My
friends and I are complete foodies and we have been anticipating to
try the Michelin star restaurant by head chef Pascal Nibaudeau ever
since we booked our holiday. Table was booked... and we ate very
light and bland during the day to saviour our tastebuds! The
restaurant was situated on the 1st floor of the Grand Hotel so we
enjoyed a few aperitifs before we sat down on our table. Although the
setting was formal, the staff were so friendly and even gave us a
little souvenir at the end to make our dinner that little more
special.
Entrees.. lobster macaron(absolutely amazing), savoury chocolate bite,
Tempura herbs, breadsticks with a mustard mayonnaise dip.
Amuse Bouche...lobster and butter sauce
Sea bass and Aquitaine caviar with oysters and a sour cream sauce.
Wild Turbot roasted on the bone and oyster béarnaise and two different
sauces, red wine and Choron sauce.
Palette cleanser: Melon puree with mint ice cream.
Dessert- Lemon and Raspberry Vacherin... to be honest i didn't really
know what i was ordering at apart from the fact i knew it was going to be lemon and raspberries haha...when it turned out so pretty, i was really happy.
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