILLE
Passion fruit and grilled sesame seed arlequin
Sfr. 155.- per adult
Sfr. 80.- for teens between 13 and 16 years old
Offered for children till 12 years old
WINE PAIRING
Sfr. 105.-
Nathalie Ravet’s selection of 6 different wines (4-10 cl per glass)
1993 – 2013 : 20 ans de
WINTER 2013
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]