Frommer's Review
Alsatian-born owner Jean Louis Neichel is called "the most brilliant ambassador French cuisine has ever had within Spain." Neichel is almost obsessively concerned with gastronomy -- the savory presentation of some of the most talked-about preparations of seafood, fowl, and sweets in Spain.
Your meal might include a "mosaic" of foie gras with vegetables, strips of salmon marinated in sesame and served with escabeche (vinaigrette) sauce, or slices of raw and smoked salmon stuffed with caviar. The prizewinning terrine of sea crab floats on a lavishly decorated bed of cold seafood sauce. Move on to escalope of turbot served with coulis (purée) of sea urchins, fricassee of Bresse chicken served with spiny lobsters, sea bass with a mousseline of truffles, Spanish milk-fed lamb served with the juice of Boletus mushrooms, or rack of lamb gratinéed in an herb-flavored pastry crust. The selection of European cheeses and the changing array of freshly made desserts are nothing short of spectacular.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
