The service at the restaurant was impeccable. The sommelier of colombian origin is on his way to be a professional master of wine. He certainly deserves this title as he proved his knowledge with a perfect pairing of wine for the menu dégustation. The man is passionate and dedicated and it was just fun to have him around that evening.. But the other members of the team deserve kudos as well. Friendly, knowledgable staff. Simply fantastic. Even the restaurant manager showed up later on and he is a good chap as well. (10 Points for being familiar with FC Basel!). That part of the review deserves 5 Points or 3 Michelin stars.
Now to the cuisine: The amuse bouche was a champagne soaked oyster. To make it look nicer, they put it on top of a bed of salt (which didn't look like that in the dark Dining hall). Well, it was salty.... The first course was disappointing. The Crispy Egg Caviar was too heavy, too much butter and with the egg too overloaded. The caviar had no taste at all. The second course Belgian Endive Salade came with blue cheese was very average in my humble opinion, although the Riesling accompanying the dish made the difference. The Local Florida Snapper again (3rd course) didn't raise any eyebrows. Kind of unenthusiastic cooking, not much flavour coming through. The fourth course though, Lobster Risotto, was great both in terms of size and taste. Our friend Luis paired it with a Oregon Pinot from Domaine Serene. Excellent choice. The sweets finally were on the upper end of the evening curve. Especially the Coconut Napoleon would match any french Patissier.
The cuisine gets 3 points or 14 gault millauts (2 Michelin star would be too much).
All in all, an expensive, great evening with a stellar and entertaining staff. Thank you.
But I would think that the cuisine needs some energizing to match both the reputation and the enthusiasm on the floor.
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