Having arrived, rested and thoroughly enjoyed our first afternoon at Relais Chateau property Le Fort de l’Ocean, the next treat in store was dinner. As was customary at all our other stays on this trip we planned to try out the hotel restaurant for at least one dinner.
After being on the road so many days and eating a lot of rich meals I can honestly say I wasn’t really looking forward to another three-hour multi-course dinner. But I was a sport and went along with it. After all, we had eaten excellent meals at Chateau Richeux and Hotel Brittany. The competition was fierce.
And oh my goodness did they nail it! Well actually chef Guillaume Brizard did. At the end of the meal we spoke with the hotel manager because we wanted to compliment the chef on such a fantastic meal. I told her he deserved a Michelin star. She promptly informed us that he had just got it! It was announced in March and they were extremely proud. And I happily agree, it is well earned.
Our meal was extraordinary. There were several courses, but each felt light, delectable, and filled with amazing and subtle flavors. The meal I am about to share was 60 Euros a person (I could choke when I think that I paid 65 Euros for the lobster at Hôtel de la Plage!) not including the demi-bottle of white wine we shared plus a coupe of champagne to start the meal.
The light in the restaurant was lovely. The table settings looked beautiful against the fading sun.
Apéro complete we began our meal with another amuse-bouche that consisted of cabillaut and petit-pois (fresh spring peas) with a little bit of ham and cracked pepper. Again the peas tasted like they just came off the vine. The fish was just barely cooked and practically melted in your mouth.
As an entree we were served local lobster and langoustine. The langoustine were served on a skewer just barely touched by the grill and the lobster was served sushi-style in a seaweed wrapper with some black roe.
Next came a salad with jellied beets, radish and smoked salmon. Divine!
Between courses we ate house-made bread with local butter made with seaweed. We didn’t need to eat the bread and butter, but it was hard to stop ourselves!
Finally the main course arrived. Rabbit and carrots served three ways. The rabbit was the best I have ever eaten (sorry Mr. Misadventures who makes a darn good roasted rabbit). It was cooked rare-to-medium-rare and so refined. The true flavor of the meat was not hidden by a heavy sauce but simply accentuated by the carrot.
Up next was the cheese course. Two cheeses served together. A goat-cheese infused with chive prepared to the consistency of crème-fraîche served on top of black bread and a very creative variation of a petit bûche goat cheese rolled in corn flakes (!) and served with a mini salad.
Coffee was served with a plate of mignardises, I wanted to cry “uncle” but I could not find it in me to deny myself the orange and banana smoothie, the apricot pâtes de fruits, or the chocolate and banana truffle! Could you have?