phil62
Senior Insider
A great evening to be in Gusatvia where the harbor and quay were ablaze in lighted masts and beautiful glowing ships. Glad we overcame the fear of no parking available and enjoyed the night in town.
We dined at Pipiri Palace and enjoyed the company of LindaP, a really good dinner with host Rodrigue and server Regine. The Blues music in the background was a perfect dining enhancer.
The goat cheese raviolis sitting in a mushroom sauce with steamed veggies was sensational.
I had an old favorite. The goat cheese wrapped in thin pastry crust with walnuts on a bed of salad was as good asIi remembered.
The salad special of sliced mango and heirloom tomtato wedges in a balsamic dressing was amazing.
And our wine, a Chateu Neuf de Pape 2009 went well with all the dishes.
The grilled mahi mahi came with a Creole sauce, white rice and a Christofine croquette
The duck came two ways-confit and sliced breast, Magret. The Christofine and potato croquettes accompanied this dish.
The grilled rack of lamb was tender and came with a mint sauce for dipping.
The desserts were also terrific. The warm chocolate fondant with vanilla ice cream and a blend of chocolate and vanilla sauces was delicious.
And the vanilla ice cream with its thick covering of salted caramel sauce and crumbly thin cookie topping was also outrageously good.
Overall, a fun dining spot and a very enjoyable dinner experience.
We dined at Pipiri Palace and enjoyed the company of LindaP, a really good dinner with host Rodrigue and server Regine. The Blues music in the background was a perfect dining enhancer.
The goat cheese raviolis sitting in a mushroom sauce with steamed veggies was sensational.
I had an old favorite. The goat cheese wrapped in thin pastry crust with walnuts on a bed of salad was as good asIi remembered.
The salad special of sliced mango and heirloom tomtato wedges in a balsamic dressing was amazing.
And our wine, a Chateu Neuf de Pape 2009 went well with all the dishes.
The grilled mahi mahi came with a Creole sauce, white rice and a Christofine croquette
The duck came two ways-confit and sliced breast, Magret. The Christofine and potato croquettes accompanied this dish.
The grilled rack of lamb was tender and came with a mint sauce for dipping.
The desserts were also terrific. The warm chocolate fondant with vanilla ice cream and a blend of chocolate and vanilla sauces was delicious.
And the vanilla ice cream with its thick covering of salted caramel sauce and crumbly thin cookie topping was also outrageously good.
Overall, a fun dining spot and a very enjoyable dinner experience.
