The chef, James was trained by Martin Blunos and Raymond Blanc, both Michelin starred. Karen spent a couple of hours in the kitchen gaining a few ideas for our suppers!
The food was exquisite, starting with a pea veloute with a coconut froth, a fresh tomato confit followed.
Then a fillet of sea Bass on scallops with a Julienne of vegetables and butter sauce - Superb!
Naturally cheese followed and then a wonderful summer fruit sabayon with huge Blackberries, raspberries and strawberries. Washed down with a bottle of white and red Cote du Rhone we were quite contented!
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