Cuisine:

• Californian
• French
• Others
• Continental

Le Fontainebleau Description:
Step in to The Westgate Hotel and step back in time. Styled after the sumptuous Versailles in Paris, the hotel boasts an eighteenth-century marble fireplace, authentic Fragonard and Gainsborough paintings and hand-cut Baccarat crystal chandeliers. Upstairs in the equally elegant or stuffy (take your pick) Le Fontainebleau, the theme continues. Service is formal---take a sip of water and watch as the glass is magically refilled. Chef Fabrice Hardel tries to soften the overall effect by combining French standards (seared foie gras, Chateaubriand and crème brûlée) with more contemporary selections (tuna sashimi, roasted New Zealand venison and persimmon bread pudding). We like the Parmigiano-Reggiano and white truffle soufflé, but find the rack of lamb overcooked and dull. Dessert highlights include chilled pear soup with cheese fritters and crêpes Suzettes prepared tableside.


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