Enjoy a festive gourmet meal with family and friends over an Easter brunch devised and prepared by Bernard Ravet, in the warm atmosphere of the Maison des Vins.
On the menu:
Traditional charcuterie board
Half-cooked char with hyssop
Duck foie gras dodine
Cream of white asparagus soup
Italian cheese and mozzarella, basil pesto
Coquillettes and green asparagus with truffles from Northern Vaud
Dim Sum of Swiss Wagyu, Asian vegetable broth and lemongrass
Mousse of féra with wild garlic
Malakoff
Saladines
Ballotine of Alpstein poultry, morels in poultry jus
Mashed potatoes
Chocolate mousse
Grand-Mère strawberries
Léo's bricelets
Lemon and grape tartlets
