... Neville's Aubergine?

Adrian Wigan, 27, is one of the chef's at Neville's Aubergine. He is anticipating one thing this Restaurant Week, customer satisfaction.

Neville's Aubergine fuses Italian and French Cuisine for those with discerning taste buds.

No stranger to the Gleaner-sponsored Restaurant Week, Neville's Aubergine, formerly Café Aubergine, will once again be offering up their creations for your enjoyment. The restaurant, located in the Courtyard at 67 Constant Spring Road, is ideal for intimate and business dinners.

Wigan, who is a African native, said it's imperative that a chef learns to cook dishes of the country in which they reside.

After living in Jamaica for 24 years, Wigan said he has done just that. He enjoys preparing Jamaican dishes when at home but at the restaurant he enjoys making Province scale lamb, one of the restaurant's French and Italian influenced dishes. He said it's a scrumptious dish packed with herbs and spices.

"I like the challenge. To really bring it out to the right temperature and texture, takes skill," Wigan explains. Some of that skill he gathered during his formal training at HEART Runaway Bay.

As a teaser, two dishes were prepared to give you a feel of what is to come - stuffed crab backs steamed in white wine with fine herbs and salmon fillet in dill sauce, with parsley potatoes and sautéed seasonal vegetables. Look out for pictures of these sumptuous dishes in the upcoming Restaurant Week supplement.