Posted in News on Thursday, December 19, 2013 by the Beachcomber News Correspondent
Recent additions to the menu of the Royal Palm Hotel’s main restaurant include the mouth-watering Chicken oyster Caesar salad with truffles, a true feast for the taste buds. The Steamed artichokes served warm and seafood with kaffir lime is a dish as exciting to the eye as it is to the diner’s palate. And one just can’t resist the taste of the steamed dolphin fish with spices and fresh pasta rolls stuffed with vegetables.
Guests can select their own wine to pair with their dish from La Goélette’s sleek walk-in wine cellar or leave the choice to the professional staff. And the Chef’s own variation of the Tarte Tatin with Queen Victoria pineapple and licorice will provide a sweet conclusion to the meal.
This symphony of flavours is enhanced by the restaurant’s unique sense of sophistication, flawless service as well as the talent and inventiveness that Michel de Mattéis pours into the cuisine of the hotel.
The French Chef arrived at the Royal Palm Hotel in 2003, preceded by a flattering reputation and 30 years experience in various Michelin-starred restaurants. Over the past 10 years, he has been continuing his quest for gastronomic excellence and refinement.
The track record of Michel de Mattéis speaks for itself. He has earned numerous accolades for his talent, including the Pierre Taittinger International Culinary Award in 1988 and the title of ‘Meilleur Ouvrier de France’ (French annual awards given to the most distinguished individuals in their craft fields) in 1991.