LE MENU PASSIONATA WINE PAIRING

LE MENU PASSIONATA
WEDNESDAY TO SATURDAY FOR LUNCH AND DINNER
GENEVA LAKE FERA
Zucchini, egg cooked at 64 degrees, purslane and croutons
***
GALANGA/DILL SPICED ICELAND LANGOUSTINE
Young carrots and tapioca/coral
***
FOIE GRAS DE CANARD À LA PLANCHA
Pink rhubarb, sweet and sour radish
***
GUY’S SPELT FLOUR AGNOLOTTI
Green peas, morels and spring onions
***
WILD TURBOT
Nogaret asparagus, piquillos, lime/lemon cress jus
***
ORGANIC SWISS CHICKEN FILLET
Thigh stuffed with wild garlic and dandelions, pointed cabbage
or
N°9 WAGYU BEEF STRIP STEAK
Spring turnip wafers, fava beans and artichoke, tarragon jus
***
PLATE OF 7 CHEESE OF PASTURES AND SMALL SWISS DAIRY
Refined and selected by Bernard Ravet
***
CHOCOLATE/PASSION FINGER
Menthol Gariguette strawberries, gold leaf
and
FROSTY BASIL
Pina Colada, Pineapple crystalline
THIS DEGUSTATION MENU IS PROPOSED TO THE ENTIRE TABLE
WITH THE CHICKEN: SFR. 185.WITH THE WAGYU BEEF: SFR. 260.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 (8 cl per glass)
All the prices are per person, VAT included
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 MILLE PLAISIRS
WEDNESDAY TO SATURDAY FOR LUNCH AND DINNER
Sfr. 125.AMUSE-BOUCHE
GENEVA LAKE FERA, Zucchini, egg cooked at 64 degrees, purslane and croutons
***
NORWEGIAN WILD ATLANTIC COD
Brioche butter, baby spinach
or
GUY’S TAGLIATELLES
Caviar Prunier New York (25 g.)
Additional cost of Sfr. 85.or
FOIE GRAS DE CANARD À LA PLANCHA
Pink rhubarb, sweet and sour radish
Additional cost of Sfr. 45.***
FILLET OF ENTLEBUCH LAMB SADDLE
Young potatoes, morels and saffron jus
or
ORGANIC SWISS CHICKEN FILLET
Thigh stuffed with wild garlic and dandelions, pointed cabbage
Additional cost of Sfr. 25.or
N°9 WAGYU BEEF STRIP STEAK
Spring turnip wafers, fava beans and artichoke, tarragon jus
Additional cost of Sfr. 100.***
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) Sfr. 90.- for the wines
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]
A LA CARTE …
WEDNESDAY TO SATURDAY FOR LUNCH AND DINNER
COLD STARTERS …
DUCK FOIE GRAS IN FOUR DIFFERENT WAYS
Trilogie / Gingerbread macaron / fig / rhubarb
75.-
GALANGA/DILL SPICED ICELAND LANGOUSTINE
Young carrots and tapioca/coral
85.-
SEASONAL VEGETABLES AND SALAD SPROUTS
Apricot/rose vinaigrette & rucola oil, morels/chervil soup, balsamic/strawberries
65.-
WARM SARTERS …
FOIE GRAS DE CANARD À LA PLANCHA
Pink rhubarb, sweet and sour radish
GUY’S TAGLIATELLES
Caviar Prunier New York (25 g.)
75.130.-
SPELT FLOUR AGNOLOTTI
Green peas, morels and spring onions
75.-
NORWEGIAN WILD ATLANTIC COD
Brioche butter, baby spinach
68.-
FISH AND CRUSTACEAN …
GENEVA LAKE FERA STEWED WITH THYME BUTTER
Green vegetables
78.-
WILD TURBOT
Nogaret asparagus, piquillos, lime/lemon cress jus
110.-
BRITTANY LOBSTER
Orzo primavera, citrus emulsion
125.-
LANGOUSTINES TRIO
Coral / morel red wine sauce
105.-
MEAT AND POULTRY …
FILLET OF ENTLEBUCH LAMB SADDLE
Young potatoes, morels and saffron jus
95.-
A NICE SWEETBREAD WITH BLACK TRUFFLE
Nogaret asparagus
88.-
N°9 WAGYU BEEF STRIP STEAK
Spring turnip wafers, fava beans and artichoke, tarragon jus
ORGANIC SWISS CHICKEN FILLET
Thigh stuffed with wild garlic and dandelions, pointed cabbage
WHOLE VEAL SHANK BRAISED FOR A LONG TIME, FROM 2 PEOPLE AND PER PERSON
Creamy mashed potatoes
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]
165.86.110.-