Grand Chef Relais & Châteaux, Bernard Ravet heads up the the illustrious restaurant L’Ermitage with son Guy and daughter Isabelle at patisserie. Aiming to emphasize the products of the area, those of the sea and others of more remote source; “we channel all our energy into showcasing local products, seafood and other produce from further afield”, Chef Ravet says.
Chef Ravet’s mother had a grocery shop in Chalon-sur-Saône, giving him basis for understanding whatreal flavour of produce was. After a few years as an apprentice at the Royal Hôtel in Chalon and a trainee placement at the Pavillon Henri IV in Saint-Germain-en-Laye, Bernard arrived in Switzerland in 1964 andjoined the Buffet de la Gare in Vallorbe run by M. Wegmann, where he met his wife-to-be, Ruth.
After 22 years at the Hôtel de Ville in Echallens, Bernard and Ruth set off on a new challenge and in 1989 the bought and did up an old mansion in Vufflens-le-Château. From then on, they dedicated themselves to making guests happy atL’Ermitage.
Describe your culinary philosophy in 4words…
Respect, imagination, humility, happiness.
What is your aim at the restaurant?
To make people happy, and to surprise them.
What is your greatest inspiration?
Walking in the mountains, and the contact with products.
What three things would you take to a desert island?
A Bible, a knife, a pen.
- 1 Michelin star
- 19/20 | Gault & Millau
Route du Village, 26
+ 41 (0)21 804 68 68