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The allure of the inn?s is undisputed, the environs have always made up if the food was found lacking. No lack allowed now with the arrival of a new chef Cyril who has skillfully and and artistically interpreted ?raw? cuisine with aggressive creative vision. Our tasting was a treat for all the senses. Carrot soup infused with coconut and dressed with jalapeno oil with a crunchy hemp cracker atop , a architectural terrine of heirloom tomatoes paired with thai basil, pave of portobello mushrooms surrounded by white asparagus peas corn and red bell pepper, apple chip was a great treat, a wonder of an ?entree? Gnocchi made from beets and nuts, black truffle notes . No gluttony here, just an incredible meal that left us fulfilled and sated.
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