Valrose lychee

What a beautiful journey it is to take the train from Montreux to Rougemont. What a pleasure to be lulled along the cliff-side railway tracks that lead us to the gastronomic grail of Valrose. By now, you’re probably familiar with the team at the helm, who seduce us and delight our taste buds with their uninhibited gastronomic creativity. In this section, let’s take a look at the exceptional pastry chef hiding in the kitchen of this Michelin-starred restaurant. Formerly in charge of pastry at Crissier’s Hôtel de Ville restaurant, Josselin Jacquet joined chef Benoît Carcenat at the start of the Valrose adventure in 2022. For his sixteenth menu, this talented pastry chef proposes an exceptional lychee dessert, featuring a meringue case encasing a green tea and jasmine-scented cream, accompanied by a rosé champagne sorbet and lychees in two textures: jellied and poached in a tangy syrup.