Stéphane Décotterd’s féra

Stéphane Décotterd delivers a gastronomic score of the highest order in his restaurant perched high above Glion. Very much in tune with his culinary environment, this talented chef seems to be as fulfilled as ever at the École Hôtelière de Glion.École Hôtelière de Glion. It’s true that the panorama from his workplace is breathtaking. With a breathtaking view of Lake Geneva, Montreux and the Vaud coast, the Maison Décotterd sits proudly in weightlessness, offering a menu of dishes in which the vegetal flirts with proposals from the lake. The choice of the day quickly fell on Lake Geneva féra, grilled and finished with a lacquered finish. This noble fish, caught in the waters of Lake Geneva, is served with a hazelnut mousseline topped with oxalis leaves and a sauce made with féra roe. A moment of delectation on the water.