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| American Dream Cuisine™ |
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| Restaurant at: |
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| Canary
Islands, Spain receives |
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Extraordinary |
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5 Stars
& 5 Stripes
Cuisine & Service |
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The Ultimate
Award:
Seven Stars and Stripes™ |
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From the second we stepped into the Grand Hotel
Residencia's flagship restaurant, we felt the warmth of its colonial Spanish
architecture and décor. Moments later we were led to our table under an
aura of a million luminous points of light hanging above us. A romantic opening
to a much anticipated gourmet dining experience led by the capable talents of
Chef
de Cuisine Herbert Eineichner, a veteran of 5 years with the Seaside Hotel
group. Our panoramic vision was enhanced by the delightful smells wafting from
the nearby kitchen and the pleasant chatter softly audible amongst the
obviously satisfied guests.
Our servers arrived quickly to introduce
themselves in charmingly accentuated English as Alexander and Enrique followed
by Christina and Andrea. It became obvious to us that the level of service
would be more than sufficient to be able to match Chef Eineichner's creative
license. Before we could thoroughly consider the menu one of our servers
arrived with "greetings from the kitchen" in the form of a most delicious
Chilled Paprika Soup with a Gooseliver Pate to die for. |
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| The cuisine selection was
appropriately paired with Conde de la Salceda Rioja Reserva 1998 offering a
complex nose, which is perfumed, rich and appealing. The encore was served next
and I relished my taste of Scallops Tartare with Celery on sauce of Parsley and
Potatoes. Simone raved about her delicious Asparagus mousse with Ratatouille
Vinaigrette and together we sampled the Faustino V Rioja bringing our
experience full circle. |
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| We were fully prepared for the next course as our
expectations were being surpassed with each course and we were not to be
disappointed. The intensely delicious Rabbit and Thyme essence with Dumpling of
Cottage Cheese made me appreciate the inspired creativity of Chef Eineichner's
talents. For Simone it was Bouillabaisse with Garlic Crostini that caused her
to smile and our server poured two glasses of Chivite Coleccion 125 Chardonnay,
Navarra 2002 made by the #1 producer in Navarra who have been making wines
since 1647. After 10 months in French oak this noble wine offers an elegantly
complex structure with harmony and power. |
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Our culinary experience has
so far been of the highest quality and value. Our main course arrived shortly
thereafter, which was Fillet of Beef in Chard Jacket with Red Wine sauce and
Dauphine Potatoes (pictured left). I purposely ordered it to be cooked between
medium and medium rare and upon inspection I found it to be precisely so. I
remarked to Simone that it was "out of this world" and compared to some of the
best steak houses in New York City. |
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| Simone couldn't believe my 'obsession with perfection'
but then she agreed that my challenge was successfully met. Her selection of
Fillet of Sole on Puree of Sun Dried Tomatoes with Sweet Potatoes and Artichoke
Sauce was astoundingly delicate and savory. Our servers immediately poured us
the Chivite Coleccion 125 Reserva Red, an intense, expressive wine made from
Tempranillo, Merlot and a touch of Cabernet Sauvignon paring well with the
Fillet of Beef. It was velvety and persistent with hints of fruits and spices.
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| Chef
Eineichner and his team must have the same 'obsession with perfection' said
Simone as the dessert courses arrived. Mine was Trifle of Currant with Bailey's
parfait in Brandy Snap Basket, delicate and visually appealing. (pictured
right) For Simone it was Toblerone Mousse with Kumquat Ragout and Tartlet of
Marc Ice Cream served in Sherry with notes of bitter orange. These desserts
were downright heavenly. |
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| We were now fully satisfied as we got up and strolled
towards the sounds of gentle piano music heard through a soft, slight summer
breeze off the Atlantic. The bartender welcomed us with a well-groomed smile
and made a comfortable place for us to unwind after our delightful dining
experience. |
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by
Thorsten Piosczyk & Simone Buehrmann
Editor-in-Chief: Ingrid
Lemme
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| © 2005 ~ Seven Stars and Stripes, Inc. |
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