phil62
Senior Insider
Last night, RickyG and I had the pleasure of dining with these three lovely ladies at L'Esprit de Jean-Claude in Saline. This has become a "go to" place for many forum members, ourselves included.
We enjoyed two gifts from Chef Jean Claude Du Four.
The left is the creamiest and butteriest fois gras with a center of minced black olives from a town in Italy, Taggiasca. So good that Phil ordered it as his starter!
The right is a cup of celery foam topped with a chip pf parmesan cheese and accompanied by a slice of a spring roll of crab and mango-wonderful!
Our starters begins with a lovely presentation of the fois gras.
I flipped for the carpaccio of scallops with truffles on a layer of lemon flavored crumbs. The presentation along with the lobster roll was lovely. I found a wonderful tartar of scallops under the lobster roll-one of the best starters ever!
The crunchy duck spring roll was another hit. It came with a kimshee sauce for dipping.
And the mushroom ravioli topped with a roasted langouste was also a hit.
This delicious two dish main course is sauteed squid and Thai rice with coriander.
Here is the roasted round filet of veal served with paper thin raviolis of Portobello mushrooms, turnips, and chestnuts.
I just could not resist this signature dish, roasted pigeon and fois gras served with a a potato and celeriac tartin pie!
The Angus beef tenderloin with sauteed potatoes and a shallot red wine sauce was tender and delicious.
Phil and I shared the crunchy chocolate cake. A thick mousse of chocolate on a crumbled nut brownie crust that melted in the mouth and was oh so good. It came with a dark chocolate ice cream--heavenly, simply heavenly.
This was a wonderful meal prepared by the island's most wonderful Chef. The staff was attentive even as the garden and restaurant tables filled. We spotted a Bucket racing team that was enjoying their night ashore. This meal truly was an unforgettable dining sensation.
We enjoyed two gifts from Chef Jean Claude Du Four.
The left is the creamiest and butteriest fois gras with a center of minced black olives from a town in Italy, Taggiasca. So good that Phil ordered it as his starter!
The right is a cup of celery foam topped with a chip pf parmesan cheese and accompanied by a slice of a spring roll of crab and mango-wonderful!
Our starters begins with a lovely presentation of the fois gras.
I flipped for the carpaccio of scallops with truffles on a layer of lemon flavored crumbs. The presentation along with the lobster roll was lovely. I found a wonderful tartar of scallops under the lobster roll-one of the best starters ever!
The crunchy duck spring roll was another hit. It came with a kimshee sauce for dipping.
And the mushroom ravioli topped with a roasted langouste was also a hit.
This delicious two dish main course is sauteed squid and Thai rice with coriander.
Here is the roasted round filet of veal served with paper thin raviolis of Portobello mushrooms, turnips, and chestnuts.
I just could not resist this signature dish, roasted pigeon and fois gras served with a a potato and celeriac tartin pie!
The Angus beef tenderloin with sauteed potatoes and a shallot red wine sauce was tender and delicious.
Phil and I shared the crunchy chocolate cake. A thick mousse of chocolate on a crumbled nut brownie crust that melted in the mouth and was oh so good. It came with a dark chocolate ice cream--heavenly, simply heavenly.
This was a wonderful meal prepared by the island's most wonderful Chef. The staff was attentive even as the garden and restaurant tables filled. We spotted a Bucket racing team that was enjoying their night ashore. This meal truly was an unforgettable dining sensation.
