Returning to Le Tamarin, after an absence of a year or so, I was eager to assess the post-Paco/Julie era another time. For better or worse, the restaurant’s stewardship under current ownership pretty much remains as I last saw it:
1. A beautiful setting, magically staged (as if by Disney).
2. Despite the best efforts of host-extraordinaire Manu & Alex, a waiter who remembered my favorite cocktail & GF food preference, the environment is unfortunately distinguished by the impersonality of a
. . . . . highly structured (e.g., small, hand-held electronic pads used table-side by waiters to tap out orders to the bar & kitchen),
. . . . . reasonably efficient (my table was being rapidly cleared by someone who kindly asked if I would like dessert. As I protested that “I haven’t gotten my main course yet,” he returned the flatware, plates, etc., saying, “OH! my bad.”),
. . . . . machine.
3. The food is very good
Risotto with truffles:
Dover sole (sans butter sauce)
. . . though not worthy of pricing at a gastronomique level — no doubt required to cover very high operating costs for such a large & dazzling venue.
4. Waterlily ponds are covered in something that appears to be moss or algae . . . not the clear, attractive water features of the past.
All in all, a serene, lovely evening with very good, not memorable food . . . excellent service ‘til the restaurant became crowded. I’ll return,with modest expectations.
Sent from my iPad
1. A beautiful setting, magically staged (as if by Disney).
2. Despite the best efforts of host-extraordinaire Manu & Alex, a waiter who remembered my favorite cocktail & GF food preference, the environment is unfortunately distinguished by the impersonality of a
. . . . . highly structured (e.g., small, hand-held electronic pads used table-side by waiters to tap out orders to the bar & kitchen),
. . . . . reasonably efficient (my table was being rapidly cleared by someone who kindly asked if I would like dessert. As I protested that “I haven’t gotten my main course yet,” he returned the flatware, plates, etc., saying, “OH! my bad.”),
. . . . . machine.
3. The food is very good
Risotto with truffles:
Dover sole (sans butter sauce)
. . . though not worthy of pricing at a gastronomique level — no doubt required to cover very high operating costs for such a large & dazzling venue.
4. Waterlily ponds are covered in something that appears to be moss or algae . . . not the clear, attractive water features of the past.
All in all, a serene, lovely evening with very good, not memorable food . . . excellent service ‘til the restaurant became crowded. I’ll return,with modest expectations.
Sent from my iPad
