Dolce Vita vaudoise
Already awarded 14 points by Gault&Millau, Nicola Fabrizio and Michela Gotti work in perfect tandem between kitchen, pastry and service, supported by an equally close-knit team. The restaurant’s open-plan kitchen offers a lovely view of the music played by Chef Fabrizio’s piano brigade, who draw on the great classics of Mediterranean cuisine, reinterpreting them creatively with local produce. The sweet treats, meanwhile, are the work of Pastry Chef Gotti, who is also in charge of customer reception and service, which she orchestrates with brio.
Sardinian fragola
The discovery begins in the coolness of the terrace, with an exquisite Parma ham and bufala, taking us back to memories of vacations in Italy. The char carpaccio with cucumber avocado and cantaloupe sorbet takes us back to the shores of Lake Geneva with freshness and roundness, but could have done with a touch more acidity. The entrée ends with a final detour to Spain, with beef empanadas – which we’d have liked to be more filling – accompanied by a superb avocado lime and coriander mayonnaise.
Then come the primi, including maccheroncini al ragù bianco d’anatra, chopped duck squash and Puglia canestrato, and paccheri moules de bouchot zucchinis et lime. The pasta, cooked al dente as it should be, enchants with a range of masterful flavors on generous, visually appealing plates. As a suggestion, a fragola sarda tartare with gamberi rossi and eggplant caviar delights both the eyes and the taste buds. Finally, the meal ends on a note of freshness and sweetness, with Michela Gotti’s unctuous gelato, with beer and mirabelle plum flavors worthy of Italian gelateries. The bistro’s gamble paid off, and it’s a simple way to end the summer in a little corner of paradise with a taste of Italy.
