NEWS AND UPDATES
​ZUG, Switzerland
Monday, September 7, 2020

FRESH NEWS JUST FOR YOU !

SEPTEMBER 2020

At VERTU Hotels and Resorts, we think that the new normal should simply be the old normal, with heightened awareness and standards to keep everyone safe, staff and guests included.  We know that travellers’ expectations have changed in the past few months.  But so have they in the past 10 years! The hospitality industry is constantly evolving.  We observe, we adapt, we succeed, and this time won’t be any different.
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Demand is already coming back and we are confident that global travel will resume. Slowly but surely (and safely) our properties have reopened their doors this summer, offering the same high level of service that they used to.  
Here is what you can expect from the VERTU Hotels and Resorts properties during your next visit.

​Let’s welcome our newest member, the Golf de la Gruyère.

​We are proud to announce that the beautiful property Golf de la Gruyère is now a member of VERTU Hotels and Resorts.  With this recent addition to our portfolio, we are entering the golf industry.  What better way to start than with this gorgeous property composed of a 8-rooms hotel, 3 restaurants and a golf course boasting stunning views of Lake Gruyère. 

Along with the management team, Michelin star chef Gregory Halgand developed OGOZ a fine dining restaurant due to open Sept 9th and LA TERRASSE offering classic food right above the golf course. Two banquet rooms and a Fondue restaurant can welcome up to 80 delegates.
 
Located 30 minutes from Montreux, 15 minutes from Fribourg, and less than an hour from Gstaad, the Golf de la Gruyère is ideal for an overnight stay on the road between Zurich and Geneva, or for a longer relaxing stay in the bucolic and peaceful pre Alps.

​Hotel Le Saint Georges in Gruyères is the best option for your events in Gruyère.  

Member of our Country Collection, Hotel Le Saint Georges located in the heart of Gruyères is a charming property offering cozy rooms and delicious food. But did you know that the establishment is also a fantastic option for different kinds of events? 

Book the fully equipped banquet room with its private terrace for your corporate event or take advantage of the ideal location and mountain views for any private gathering. A one-stop place providing accommodation, catering and stunning settings. 

​New culinary experiences at Le Cottage Bise on Lake Annecy

The numerous guests who have been lucky enough to stay at le Cottage Bise this summer have had the chance to try the new Boat Bar: Tapas on Thursdays, Fridays and Saturdays, and Brunch on Sundays. 

In addition, Le Cottage Bise is launching a street food style catering service called La Chill Zone, from a fun Combi VW. It will travel in the Lake area as well as the Romande region in Switzerland, so keep an eye out! 

​The Cottage is currently developing a Take Away concept for this winter. More information to come.

​Please note that the property will close its doors on October 4th for its seasonal closure, reopening in spring. 

​What you think of Hotel Harvey Paris

You are all aware of how proud we are to have such a high-quality property in the center of Paris that is Hotel Harvey.  We could go on and on about how remarkable this charming place is.  But for once, we thought we would share our clients’ opinion. Here are two of the latest genuine and verified reviews that Hotel Harvey has received: 

We booked a room for a weekend in Paris with our grand-son. The hotel is well located, closed to the underground and with restaurants nearby. Rooms are big enough for 3 people, same for the bathroom. Hearty breakfast. A must remember address.

Warm welcome, bedroom, bathroom, decor and welcome pack, everything is on point. There is someone at all hours, which is much appreciated. Service is agreeable, breakfast is perfect, we had a very nice time.

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PEOPLE

PIERRE BALTHAZAR, the famous Chef de Cuisine from Belgium, is sharing one of his recipes with you.

"Corne de Gatte" potato waffle,
​with Warnant snails, mushrooms, parsley coulis and garlic foam.

Ingredients:
250 gr of potatoes "corne de gatte"
16 snails "petit gris de Warnant" cooked in court bouillon
40gr of Paris mushrooms 
80gr of girolles mushrooms
1 sweet onion
Half a bunch of parsley
15gr of sifted flour
1 egg 
10cl of sour cream
30gr of grated parmesan 
25gr of garlic
5cl olive oil
Some shisho mixed
Some garden herbs
1 yellow daisy 
1 orange nasturtium 
A little bit of veal stock

The Recipe

Peel and cook the potatoes in salted water and mash them. 
Add the sifted flour, the egg and a bit of sour cream and set aside.

Clean the mushrooms and pan them.

Oven cook the onion without peeling it for 1 hour at 180°c, then peel it, chop in four quarters and set some aside.

Boil the rest of the sour cream with parmesan and garlic, mix it, then pour into a siphon with a gas cartridge. 

Reheat the snails in court bouillon 

Blanch the parsley in boiling salty water, mix it and work in the olive oil to form a coulis


Turn on the waffle iron. Once hot, place little balls of mashed potatoes to obtain the desired waffle shape. 

Fill the snail shells with garlic foam

Serve as shown on picture

Bon appétit !!!