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| Restaurant |
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| Pärnu - Estonia |
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Extraordinary
April - 2008 |
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5 Stars
& 5 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| We had taken our aperitif at the Main Salon and were
pleasantly relaxed when we heard a charming voice announcing: “Gentlemen,
I would like to ask you to follow me to the Dining Hall!” Befitting the
Ammende Villa's historic elegant style, the Dining Hall restaurants instantly
captivated us with their pleasing home-like atmosphere. The ambiance was
captivating and at the same time serene, white starched linens reflecting the
romantic flickering candlelight, highlighting the interesting land décor
and the elegant china. The Ammende features three dining rooms in the right
wing; the Red Dining Hall is the most intimate in size after conversion from an
old kitchen, at one point in time. A priceless tiled oven complimented the dark
walls, and the precious blue velvet covered antic chairs. |
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| Napkins were quickly folded
into our laps; and the breadbasket was offered instantly by our waiter for the
evening, Mikk Lankots. We started with Roasted Lamb Liver Noisettes, drizzled
with a daring Blackcurrant Sauce, paired with an interesting ruby berry,
vanilla nosed Chianti Classico Brolio 2005 Toscana, Barone Riscasoli - offered
by Monika Raudkivi, our sommelier. The roasted lamb liver salad was very good
and created with an eggplant-truffle puree and balsamic sauce. Next, Seafood
Ravioli with Arugula-Parsley sauce stuffed with fresh eel, caught at local Lake
Vorsjarve and presented with a Barbera d'Alba, Superiore 2005 Piemonte,
Rivietto. |
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| The intermezzo was served in the form of a refreshing,
light Cantaloupe Soup. Our main course, A Steamed Pike Perch with Pumpkin
Risotto, was a sensuously delicious fine food, again, well paired with a
classic Blanc Faiveley Mercurey Clos Rochette 2002. We were told that the Pike
Perch was caught by Chef de Cuisine Margus Sarev's friend Indrek Pekko, from
the waters of ‘Pärnu’. We will be eternally grateful for
Indrek's good luck and the chef's talents. Paired with a Chateau Belingard 2005
Monbazillac, France - a powerful wine for a great dish, clear with a nice
fruity bite. Most of the herbs and vegetables used in the Ammende kitchens are
grown and harvested locally. To challenge the culinary talents of the chef, we
choose a Rack of Lamb with Potato Gratin, accompanied by a Peppered Cherry and
Rosemary Red Wine Sauce. A fascinating dish, indeed. The lamb is raised on
farms that belong to Rein Kilk, the owner of Ammende Villa Catering
OU. |
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| 2008 -
Award-Hand-Out: Ammende Restaurant, Pärnu - Estonia |
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We cleared our palates with some cheese with
raisin jam and comb honey served with marinated garlic and white bread
crostini. Then came the luscious dessert of Madame Ellen Ammende, a dream of
coffee tiramisu and wild berries, which for luck of better words, was “to
die for”. This was followed by a classy, heart warming cognac de Delamain
X.O. Coffee and Petite Fours, handmade truffles, marzipan, wafers and other
deliriously delicious delicacies.
Chef
de Cuisine Margus Sarev, must be applauded for his delicious creations of
the harvest of the land and sea and his lavish presentation. |
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“Chef de Cuisine Margus Sarev, must be applauded for his
delicious creations
of the harvest of the land and sea and his lavish
presentation.” ~ TB |
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by
Thorsten & Edmund Buehrmann
Editor: Ingrid
Lemme
Editor-in-Chief: Barry Kay |
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| © 2008 ~ Seven Stars and Stripes, Inc. |
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