Chalet

The grande dame is no longer a hugely popular draw, but she's aging with dignity.

There's a comforting sense of familiarity here; you can be assured of a decent meal.

Pan-fried foie gras with caramelized apple slices flamed in calvados brandy.

The Chateaubriand au Poivre, a thick cut from the tenderloin that's sufficient for two diners, is prepared at the table.

Flamed with black peppercorns and cognac. Would I dare attempt this? No way!

It's a hearty steak that would excite raging carnivores (this photo only shows half of it). The taste is satisfactory but not spectacular.

Dinner here would be kinda incomplete without the Sabayon Du Chalet, also known as the "dancing dessert" because a parade of restaurant staff members take turns to whip the sabayon into shape while dancing the twist.

They're accompanied by a house band of folk singers with a penchant for hits from the '60s and '70s, especially Elvis chestnuts like "Wooden Heart."

Ta-da! The cold egg-based dessert is a subtly sweet, silky finish to the meal.

Oh wait. We also had dainty popsicles of ice cream coated in chocolate.

Chilean Anakena Reservado Merlot. Went perfectly with the beef.

Chalet,

Equatorial Hotel.

Tel: 2161-7777