This is Puerto Rico’s haute cuisine restaurant par excellence, and you’d better believe it. Don’t expect any nods to cuisine nouvelle or modern ideas of lightness. What you get is first-rate French food with rich sauces served in a formal style (silver dome plate covers, for example) by the friendly Puerto Rican wait staff. We couldn’t eat like this every day, but it can be interesting once in a while.
Every dish was prepared to perfection, though a couple stood out because of exceptional flavor combinations. One such was the tuna tartare with an orange sour vinaigrette and plantain chips; another was the roasted poussin with morel sauce. Not that there was anything wrong with the “untraditional Caesar salad” with grilled lobster or the filet of beef with black pepper sauce and fingerling potatoes. A tiny amuse-bouche consisted of a calamari salad with mustard vinaigrette, and a raspberry parfait was served between courses. The red wine offered by the glass was a stunning Languedoc (I forget the maker’s name).
I might add that the atmosphere is congenial (not stuffy) and the prices are reasonable given the quality.
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