The very lovely terrace of the One Star Michelin La Table d’Edgard is located in the historic and luxurious Lausanne Palace Hotel & Spa. The entire restaurant offers a panoramic view of Lake Geneva and the French Alps in the distance. The award winning Chef Edgard Bovier is in command of the kitchen which offers a light and very beautiful creation representing all of Chef Edgard’s background and talents. He is originally from the Valais region an area known for farm fresh ingredients and very good food however Chef Edgard also trained and worked for several years along the Mediterranean coast of Nice and Liguria. Each dish is a work of art offering all the subtle flavours of southern French cuisine. I was honored and delighted to dine with Les Clefs d’Or friends this evening as featured in the above photo from Left to Right: Aldo Giacomello, UICH Comite des Sages and UICH Goodwill Ambassador, myself next to Aldo, across from me is Emmanuel Vrettos our UICH Les Clefs d’Or International President and Chef Concierge of The Hotel Mistral Athens, Greece, and our dear friend and Les Clefs d’Or sponsor Cecile Gameiro, Relations Manager of the famous Swiss Jeweler Bucherer the company who actually produces are Les Clefs d’Or (The Golden Keys).
Our amuse buche was a wonderful light and delicious creation of farm fresh vegetables; a zucchini roll with tomato confit, a hint of olive and wildflower to create an artist’s palate.
A simple mixed salad was the first course; again a beautiful artistic creation of the freshest ingredients possible. Notice the Nicoise influence of the zucchini flower blossoms together with a crostini of olive tapenade.
Saint Pierre or John Dory lightly grilled with a wonderful tomato confit. A garnish of wild mushrooms with pomme de terre au pistou!! Light and delicious!!!
I hardly every have dessert but I had to see what The Chef would create with this Apricot sweet and savoury creation. Served in a wonderful fluted glass cocktail dish; the lovely braised apricots garnished with fresh mint were floating on top of a half melted home made olive oil ice cream. Again with a lovely wildflower garnish and artist palate creation around the dessert!!
The dinner concluded with locally pressed coffees and tiered trays of miniatures with house made Swiss chocolate barks.
Thank you to our dear friend and colleague Cecile Gameiro, Relations Manager, Bucherer, Geneva, Switzerland.
Michael Romei Blog 