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Ok, it was my birthday, but I was surprised that my husband, who is a foodie, would choose Inn of the Seventh Ray, not always known for its haute cuisine. He said, ""Honey, I got a hot tip - they hired a new chef three weeks ago - this won't be a secret for long"". Before the night was over, I was on a natural Topanga high, higher than the Santa Monica Mountains we were nestled in. \r
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My husband called for the chef - Cyril, mais oui, a Frenchman, hip and handsome. Cyril suggested we take advantage of the tasting menu with some surprises. Our first course, The Carrot Veloute on Ice ? was outstanding, carrot-y fresh with a zingy twist of green chili oil, followed by Pressed Portobello Mushrooms ? smooth and cool, then Langoustine that still tasted like the sea ? in a very good way. The wine steward, Travis, paired incredible wines for us and offered interesting insights and back-stories. \r
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At the end of the evening we had eaten everything in sight - garnish included ? a touch of kumquat on the tuna, baby abalone sauteed in garilc, Jon Dory with pea puree and indian spices, parsnip puree with basil oil and sea bass ? every bite had an exciting twist. We couldn?t wait to see what Cyril would put together next. Our four hour meal culminated with a fruit assemblage ? watermelon, grapefruit, cherries, white raspberries, there were probably other fresh and delicious fruits in there too but by this time I was in a wonderful food-induced euphoria and my memory is hazy.\r
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What an incredible birthday meal! Having another birthday doesn?t put me in the best mood ? but having a meal at the Inn of the Seventh Ray prepared by Cyril made us vow to come back with friends on any occasion that suits us! Wow! The new chef Cyril has elevated the menu so the quality of the meal is now equal to the breathtaking natural setting.
Pros: Chef that knows what he is doing! Attentive service, good wine steward
Cons: None that we experienced
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