My husband surprised me with a fancy dinner at Auberge de l’Union in Arzier on my birthday. Well, we had been trying to come up with a surefire excuse to visit this restaurant for a long time, even though in fact, it is not so far from our place. So far for this year, we’ve already celebrated two special occasions somewhere else – his birthday at 2-star Michelin Nuance and our Valentine’s day at the top of Jungfrau. At the same time, whenever we go hiking around and pass by it, we’d sometimes start talking about this restaurant, which would leave me relentlessly curious about it. Then come my birthday, and me, the celebrant got lazy to organize. It’s such the best timing for hubby to take me to this quaint, classy resto I had sought out for quite some time.
Fortunately a weekday as well, the restaurant wasn’t hectic and full of people dining. At the same time, we got the best spot where we have the view of Lake Geneva. As always, we immediately glanced through the menu and we both liked to take the restaurant’s gastronomic 4-course menu with wine pairing and cheese plates. I requested a different dessert though, and I was pleased that they granted it. Overall, it was exquisitely good.
So here’s what we got. No photo of delectable cheeses on a tray though, I just really got so mesmerized.
saumon d’Écosse fumé par nos soins, sur un velouté de choux fleur, Caviar d’Aquitaine, trait de fenouil, vinaigrette de noisette
smoked Scottish salmon, a velvety cauliflower, Caviar d’Aquitaine, fennel, hazelnut vinaigrette
sot l’y laisse de volaille en chapelure de Truffe, émincé de poireaux, sablé parmesan, balsamique
chicken in breadcrumbs with truffles, sliced leeks, parmesan shortbread, balsamic
Filet de bœuf Charolais grillé, racines et légumes oubliés, jus de cuisson Safrané et citron confit
Charolais beef tenderloin grilled, roots and forgotten vegetables, saffron juices and lemon confit
Brownies au chocolat, glace vanille des Îles Bourbon, miel de Truffe et sucre filé
Chocolate brownies, Bourbon island vanilla ice cream, honey truffle and spun sugar
Brioche version « pain perdu », sucre cannelle, figue braisée au porto et épices sorbet cacao agrumes
Brioche version of “toast” cinnamon sugar, braised fig port wine, and spices cocoa citrus sorbet