For the most part we’ve experienced mostly cloudy days. But, the Sahara dust is gone and the temperatures have moderated a bit. Still, good sunsets are a rarity.
I’m surprised at how crowded the restaurants are, as we are allegedly in low season. We’ve been making reservations for our meals, generally within 24 hours of dining, and have needed them. It’s very taxing on the kitchen staff and food takes a while to come from the kitchen.
Oh, and last Tuesday’s Les Mardis in Grand Case was cancelled and rescheduled for tomorrow. The final one until next year.
Other than meals and shopping excursions—food and drink—we tend to stay at the hotel. The convenience of our room, the hotel facilities especially two beaches and the pool, and my now favorite bar in the world make it a PITA to pack-up and go to another beach. Actually, we just bring laziness to a high art form.
Friday’s lunch was at Champagne. We had pre-reserved a parking lot front table and a bottle of Pinot Blanc. The place was hopping, all tables occupied at the restaurant and in the wine shop. Sylvain is normally a laid-back guy, but he was running that day. We shared an app of beef carpaccio, which we have declared the best on the island. The dressing is pesto-ish and topped with toasted pine nuts. As duck confit is now part of the regular menu, I now have a reliable source of confit.
Thursday evening, I’d pre-ordered a serving of Bouchot mussels from Sunset Café for dinner Friday, and that’s what I had. I was still full from lunch, but managed to finish it, and top it off with 2 scoops of vanilla ice cream. Their amuse bouche of a mixed vegetable frothy puree was excellent.
Saturday dinner was at Yvettes, and service was verrrry slow. I think Felix is the only one cooking in the kitchen, and there were a good 15 orders ahead of us. But the fish cakes app and snapper filet in a creole sauce made the wait worthwhile. While the entire staff was very busy with the dining room, Yvettes also does a brisk take-out business.
Sunday lunch was at Nice, with us splitting a beef carpaccio plate and I alone eating the tuna mi-cuit. Decided we needed a dessert, so ordered the classic French dessert—Tiramisu. I don’t see (ok, hear) that many non-French in that restaurant.
Carl Phillips is nearing completion on reconstructing his restaurant. He was having a buffet for his family to eat in or take home and was doing brisk business—he has 15 brothers and sisters. He invited us to join them. I tried to beg off as we’d just finished lunch at 3 but he said he had something special for me. That special thing was goat stew, which I believe is the best on the island. He should be re-opening for business soon, and we’re looking forward to eating there again.
This morning (Monday) we each have a 90-minute session scheduled with Patty Healing Hands on our terrace. So, no other plans.
On my food pictures, I usually have a few bites before remembering to take a picture. If I remember.
