|
 Intro
Almost
everyone has heard of the Chanticleer, an elegant
nationally known restaurant set in a charming
"inn" with a stunning garden. Jean-Charles
Berruet and his wife, Anne, the owners, have held
to the high standard set when they first opened
the restaurant in1970. Elaborate French cooking,
meticulous service, a world renowned wine cellar,
and dining rooms of great charm create an evening
not to be forgotten. Among the most expensive
restaurants on the Island, the Chanticleer remains
in a class by itself. We have visited this beautiful
place once a year for twenty five years and have
seen gradual changes: the checkered table cloths
of the bistro are long gone, the second story
is no longer filled with patrons but is reserved
for private parties and the dress code requiring
jackets and ties for men has been relaxed. This
year when we visited, we learned that jeans and
casual dress are the norm in the charming bar/bistro
section. We have always felt that this restaurant
is perfect for those occasions when you want the
very best. 
Ambiance  |
The
first time we visited the Chanticleer was for lunch;
like typical tourists, we had bicycled out from
Town and were looking for a place to eat. We have
never forgotten sitting in the charming grille,
eating a divine omelet with green salad and sipping
wine. Since then we have come for anniversaries
and special celebrations, always mindful of the
dress code. Over the years we have enjoyed every
possible location: the garden room, the checkered
table cloth bistro, the elegant formal dining room,
and, once, in a private alcove upstairs! Spectacular,
romantic, elegant, with very formal service is the
signature of this restaurant. If you should leave
the table during the meal, a waiter unobtrusively
refolds the napkin ready for your return. Silver
is placed and removed wordlessly anticipating each
course. Your ice water glass is never empty and
any table crumbs are smoothly and quickly removed
after a course is cleared. Each room has its own
special atmosphere and when you make your reservation,
don't hestitate to request the one most appealing
to you. We can't think of a more charming country
restaurant!
| Food |
The menu is overwhelming
as is the extensive wine list, and for some, the
prices. The lobster bisque is served the "Charles
Barrier French" way and is delicious with
small pieces of lobster in a rich dark base. Another
fine appetizer, oysters and clams on the halfshell,
arrived on a bed of ice served with a unique raspberry
dipping sauce.
The entrees as you might expect, are often served
with rich, flavorful sauces for which the French
are famous. Modern ideas of nutrition have not
changed this French flair in the Chanticleer kitchen.
We can't imagine eating this rich diet every day;
but what a treat it is! One of our group had the
lobster infused with champagne. The cooked red
lobster was brought in on a gleaming platter for
inspection and returned a few minutes later with
the lobster meat carefully placed in the split
shells. "Absolutely perfect" was the
exclamation on the first bite! Wild salmon was
served with its own rich sauce, very, very, good,
but also very, very, filling. The rare tuna, suggested
by the waiter, melted in your mouth! Extras worth
ordering are the mashed potatoes with garlic and
the sauteed mushrooms. Any ressemblance to mashed
potatoes from your past life are quickly forgotten.
Our four diners agreed, "the best we had
ever eaten."
At this point, we wondered how we could even manage
a bite of dessert. When the delicious coffee was
poured, the light elegant chocolate souffle, a
house specialty, ordered at the meal's start,
arrived and was enjoyed by several of us. The
sorbet fan of the group was pleasantly surprised
to find a plate of five different flavors served
with raspberries and a delectable rich cookie
roll. A plate of chocolate truffles and short
breads were served to complete our evening's dining.
This was a gourmet evening!
Other Observations:
Because
this restaurant has marked very special evenings
for us over the years, each time we return, we
are fearful that too much change may have occurred.
We always look forward to our charming hostess
greeting us and her husband work his magic in
the kitchen with their two grown children who
may assume management roles in the restaurant.
This is a world class restaurant, which, in an
era of change, has maintained its standards and
is every bit as excellent as on our first visit
twenty-five years ago.
|
