Our dinner was exquisite and served with warmth and professionalism. It is so nice to be in a part of the world where food service is a career choice and not a temporary job for the out-of-work actor.
We began the meal with an amazing foie gras (Hudson Valley's got nothing on these guys) and fresh large Normandy oysters. I'm not sure that oysters get any better than this. Fish was the choice for our entrees but we each chose a different variety. The sea bream with cheesy risotto rivalled the sea bass fingers in a lemony sauce (please don't confuse "fingers" with "sticks"). Both were moist and buttery and equally rich. The cheese course was a wonder - delicious livarot and camembert - what, French cheese was delicious?! Imagine that. And then we still had dessert. A peach au gratin and a true burnt cream (yes, creme brûlée). Can one ever be too full for dessert?
|This was the view from our table.|
|courtesy of www.lacouronne.com.fr|