Want something different? How about cocoa cuisine? Rabot 1745 is from the owners of Hotel Chocolat and is named after their estate in St Lucia. They take the naturally bitter, spicy flavours of the bean and use them subtly in classically based dishes. The chocolate mousse dessert is pretty good too!
- MICHELIN guide inspectors
The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.