VEAL OSSO BUCO DUMPLING BY GUY RAVET
"The culture of taste as heritage"
The Ravet family, renowned in the world of Swiss gastronomy, ran the eponymous establishment for almost 30 years, rated 19/20 by Gault-Millau and awarded a Michelin star.
Today, we invite you to discover the culinary universe of Chef Guy Ravet, President of Grandes Tables Suisses and recently at the helm of the culinary offering at the Grand Hôtel du Lac in Vevey, through a most comforting signature creation.
CHEF'S WORD
"I love this dish because I think of it as a sharing dish. You never prepare it when you're home alone, even if it's so simple to make. It also has the great advantage of being even better the next day, so I always make a large quantity.
Osso buco gremolata is one of my "madeleines de proust". We often went to Italy as a family when I was younger, and I have fond memories of this dish accompanied by Risotto alla milanese. We ate every Sunday evening with my parents, and osso buco was often on the menu. So it brings back many fond memories.
I've known "Madame Sum" for some time and I like their approach, which is fairly modern but without forgetting taste and flavour, which fits in with my state of mind. I like to combine modernity with respect for tradition.
I told them straight away that I wanted to make a Dim Sum that was gourmet, punchy and full of character, so that each bite would be an explosion...and I think the mission was more than fulfilled."
THE COLLABORATION
After two collaborations with the renowned chefs of the Baur au Lac (2*) and the Park Hotel Vitznau (1*), our "Chef's Edition" dumplings are back!
From Zurich to Berne to Ticino, we're delighted to be able to share his cuisine with you.
It all started with a simple exchange of messages with the chef's sister, already a loyal Madame Sum customer, and ended with the final product we're presenting to you today.
In addition to our website, you can find the chef's signature dumplings at the Grand Hotel du Lac's Buddha-Bar Beach, available all summer long!
THE DUMPLING
A recipe that reflects his cooking, a perfect blend of tradition and modernity.
It begins with generous veal shanks, seared over high heat, then sauteed with a classic aromatic garnish, seasoned, and deglazed with red wine to bring out all the flavors. A rich tomato sauce binds everything together, the meat is then cooked on low heat for many hours until it falls off the bone. A perfect execution that guarantees an authentic flavor.
The chef's twist? A fresh gremolata: parsley, citrus zest, and homemade confit garlic.
A cheeky dumpling that will bring the sun to your tables.
Buon apetito!