We were a bit taken back when the 8 year old son showed us to our table and told us he would be our waiter, but he was fantastic! He then proceeded to wow us all with cooking our amuse bouche which was a flambe shrimp on crostini.
The food was wonderfully prepared. They serve the entire dining room (about 25 people or so) at the same time, all the same meal, and artfully describe what you are eating and how the vanilla is used to enhance the flavors of each piece. On the day we dined, we enjoyed a grilled chicken sandwich with 2 sauces that were outstanding, on a brioche roll, crispy potatoes and a tossed salad. Grilled chicken can often be a downer at a restaurant, cooked to the max, dry and chewy. This was none of the above but rather tender, moist, and full of flavor. The sauces come on the side so you can decide how much you want to use.
They educate the guests on vanilla production and its use throughout the meal, as well as what to look out for as far as imitators. For desert there was homemade vanilla ice cream with a liliquoi reduction.
As other reviews said, this is not a restaurant perse, but a working vanilla farm, with a shop to purchase vanilla products from and a dining space. Because this is the case you must make a prior reservation. As a result you are seated on plastic folding chairs, though they do take step to fancy up the tables with nice cloths and fresh flowers. The family running the farm and restaurant were very passionate about what they do. We very much enjoyed our meal and would go back again, even by the chance it would be the same dish served!
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