Hapeville Travel Guide

3 more images

Well, the service can be a bit slow sometimes. Occasionally I will wait quite a while before I get up and get myself something to drink, but other nights it isn't too bad. The management doesn't mind guests just helping themselves to their own beverages, but really don't like any extra help in the kitchen. The company is welcome but extra hands helping are generally frowned upon...

Favorite Dish: The ones where someone else does the dishes!

This dish was actually in 2 varieties. One of them was bread dough filled with a thin sirloin topped with havarti and feta cheeses and a quick grind of black pepper. The other was a grilled chicken breast topped with a sage leaf, a bit of thyme and a hard cheese that was slightly smoky and fairly nutty tasting. I don't know the name of the cheese, however. :-(

4 more images

Of course this place has a huge variety of meals that they will make. It really depends on the chefs mood what is in store for his guests. On this evening, October 31st, while all the little ghoulies were out trick or treating, Chef Christophe (It sounds more impressive than Chris the cook! ) was creating a chocolate and mint treat for several people at work tomorrow.

As you can see there is, of course, a cake layer, followed by frosting and liberall sprinkled with mini chocolate chips prior to the next layer being added. The frosting is a whipped cream/cream cheese base with mint extract and minced mint leaves from the chefs own mint patch.

The top of the cake is dusted with finely shaved bittersweet chocolate, garnished with chocolate covered mint leaves and a sprig of mint finishes off the decoration.

Favorite Dish: The one that gets someone else to wash the dishes!

Make sure that you bake it fully. The cheese should be well melted and bubbly with some areas that have browned a bit. And of course one should "dress" the edges of the crust with olive oil infused with garlic and perhaps bits of minced herbs such as basil or oregano. (Thanks Pakettle for reminding me of the omission of this step!)

Well, since I MADE everything you see, it was obviously of outstanding quality, able to tempt Sultans with it's fusion of flavours and foods from different regions. (well, Italian influence at least, but it's my story so I'm telling it how I want to! )

I changed a veal saltimbocca to a chicken saltimbocca (hey, I was the chef on duty at the time so I can do whatever I want to! ) and made a very nice fettucine alfredo to go with it. And of course one must have veggies and home made bread with it! (bread picture to follow!)

Favorite Dish: Hmmm...... The chicken saltimbocca with fettucine alfredo was my favorite that evening, though as my moods change (as well as what I'm preparing) my favorite dish changes as well. And it's so good because it is almost always prepared exactly to my liking!

It would just be a much nicer experience if I didn't have to clean the kitchen up after such a wonderful meal!

And since I had no intentions of sharing MY chicken saltimbocca with anyone else, I was forced to create a whole platter full of them!

Favorite Dish: See the photo and drool!

There is absolutely nothing to compare with a slice of bread still warm out of the oven, and one that is savory instead of plain is even better!

This is an herbed braid topped with freshly grated parmesan cheese. Quite a tasty complement to fettucine alfredo, if I say so myself!

Of course, the whole experience would have been better if someone else had cleaned up the kitchen when I was done!!!

Favorite Dish: Oh, depends on what day you ask me, but at this time, it was the overall ambience, warm bread, tasty food, a bottle of wine and good friends!