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Le Romanoff
American Dream Cuisine™
Le Romanoff
Carlton Hotel, St. Moritz receives
6 Stars and 5 Stripes
Society - Extraordinary
6 Stars & 5 Stripes for
Extraordinaire - Society Cuisine & Service

The Ultimate Award:
Seven Stars and Stripes ™
We had anticipated an agreeable and professionally prepared event since we had previously experienced many Swiss hotels that promised to deliver five-star standards and have lived up to the highest traditions. We were to discover that under the guidance of Executive Chef de Cuisine Lothar R. Molitor, the standards of cuisine have been raised to a new level of excellence. Chef Molitor prides himself on leadership of his 18 member kitchen staff through inspirational creativity garnered from years of experience working in California, London, Moscow, Jerusalem, Cancun, Germany and Italy.

Our entrance into the elegant Le Romanoff, named after Czar Nicholas II of Russia since the Carlton was originally built as his family's summer residence, inspired us with historical inquisitiveness as to this remarkable pedigree. We were elegantly greeted and escorted to our intimate candle-lit table by Maitre d'Hotel and veteran Silvio Rizzi. His presence in the restaurant is one of the essential elements for professional achievement and is a reflection of management's remarkable loyalty to its treasured staff.
Le Romanoff
With gentle baroque piano music wafting in the back round and setting the stage for our royal dining experience, Silvio presented us with our specially created menus for the evening. To our surprise, Chef Molitor had chosen to embellish our evening with some of his favorite original recipes.
Upon being seated by the Maitre d' we were offered a complimentary glass of Laurent-Perrier Brut L-P N/V.
Laurent-Perrier's style is unique and well represented in this distinguished bottle.
Laurent Perrier - Champagne. Chardonnay is the predominant grape varietal and owing to its ability to portray freshness and elegance it remains true to the approach exemplified by the producer.
Characteristically rendering exceptionally fine bubbles, it allows for the persistence of white fruits suggesting a hint of citrus co-mingling with green apples and pears. A classic among peers, it offers great intricacy and balanced depth and richness.
We were now thoroughly relaxed and the mood was set for the cuisine show to begin in earnest.

Appetizer
We started with: Carpaccio of Selected Air Dried Grisons Beef with Rucola in Boletus Vinaigrette and a Small Mousse of Tomatoes.
This exceptional product is a specialty from the Swiss Alps.
It is made from selected lean parts of the leg of beef, which are treated with salt, a secrete mixture of spices and Alpine herbs and then dried in the crisp, clear mountain air in the valleys of Graubünden (the Grisons).
It has a unique, full-bodied flavor with a remarkably delicate consistency that is ideal with a hunk of crispy fresh farmer's bread and a glass of red wine.

Wine Selection:
2002 Pinot Noir Adolf Boner Kellerei, Malanser delivered a delicate cherry and earth nose with in a light body with mild tannins and herbal highlights.
Cuisine Le Romanoff
As Phyllis was admiring the geometrically appealing design of the Grisons Beef, I was served a remarkable bowl of hearty Forest Mushroom Cream Soup literally served with a dollop of freshly whipped unsweetened cream, placed conveniently in the center of the soup just begging to be stirred.
Wine Selection: 2003 Sauvignon Blanc Barrique Jörg Saxer, Neftenbach offered a young, fresh wine with good acidity with a subtle hint of smoke and spice of white pepper working well with the earthiness of the mushroom.

