I have a confession to make.
Ok, it might not be exactly a confession since you will probably have noticed and deduced it from my blog – Switzerland has turned me into a bon vivant.
I’ve always enjoyed the taste of food. It was clear to me that I wouldn’t be able to resist in Switzerland – host of the two best hotel schools in the World according to the annual TNS Global Survey: Ecole Hôtelière de Lausanne and Les Roches (in Crans-Montana). I would have never thought that Switzerland had such a broad variety when it comes to restaurants. There’s a plate for each palate – from the classic fondue to molecular cuisine. Your pocket (and maybe transport) is the only limit.
I had heard that the best restaurants are often hidden gems in tiny villages that are rather difficult to spot. When my mom came to visit, we rented a car and took this chance to explore Vaud’s less obvious gastronomic treasures. This is how we found Le Guillaume Tell, in Aran-Villette, a cozy fairy-tale village with a population of less than 600 people.
We entered into a living room with not more than 8-10 tables and were kindly seated on the only remaining table (we were lucky – we should have reserved!). The decoration was warm and one immediately felt at home. No opulent adornments, lushness or luxury. I like that – it proves that the food is the star and there’s nothing that will distract you from savoring it.
To start with an amuse bouche (appetizer), we were surprised with a wasabi snowball and the below gazpacho, which was followed by our entrées: duck liver terrine and a deer and veal carpaccio.
Followed by a pigeon and its own foie and a tender beef filet with two sauces.
To finish, we had home made sorbets and a crème brûlée with orange confit.
I left the restaurant happier than ever. Not only did I had an unique dinner but I also realized that, when it comes to food – small is beautiful. Why eat 500g beef steak if you can eat less and therefore have a first course and desert (and maybe even a cheese plate) as well? The joy is in the variety of flavors and one of the main elements of haute cuisine, I guess, is finding the right combination.
What about you? Would you rather have one plate that will satisfy your hunger or have smaller portions but therefore mixing flavors?
Check out my Flickr Gallery for the full pictures of the dinner at Le Guillaume Tell!