Dinner at Chateau St. Martin is a dress up affair, and rightly so. Master Chef Yannick Franques, fresh from several years at the Hotel Bristol in Paris, brings new meaning to fine dining. Foie Gras with an artichoke sauce is a revelation, and the risotto, is like something form a dream with mascarpone cheeses and a touch of anise. The room is beautiful, with stunning views of the Mediterranean coast. Service is singularly attentive and fabulous. The Devil Dog loves a great mealin sumptuous surroundings. He found it at Chateau St. Martin.
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