Jan 16
Bravo to Marc Alvarez, new executive chef at Malliouhana Hotel! Dinner last night was rather spectacular. Started with “Little Gem lettuce and fine herb salad” – those oranges slices combined with a perfect vinaigrette peaked my appetite. My “Seafood Spaghetti” was a decadent bowl of delights, with clams, mussels, snapper and calimari all heaped on lovely spaghetti with a gorgeous sauce. I was absolutely too full for dessert till the dessert menu came. Oh me, oh my, the Valrhona Chocolate Semifreddo was astounding. I love a dessert who sends me to Google….. That “tongue” of a cookie was made with caramel and sea salt……
January 17th, 2017 at 5:43 am
Oh Frank!!! You have me drooling. Can hardly wait to try it all.
Thanks for posting.
Ellen