Very nice setting in a old village house in beautifull Saint-Saphorin above lake Geneva.
Entrée: "Light" Ravioli with spinach and morilles/morels: Soaked in a very heavy cream-sauce, there was no spinach-flavor and morilles were so overcooked, you couldn't say if they were fresh or dried. (38 swiss francs)
Main: Filet de Saint-Pierre with sauce of artichokes and safron: Tender and jucy fish-fillet but again swimming in a very heavy-cream-butter sauce with undefined flavor, not really artichocke and the only sign of safron was the yellow color, but certainely not it's flavor. (50 swiss francs)
Dessert: Lemon-tart was ok, although nothing special. But the accompagning Lime-ice-cream was a gem.
Very friendly sommelier and interesting suggestions of wine.
Overall, rather expensiv and definitely too heavy cuisine which lacks finesse. No fresh spring-feeling at all in this beautifull season. more