We've been to Neva Cuisine several times now and they continue to impress.
Both of us hankered after the langoustines and I ordered one serving, which included 4 of them plus shaved beets and an impressively rich crustacian sauce - the dish was perfect.
On the way here, Colette noted that she'd had no rabbit this month and scallops only once so she was happy to choose the scallops with a Jerusalem artichoke puree, spinach leaves and Tonka beans (which wikipedia notes smell similar to vanilla, almonds, cinnamon and cloves, which pretty much covers the spice world). She really enjoyed this dish! I had about the best sweetbreads I've ever had; they were cooked to perfection (crisp on the outside, ultramoist inside) with mushrooms and a puree.
I'd forgotten how great the desserts are here and how beautifully the pastry chef, Yannick Tranchant, presents them. Colette had what was called a nut sable, surrounded with rich caramel; on top was a ball, half of which was solid chocolate and the other half chocolate icecream. It was decorated with 1" wide curls of chocolate - beautiful and vey very good! I repeated a dish I loved before - a deconstructed chocolate sphere containing ice cream that disrobes itself as liquid chocolate is poured over it.
Near us was a table of three - we think it was Chef Beatriz Gonzalez's family, enjoying as wonderful a meal as we did! Both Chef Tranchant and Chef Gonzalez sure picked up a lot of good ideas from their prior jobs at the Grande Cascade.
Our bill, with a bottle of wine, no bottled water, two coffees (offered) and 8.50 in supplements amounted to 106 E.