Mountain interlude at Miroir d’Argentine
The restaurant’s name echoes the silvery reflections of the rock face overlooking the alpine pasture. From Gryon, a beautiful hike leads to the Miroir d’Argentinea hilltop institution, where the cuisine resonates with the setting: authentic, generous and refined. Behind the stoves, chef Simon Bely composes a menu combining great classics and more audacious inspirations, in harmony with the Vaud region. In the dining room, the radiant Coralie Monfort introduces us to this mountain institution.
This Sunday lunch begins with the kind of attention to detail that is always appreciated. A quartet of butters – ewe’s, cow’s, truffle and Espelette pepper – is generously spread on good country bread. This is followed by a light amuse-bouche: a mouthful of potatoes in espuma or finely brunoise, with a dried Aargau shrimp at its heart.
After this preamble, it’s time for the starter: the perfect egg, accompanied by a creamy roasted potato, croutons and a fine crispy lace. A cloud of pleasure, as delicate as it is finely executed by the chef, who reveals the subtlety of his cuisine.
While the veal chop has us on the edge of our seats, it’s the chicken with morel mushrooms and its delicate yellow wine sauce that finally wins us over. Served with a potato rösti and seasonal vegetables, this festive dish, typical of the Franche-Comté region, features on the menus of the greatest chefs, such as Georges Blanc and the late Paul Bocuse, the popes of French cuisine.
The meal draws to a close, and it’s with a rice pudding, sublimated by a hint of Bex fleur de sel, pecans and flowing caramel, that we conclude this wonderful moment spent at the Miroir d’Argentine. With the sun shining, we put on our snowshoes, our heads full of memories and our hearts full of emotion.
Enjoy your meal!
