T
Le Jardin
here are few settings more beautiful than the banks of Lake Geneva, a place where time stands still. So, there could be no better view to gaze over from than the terrace at Le
Jardin. Dining out at the Dorchester Collection’s, Le Richemond is, of course, an experience. Head Chef Sylvain Bailly has a certain culinary finesse. He trained for six years with Alain Ducasse and his collaborators. Le Jardin is a Gault et Milau winning restau-
rant and is listed in the Swiss guide. The menu is local and uses seasonal produce with a focus on fine Italian fare. The dining room was beautiful: crimson and crystal detailed. But with only a few guests on a warm evening, the terrace is the only place to be. Private and calm, this ground-floor foundation has been central to the hotel for many years. Rather than go in with a full Charles Campion appetite for the a la carte menu, we opted to let the chef’s menu do the talking. I find that the simple choice of letting the experts choose can sometimes be the best option. Chefs have
a tendency to experiment with their day-to-day menus, trying out new culinary accoutrements and sauces that might well then disappear altogether. Many years ago, when it first hit restaurant menus, I had a squid ink risotto. Sounds insipid, doesn’t it? Au contraire: it was quite the masterpiece. But can I find anywhere else that does it as well, or even comes close? Not in the slightest. The same can be said for Le Jardin’s ethereal strawberry gazpacho, financier moelleux and basil sorbet. I doubt I will ever find an eatery in the UK that will produce a dish of such