With our taste buds sufficiently tantalized we awaited our next course and took some time to gaze out around us to take in some of the carefully inspired atmosphere. The management of the Carlton have made every effort to re-create the imperial grandeur reminiscent of the original patrons, Czar Nicholas II and the royal Romanoff family.
Cuisine Le Romanoff Main Course I
By now we noticed a flurry of waiters scurrying out of the kitchen and headed for our table with our next courses. Their trays were neatly organized with our dinners, each of which was covered with a majestic silver top. After a graceful landing near our table, the Maitre d'Hotel approached and presented our entrées by placing the covered dishes in front of us and then simultaneously removing both with confidence. My surprise consisted of Grilled Medallion of Angler Fish on Saffron Peperonata with mini Asparagus and Wild Garlic Gnocchi.
Also known as "Monkfish" in the US, it has a firm texture that allows it to be grilled without falling apart and has a flavor reminiscent of lobster meat. The wild garlic (bärlauch in German) is the leafy variety and is gathered in the forests wild in the spring and blended into a pesto so that it can be mixed to make the gnocchi. It imparts a subtle green garlic flavor and aroma and is known to improve metabolism and support the immune system in a natural way.
Wine Selection: 2002 Chardonnay Mayenfelder Schloss Salenegg Barrique, aged for 12 months in French Barriques it was fabulous as it delivered a light roasted aroma with vanilla bean in a full bodied harmonious structure.

Main Course II
For Phyllis it was Crepinette of Lamb Chops with Perigord Truffles, Spring Vegetables and Risotto out of the Parmesan Loaf.
An astonishing presentation of the delectable, visually appealing lamb surrounded by fresh baby spring vegetables interwoven with the delicate earthy aromatic scent of Perigord truffles laced with sharp parmesan cheese. This type of black truffle is named after the French province where it is found by the ancient art of using a pig or dog to help locate their elusive fungi. They have a superlative flavor and unrivaled ability to stimulate appetite while to some they are the ultimate aphrodisiac…….. Hummmm!

Wine Selection: 2002 Merlot di Losone Saleggi, Angelo Delea was the obvious choice for this dish. Visually red with violet reflections, powerful fragrance of dark forest berries with typically full bodied feel it 'cuts to the chase' for an appealing finish.
Cuisine Le Romanoff
Please take a closer look!
We were both so busy enjoying our entrees when suddenly we realized that an eerie silence had descended upon the table. It was definitely not time for conversation as we continued to savor each morsel of chef Molitor's creations. Upon completion of our dinner, the table ware was quickly and efficiently removed and after crumbing we were presented with an 'After Dinner' drink menu. "The Chef has prepared a special dessert for you" we were told, and maitre d' Rizzi suggested espresso to go with this soon to be seen finale.
Cuisine Le Romanoff Dessert
Our dessert course arrived and revealed itself to be Pear Sherbet with Praline Mousse in an Almond Tuile. A tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven.
Once cooled and stiff, the cookie resembles a curved roof tile. Ours was filled with the pear sherbet and praline mousse with a spun sugar accent radiating from the top and surrounded with delicately glazed fresh fruits.
Wine Selection:
1999 Mehringer Zellerberg Eiswein, Kellerei Lothar Molitor (Chef de Cuisine of the Carlton).
A fitting surprise ending to an outstanding evening. This ice-wine from the Mosel region of Germany and the vineyards of Chef Molitor, proved the incredible depth and versatility which exists at the Carlton. This dramatic wine was tasty, luscious and sweet of the very best kind. It was lingering and powerful with an intense bouquet and after-taste of apricots and quince.

While we continued to sip on the remnants of the Ice-wine, we reflected on the originality and unique flavor combinations created by master chef Lothar Molitor and his able crew. With his leadership and ability to 'think out of the box', the Romanoff Restaurant will remain on the cutting edge for many years to come.
Ingenuity inspired by years of experience and the willingness to venture onto uncharted grounds with daring creations are the hallmarks of this successful master chef as he furthers the quality and reputation of the Carlton Hotel in St Moritz. John Lomitola & Chef de Cuisine Lothar R. Molitor
John Lomitola & Chef de Cuisine Lothar R. Molitor
by Phyllis & John Lomitola

Editor-in-Chief: Ingrid Lemme


 
 
 
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Disclaimer:

Although the above information was accurate at the time of publication, it can change without notice. Please be sure to confirm all pertinent information with the companies in question before planning your trip.


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