Restaurant Nature

Have a French taste of the season with a breathtaking view

We use a sauce made from sweet Delaware wine, on roasted venison coated in mustard and breadcrumbs. The venison is transformed by the fragrance of the read more breadcrumbs and the mustard. The sweetness of the Delaware wine and the crunchiness of the breadcrumbs create an interesting contrast in textures. We roast the meat with great care until all excess fat is gone. Grill marks are visible, though the meat is never scorched. It takes time, but we cannot omit any steps in order to create a delicious dish. As I work, I constantly think, "If I were a customer here, what would I want done " For example, the right time to give the guest a hot, moist hand towel - I think of details such as "when placing it in the guest's hand, it is easiest for him to use if it is seventy percent still rolled up and thirty percent spread flat". The contrast between the wildness of nature and modern architecture is interesting. It is as if the flow of time has stopped, and you can pass a few calm hours within. learn more from chef