Restaurant “Lucide” Lucerne
The translation or meaning of the name of this restaurant indeed becomes very clear the minute you walk through the front door!
The view from our table was fascinating, the local fair was located around the Cultural Center in Lucerne, Switzerland, in which Lucide is situated on the first floor, it was entertaining for us to watch the crowds, the rides, and the flashing lights, while we were enjoying our chat over cocktails.
Karl Bucher’s Interior Design created a stunning modern, eclectic look, the lighting consists of Willow Lamp Chandeliers, the custom made five meters long Chesterfield Sofa, the tangerine-colored velvet dining chairs, and the beautiful brass panels on the walls, are just a few of the items that created a perfect mixture between a French Bistro and an Art Deco Cafe.
The open kitchen with a large chef’s table in front of it was my favorite, even though we were sitting on the side of the open kitchen, we were able to watch the crew doing their coordinated dance moves in the kitchen through the reflection of the opposite window.
Our waitress Michele was great, she brought us some kind of homemade pretzel and a light aioli with our cocktails, and the rest of our meal was amazing! Perfect combinations, incredible flavors, and textures, perfectly seasoned and presented.
Our four-course menu consisted of Raviolo, filled with hand-pulled lamb, and finely shredded Parsnip laying in a vegetable broth, the other item was Pulpo, sous vide cooked, with horseradish foam, beans, and pistachio.
The second course was pan-seared halibut, over grilled cauliflower on the bottom, steamed and lightly pickled on top, with tarragon foam, and lime.
The main courses were, roasted Deer Loin with a delicately rolled herb omelet, Brussel sprouts, chanterelle mushrooms, piedmont hazelnut mousse, and a rich red wine reduction sauce, the other main course was a Piedmont beef sirloin, dramatic, red and savoy cabbage, and king oyster mushrooms.
For dessert we had stewed plums with curd cheese mousse and almond croquants, the other one was a specialty from the eastern part of Switzerland called “schlorizfladen”, a puff pastry base with dehydrated pear marmalade, topped with a warm egg custard served with a local, double cream piece of cheese, similar to a rich, creamy brie.
I congratulate Michele Meier and her team for a great dining experience! They certainly deserve the 16 GaultMillau points!
As always, I shall not write anything negative about any establishment, if I have nothing good to tell I won’t write about it, I just won’t go back to the establishment. If I made mistakes describing any dishes, I apologize, please correct me, I am writing and commenting as I remember enjoying the meal.
Your Blogging friend Ulrich
