Décotterd and Moriez reunited in Glion

When two of Romandie’s most renowned chefs join forces in the kitchen, interest is guaranteed. May 12 in Glion, above Montreux, Stéphane Décotterd will welcome Victor Moriez for a dinner featuring a unique menu created together. The occasion goes beyond the culinary poster. In 1998, Stéphane Décotterd was working for the Ayer family, who then owned La Fleur de Lys. Nearly thirty years later, he highlights the takeover of Le Pérolles by Julien Ayer, whom he met as a child. Culinary transmission is in the spotlight. Victor Moriez, currently chef at Pérolles in Fribourg, shares with the chef from Glion a complicity forged over the years, notably during the Prix culinaire Taittinger. The planned menu: crayfish from Lake Geneva with nettle shoots, trout, peas and fir, morels stuffed with polypode root, Saint-Palais lamb, turnip and harissa. A precise and inspired proposal.