Housed in a one-story, cream-colored house, built in the 1960s, this grand restaurant of Port-of-Spain is a short walk from the sea and about a mile west from the center of Port-of-Spain. Menu items usually reflect classical and conservative French cuisine at its most traditional, as shown by the foie gras (cold and in aspic, and served with warm toast); the escargots (snails) in garlic butter; and the roasted rack of lamb with a tapenade of black olives and coated with an herb crust. Slightly more reflective of the Creole traditions of Trinidad is a warm version of an upscale goat-meat salad, served with red wine and herbs; and a spicy version of "Provençale" gumbo made with clams, shrimp, oysters, fish, and shellfish.
lesslessHoused in a one-story, cream-colored house, built in the 1960s, this grand restaurant of Port-of-Spain is a short walk from the sea and about a mile west from the center of Port-of-Spain. Menu items usually reflect classical and conservative French cuisine at its most traditional, as shown by the foie gras (cold and in aspic, and served with warm toast); the escargots (snails) in garlic but...moreHoused in a one-story, cream-colored house, built in the 1960s, this grand restaurant of Port-of-Spain is a short walk from the sea and about a mile west from the center of Port-of-Spain. Menu items usually reflect classical and conservative French cuisine at its most traditional, as shown by the foie gras (cold and in aspic, and served with warm toast); the escargots (snails) in garlic but...more
