^TM

Dining at restaurants that prepare market fresh produce with flair, innovation and creativity is almost second nature to those of us who live in Montreal, the second largest French-speaking city in the world. In comparison, the cuisine away from home, especially at resorts, can be less than palatable for those accustomed to quality.

At Amelia Island Plantation, located on the extreme northeast coast of Florida—a stone's throw away from Georgia—eating is a sensory experience that can be attributed to the French connection: Chef Jacky Burette. Born in France and schooled at Ecole Hotelière in Paris, he apprenticed in classical cuisine at Barbizon's Hotel la Clef d'Or.

With the assistance of 72 chefs, Burette orchestrates gustatory creations that crescendo in the preparation of the local seafood. Not surprising considering the modern shrimping industry was founded early this century at Fernandina Beach and, until the Depression, shrimp, oyster and crab canneries flourished at the island's only city.

Under the trees

Chef Burette proved he was a masterful saucier after a taste of the creamy crayfish sauce that accompanied the snapper with pecans. And the mashed potatoes reminded me of the days before packaged potato flakes: golden yellow, not milk white, with a toothsome texture that schmecked with every sinful mouthful.

I'm a key lime pie aficionado so there wasn't any doubt what I'd order. Piled high with whipped cream, it was tart rather than cloyingly sweet-exactly as I like it.

Other entrees sampled by my companions at Verandah included blackened scallops and a surf and turf of filet mignon and broiled cold water lobster tail that had them smiling and nodding their heads in enjoyment.

Scrumptious and scenic

The Amelia Inn, the resort's signature restaurant overlooking the Atlantic Ocean, has starched white tablecloths and very attentive service. My gastronomic feast included freshwater shrimp-the taste of the salt water still lingering-and grilled sea bass on a bed of risotto. The bass was so flaky and tender that it melted in my mouth, while each kernel of the risotto was plump, creamy and al dente.

At the Inn's renowned Sunday brunch, a bountiful of platters was piled enticing high. I couldn't resist sampling some more shrimp but left room on my plate for smoked salmon, porcine mushrooms and roasted red peppers. I stopped by for a made-to-order omelet but due to the station's popularity—the chef was a bit harried—I had to return a couple of times. Oozing with mushrooms, peppers, onions and cheese, the flawlessly prepared omelet was well worth the wait.

I topped off my brunch with Belgian waffles and fresh strawberries smothered in whipped cream and a cup of good brewed coffee.

FOR MORE INFORMATION

Back to TravelLady Magazine