The sommelier brings out the champagne trolley and there are three bottles of Roederer in the ice. This aperitif was to be the only foreign wine on the evening, as the Frenchwoman had designed a Swiss wine pairing for the surprise menu. Paul Cabayé is responsible for the culinary delights at the "Glacier". He cooked at the "Hôtel de Ville" in Crissier and won the "Golden Chef" competition. His talent is evident in the amuse-bouches: whitefish rillette with asparagus and crispy rye bread. This is followed by a carrot tartelette with kumquat cream served on a branch, a hibiscus macaron with beetroot, oxalis plus Petrossian caviar and deep-fried pork skin chips with perch. The evening continues delicately: Grisons salmon with pickled radish with a trio of nettles (cream, chips and sauce). This is followed by Bernese asparagus with Lake Zurich mussels, accompanied by a Chasselas from Louis Bovard in Cully, which is a great match. Cabayé surprises with the French classic bouillabaisse, prepared with fish from four Swiss lakes. The main course - fillet of Simmental beef with morel tartare, wild garlic flower and broth - is combined with a Nihilo by Henri Cruchon from Echichens. For the pré-dessert, the patisserie works without refined sugar: the pear is served as a cream, carpaccio and sorbet. Accompanied by a late harvest from Hauksson. Markus Stäger's Scheureben wine goes only too well with the dessert of yoghurt mousse, nut praline and hay ice cream. And another trolley rolls up, this time laden with friandises. The evening is drawing to a close, but very few guests want to leave.
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