{"id":19124,"date":"2022-02-23T07:12:42","date_gmt":"2022-02-23T06:12:42","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/farewell-hermitage\/"},"modified":"2022-02-23T07:12:42","modified_gmt":"2022-02-23T06:12:42","slug":"farewell-hermitage","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/farewell-hermitage\/","title":{"rendered":"Farewell Hermitage"},"content":{"rendered":"
\n

Not exactly what you’d expect… especially for a family home like the<\/span>Ermitage<\/a> run by the Ravet clan for over 30 years. Guy, the prodigal son of legendary chef Bernard Ravet, has decided to retire from the kitchen of this venerable Vaud institution. It was a carefully considered decision, the consequences of which generated a great deal of comment. The web is abuzz, gossip is rife and questions remain. Interview with the President of <\/span>Grandes Tables de Suisse<\/a> who opens a new chapter in his professional life, far from his family, but more serene than ever. <\/span><\/p>\n<\/div>\n

\n
\n
\n
\n

\n
\n

Adrien Ehrbar<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Ravet dynasty<\/h2>\n

Guy Ravet is in a rather jovial mood, very much in agreement with his decision, despite the thunderous announcement and the outcry it caused. Indeed, the news caused a minor revolution in the hushed world of the toques blanches. It was during family gatherings that his desire to close the restaurant took shape. L’Ermitage was at a turning point in its history; after more than three decades under the Ravet era, the establishment was in need of major renovation and investment. A heavy heritage to carry for the successor, who did not wish to take up the torch. “I loved the time I spent in this house because we were a family,” he recalls. <\/p>\n

Depending on the family, such an inheritance is more often a burden than a gift. To prevent the situation from escalating, Guy Ravet parted amicably, breaking away from the family straitjacket with elegance and kindness. “My parents never forced us to stay by their side. It’s always been a pleasure to work with them, and I want this story to remain a fond memory. We made the decision together to turn the page, and despite this separation we remain united. <\/p>\n

\n
\n
\n
\n

\n
\n

Adrian Ehrbar<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

New chapter<\/h2>\n

There’s no doubt that Guy Ravet has a bright future ahead of him. While remaining President of the Grandes Tables de Suisse, he continues to work with his family in the Bernese Oberland, at the Bernerhof<\/a> Hotel in Gstaad. “Up until now, my position hasn’t allowed me to project myself positively. For the time being, I don’t have any specific plans, although I do have a few ideas in mind. I don’t just want to cook. Fans of the Ravet gastronomy can rest assured that the pots and pans at l’Ermitage will be simmering until July 30. So there’s still time to enjoy a marvellous veal shank cooked for 48 hours, served with a black truffle pur\u00e9e. Until the next episode… <\/p>\n","protected":false},"excerpt":{"rendered":"

After more than 15 years at the helm of L’Ermitage with his father Bernard, Guy Ravet has announced against all odds that he does not wish to continue the adventure at Vufflens-le-Ch\u00e2teau.<\/p>\n","protected":false},"author":4,"featured_media":19127,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Farewell Hermitage | Restaurant | Edouard Amoiel","description":"After more than 15 years at the helm of L'Ermitage with his father Bernard, Guy Ravet has announced against all odds that he does not wish to continue the adven"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[415,379,417,380,416],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","tag-chef","tag-gastronomy","tag-gaultmillau","tag-michelin","tag-vufflens"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19124"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19127"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19124"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19124"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}