Le Pont de Brent - The Gourmet Restaurant to Meet the Rich And Famous
Just continue and never stop on the way getting there. The The Pont de Brent owner and Gourmet Chef Gérard Rabaey knows this all to well and for that reason never rests one second by his striving to achieve the best possible.Somehow he always invents new charming combinations and renovates regularly his luxury and perky furnished restaurant. With its new curtains which gleam like gold and copper, the cosy dining room of the Pont de Brent looks even more comfortable than before. The service under the watchful eye of Josette Rabaey (Gerard’s wife) appears even more attentive. An absolute necessity since this restaurant is regularly visited by Celebrities in Switzerland, the high society, entrepreneurs and professional sports people. The singers Shania Twain, Phil Collins or David Bowie and former Formula one drivers Michael Schumacher, Alain Prost and others are quite often there. For some reason many of the Best Swiss Restaurants are owned and successfully operated by couples. Than the Maitre d´Hotel Marc J´Espere with his virtually legendary sense of tact treats every guest like a friend of the house. Also the Sommelier of the restaurant enjoys recommending gourmets the best wines in combination to the menus ordered. All definitively earn the highest praise from us and I am sure from all others who have dined there. The cuisine is typical French and Swiss. 
From the exquisite morsels to the aperitif, up to the chocolate with your coffee, the menus in the restaurant "Pont de Brent" are full of surprises and palatal joys. The trilogy of Tapa on the base of tomatoes and Pepperoni encloses a cold soup, refined with pine cores and spices. Next served is a sorbet from red chillies on a puree of green tomatoes and a deliciously perfumed Tatar cake. It is followed by a bit of fish (anchovies, whitefishes or egli) and than presented incredibly ingeniously. The gourmet menu is one single hymn on sea products. Like the divine pocket crabs, magnificent tuna, and sardines with a spicy marinade and an extremely tender and tasty lobster tartlet filled into the very best tomato and than served in form of refreshing Cannelloni. We still remember ourselves on the almost exotic seeming ray-wing with garlic. With every plate the texture seems to be tuned in the bite to the colours, and the aromas outbid themselves mutually in intensity, character and boldness. But this mysterious complexity stands always in the service of the first-class basic products that are used in this gourmet restaurant. For example, the Sisteron lamb is prepared in various forms from a very delicate pork chop until to a velvet soft Ballotine. The Ballotines are bone released fowl thighs that are than divided respectively in a virtuoso way right at your table. The only critics that we had were the Tapas which were a little bit too well-intentioned with perfumed olive oils. This impression was still strengthened by the deep-fried morsels. But this looked by no means heavy! And thus one leaves this restaurant after sparkling fireworks with a light stomach and a buoyant mind. The Pont de Brent of Gerard Rabaey scores very high in the restaurant rankings in Switzerland. For years, he obtained nineteen out of a maximum of twenty points by Gault Millau gourmet guide and also received three stars with the Michelin guide. There are 4 top rated Lake Geneva Restaurants and the "Le Pont de Brent" is one of them. It is located only four km (two and a half miles) north west from the town of Montreux where every year the famous Jazz Music Festival takes place and twenty four km (fourteen miles) of Lausanne - The City of Wine. Note:The restaurant is open Tue – Sat from noon – 14:00 and 19:00 – 21:30. Reservations are required. The restaurant is closed on Sundays & Mondays and two weeks from mid to the end of July. Expect to spend from 200 – 240 Swiss Francs ($195 - $234) Le Pont de Brent Return from Pont de Brent to Best-Swiss-Restaurants Return from Pont de Brent to High End Travel Switzerland
|
Also the cheese selection does all honour to this fine high-end restaurant. The desserts were enchanting and an airy lime soufflé provided for a light termination of this top class gourmet meal.