Like Girardet, Restaurant Pont de Brent located in the small hillside village of Brent (near Montreux, about 50 miles east of Geneva) is a shrine for gourmets around the world.
"Being one of only two Swiss restaurants to be awarded three Michelin stars is a dream come true," said Pont de Brent chef Gerard Rabaey.
French-born Rabaey, who has owned Pont de Brent for the past decade, earned international acclaim by serving creative dishes firmly anchored in French classical cooking. But unlike traditional French cuisine, which is often heavy and smothered in creamy sauces, Rabaey describes his cooking as "very light, in line with what people like to eat now."
Rabaey says his 34-item menu -- which includes 13 desserts -- is in "constant evolution." He likes to use fresh, seasonal ingredients to create innovative dishes using frog's legs, truffles and sweetbreads. A winter dessert, for example, may be a mandarin souffle, replaced in the summer months by fresh berries.
The 500-bottle wine list offers a wide choice of reds and whites from various regions. While Rabaey said he naturally prefers Swiss wines, Burgundy and Bordeaux are well represented with such top selections as Chateau Latour 1985 ($400), Chateau Margaux 1989 ($570) and Petrus 1982 ($1,300). More reasonably priced bottles of Cotes du Rhone and Italian wines from Piedmont and Tuscany, ranging from $50 to $90, are also available.
Restaurant Pont de Brent
Phone, (011) 41-21-964-5230
Fax, (011) 41-21-964-5530
Open: Lunch and dinner, Tuesday through Saturday.
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