“What would you like tonight?”

[cec1]

It’s a perfect evening . . . refreshing breeze — trees & shrubs swaying in cool, dry air, but no gale-force wind. With a refreshing cocktail (“The Carlton!”), I‘m contemplating dinner choices. Any recommendations?

 

[MDC]

You paint a beautiful picture with words. So many wonderful choices - if I had to choose it would be the Tuna Tarrtare followed by the roasted Grouper!

 

[elgreaux]

I like the Wagyu "flanck" steak, no extra charge for the c... preceded by the ravioli... the duck breast and grouper sound good as well.... he is quite the chef!

 

[andynap]

I would give the gnocchi a try. See if it’s as good as mine.

 

[Leon]

I will go with tuna tartare and duck confit. But everything sounds very yummy and special. I want to hear what you chose and your report. Wine choice is important too.

 

[amyb]

It’s a perfect evening . . . refreshing breeze — trees & shrubs swaying in cool, dry air, but no gale-force wind. With a refreshing cocktail (“The Carlton!”), I‘m contemplating dinner choices. Any recommendations?
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ME. I would like to be dining there with you

 

[cec1]

I would give the gnocchi a try. See if it’s as good as mine.

Probably not . . . Jean Claude is a great chef, but lacks (as far as I know) an Italian gene,

 

[cec1]

ME. I would like to be dining there with you

. . . wishing for the same, Amy — with many great memories of being here with you & Phil,

 

[cec1]

So true, Leon, re: wine choice. I’m enjoying a gentle — fitting the evening! — red Burgundy.

 

[PeterLynn]

LOVE the tartare with the yuzu and apple sorbet!

 

[cec1]

Sooo . . . I was ready to start with the Citrus Mushroom Ravioli — always so good that I sometimes request a double serving as my main course. But then, Host Tof let me know that Chef Jean Claude had made a gazpacho with scallops — with YES being my immediate reply! Savory, cool (without being too chilled), & succulent scallops.

 

[cec1]

For my main course, I chose the “Candied Duck Breast” (gently sautéed in the afternoon in duck fat) — juicy & tender — with duck raviolis and a melange of finely chopped vegetables. Yummy!

 

[Leon]

Such a wonderful meal. Was gazpacho on the menu. Never saw it with scallops. Jean Claude is a magician with so much creativity!

 

[cec1]

Such a wonderful meal. Was gazpacho on the menu. Never saw it with scallops. Jean Claude is a magician with so much creativity!

. . . no, not on the menu -- just a last minute inspiration by our favorite gastronomique magician!