A charming and friendly setting surrounded by lush nature and irresistible cuisine, welcome to the Ancolie restaurant in Gryon. NOW Village has fallen in love with this cosy address and its simply delicious cuisine. At the helm of this gourmet restaurant are Lucille and William, a passionate couple with over 10 years’ experience in renowned gastronomic establishments in Switzerland and France. Lucille perfected her art with Chef Michel Rostang, while William honed his skills at La Maison Ducasse. Their meeting in the kitchens of Chef Edgard Bovier at the Lausanne Palace marked the start of their adventure together.
Today, they offer a small menu of carefully-crafted dishes featuring local produce at its best seasonally, combining tradition and modernity. Their ambition: to offer their customers a unique and affordable gastronomic experience, while making them feel right at home.
Today they share with NOW Village their summer recipe for Arctic char confit, a variation on courgette, mint and preserved lemon, a dish that perfectly captures the essence of their cuisine.
CONFIT OF ARCTIC CHAR WITH ZUCCHINI, MINT AND LEMON CONFIT
Ingredients for 6 people :
ARCTIC CHAR
- 6 Swiss Arctic char
- Olive oil
- Lemon
- Mint
ZUCCHINI VELOUTÉ
- 500g green zucchini
- 50g mint leaves
- 5g lemon confit
MINT OIL
- 20g mint
- 40g grape seed oil
ZUCCHINI LINGUINE
- 200g yellow zucchini
- Lemon
- Olive oil
SAUTÉED ZUCCHINI
- 200g green zucchini
- Savory
LEMON CONDIMENT
- 200g lemon
- 20g sugar
Procedure:
ARCTIC CHAR
Prepare the Arctic char, and lift the fillets. Infuse a few mint leaves and lemon zest in an olive oil bath, heating to 50°. Season the fish fillets, and place them in the oil bath at 50°.
ZUCCHINI VELOUTÉ
Finely chop the zucchinis. Sauté, cook well and blend with mint. Add a diced lemon confit.
MINT OIL
Heat the oil to 100° and blend with the mint to obtain a green oil.
ZUCCHINI LINGUINE
Cut the zucchini into linguine using a mandolin. Make a lemonette with the lemon zest and juice, emulsified with the olive oil. Season the linguine with the lemonette.
SAUTÉED ZUCCHINI
Sauté the zucchinis in a frying pan with a little fresh savory.
LEMON CONDIMENT
Cook the lemons at 85° for 30 minutes, then blend to obtain a lemon paste.
FINITION
Finish heating the Arctic char under the salamander. Heat up the zucchini velvet with the lemon confit, sauté the pan-fried zucchini, season the zucchini linguine and serve with the lemon condiment on top of the fish, and a drizzle of mint oil.
L’Ancolie Gryon
Route de Solalex 68
1882 Gryon, Suisse
Phone : 024 498 22 33
Email : lancoliemaisondecuisinier@gmail.com
Website : www.lancoliegryon.com