phil62
Senior Insider
Following a fun time at the Cheval Blanc fashion show, we drove into Gustavia for a wonderful dinner with the Thorntons at Cote Port.
I enjoyed every drop and grain in the the 4 sea scallop with cep mushrooms risotto dish topped with shavings of Parmesan cheese.. The sauce was creamy and the risotto al dente and the scallops crisp on the outside and melt in my mouth delicious on the inside.
The mahi mahi with frites and salad was presented as the freshest of fish in house and was accompanied by a serving of Creole seasoned sauce
The tagliatelle with shrimp and lobster in a creamy sauce is still a classic from the days it was prepared in the kitchen at Rivage
The sliced duck breast with a sweet and sour fruity sauce was also a hit
And yes, at last a DESSERT. This dessert is called PROFITEROLES. The pastry shell was crisp, the ice cream was smooth, the chocolate sauce was rapture inducing, and the whipped cream was....don't ask!!
I enjoyed every drop and grain in the the 4 sea scallop with cep mushrooms risotto dish topped with shavings of Parmesan cheese.. The sauce was creamy and the risotto al dente and the scallops crisp on the outside and melt in my mouth delicious on the inside.
The mahi mahi with frites and salad was presented as the freshest of fish in house and was accompanied by a serving of Creole seasoned sauce
The tagliatelle with shrimp and lobster in a creamy sauce is still a classic from the days it was prepared in the kitchen at Rivage
The sliced duck breast with a sweet and sour fruity sauce was also a hit
And yes, at last a DESSERT. This dessert is called PROFITEROLES. The pastry shell was crisp, the ice cream was smooth, the chocolate sauce was rapture inducing, and the whipped cream was....don't ask!!