thewanderingeater:
View from our table at Le Vistamar (1* Micheiln)
thewanderingeater:
Sunset view from Le Vistamar
thewanderingeater:
Bread service
thewanderingeater:
Menu
thewanderingeater:
Bread service
thewanderingeater:
Our flutes of Pommery Brut Rosé Champagne
thewanderingeater:
Pommery Brut Rosé Champagne
thewanderingeater:
Amuse bouche of red mullet, broccoli puree
thewanderingeater:
Garganelli pasta with tomatoes and fresh shaved summer black truffles
thewanderingeater:
Garganelli pasta with tomatoes and fresh shaved summer black truffles
thewanderingeater:
Prawns from Genoa Gulf, local vegetables
thewanderingeater:
Tableside plating of The Vistamar .Bouillabaisse in two services (part 1)
thewanderingeater:
Tableside plating of The Vistamar .Bouillabaisse in two services (part 1)
thewanderingeater:
"Parfait" of blue lobster, coconut, curry, coral
thewanderingeater:
"Parfait" of blue lobster, coconut, curry, coral (as in unfertilized roe of lobster)
thewanderingeater:
Potatoes cooked in buter, fennel and preserved tomatoes and lobster (part of Bouillabaisse service)
thewanderingeater:
Pouring Provençal saffron broth on to raw, thin slices of rockfish (first service of boulliabase)
thewanderingeater:
First service of bouillabaisse - Provençal safffron broth, rockfish
thewanderingeater:
Second service of Bouillabaisse - rich saffron broth, rockfish fillets, tomatoes
thewanderingeater:
Second service of Bouillabaisse - rich saffron broth, rockfish fillets, tomatoes
thewanderingeater:
Night view of Monte Carlo from the terrace
thewanderingeater:
Night view of the harbor from the terrace
thewanderingeater:
Dining room of Le Vistamar