Rarely is there a dull moment while seated around Olivier’s table. The bold culinary style of this French gourmand reflects his more than 20 years experience working around the world, borrowing recipes and techniques to create the ever changing, multi-course “table d’hote” menus.
On any given night the meal could start with a conch and spinach salad before changing course with a smoked eggplant and octopus tempura or sweet and sour calamari served over a bed of herbs. A melodious mélange of chocolate and seasonal fruits finish out the meal.
With unexpected and pleasing surprises such as these it is no wonder he is considered among the upper crust of the area’s many talented chefs. Situated a bit off the beaten path, call at least 24 hours in advance before traversing the dirt lane leading to Villas Eva Luna. Reservations are absolutely essential.
(Photos: Katie Kötting)
