EMOTIONS by Guy Ravet

Fine dining at the "Emotions" restaurant shouldn't stop there. Guy Ravet has also opened the "Brasserie Chic" at the "Grand Hôtel du Lac" in Vevey. The menu features familiar dishes that the chef does not prepare by rote or half-heartedly. He puts his personal stamp on every course, elevating it to a higher level. In French cuisine, this is elegantly called "revisited." So you can enjoy tartare, foie gras, and cordon bleu in prime spots on the sun-drenched veranda or, in summer, outside on the terrace with its magical lake view. Guy Ravet and his Icelandic sous-chef Sebastian Drozyner love to tell stories through their dishes. Take the "œuf en meurette," for example, prepared according to the original recipe from the famous vineyard Château Clos de Vougeot – where they even hold world championships for œuf meurette (!). Appetizer alternatives include Gillardeau oysters No. 2, Oona caviar No. 103, escargots à la bourguignonne (garlic, parsley butter), and foie gras au torchon. Two fish dishes you simply must not miss: the char and the lobster. "It's almost impossible to get a 'whitefish' from Lake Geneva anymore," the chef laments, but he has found a good alternative: char farmed in Chamby above Montreux. This delicate fish is only fished from the water upon order arrival, making it incredibly fresh, and naturally, the preparation is top-notch: it is enhanced with an elegant bouillabaisse emulsion and a touch of rouille. You can order the "homard thermidor" without hesitation. "We take the work off the guest's hands, deboning the lobster in the kitchen." Thus, only the precisely pan-fried, lightly gratinated lobster tail rests on the plate, accompanied by celery mousseline and glassy-cooked carrots, beetroot, and broccoli; a drizzle of fine olive oil can elevate the dish. Even in a "Brasserie Chic," the dishes should not be overly complicated. This also applies to the "Signature Dish du Chef." "I chose a veal cordon bleu because I always like to order it in a brasserie," says Ravet. Naturally, he adds an extra kick here too: a cream made of Gruyère and Vacherin ("half-and-half") is hidden inside the light breading. Apparently a home run: the cordon bleu is ordered at every other table. The crêpe Suzette, prepared tableside, likewise...