phil62
Senior Insider
On a clear and starry night we enjoyed our ride to Toiny for another special dinner night. It did not disappoint. It was a pleasure to watch chef and his team work their magic from the dining room window's view of their culinary domain.
The first amusee was a cooling pineapple tomato gazpacho. This drink came plated with a pastry puff of smooth and creamy salmon and marscapone with a touch of lime filling.
Another treat which was eaten before the picture could be snapped, mea culpa, consisted of a Hershey kiss sized dollop of pureed carrots topped with a bar of toasted focaccio bread that was covered with Roquefort cheese spread and grapefruit puree-to die!
One of the island dishes we always look forward to having at le Gaiac is their truffle spaghetti that is prepared in the dining room and gets the attention of most of the diners.. You can see that there were plenty of luscious fresh shaved truffles and extra grated Parmesan Reggiano on top.
This was a combination of mahi mahi cerviche and mahi mahi carpaccio served with assorted pickled vegetables. A lovely and tasty starter.
The roasted big prawns were accompanied by ravioli stuffed with soft sheep's cheese and fresh herbs and a foam topping
The roasted duck breast was served with a sweet mango and port sauce with celery and vegetable cups
The grilled sea scallops with lemongrass was served with a buckwheat crepe filled with crisp snow peas
The delicious braised sea bass was served atop artichoke mousseline and zucchini christophine and diced potatoes
We finished with crepe suzettes prepared with rum and served with passion fruit sorbet and marmalade
The dining room staff could not have been more helpful and caring and added to the delight in a meal so very well prepared and so thoroughly enjoyed.
The first amusee was a cooling pineapple tomato gazpacho. This drink came plated with a pastry puff of smooth and creamy salmon and marscapone with a touch of lime filling.
Another treat which was eaten before the picture could be snapped, mea culpa, consisted of a Hershey kiss sized dollop of pureed carrots topped with a bar of toasted focaccio bread that was covered with Roquefort cheese spread and grapefruit puree-to die!
One of the island dishes we always look forward to having at le Gaiac is their truffle spaghetti that is prepared in the dining room and gets the attention of most of the diners.. You can see that there were plenty of luscious fresh shaved truffles and extra grated Parmesan Reggiano on top.
This was a combination of mahi mahi cerviche and mahi mahi carpaccio served with assorted pickled vegetables. A lovely and tasty starter.
The roasted big prawns were accompanied by ravioli stuffed with soft sheep's cheese and fresh herbs and a foam topping
The roasted duck breast was served with a sweet mango and port sauce with celery and vegetable cups
The grilled sea scallops with lemongrass was served with a buckwheat crepe filled with crisp snow peas
The delicious braised sea bass was served atop artichoke mousseline and zucchini christophine and diced potatoes
We finished with crepe suzettes prepared with rum and served with passion fruit sorbet and marmalade
The dining room staff could not have been more helpful and caring and added to the delight in a meal so very well prepared and so thoroughly enjoyed.
