|A photo to give you an idea of the size...poor man, he has no idea he's about to be posted on line|
I started with a veloute of potiron because I was feeling chilled to the bone and it was just the right start to my meal. It was thick and flavorful. Those squiggle like things were actually strips of squid. A surprising addition to the soup but not bad once I got past the surprise.
Because Astier prides itself in serving class french meals, they also have a wonderful cheese platter that's included in the dinner formula. This, I'm happy to say more than made up for my not so interesting main dish. There was such a variety of cheeses, ranging from the strong and stinky to the mild and sweet that I hardly knew what to pick. Needless to say, I helped myself and then some!
After devouring all that cheese, there was still dessert to contend with and here I went for the chocolate served on a bed of crispy pastry served with passion fruit sauce. I normally don't like mixing my chocolate but the passion fruit sauce was surprising good. The tartness of the fruit nicely complimenting the chocolate.