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"The Lakefront Restaurant" of Tamarack Lodge serves some of the best cuisine we have enjoyed in and around Mammoth in the Sierra Mountains.
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Peter and Linda D'Aprix Nov. 2007
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You will not be the first to enjoy the really fine cuisine of French chef Frederic Pierrel in this rustic lodge at the feet of some of the lovliest of mountain terrain in California. So do book as early as possible and as far in advance as possible because this restaurant for all its quality is very small and cozywith a limited number of tables - very much part of its charm.
Chef Pierrel offers a varied menu with daily specials that are indeed special! Even this remote from large cities with their wealth of suppliers of fresh ingredients, Chef Pierrel can offer "Loup de Mer" fresh from the Mediterranean that you could swear was just caught out in the lake, pan sautéed in olive oil and herbs de Provence and placed in front of you. It is so tender and fresh all it needs are some basic seasonings and the white flesh falls off the bones, onto your fork. If I was not sitting in an aged pine paneled room looking out over the sun setting on the lake surrounded by snow, I could have sworn I was in Provence.
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"Loup de Mer" prepared lightly sauteed with olive oil and herbs de provence pictured with the side plate of marvelous vegetables that comes with it.
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Starter of Wild Mushroom Strudel Baked in filo pastry.
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The rustic sign.
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The front entrance to Tamrack Lodge.
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Click on the "zoom+" to see larger version.
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© 2007 photos Peter D'Aprix
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Chef Frederic Pierrel has created a menu that should have something for almost everyone. While to our mind he has some overly rich dishes on the menu and the clean, simply preparation of the Loup de Mer was perfect, others will enjoy his "Provencal Vegetable Wellington" with grilled eggplan, zucchini, peppers and herbed cheeses wrapped in puff pastry served with roasted galic and white courgette coulis. Or his "Walnut-Crusted Chicken Breast" stuffed with Gruyere and leek compote, served on creamed spinach. For a real hit, try his "Filet Mignon Grilled aux Deux Sauces Prime Beef Tenderloin" pan-seared and finished with a port wine demi-glaze, oyster mushrooms and Stilton blue cheese! There's a Mixed Game Selection, Elk Medallions au Poivre, Natural Raised Pork Mignon with grilled Mano de Leon diver sea scallops and tomato herb béarnaise.
But to start his French Onion Soup is one of the best I have tasted outside of France while his Wild Mushroom Strudel Baked in filo pastry with spinach and Swiss Cheese and served with Marsala Anglaise & herb bordelaise is a great start to a meal or almost a meal in itself! We are looking forward to returning and sampling the Grilled Sea Scallops and the Escargot Bourguignon baked en casserole in garlic-herb butter with Pastis.
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The cozy wood paneled dining room
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Summer boating on the lakes.
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Short Ribs with veggies
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The desserts, while tasty, did not have the distinction of the starters and main courses. Why must we be offered only extravagantly large and rich desserts? There was a Tiramasu that was fine but drowning in creme Anglaise. The blue berry tart was OK served with a scoop of vanilla ice cream with a raspberry sauce but hardly inspiring of rapsodies. But all we really wanted was a light something tasty to finish off our meal not a self indulgent immersion in high fat and sugar. We would have loved to split a couple scoops of special light sorbets with a smudge of dark chocolate.
Lunch served daily 11:30am-2:30pm from late June through Labor Day. Dinner served nightly from 5:30pm during summer; 5pm during winter.
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The cozy main lodge sitting room with wood fireplace
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Cross country skiiers on the groomed ski trails that extend out from the lodge.
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It is a little surprising that this quaint old rustic lodge should host such a good restaurant, light desserts aside. The lodge has its own woodsy charm. Situated as it is amongst the pines with at lake at its foot and surrounded by the high peaks of the Sierras. In the winter, it serves as a perfect start for cross country skiing right from the front doors of the cabins that swarm around the main lodge. In the summer, a couple steps away are canoes and bridges for fishing or commencing long woodland hikes. The quiet of the mountains, their clear air and pristine slopes calm the soul.
Tamarack Lodge & Resort is ideal for ski holidays, summer vacations, family gatherings and romantic getaways.
On the shore of Twin Lakes above and 2 1/2 miles from the town of Mammoth, Tamarack Lodge has been welcoming mountain adventurers since 1924 and it looks like little has much changed since then so don't expect WiFi or high speed cable. This is a place to destress and get away from it all if you find that not "being connected' actually reduces your stress level. There are 11 lodge rooms and 32 cabins. Some of the cabins are a bit rustic while others, especially the new ones which feature stylish mountain decor, full kitchen with microwave, shower (some also with a tub) in the bathroom and gas log fireplace.
Two new cabins are currently being built and will be ready in summer 2007. Each cabin will be 900 square feet with two bedrooms, bringing Tamarack's total number of cabins to 34.
Room sizes range from one bed, shared bath lodge rooms to three bedroom cabins. All lodge rooms and cabins are non-smoking. Pets are allowed in summer for additional fees. There are no televisions in lodge rooms and cabins, although a limited number of TV/VCRs are available for rent through the front desk.
All cabins have kitchens, private bathrooms, heat, porches and telephones. Kitchenware, towels and linens are provided, and light daily housekeeping is included. Firewood is provided for cabins with wood burning stoves. Most cabins are snowbound in the winter--access cabins via a groomed on-snow trail. No pets during the winter however.
“Tamarack Lodge”
"The Lakefront Restaurant"
PO Box 69 Mammoth Lakes
CA 93546
Drive several miles out of the town of Mammoth Lakes on Lake Mary Road.
Reservations: 800-mammoth
Phone: 760.934.2442
Web Site: www.tamaracklodge.com
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