6.308 Poêlée de Filets de Perches Dorés

Cycle 6 – Item 308

9 (Mon) November 2015

Poêlée de Filets de Perches Dorés

2.5

at Le Restaurant des Arts (Best Western Hôtel Chavannes-de-Bogis)

-Chavannes-de-Bogis, Switzerland-

with RK

Poêlée de Filets de Perches is a Swiss dish.  Originating in towns along Lake Geneva (Lac Léman*), where the perch (perches) were traditionally caught, though high demand these days call for the vast majority of the fish to be imported.   Finger-length fillets (filets), pan-fried (poêlée), typically in butter, often served in a cream sauce (dorés).

* As those who’ve been there, like moi, prefer to call it – eh-hem.

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The meeting was initially proposed to be held in Montreux, but abruptly changed to Chavannes-de-Bogis – the difference between Malibu vs Inglewood / Gangnam vs Gimpo.
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From my room, a distant view of the lake.

At Le Restaurant des Arts, the main restaurant in the hotel, the perch was okay.  The flesh was firm in texture and crisp in flavor, kinda like fresh-water eel.  But the dish got kinda heavy and boring after a few bites – personally, never a big fan of butter and cream, I would’ve preferred an appetizer portion, at most maybe 4 fillets (2 fish) in all.

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Foie Gras (2.0)
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This enormous half portion (RK had the other half), amounting to perhaps all the fois gras that I’ve had in my life.
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To make matters worse: potatoes au gratin and pomme frites.

Mission to Switzerland, Day 2 (see previously 6.307 Chicken…).

In Chavannes-de-Bogis (suburb 20 kilometers north of Geneva).  Arrived yesterday.  Here for a meeting on diet and physical activity, today through Wednesday. Going back to Korea on Thursday.

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Whereas WHO is headquartered in Switzerland, the country remains one of the last bastions of Big Tobacco, as evidenced by the ubiquity of cigarette vending machines.
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At the Regional Office, our division’s receptions are prohibited from serving alcohol — an NCD risk factor (along with tobacco and unhealthy diet) — yay HQ!

On the road for the next two weeks, attending a pair of missions, back to back, Switzerland, then Fiji.  Arranged the itinerary — MNL > ICN > GVA > ICN > NAD > ICN > MNL — to allow for three consecutive weekends at home, only for a day and a half per stop – the first already over – but I’ll take my blessings however they may come.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN SWITZERLAND)

2 thoughts on “6.308 Poêlée de Filets de Perches Dorés”

  1. the difference between gangnam vs gimpo–ha!

    not a big fan of foie gras…tastes too rich for me. prefer seared one.

    Reply

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