I enjoyed dinner catching up with my friend at the new Radisson blu in Verdun,
Cook house, as per the Hotel style, has sleek warm interiors and a welcoming staff.
With great attention we were guided through the menu which is diverse with plenty of options to please all tastes.
A fresh-baked bread basket landed while waiting our order.
We started with a unique salad combining surimi crab with smoked salmon decorated by fried crab sticks and greens. The presentation is so appealing and the taste does not deceive. We ordered a small side of salad too.
The curly fires served with cute min jars of ketchup form Kassatly Chtaura were unfortunately a bit soggy.
The mains were
- Baked sea bass over purée as well as fava beans and capers with cherry tomatoes: I suggested that an option of sautéed vegetable would go more with the fish
- Grilled Salmon over noodles with veggies which again could be better replaced with spinach, vegetables alone or potato wedges
With generous portions, we were so full, yet we could not deceive the chef’s wish to spoil us with his two main star desserts:
- The fondant: one of the best couples with the vanilla ice cream: unmissable for sure
- THE STAR tiramissu: which is usually only served to rooms and exceptionally was made to us, I hope it will be added to the menu as it was heavenly good.
I had the honor to discuss with the chef my comments and he was very generous sharing his experience.
Thank you again for having us, and it is definitely recommended!
Radisson Blu Hotel, Level 1, Dunes Center