phil62
Senior Insider
An easy drive in to Gustavia for dinner at Pipiri Palace. Host and owner Rodrigue welcomed us on this his 'reopening' night. We chose an indoor table, which proved a good move after heavy showers emptied the garden area of its dinner guests.
Phil started his meal with the traditional Caesar salad that was garnished with bacon strips
I chose a baked St Marcellin cheese wheel accompanied by bread toasts that were drizzled with honey with some chopped nuts to sprinkle on them.
Ellen and Rosemond had the lobster bisque with Gruyere cheese and bread toasts to make your own croutons.
I had the fresh river prawns, OUASSOUS, served with rice and a side of string beans with tiny baby garden peas. The new sauce, not listed on the menu, was a sweet mango that was a perfect finish to the giant shell fish
The grilled duck and confit came with a cepes mushroom sauce
And Rosemond had the traditional conch fricasee with rice
We all skipped dessert but did enjoy the vanille and ginger rhum that Rodrigue brought for us.
We wish Pipiri only good things as it begins its second year under Rodrigue's watchful and caring stewardship.
Phil started his meal with the traditional Caesar salad that was garnished with bacon strips
I chose a baked St Marcellin cheese wheel accompanied by bread toasts that were drizzled with honey with some chopped nuts to sprinkle on them.
Ellen and Rosemond had the lobster bisque with Gruyere cheese and bread toasts to make your own croutons.
I had the fresh river prawns, OUASSOUS, served with rice and a side of string beans with tiny baby garden peas. The new sauce, not listed on the menu, was a sweet mango that was a perfect finish to the giant shell fish
The grilled duck and confit came with a cepes mushroom sauce
And Rosemond had the traditional conch fricasee with rice
We all skipped dessert but did enjoy the vanille and ginger rhum that Rodrigue brought for us.
We wish Pipiri only good things as it begins its second year under Rodrigue's watchful and caring stewardship.
