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L’Ermitage de Bernard Ravet.

Restaurant of a Grand Chef Relais & Châteaux and hotel in a village. Switzerland,Vufflens-le-Château

Bernard et Guy Ravet

Chef
L’Ermitage de Bernard Ravet Vufflens-le-Château CH-1134

My mother had a grocery shop in Chalon-sur-Saône. She was the one who taught me the real flavour of produce. After a few years as an apprentice at the Royal Hôtel in Chalon and a trainee placement at the Pavillon Henri IV in Saint-Germain-en-Laye, I arrived in Switzerland in 1964. I joined the Buffet de la Gare in Vallorbe run by M. Wegmann, where I met his daughter, Ruth, who became my wife in 1967 during a season at the Mont-Cervin in Zermatt.
After 22 years at the Hôtel de Ville in Echallens, we set ourselves a new challenge. In 1989 we bought and did up an old mansion in Vufflens-le-Château. From then on, it was dedicated to the happiness of our guests under the name of “L’Ermitage”. Over the course of time, we’ve been joined by Nathalie, Isabelle and Guy, all three graduates of the Hotel Management School in Lausanne.
With my son Guy, and my daughter Isabelle in the patisserie, we channel all our energy into showcasing local products, seafood and other produce from further afield.


What was your most moving culinary experience?
My first family outing to Henri Large’s Lion d’Or restaurant in Cologny, in 1965. It was like an electric shock.

The most amusing kitchen incident you ever witnessed?
When we’d just made a fair quantity of vanilla ice-cream, we were extremely surprised to detect a strong smell of truffles.
The eggs had been stored near the truffles and had absorbed their smell. But that ice-cream stayed on the menu!


Your best piece of advice for amateur chefs?
Respect fresh produce and don’t mess about with it.


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