A dish that pairs Nespresso coffee with scallops and figs? I wouldn’t normally put these ingredients together. A recent lunch at the Lausanne Palace, however, convinced me it could work. From November 4-25, you can try this and other dishes created by Chef Edgard Bovier as part of his three-course lunchtime menu for Nespresso Gourmet Weeks 2018.
For the 6th edition of Nespresso Gourmet Weeks in Switzerland, I recently attended an avant–première of Chef Bovier’s coffee-inspired lunch. Here’s what you need to know about this year’s event:
26 Grand Chefs of Switzerland
Nespresso has recruited 26 of Switzerland’s grand chefs to create their own menu for Gourmet Weeks 2018. Talented chefs like Tanja Grandits of Stucki, Stéphane Décotterd of Le Pont de Brent and Maryline Nozahic of La Table de Mary will participate in this year’s event. Rather than saving coffee for the end of the meal, these chefs incorporate coffee into each of the dishes that comprise their menu.
This group of chefs also includes Nespresso’s two ambassadors. Heiko Nieder of The Restaurant at The Dolder Grand and Edgard Bovier of La Table d’Edgard at the Lausanne Palace.
Coffee and Mediterranean Cuisine from Chef Edgard Bovier
When I met Chef Bovier, I found him to be very jovial. He seems to really enjoy his work, and it shows in the creative, delicious food that he prepares at his namesake restaurant at the historic Lausanne Palace. With one Michelin star and 18 points from Gault & Millau, this chef originally hails from the Swiss canton of Valais. Together with Nespresso, he uses some of their “Exclusive Selection” coffees—pure origin coffees designed exclusively for gastronomy—to produce intriguing flavor combinations.
In the elegant dining room of the Lausanne Palace, I tasted a preview of what Chef Bovier has planned for Nespresso Gourmet Weeks 2018.
Appetizers: We started with a plate of delicious Mediterranean-inspired appetizers. They included slices of pissaladière along with some little toasts, one with a fish terrine and another with ibérico ham.
For the first course, scallops were layered on top of thinly sliced figs. Chef Bovier served them with a vinaigrette made from balsamic vinegar of Modena and oil infused with Nespresso’s Kilimanjaro coffee. It had a very subtle coffee flavor. I would not have necessarily identified the coffee had I not known it was there. Prepared with the highest quality ingredients, I would definitely have this dish again.
The main course consisted of pintade fermier (guinea fowl). It had a fragrant sauce made with Grand Cru Népal Lamjung coffee. As the server placed this dish in front of me, I could immediately detect the scent of coffee. The guinea fowl, which I have personally never tried to cook at home, was tender, moist and delicious.
Finally for dessert, we enjoyed a light and flavorful Parfait glacé with a hint of coffee and caramel. Chef Bovier once again used the Kilimanjaro coffee for this satisfying dish.
If you enjoy coffee and want to experience it interpreted in new ways by some of Switzerland’s most talented chefs, and at a price lower than what you would normally pay, I recommend that you make a reservation for this year’s Nespresso Gourmet Weeks.
How to Participate in Nespresso Gourmet Weeks 2018
You can make reservations for lunch or dinner, depending on what the chefs are offering at each of the participating restaurants. For example, at the Lausanne Palace, Chef Edgard Bovier will only be serving a lunchtime menu. Lunch costs CHF 70 per person. Dinner is CHF 120 per person. Nespresso coffee is included in this price, while other drinks are not. When you contact the individual restaurant to make a reservation, please be sure to mention “Nespresso Gourmet Weeks.”
For more information:
- Nespresso Gourmet Weeks 2018
- Lausanne Palace, Rue du Grand-Chêne 7-9, 1003 Lausanne, +41 (0)21 331 31 31, firstname.lastname@example.org
(Photo credits: All photos are mine except for #1 and #3, which were provided by Nespresso).
Updated: January 9, 2023