Dinner at Petit PariZ at Hyatt Zilara Rose Hall

Tried the French restaurant for our first night at Zilara Rose Hall.  Some wonderful dishes.  Started with the scallop St Jaques. 

These were small bay scallops in a creamy rich sauce topped with gruyere cheese.  Then broiled in the oven.  Very tasty, especially the bits of melted cheese.  

Also tried the French onion soup. 

This was a thinner broth than many onion soups I have had but it didn't lack flavor.  It focused more on onions than the traditional beefy flavor.  I didn't care for the soggy bread, but the melted cheese more than made up for it. 

Next was a nicoise salad with seared tuna.   

Wonderfully rare tuna with fresh greens and hard boiled egg.  At first I thought there wasn't any dressing. However the chef was clever.  The salad was served on top of the mustardy vinegrette.  Perfectly balanced with the tuna and creamy egg. 

Also tried the goat cheese salad which had a chocolate vinegrette.  That sounded so odd that we had to try it.  And it was wonderful.  Really would have been better to call it a cocoa vinegrette since they smarly avoided the sweetness of milk chocolate and celebrated the delicious bitter notes of cocoa beans which went well with the creamy cheese.  

For main dishes we had the beef medallions and grilled salmon.  

I usually avoid getting beef at an all inclusive since you often can't get it cooked anyway except medium or medium well.  Not here.  I ordered them medium rare and it was perfect.  Really more like a tenderloin. Tender but still beefy.  And served with some creamy bearnaise sauce and Al dente asparagus.   

Salmon is another main that often gets overcooked at restaurants.  If you have a nice piece of salmon, it is a shame to see them overcook it so it is dry and tasteless.  We prefer salmon cooked medium rare.  And surprisingly this was cooked to our preference.  

There are so many other restaurants to try at the resort.  Based on how this meal was, makes me hopeful for more great meals.