Photo Credit: Columbia Hillen
The fourth course, however, was the highlight of the menu for me. Rarely have I tasted such smooth, buttery-like, slices of meat as their Chateaubriand — served so tender that my knife was barely more than a decorative instrument. Dessert was a velvety mousse of French Valrhona chocolate from Hermitage near Lyon, containing 70 percent cocoa, with banana and burnt milk ice-cream. They also brought a selection of homemade macaroons, surprisingly in the subtle flavors of beetroot, parsnip and carrot.