The Cottage, Game, and a Bottle of Wine
Just outside Geneva, in its wonderful thatched cottage, Serge Labrosse draws his autumnal inspiration from the heart of the forest. The chef and his team have dedicated “Balade en forêt” to this season—a unique menu that showcases seasonal produce and local flavors.
New Wine List
Game is also featured on the “Hunting & Tradition” menu. The meal begins with a venison pâté en croûte, veal sweetbreads, and foie gras, followed by a forest-style tartlet with mushroom praline, and then a porcini mushroom bonbon with whiskey and a Gruyère emulsion infused with vin jaune. Saddle of hare à la royale, served with its thighs confit in red wine, precedes the venison Wellington. For a sweet finale, a Kissabel apple à la Tatin, white miso caramel, cider foam, hazelnut, and buckwheat.
Depending on the day’s fresh arrivals, the menu suggestions extend the culinary journey: risotto with parsley-crusted porcini mushrooms, venison picanha with a peppery mignonnette sauce, or roasted roe deer saddle to share between two. Rest assured, the wine list keeps pace with the cuisine. Sommelier Michael Ramollari has revamped the wine list to expand the selection and create a dialogue between the terroirs, appellations, and Serge Labrosse’s cuisine. He’ll also be joining guests for wine-tasting evenings, which return starting November 11. First stop: Piedmont, for an evening of wine discovery and food-wine pairings.
