phil62
Senior Insider
On the eve of Phil's birthday, we dined at Restaurant La Gaiac at Hotel Le Toiny with onliners Henry and Carole-Mr & Mrs Soyabeans.
We enjoyed cocktails on this pool deck before dinner. The special of the evening was champagne with guava juice-like a Kir Royale-and delicious. We were treated to a platter of canapes too.
The first amuse sent out by chef Stephan-the Relais and Chateau's 2009 Grand Chef Winner-is fried squid basilique in a phyllo envelope.
Another amuse is beef cheek ravioli in pesto-this was quite a tasty morsel
Henry opted for this colorful gazpacho that featured beet soup and tuna tartar
After months of drooling and dreaming, Carole got to enjoy the spaghetti pasta prepared for 3 of us in a huge cheese wheel with cream, truffle oil, truffles, and finished off flambe style in vodka. This favorite is still sinfully good whether eaten as a starter or a main course.
Then came the palate refreshing green intermezzo-I can not for the life of me remember what the ingredients were. Just good stuff, for sure.........
Phil's main course began as a huge veal chop prepared in a crust of salt and opened at the table. A wrapped chop was removed from this shell that looked like a golden rye bread, and then sliced at table and served with vegetables and a light truffle sauce-tender, moist, and incredible.
Carole and I enjoyed the Sea Bass pictured here. It is wrapped in a crust of thin potato slices and garnished with asparagus. Henry opted for the tasty grouper which i wrote up last week. The 3 fish eaters were quite content with their choices.
We opted for a classic dessert, CREPES SUZETTES which also were prepared at the table. Here they are finished and presented afloat an orange flavored grande marniere butter and sugar sauce. Soft and delicate and delicious.
A great end to another great meal.
We enjoyed cocktails on this pool deck before dinner. The special of the evening was champagne with guava juice-like a Kir Royale-and delicious. We were treated to a platter of canapes too.
The first amuse sent out by chef Stephan-the Relais and Chateau's 2009 Grand Chef Winner-is fried squid basilique in a phyllo envelope.
Another amuse is beef cheek ravioli in pesto-this was quite a tasty morsel
Henry opted for this colorful gazpacho that featured beet soup and tuna tartar
After months of drooling and dreaming, Carole got to enjoy the spaghetti pasta prepared for 3 of us in a huge cheese wheel with cream, truffle oil, truffles, and finished off flambe style in vodka. This favorite is still sinfully good whether eaten as a starter or a main course.
Then came the palate refreshing green intermezzo-I can not for the life of me remember what the ingredients were. Just good stuff, for sure.........
Phil's main course began as a huge veal chop prepared in a crust of salt and opened at the table. A wrapped chop was removed from this shell that looked like a golden rye bread, and then sliced at table and served with vegetables and a light truffle sauce-tender, moist, and incredible.
Carole and I enjoyed the Sea Bass pictured here. It is wrapped in a crust of thin potato slices and garnished with asparagus. Henry opted for the tasty grouper which i wrote up last week. The 3 fish eaters were quite content with their choices.
We opted for a classic dessert, CREPES SUZETTES which also were prepared at the table. Here they are finished and presented afloat an orange flavored grande marniere butter and sugar sauce. Soft and delicate and delicious.
A great end to another great meal.