By Marie Linder / June 16, 2015
Nathalie initially studied economics before continuing her training at the Ecole Hotelière of Lausanne. She enjoyed an internship with the famous Roland Pierroz in Verbier and then joined the family business in 1999. She brought her knowledge of business management, and was present on all fronts, reigned over the computers, ran the restaurant team and her father gave her the keys of the cellar of the “Ermitage” with more than a thousand wines from all continents to manage. She was voted "Sommelier of the Year 2007" by the "Gault & Millau Switzerland" guide.
As a child, this path already seemed obvious to her. She grew up with her parents, hard working and passionate who took her, her brother and sister to a variety of tastings. The holidays were dedicated to gastronomy and the discovery of wineries all over the world. Thus her tasting experience started at an early age, her taste buds were sharpened and so was her critical sense.
One wine remains in her memory: the Cabernet Harlan Estate Napa Valley in California. Even now she enjoys tasting it and gladly proposes this wine on festive family occasions. The sommelier does not hide her enthusiasm for Swiss wines; she enjoys their diversity and praises their fabulous quality progression over the last 20 years.
If she had to choose only one variety, it would the Petite Arvine, a wine that particularly charms for its expression and intensity.
She also speaks of her enthusiasm for the wines of Yannick Passas, a young oenologist and winemaker who exercises his talents at the Maison du Moulin in Reverolle since 2009. Nathalie also speaks of the renowned oenologist Rodrigo Banto who vinifies 13 wines in the Ravet Collection. These wines of character meet the particular tasting demands defined by the Ravet family
Although Nathalie has a well-filled agenda, she sets some time free in order to participate in the jury of the Gault & Millau Top 100 Swiss wineries selection and will sometimes grant herself a holiday. She speaks joyfully of her discovery of Hong Kong and confesses her soft spot for Florida where she allows herself other enjoyments than gastronomy: amusement parks, the beach, the sun and the smiling people. She profits from these family moments with her husband and son, a young man who for the time being is not interested in the trade, but she plans to take him soon to visit a winery.
Her aim for the restaurant is that nothing changes! At the moment, the Ravet clan seems to work in perfect harmony, the division of work is set to let everyone find his place and accomplish his tasks with meticulousness and passion.
However one wish would be to increase the proportion of Swiss wines on the restaurant menu and offer a degustation menu only with dishes that marry well with Swiss wines. It is now possible, because the quality of the wine is there and the sommelier underlines that clients now have widened their interest to all Swiss regions.