Restaurant Arts, Schloss Schadau, Thun

Stunning view

Tartar vom Piemonteser Rind mit Hollandaise Espuma, jungem Salat

Roulade vom Saibling auf sautierten Krautstielen, konfierte Ofentomate und Nusskartoffeln

An optimisation in the personal schedule of the Real Picky Gourmet led to the Chateaux Schadau for lunch. Sitting on the shores of the lake of Thun under a nice porch with the Moench, Eiger and Jungfrau mountains in the back, this seemed like the proper way to kick off an army repetition course. The good looking, bikini clad female sun bather on the lawn added to the cheerful mood. The first dish was a tatare made from Piemontese beef topped with an espuma hollandaise. Asides from the salad, the taste was there and the slightly moussier hollandaise gave it a more interesting texture. Main course was a char (Saibling) from the lake of thun. No complaints, really lovely where the noisette potatoes, which had an almost Gnocchi like texture. Together with the confit tomatoes this was a well executed dish. A bit quirky was the chefs inclination to put chervil (Kerbel) on to every plate including the amouse bouche. Musing over the next couple of weeks ahead of me, looking out the beautiful lake of Thun, I’ve really come to agree with the Secretary of Defense Ueli Maurer – the Swiss Army really is the best army in the world. If you ever wonder what you have to do to start your army service off like this, volunteer for guarding everyone’s personel belonging, while they run over to the armory and leverage the Gepäckaufbewahrung from the local train station.

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