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was at Talisman Restaurant, also in the trip, except for starting on the same old
Karen area. It has an eclectic international aircraft and bad food and service on Euro-
menu, with fusion dishes created from Atlantic to CDG. Things improved quickly on
ideas from different cuisines, including a new Air France plane to LAX. We settled
Asian, Mediterranean, South African, and in with a glass of Pommery Brut Royal
native Kenya dishes. The atmosphere is ca‐ Champagne and lobster salad appetizer.
sual and tropical. Tables are spread across Menu choices included crab and shrimp
a large garden with booths along the out‐ ravioli and roast chicken in a tarragon
side walls. Instead of electric space heaters sauce, cheeses, and dessert cakes. The
to ward off the evening chill, Talisman wine choices were from Chablis, Pouilly-
places cast iron containers or two at each Fume, Crozes-Hermitage, and St. Estephe in
table in the shape of fish heads, with open Bordeaux.
mouths, to fill the room with hot coals Service was smooth and attentive. The
throughout the night. business class configuration made it easy
to relax, sleep, and recall the pleasures of
Homeward Bound a great adventure that included having the
birthday song sung to me in three different
languages: French, Swahili, and Masai.
We were dropped off at the airport af‐
ter dinner, and all went well on the return Thanks, Laura, for the most memorable
birthday ever!
158 WINE DINE & TRAVEL MAGAZINE WINTER 2025
