Skip to main content

Lausanne: Crois d'Ouchy

My EPFL friends and I enjoyed a wonderful meal at Croix d'Ouchy. The decor is elegant and refined. The service was wonderfully polite.

I started with some ham paired with a little cheese.

For our main course, all of us ordered the same thing, a venison-like dish. The waiter briefly brought out the entire roast to show us. He then returned a few minutes later with our plates. The meat was very flavorful and meaty without being overly strong; it was also very tender. The brussels sprouts were cooked just right, with a nice green flavor and great texture. The spaetzle made a perfect complement. We ate slowly, enjoying our food and and talking about old times.

But that was a big roast, not to be done in by a single round. After clearing our plates from the first round, the waiter came back with these plates for a full second round of the main course. If you look carefully, you can see that the side dishes are slightly different. We all greatly enjoyed our second chance, but we were also grateful that there was no third round.

Such a magnificent dinner deserved a proper send-off in the form of dessert. My berries and cream were splended and a great pairing to the meat of our main course.

Comments

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.