On arrival we enjoyed the sultry sounds of famous French divas while sipping pre-dinner champagne cocktails in the tropical pool garden before being served an amuse bouche of mushroom cappuccino.
The menu varies throughout the year. An appetiser of large plump scallops fried in ginger and served in a rich pumpkin soup was delectable. The house speciality, Champignons á la Madeleine, features mushrooms stuffed with a secret recipe belonging to Marc’s aunt and they are seriously delicious.
Grandmother’s Pot-au-Feu (rabbit stew) in a white wine sauce with two mustards and tarragon was a wild French treat and the sauce was so good you could have bathed in it. Canadian Lobster and fried turbot filet in lobster bouillon sauce, with coconut milk from Marc’s own garden, was also sensational.
Sipping French Sauvignon Blanc from the Loire Valley we studied the á la carte dessert menu. What a dilemma, everything sounded so enticing. Marc suggested the surprise dessert medley to share. How could we go wrong with a master chef in the kitchen? Luscious petit fours served on top of an ornate glass bowl containing Siamese Fighting Fish was a touch of finesse to complete a perfect dinner.