Ultrayummie!

Jeff and I had a splendid day, first visiting the new Patek museum in Geneva and then having dinner at Rochat in Crissier, which is one of the finest French restaurants in the universe. I've been to a few restaurants that have been awarded one or two Michelin stars and always thought that cooking on this level was all I'd ever need to experience. But Rochat simply takes everything a few steps further, from the incredible selection of breads to the neverending array of desserts.

What I also appreciated was the relaxed, friendly atmosphere, there was no trace of stiffness or snobbishness sometimes associated with this type of place. Anyway, call us gourmands, but we actually managed to tuck all this away .... Amuse bouche of a type of scallop, crab leg (?) and sea urchin, enjoyed with a glass of Champagne For the appetizers, we shared a bottle of 97 Puligny Montrachet "Clavoillon" from the Domain Leflaive which was simply perfect - and seriously hurt our credit cards - the first course came in a small bowl, covered with thick slices of black truffels. Underneath was a frothy, truffel soup and at the bottom something like a artichoke flan. The dish smelled so delicious and looked so intriguing that I forgot to photograph it - lightly grilled turbot with a grilled fresh anchovie in a butter and Barolo sauce. The fish was perfectly cooked, nice and moist and the Barolo gave it a nice tangy flavor. As delicious as it was, both Jeff and I felt this was the most conventional dish of the whole meal - Tail of Bretagne lobster in a buttery broth. Jeff and I agreed that this was the sweetest and most tender lobster we had ever tasted, simply perfect. I've been to Maine on several occassions and of course enjoyed the excellent lobster there. But too often it wasn't cooked correctly (and served with fries), often the main part was just too chewy in consistency. For the main course and cheese, we had a beautiful Morey-Saint-Denis Clos de la Bussiere 1995 Domaine Georges Roumier. Needless to say, we didn't leave a drop of that for the employees either. - Main course was a whole roast duckling, served traditionally in two courses. The first dish came with marinated figs and chestnuts, the second with two squirts of the most creamy mashed potatoes I've ever tasted (sorry Mom). Cheese cart. Wine, bread and cheese, a combination made in heaven When Jeff described the dessert from his last visit, I immediately begged him to take me along when he went again. Small chocolate cake, exotic fruit sorbet (with a caramelized seed sticking in it) and a mandarin tartlet A plate with three different sorbets and one with three different ice creams (banana, vanilla, blood orange ... at that point, the wine was slowly starting to affect my memory) Selection from the dessert wagon. I didn't worry anymore if somebody thought I was greedy but I simply only managed three tiny slices of wonderful cake, chocolate, lemon and tarte vaudevoise (highly recommended) With coffee, a plate of petite fours and home made chocolates. Believe it or not, we simply couldn't finish it off ... Regards Hans ThePuristS Wine & Food discussion board Comments, suggestions, and corrections to this article are welcomed. Please e-mail comments or sign the guestbook. Copyright January 2002 - Hans Zbinden and ThePuristS.com - all rights reserved