{"id":20688,"date":"2022-08-18T08:16:55","date_gmt":"2022-08-18T06:16:55","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/the-valrose-symphony\/"},"modified":"2022-08-18T08:16:55","modified_gmt":"2022-08-18T06:16:55","slug":"the-valrose-symphony","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/the-valrose-symphony\/","title":{"rendered":"The Valrose Symphony"},"content":{"rendered":"
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There’s no need to procrastinate: something’s happening in Rougemont! Something big, something strong, something unique. A gastronomic feat not seen for a long time. This culinary audacity is the result of hard work, a constant search for the good and the beautiful, daily creativity pushed to the limit, and an exceptional osmosis between the dining room and the kitchen. Because this quest for excellence cannot be achieved alone. Behind chef Benoit Carcenat is an unfailingly dedicated team, fully committed to the cause of Meilleur Ouvrier de France. This band of poets in the kitchen and troubadours in the dining room manage to unsettle our senses with as much technical skill and joviality as humility and simplicity. <\/span><\/p>\n<\/div>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Seventh menu<\/h2>\n

With the latest menu, a seventh gastronomic symphony awaits guests at the Hotel Valrose. A hectic waltz where a Rubik’s Cube of tomato slices encasing a heart of shrimp and caviar tartar is savored with sweetness and delectation. And to escort this first sequence, bar manager Giorgio Pariciani proposes a tomato concentrate, flavored in the spirit of a Bloody Marie, blended, fermented for three days and then distilled to obtain a transparent, alcohol-free tomato water. Stunning! The opus continues with a hymn to beet combined with strawberries previously preserved in syrup and vinegar, all served with a beet and horseradish granita. The creaminess and sweetness harmonize with the liveliness and freshness of the dish! <\/p>\n

The next movement opens with chanterelles in several textures and his crunchy cereal galettes. Mathieu Quetglas, the restaurant’s director and sommelier, takes center stage and suggests filtering an intensely flavored chanterelle broth in a shot of pure Arabica coffee. The dark liquid delicately drips off, adding to a lightly creamy port and chanterelle sauce in a whirlwind of vegetal flavors. Divine! This is followed by a tribute to the sea, with a sole de ligne escorted by olives, pistachios, cucumbers and plankton, followed by a blue lobster from Brittany – surgically carved on a gu\u00e9ridon by the ma\u00eetre de salle – magnificently accompanied by vine peaches and a spicy sage broth. <\/p>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Lemon-smoked veal sweetbreads and veal fillet with mirabelle plums announce the end of the savory score in two courses. Pastry chef Josselin Jacquet enters the fray with a sweet melody that will live long in the memory. The melon reaches its apotheosis, crowned by candied fennel, a few roasted melon seeds, hazelnut butter ice cream and Rougemont honey cream. Words are hard to find. Each spoonful makes the tasting experience even more beautiful. Each juxtaposition of flavors and textures amplifies the beauty of this dessert. Disconcerting! <\/p>\n

An avalanche of emotions<\/h2>\n

As the dream draws to a close over a glass of verbena, the contours of the story take shape. The words jostle and refine themselves as memories and multiple sensations unfold, all of which have yet to be put down on paper. As much by the prowess of the wait staff as by the mastery of the kitchen brigade, it’s hard not to be moved by such an avalanche of emotions. Yes, the cuisine is as much an art form in its own right as the exceptional wait staff. It is this orchestral composition – so difficult to achieve – that transforms the experience into a magical moment! The score ends gently, calmly and with the strange impression of having experienced the extraordinary. But now it’s time to come back down to earth… <\/p>\n

Le Valrose<\/a>, 2 place de la Gare, 1659 Rougemont. Phone +41 26 923 77 77 <\/p>\n

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Thank you!<\/div>\n
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It’s already been a year since Benoit Carcenat took over the kitchens at the Hotel Valrose in the heart of the village of Rougemont. The results? A brilliant first twelve months, seven anthology menus and a top-notch team. <\/p>\n","protected":false},"author":4,"featured_media":20690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"The Valrose Symphony | Restaurant | Edouard Amoiel","description":"It's already been a year since Benoit Carcenat took over the kitchens at the Hotel Valrose in the heart of the village of Rougemont. The results? A brilliant fi"},"_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":[356],"tags":[379,522,378,488,530],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-20688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-gastronomy","tag-gourmet","tag-restaurant","tag-rougemont","tag-vaud"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20688","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=20688"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20688\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/20690"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=20688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=20688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=20688"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=20688"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=20688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}