Houston Chronicle Article in Gloss Edition ….. with a superb meal by Swiss chef Beatrice of Bella Compagnia




Beatrice’s zingy passed appetizers included black sesame crusted yellowfin tuna lollipops with peaches and wasabi cream; pastry cups with lemon-goat cheese mousse; puff pastry with smoked salmon and horseradish mousse; and the best shrimp salsa shooters our lips have ever touched.

Then came Ahi tuna sashimi tartar with zucchini, daikon and avocados; spicy mango soup; pan seared beef tenderloin with brandy cream sauce; wasabi mashed potatoes, French green beans and honey glazed carrots, plus for the vegetarian guests pumpkins stuffed with a delectably-curried rice pilaf, fresh coriander, green apple, zucchini, carrot, mushroom and asparagus spears and currants; and finally soufflé ice cream made with Grand Marnier.

For dinner guests, it’s definitely a Cloud-9 experience.