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Photo Essay: Fine Dining At Nyungwe Forest Lodge

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While staying at my first 5-star accommodation, the Nyungwe Forest Lodge in southwestern Rwanda, I was treated to wonderful cooking.  The chef hailed from Rwanda, which made the experience all the better.

A refreshing (non-alcoholic) caipirinha awaited each of us upon arrival.
A refreshing (non-alcoholic) caipirinha awaited each of us upon arrival.
Warm tomato soup was a welcome treat on a cool and cloudy afternoon.
Warm tomato soup was a welcome treat on a cool and cloudy afternoon.

A cheese plate completed our first lunch.
A cheese plate completed our first lunch.
Nile Perch topped with tomato, onion, & fresh herbs, served with fragrant rice, seasonal vegetables, and Beurre Blanc sauce
Nile Perch topped with tomato, onion, & fresh herbs, served with fragrant rice, seasonal vegetables, and Beurre Blanc sauce
The malva pudding was decadent.
The malva pudding was decadent.
A little finger food before dinner.
A little finger food before dinner.
Smoked salmon & avocado salad, with a balsamic vinaigrette.
Smoked salmon & avocado salad, with a balsamic vinaigrette.
Beef fillet with a red wine gravy and sweet potato mash.
Beef fillet with a red wine gravy and sweet potato mash.
A rich, yet light chocolate mousse that received the thumbs-up from Eric (France).
A rich, yet light chocolate mousse that received the thumbs-up from Eric (France).
Our last breakfast: scrambled eggs on bread with salmon, tomato, and potatoes.
Our last breakfast: scrambled eggs on bread with salmon, tomato, and potatoes.
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