Cycle 6 – Item 308
9 (Mon) November 2015
Poêlée de Filets de Perches Dorés
at Le Restaurant des Arts (Best Western Hôtel Chavannes-de-Bogis)
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.
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.
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.
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)