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Restaurant Le Cerf
Menu from USD 178
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Restaurant Le Cerf

Switzerland, Cossonay-Ville

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Awaken all the senses

The "Piedi Santi" olive orchard in Rosigno, Italy

The "Piedi Santi" olive orchard in Rosigno, Italy

Carlo Crisci

"For more than four generations, my family has owned and maintained the "Piedi Santi" olive orchard perched along the hillsides of Rosigno in the Salerno province of southern Italy amid the national reserve of Cilento, a site protected by UNESCO. In the last few years, I have been producing a high-quality extra virgin olive oil in cooperation with local farmers and the company Agrioil S.p.a. Thus, each year, we produce oils with the perfect balance of bitterness, fruitiness and spice, to guarantee a taste identity and nutritional quality of the highest level. I cook with this olive oil every day, and I am delighted to share it with my friends and guests."

Working with artists and artisans

Working with artists and artisans

Carlo Crisci

"My appreciation for sensory enjoyment and graphic design is also evident in the décor of the restaurant and the tableware, which I designed and commissioned talented ceramists to create. My old friend, the renowned Swiss sculptor Etienne Krahenbühl, participated in the creation of various design elements, such as doors, screens, cheese and spirits trolleys, and table decorations. I am also honoured to exhibit some of his other works in the restaurant. Other Swiss artists such as Raboud and Montserrat also exhibit here regularly."

Gathering aromatic herbs

Gathering aromatic herbs

Gathering aromatic herbs

Gathering aromatic herbs

Carlo Crisci

"When I met François Couplan, an internationally acclaimed ethnobotanist, he introduced me to a world of subtle flavours that had been previously unknown to me. Since then, I have continued to experiment with various plants which have quite naturally found their place in my cuisine, and I use them to bring a pertinent, gourmet touch to my dishes. Next time you stay at Le Cerf, I invite you to discover these plants in my book Vertiges des Saveurs, which I co-wrote with François Couplan."

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