11 April 2023

Restaurant Esprit par Guy Ravet – The Chef’s recipe

by Redaction NOW Village

His recipe for peanut lacquered cabbage, vegetable bisque and coriander

Elegance, comfort and tradition, welcome to the Grand Hôtel du Lac in Vevey! This historic hotel, built in 1868, enjoys a privileged position on the shore of Lake Geneva, facing the Alps. This little architectural jewel was renovated in 2006 to make room for a chic and contemporary decoration, and guarantee all the comfort of a 5-star palace. There are spaces designed to live idyllic moments with the Spa and its complete menu of beauty treatments provided by the House of Valmont. On sunny days, you can relax by the beautiful outdoor pool. The unique experience continues at the restaurant l’Esprit by Guy Ravet, the Chef who took over the culinary direction of the hotel at the beginning of the year: the promise of a gourmet pleasure. 

A graduate of the École Hôtelière de Lausanne, Guy Ravet worked alongside great chefs, notably with Alain Ducasse in Paris and Thomas Keller in New York. He joined his parents at the Ermitage restaurant in Vufflens-le-Château, a mythical address in the world of gastronomy, since for 29 years the family restaurant was awarded the exceptional rating of 19/20 by Gault & Millau and two stars by the Michelin Guide. Today, at the helm of the eponymous restaurant l’Esprit, this passionate and respectful of culinary tradition likes to challenge it with new flavors. He has created gourmet and comforting dishes, presented with luxury and creativity, a culinary journey not to be missed!

Thanks to the Chef for sharing with NOW Village his recipe for peanut lacquered cabbage, vegetable bisque and coriander.

Restaurant Esprit par Guy Ravet

Peanut lacquered cabbage, vegetable bisque and coriander

Ingredients for 6 persons:


  • 1 small white cabbage

Satay Sauce

  • 200g coconut milk
  • 70g salted peanut butter
  • 20g soja sauce
  • 10g red curry
  • 10g honey
  • 10g dried onion powder
  • 20g dried garlic powder

Coriander Oil

  • 20g coriander
  • 100g sunflower oil

Burnt vegetable bisque

  • 300g chopped onions
  • 200g thinly sliced carrots
  • 200g thinly sliced leak
  • 40g double tomato paste
  • 1kg vegetable stock
  • 500g cream
  • 150g butter


Coriander, chopped salted peanuts

Salt, pepper, olive oil

©Esprit par Guy Ravet



Cut cabbage into 6 segments. Steam for 1 hour at 95°C.

Satay sauce

Mix all ingredients finely.

Coriander oil

Mix the coriander with the oil in a blender until the oil has reached a temperature of 35-40°C. Cool on ice. Set aside in a pipette.

Vegetable Bisque

Roast the vegetables in oil until they are well caramelized. Add tomato paste and cook for 2 minutes. Deglaze with vegetable stock. Reduce by half, add cream and butter and cook for 30 minutes. The bisque should be well reduced and have a syrupy consistency. Cut the cooking time and let it cook for 20 minutes. Season and strain.


Roast cabbage segments in oven at 180C for 20-30 minutes. Glaze with satay sauce, cook for another 5 minutes and garnish with peanuts and coriander. Pour the bisque and add the coriander oil.

Esprit par Guy Ravet
Grand Hôtel du Lac Vevey
Rue d’Italie 1
1800 Vevey
Phone: +41 21 925 06 06