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- Gourmet
- Travel & Leisure
- Second Home
- Santa Fe Menu Magazine
- Sunset Magazine
Travel & Leisure
"To
start, a mound of mussels arrives in a coconut-cilantro broth. Brandade
-- here a seared patty instead of the usual salt-cod puree -- is set on
a translucent fennel-and-sweet-pepper provençale sauté. The
tamale, a husk-bundled pillow of sweet potatoes and chicken, is framed
by a runny pesto that sends whiffs of a Riviera summer into the mesquite-perfumed
room. ...the duckleg confit has shattering skin and luxurious flesh, served
with soupy lentils and a dab of green chili.
Mocha hazelnut parfait |
Sweet-potato tamale |
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