6.308 Poêlée de Filets de Perches Dorés

6.308

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-

with RK

Poêlée de filets de perches is a Swiss fish 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.

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.

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