Photos by Eric Slayman
ter, try sous and pastry chef Seth Colton’s Forelle Trio, or poached pears filled with pastry cream. This is a beautiful plate hosting three decadent and colorfully poached pears. The first, a gorgeous glow of peach color is an orange and hibiscus flavored asian pear. The second, a light purple color, is lavender and vanilla and the third, a pinkish color, is raspberry and port. This dessert knocked us out with its elegance and simplicity.
568 Mountain Village Blvd. (970)369-8989 hotelmadelinetelluride.com fanned out in a flower-like shape and frisee lettuce danced on top creating a platform for a crunchy crouton topped with delicious grilled pork belly. The big surprise was ’s Restaurant is the perfect setting for when the waiter cracked a sous vide egg a cozy, delicious dinner. Located inside the over the top. It ran beautifully throughout Hotel Madeline, you can sit by a warm fire- the salad laced with a slip of winter black place while couples skate happily by on the truffle vinaigrette dressing. ice rink outside the restaurant’s large windows. Chef Peter Cumplido, whose resume They say that to determine if a restaurant includes the Ritz Carlton in South Beach knows what they are doing, they should and Mandarin Oriental in Brickell Key has offer a perfectly cooked chicken dish and put together a spectacular winter menu. Chef Cumplido’s Crispy Herb Half Chicken proves his skill. The dish is accompanied by One of the menu’s highlights includes a crunchy salsify, a delicious root vegetable pan seared scallops with grilled shaved found only in Belgium. Salsify is the perfect asparagus over a beef cheek ravioli with addition to the sauteed spinach and mouth a parmesean truffle froth. The beef cheek watering roasted chicken. was braised for over three hours and fork tender. Escargot tortellini accompanied Even Fred Flintstone would be speechless with a morrell mushroom and applewood with the (sized to share) 34 oz. Tomahawk smoked bacon ragout topped with a parsley Ribeye. When asked why such a large porsauce really impressed. Not very common tion Cumplido says “we are in Colorado here in the mountains of Colorado, it was aren’t we? Why not!” The massive steak is wonderfully light with huge flavors and served with whole onions, garlic, rosemary, outstanding ingredients. thyme, smoked sea salt and bordelaise sauce. The salad course took us all by surprisethe fresh spinach as the bottom layer was Just when you think it can’t get any betBy Casey Graves
Madeline’s location in Mountain Village Core is just steps from Chair 4 and the gondola.
For a lighter and completely unexpected dessert, try the Libations, an eye-catching presentation of four dessert beverages in small glasses. Each libation is a different color and temperature. The first is called a Ronpopa which is a warm Spanish drink of rum, almonds, and vanilla. Although different (and better) it is a similar taste to chai. The second (served cold) was a French Milkshake made of chocolate and Chambord and was my personal favorite. The third was a perfect holiday sipper called Glogg (Swedish vodka, figs, red wine, cranberries and almonds) and the last was an American eggnog served warm and made with pumpkin spice. If you are looking for a five star experience, you will be more than delighted by M’s. And located steps from Chair 4, the restaurant and the accompanying lounge offer a perfect location before, during and after a day on the mountain.
Scan here for the M’s winter menu.