Romain Paillereau’s Easter menu

Still working brilliantly in Bourguillon, above the town of Fribourg, chef Romain Paillereau of the restaurant des Trois Tours is preparing a special Easter menu. Now a traditional event in its own right and eagerly awaited by gourmets, the chef and his brigade prepare a succession of culinary marvels to be savored on Sunday. It’s a moment of gastronomic communion, to be celebrated with friends, family or just the two of you. It all begins with lobster tail, ponzu and combava, followed by Claru Farm’s perfect egg and green asparagus, enhanced by a few Melanosporum truffles. Romain Paillereau then proposes a sandwich of Saint-Pierre, sea urchin and peanut, followed by a rack and saddle of lamb with stuffed morel mushrooms. It’s hard to be in the Fribourg region and not succumb to Laiterie du Mouret’s Gruyère cheese. A sweet moment with the Itakuja chocolate dessert with fennel and tarragon. All that’s left to do is…