Restaurateur and Executive Chef Antoine
is a graduate of
Le Cordon Bleu Cooking School
in Paris. Antoine
has perfected his culinary skills for more than 30 years and
takes pride in serving a range of uniquely prepared dishes to
please the most discriminating palate.
Each of the intimate dining rooms has a burner for tableside
preparation of certain entrees and desserts including "Bananas
Flambé" and "Crepes Suzette". Al fresco dining is offered on
the veranda.
A supreme dining experience awaits within the elegant ambiance
of a restored Victorian home. Delicious French cuisine served by
candlelight with soft music provides the "Quickest Route to
Paris".
