Eye on Travel — Hotel Du Pont in Wilmington, Delaware
Tyler Akin, Chef-Partner of Le Cavalier at the Green Room in the Hotel Du Pont, dives into the process of spearheading the first major renovation and menu change of Le Cavalier since its opening in 1913. He discusses the decision to do away with the white linen tablecloths and servers in suits in order to create a more relaxed French brasserie dining experience and help take the restaurant into the 21st century. He also reveals some of the dishes he thought would do better than they did and the dishes he says he’ll never be able to take off the menu because people love them too much.
