Faure's consistently impressive culinary skill was honed at Le Bec Fin, the Hotel du Pont in Wilmington, and the nearby Carversville Inn. Although a greenhouse dining room is attractive, the original room is my favorite - a romantic place with a fieldstone wall, dark green woodwork, bare hardwood floorboards peeking from beneath green carpet swirled with pink flowers, exposed ceiling beams, and recessed windows filled with family photos and 19 th century painted globe lamps. Clusters of copper pots and pans tied with a spray of dried rosebuds gleam in the warm glow of antique pierced-tin chandeliers and converted oil lamp.
Classical music plays quietly.
A good variety of crudities to whet your appetite included broccoli florets, carrot and celery sticks, big pitted olives, red and green bell peppers, a thin slide of radish and half-moons of zucchini and summer squash, served with a nice sour cream dip flavored with chives, bacon and Worcestershire sauce. A country basket of wonderful warmed sourdough and olive breads came with a ramekin of butter served at room temperature for easy spreading. Sugared baby carrots , crisp green beans and a saffron rice came with both entrees.