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I like to eat. I mean, to eat well. It's my main vice. I also like to cook. For others especially but even for myself. I don't smoke or drink, except wine with a meal (of course) and definitely no fast food regardless of schedules. I also like to explore new restaurants, especially when I'm away from home. |
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We ate in the hotel restaurant on the first night here. The decor is nothing too fancy - quite traditional but comforting. We came again yesterday, again today, and for the rest of our stay we'll do the same if I have the choice ... |
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The reasons are simple. The menu is extremely varied, with a leaning towards world cuisine. Always cooked to my taste, and with fresh ingredients. The presentation is five star and in my experience if someone has taken the care to make food look good, it usually is. The service is perfect, with knowledgeable staff who aren't afraid of recommending a particular wine to suit the dish. Eating here is fun! ... |
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I started with lemongrass soup. I figured that if a chef can make an exciting dish from just lemongrass, he's a smarter chef than most. It didn't disappoint. Subtle yet robust. Adorned with two giant prawns suspended by a skewer (of lemongrass) and dusted with saffron ... |
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Eva is unusually talkative and leads the conversation through the main course. She works in PR, which involves a lot of verbal communication but at home she's quiet, usually from tiredness, but lately more so. It's nice to hear her, she has an energy which has been absent for a while, and I hope it's not just the Dole du Monts we're drinking ... |
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I had no idea about Swiss wines before this trip. Italy is around the corner so it's no surprise, but I never see any swiss wines available back home. I guess they want to keep it all for themselves, and who can blame them ... |
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Crème Brûlée. It's probably on more menus around the world than anything else, if you cross-out china. You can't really go wrong with a Crème Brûlée. It can be made well in advance and prepared within minutes for serving. A chefs dream on busy nights. It normally comes in a Ramikin, a little glass dish like a cut-off jam jar. Imagine my surprise then when the waiter delivered a large bowl of the stuff. It was a sea of colour ... |
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The red and black of the forest fruits garnished with fresh green mint had me smiling. I gently tap my spoon on it's hard, sugary surface, to test the thickness of it. If it breaks, it's too thin, if it sounds like wood, too thick, and will dominate the texture in the mouth. It was, of course, perfect. I was so enthusiastic about the thing that half of it ended up being donated to Eva, who hadn't ordered dessert on the grounds she's overweight, which she isn't. I should have kept my thoughts to myself. |
