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We approached the Le Trianon Restaurant for our
evening reservation after a full day soaking up one of the most intensive
panoramic
views
of magnetic dimensions. We paused briefly on the terrace in a sort of
meditative trance looking far off in the distance at the ruggedly inspirational
Alps encircling a protean lake of aquamarine hues seemingly just beyond the
realm and reach of the senses. It was Maitre D'Hotel Akè
Jèrôme who greeted us caringly while bringing us back into the
present as he escorted our team to the table.
At 400 meters above this
magnificent lake, Le Trianon has the distinct advantage of providing awesome
visual stimulation to go along with its world-renowned cuisine as it is widely
honored and acclaimed. Executive Chef Peter Knogl admits that he has arrived at
a sort of "chef's paradise" and implements his ultimate "Cuisine Vitale
Méditerranèenne" with skill and ingenuity. |
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| Some outstanding menu items
that were sampled by the Seven Stars and Stripes team included Arugula Salad
with Pigeon Breast and Pate of Gooseliver and Almonds, which offered a rich
sampling of locally produced ingredients, also Roasted Langustinos with
Citrus Aroma and Pommery Mustard Sauce displaying Chef Knogl's "great
respect and talent" for his mastery of working ingredients to generate their
most intense flavors. |
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| For an entrée we were dazzled by a well
structured rendition of Encrusted Loin of Lamb with seasoned breadcrumbs and
Mediterranean Aromas, featuring butter soft roasted loin of lamb to which a
fanciful combination of olives, zucchini, basil and yellow peppers were deftly
applied. |
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Thorsten Piosczyk & Peter Knogl |
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You could conceivably come
away from your dining experience at Le Trianon totally astonished by the
sophisticated finesse brought forth by Chef Knogl without sampling any of their
outstanding wine cellar selection, but that would be a shame.
The wine
list, through the concerted efforts of Akè Jèrôme was
awarded the Wine Spectator Award several years in a row, and proposes over 600
selected vintages and prestigious bottles. We tested several wine selections of
which the Moscato Passito di Pantelleria, Micelli 2000 stimulated pure
emotion by unexpectedly capturing the senses with its rich aromatic nectar.
This complimented Chef Knogl's rendition of Vallais Style Apricot Variations
-of Etivaz honey roasted apricot, light apricot mousseline with pistachio foam
and rosemary sorbet with lavender crumble. |
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| Chef Knogl's cuisine is a culinary symphony that
succeeds in every way to orchestrate the concept of "vitality and well being"
promoted by Le Mirador. In time we dutifully followed our instincts toward our
interlude for a romantic nightcap at the
Piano
Bar and as we sat facing the dancing fires, we were not to be disappointed.
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| Guten Appetit. |
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by
Thorsten Piosczyk & Sascha Derschewski
Editor-in-Chief: John
Lomitola
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| © 2005 ~ Seven Stars and Stripes, Inc. |
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