@ Berceau des Sens, EHL’s gastronomical restaurant once again!
I am so honoured to be a student of not only “the best hotel school in Switzerland”, but also a student working alongside extremely talented individuals, namely, the acclaimed chefs of the BDS restaurant. These individuals joined my school as faculty members in 2012 and teach first year students in the ‘preparatory year’ (practical knowledge in rooms and F&B). Since my first year was in 2011, I did not have the opportunity to work with these chefs. Without further adieu, I would like to briefly introduce…
Christophe Pacheco: The Executive Chef of BDS restaurant. He received the Meilleur Ouvrier de France award in 2011 (an award for being the best craftsman of his trade) and has worked with Joel Robuchon amongst many other famous chefs. He has a one-Michelin star restaurant near Paris, called Les Armes de France.
Audrey Gellet: She is the pastry chef, who is known for winning the competition, Qui sera le prochain grand pâtissier? on France television. She has worked alongside famous chef Anne-Sophie Pic and is the author of a pastry cookbook. I am so lucky to be able to eat her desserts from our school’s cafeteria offer as well.
Franck Michel: The Executive Chef of BDS. He won the Meilleur Ouvrier de France award in 2004 for pâtisserie and is the world champion for pâtisserie in 2006.
On to the food…
~ Menu Découverte “discovery menu” 5-course tasting menu ~
The mise en bouche (not pictured above) was a small serving of creamy soup accompanied by white fish tartare -> I didn’t catch what the waitress said.
1st course - Escargot
The appetiser - deep-fried escargot in breadcrumbs (top left) - was cooked to perfection at a golden brown colour. When I sliced it open, the juice bursted out. It was really rich in flavour, dark brown and quite heavy in oil. I don’t know how they cooked it, but I’m guessing that the escargot was frozen together with the fatty juice in a sphere mold, and right before deep-frying it was rolled in fine breadcrumbs.
2nd course - Sea Bass
Next, was the sea-bass fillet (top right). In between two layers of fish was some shellfish (i.e. mussels), and served with fava bean purée. The fish was extremely tender. I’m guessing it was gently steamed (low temperature).
3rd course - Beef Wellington
I loved how the portions were small. The beef wellington was gently rolled up along with small pieces of foie gras. It was served with sautéed mushrooms and green vegetable purée.
Amuse bouche (palate cleanser) - berry sorbet with vanilla cream
I thought this was the final dessert, but it turned out to be a “pre-dessert”. Personally, it would have been better without the cream because the menu is already quite filling.
4th course - Strawberry tart with basil sorbet
First time trying basil sorbet and it tasted really good. I think it was a mix of pear and basil.