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Response from the owner
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Dear Mr Gonzalez, Just a few small comments, not to be controversial because you expressed your feeling and its personal, but to make it clear. You have eaten the following: Tagliatelle with smoked salmon, the salmon comes raw from Scotland and is smoked at Chateau D'Oex in collaboration with Mr Romang (Grand Master). Kayserbratwurst, 100% veal from the Saanenland, recipe by chef André Jaeger with crispy rösti. Sliced veal, veal from the Saanenland with crispy rösti. Freshly prepared veal cordon bleu, also veal from the Saanenland. I don't know where the 2-3 CHF cost of goods is. I forgot the duck cassoulet. Cassoulet takes its name from the trunk-shaped clay casserole from Issel. And if the taste is not the same as in Carcassonne, kudos to the kitchen for not copying the recipes. Best regards from Gstaad, Giuseppe Di Bella