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About Relais & Châteaux
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Relais & Châteaux Chef

Bernard & Guy Ravet

Relais & Châteaux Chef

Bernard & Guy Ravet
L’Ermitage de Bernard Ravet
Member Relais & Châteaux from 2002
Route du Village, 26
CH-1134 Vufflens-le-Château
Switzerland

HOTEL

L’Ermitage de Bernard Ravet

6 rooms: 200-300 CHF s.i.
3 suites: 300-350 CHF s.i.



RESTAURANT

L’Ermitage de Bernard Ravet

Menus 75 CHF s.i. (lunch), 125-260 CHF s.i., Carte 175-210 CHF s.i.

Check restaurant details




Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

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.

Tell us about the ingredient that inspires you the most.

We get Lake Geneva fera from the fishermen of the Vaud coast. It can be caught when the weather is not too hot. The fish must be very firm, with a neutral smell. Fera is a composite of many qualities, subtle and delicate with a refined freshwater flavor and a lot of character.

 

What is your Chef’s secret to preparing your star ingredient?

In different ways: steamed with a whipped thyme butter, baked at low temperature, in an escabeche… It needs to be cooked very little and very gently, so that it remains pinkish inside. One of our signature dishes is Lake Geneva fera with zucchini, recomposed soft-boiled egg, purslane and crisped nettle.

 

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