A gourmet stop-off halfway between the plain and Villars-sur-Ollon, the Hôtel de Ville d’Ollon is a house of character, with an authentic Vaudoise atmosphere and refined cuisine. Chef Grégory Halgand and his wife Audrey Feutren-Halgand form a passionate duo. After a career in top Michelin-starred establishments – from Relais Bernard Loiseau to Georges V, via the Tour d’Argent – they moved to Switzerland in 2015, where Grégory won his first Michelin star at Chalet RoyAlp in Villars.
Today, guests can enjoy two culinary experiences: the gastronomic restaurant, where seasonal cuisine is expressed through refined menus – such as lamb and courgette violon or blue lobster – and the Café Brasserie, with its more relaxed setting, ideal for a convivial, gourmet meal. When the weather is fine, a lovely terrace welcomes gourmets, offering a tasty break in the open air. On the sweet side, Audrey Feutren-Halgand sublimates the flavours of the moment, with desserts such as raspberry and meadowsweet tarts. As the seasons change and new dishes arrive, the Hôtel de Ville d’Ollon celebrates the art of generous entertaining, combining tradition, modernity and the undeniable talent of a cuisine that will never be forgotten.
A huge thank you to Chef Grégory Halgand, who shares with us the secrets of his iconic dish, an exclusive recipe to be discovered just for NOWVillage.
Féras, crayfish and turnips with elderberries, Chasselas and white butter sauce
Ingredients
- 6 Féras (Lake trout)
- 6 round turnips
- 18 crayfishs
- 200 Gr Kalé cabbage
- 200 Gr puff pastry
- 50 Gr sesame seeds
Broth
- 200 Gr water
- 100 Gr white wine
- 50 Gr white vinegar
- 50 Gr of carrots
- 50 Gr onions
- 50 Gr of celery
Elderberry juice
- 1L water
- 250 Gr elderberries
White butter with Chasselas
- 100 Gr shallots
- 300 Gr of Chasselas
- 30 Gr vinegar
- 250 Gr butter
Plating
- Herbs
Recipe steps
Broth :
Boil all ingredients together, set aside.
Raise and bone the Fera, shape the fillets into sausages and steam for 6 min at 80°C. Cook the crayfish for 1 minute. Blanch kale in boiling salted water. Peel and quarter turnips, then blanch. Cut 12 strips of puff pastry, twist, brown and sprinkle with black sesame seeds. Bake at 180°C for 5 min.
White butter sauce
Mince shallots, add Chasselas and vinegar. Reduce by 2/3. Whisk with cubed fresh butter.
Elderberry juice
Boil the water and infuse the elderberries for 1 hour. Strain and reduce.
Final Touch & Plating
Place the fera in the center of the plate, the crayfish and vegetables harmoniously around the Fera. Pour a little reduced elderberry juice and the puff pastry twists over the top. Add the beurre blanc in a sauceboat and serve.
Serve with a glass of Chasselas d’Ollon.
Restaurant Hôtel De Ville d’Ollon
Pl. Hôtel de Ville 3
CH-1867 Ollon
Phone : +41 (0)24 499 19 22
Website : www.hotel-restaurant-ollon.ch
Email : info@hotel-restaurant-ollon.ch