I am inspired by both the offerings from our local farmers and seafood caught off the coast of New England. A favorite dish is New Bedford scallops with black garlic, cucumber and grapefruit - it is a happy marriage of flavors, colors and textures.
Menus 15-300 USD t. 7% h.18%
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
From February 25th to March 30th.
This beautiful country house, ideally situated between Boston and New York, is both rooted in tradition and resolutely moving ahead with a decidedly eco-responsible outlook.
Perched on colourful hilltops, this property boasts a prestigious past whilst adopting a modern, responsible, environmentally friendly approach. Their priorities: to support organic farming and reduce CO2 emissions. For the Chef, buying local produce is essential. Fruit and vegetables are sourced from neighbouring farms and meat is sourced regionally. As for the fish, it is carefully selected at the Boston market. Very much involved in the region’s development, Blantyre is a key participant in the Farm to Table movement that supports, among other things, organic, sustainable agriculture.