Valrose chanterelles
It is always with the same excitement that one crosses the threshold of the Valrose in the heart of the village of Rougemont. Chef Benoît Carcerat’s restaurant, which was awarded two Michelin stars almost a year ago, continues to showcase regional gastronomy far beyond the borders of the Vaud region. On his 19th gourmet menu, featuring grape tomatoes, sole from Ile d’Yeu, veal from Saanenland and Bergeron apricots from Valais, it was the girolles that (almost) swept us off our feet. From Pays-d’Enhaut, the mushrooms are accompanied by a variety of seeds and cereals, a touch of coffee and an exceptional juice known as “grassouillet”. An unadulterated delight that gives us an early taste of autumn.
