Restaurante Port Petit
Phone: +34 971 64 30 39
Email | Website | Map | add to Travel Bag (NEW)
When dining at Port Petit, the quality of the food makes you think that your meal must have been prepared by a remarkable chef. And in that assumption, you'd be correct. The reputation of French chef Gérard Deymier and his consummate culinary skill precedes him, to the point where the mere mention of his name causes culinary experts to drop everything and jump at the first chance to feast upon the fare that falls from Deymier's virtuosic hands. So savor every last bite of your meal, whether it be the tenderly prepared duck foie gras mi-cuit, apple granny smith caramelized and fine toasted baguette, the sumptuous Roasted fillet of beef medallions in béarnaise sauce, or the sublime Roasted lamb fillet, couscous and beans sauce. Port Petit also carries a fine array of red and white Spanish and French wines, from the economical Mallorcan Macia Battle Binisalem Crianza to the lavish Bourgogne Nuits St. George 1º Cru 1998 Louis latour. Dessert includes such tantalizing confections as the Hot Chocolate Fondue with Profiteroles and Fruits and the Fresh Fruits Sorbets with Home-made Ice Cream.
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For Ze Gastronomie
Phone: +34 971 64 30 39
Email | Website | Map | add to Travel Bag (NEW)
When dining at Port Petit, the quality of the food makes you think that your meal must have been prepared by a remarkable chef. And in that assumption, you'd be correct. The reputation of French chef Gérard Deymier and his consummate culinary skill precedes him, to the point where the mere mention of his name causes culinary experts to drop everything and jump at the first chance to feast upon the fare that falls from Deymier's virtuosic hands. So savor every last bite of your meal, whether it be the tenderly prepared duck foie gras mi-cuit, apple granny smith caramelized and fine toasted baguette, the sumptuous Roasted fillet of beef medallions in béarnaise sauce, or the sublime Roasted lamb fillet, couscous and beans sauce. Port Petit also carries a fine array of red and white Spanish and French wines, from the economical Mallorcan Macia Battle Binisalem Crianza to the lavish Bourgogne Nuits St. George 1º Cru 1998 Louis latour. Dessert includes such tantalizing confections as the Hot Chocolate Fondue with Profiteroles and Fruits and the Fresh Fruits Sorbets with Home-made Ice Cream.
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