The bouillons of La Pinte des Mossettes are some of the best I have ever tasted: intense in flavor and, at the same time, extremely delicate and richly nuanced. In this dish, a tasty chicken broth, perfumed with small pieces of black truffle, is combined with ravioli of the finest pasta stuffed with a fricassee of turnips and mushrooms. The menus created by Judith Baumann and Jean Bernard Fasel, co-owner of the restaurant, are developed in a real focused vein that contributes to the pleasure of the palate.
