to their harbor side restaurant in Marigot.Thin Mint spent the late afternoon at the Radisson's beautiful new spa as she prepared for a photo session during the meal. Guilty napped like an aging rock star and then practiced his French at the hotel's Lobby Bar when the mixologist asked if he wanted a second Mudslide.
"Oui Monsieur"
We quickly settled into a our private table for two. One trademark that makes Chef Guillaume's talent so sensational is his remarkable ability to take one menu item and present it to his patrons in three different and distinct ways. Thin Mint's entire meal was guilt-ridden journey down this path of trio temptation. In short, her meal was miraculously clever and delicious.
For her first course, Thin Mint had a Sea Scallop trilogy. Beautifully presented, she had a diver scallop roasted in a Conch crust, a Scallop tar tar with Vanilla and an Scallop Emulsion with Curry Oil. She was thrilled with this selection. The Scallop tar tar with vanilla was quite unique and set the stage for the next two crustacean creations. The diver scallop with the Conch crust was delicious and gone from sight way too soon. The star of the three-part gourmet appetizer was the Scallop emulsion. Served in a slender shot glass, this Scallop emulsion was magnifique. That is an understatement.
With all due respect to her sensational first course, Thin Mint's entree was the star of the show. She ordered tenderloin of veal encrusted with three types of nuts and topped with foie gras. This entree was accompanied by the best potato dish on the planet. The thinly sliced potatoes wrapped in bacon gave them a deliciously divine fatty component that is truly a gastronomic guilty pleasure. Their smokey flavor and creaminess had Guilty reaching across the table more than once. Guilty's arms need to be extended when dining at Le Chanteclair.
