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Fairmont Springs Their Menu

by Steven Doyle   photos by  Jennifer Ohlson

We have written about chef Andre Natera at the Fairmont Hotel numerous times and this man deserves all the accolades that we could possibly bestow on one chef. He has this fun terrace garden that is sprawling around the pool area. Natera has a green house that is set up for more than just show. He also keeps bees that are maintained by the Texas Honeybee Guild.   

In addition to this the man keeps the menu under his watch extremely fresh. Not just as in ingredients, many are doing the same and that just makes sense. No, the man is inventive and always strives to outdo himself as he has done with the new Spring menu we sampled this week.

We will list them in the usual way below, but we also wanted to take the opportunity to rally the troops and support some of our wonderful chefs in the community. We realize hotel restaurants seem hidden at times, but these are wonderful resources for entertainment and to keep up on the international food scene.  That and the pairings of the brilliant sommelier Hunter Hammett makes for an inspiring evening with family and friends.

Fennel Carrot — Soup Mustard Crème Fraiche, Crouton


Artichoke Ravioli — Turnip Puree, Ricotta, Crispy Artichoke, Balsamic Gastrique

Scallop Crudo — Shaved Raw Scallops, Wasabi Tobiko, Kiwi-Yuzu Emulsion

Roasted Lamb with Spring Vegetables, Ricotta-Mint Gnocchi, Lamb Jus

Foie Gras Ice Cream, Pain Perdu, Elderflower Cocktail

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