thewanderingeater:
Entrance to Blue Bay Restaurant
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Cool spherical fountain
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Outdoor dining area
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Amuse bouches of foie gras rolled in cocoa nibs and an anchovy tart and Champagne to start
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My bread choices - mini baguette and a Carribean inspired fry bread
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Extra virgin olive oil created for the Executive Chef Marcel Ravin
thewanderingeater:
Extra virgin olive oil created for the Executive Chef Marcel Ravin
thewanderingeater:
Amuse bouche of pearl onion petal, tomato water jelly
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Rosé wine for dinner - Domaine Planes Côtes de Provence
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Gamberoni - Quinoa risotto with sake liquor, almonds flavored with vodka
thewanderingeater:
Gamberoni - Quinoa risotto with sake liquor, almonds flavored with vodka
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Pouring sauce for the green papaya spaghetti
thewanderingeater:
Organic egg, cassava, passionfruit and black truffle
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Preserved cod fish & pink pepper foam and spicy cassava bread
thewanderingeater:
Preserved cod fish & pink pepper foam and spicy cassava bread
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Local fish
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Local fish cooked like a Rougail
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Pouring sauce over the chicken
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Dombre pasta with foie gras
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Pre-dessert - lime basil sorbet
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Variation of chocolate maracudia "Three Ways"
thewanderingeater:
Variation of chocolate maracudia "Three Ways"
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Dessert (3 parts) - Strawberry meringue cake
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Dessert (3 parts) - Strawberry crumble
thewanderingeater:
Dessert (3 parts) - Strawberry granita
thewanderingeater:
Amuse bouches of foie gras rolled in cocoa nibs and an anchovy tart
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Bread basket
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Amuse bouche
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Dessert (3 parts) - Strawberry meringue cake with coconut
thewanderingeater:
Organic egg, cassava, passionfruit and black truffle
