Le Café Valrose: Alpine Bistro
It was between two corridors that we caught a glimpse of chef Benoît Carcenat busy preparing the 18th menu for his gourmet restaurant. Always thinking creatively, the chef is looking forward to the arrival of fine weather after a most gloomy start to the summer. In just two years, this establishment, nestled in the heart of the village of Rougemont, has quickly made a name for itself among gourmets who appreciate refined, contemporary yet generous cuisine. Recently awarded its second Michelin star, the Table du Valrose has weathered the culinary seasons with equal brio and originality. While the Michelin-starred restaurant continues to write its marvellous history, the hotel’s Café has nothing to envy its culinary big brother and deserves special attention.
Saanenland veal
It’s around the green salad that you understand, from the very first bite of the fork, the high standards imposed behind the stove. A green salad! Perfectly garnished, wonderfully seasoned and deliciously varied, this seemingly simple starter is disconcertingly accurate. Who has never been disappointed by a salad that lacks vigor, soul and depth? No doubt about it… at Valrose, the same passion and attention is paid to a green salad, which speaks volumes about the culinary discipline of the place.
As the local clientele mingles with cheerful tourists in the Café Valrose dining room, fondue caquelons filled with half-and-half fondue appear on stage like patriotic actors always ready to serve. But it’s the Saanenland veal chop that really grabs our attention. Topped with a delicious cream of chanterelle mushroom mixed with the meat’s dense, syrupy juices, the combination is a delight to savor. The whole dish is accompanied by succulent pommes grenailles.
Once again, the Valrose enchants, stimulates and awakens our gourmet senses. A performance not to be missed on a pilgrimage to the region near the Bernese Oberland.
