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Relais & Chateaux Celebrates 60 Years with a Global Culinary Tour
By Pamela Flores
In honor of the 60 years that Relais & Chateaux has successfully supplied travelers and food enthusiasts with excellence all around the world with their luxury resorts, hotels, and restaurants, there will be 27 celebration dinners hosted throughout the month of October to mark this momentous anniversary. I traveled to Punta Cana, Dominican Republic for the highly anticipated collaboration of Eden Roc at Cap Cana's Executive Chef Hernan Griccini, and guest chef, the 2 Michelin-starred Grand Chef Michel Rostang, held at Eden Roc's main restaurant, Mediterraneo.
As I stepped into the stunning Eden Roc Cap Cana reception area, I immediately felt as though I had been transported back to a time, when opulence and a joie de vivre was an integral part of everyday life: La Belle Epoque. This was the theme of the evening and as soon as I arrived, all of my senses came alive in an instant. The main attraction was a performance by dancers from The Punta Cana Art & Music Academy. Tall and handsome gentlemen in top hats and elegant dark suits, promenading with their partners around the reception area with sophistication and grace, while the ladies on their arms wore elaborately embroidered blue and white gowns, Edwardian hats, and coy smiles which welcomed you and simultaneously hinted that this evening was going to be like none other. Further in the distance, a violinist and pianist filled the room with lovely tunes that made one want to stroll along with these couples and join them in their travel back in time, while an artist with the signature beret and paintbrush in hand, masterfully captured the evening on canvas.
As the guests arrived, we were welcomed with a glass of champagne and a moment to chat, take pictures and revel in the buzzing energy in the room. Before we knew it, the doors of Mediterraneo Restaurant swung open and the aromas of the evening's dinner that awaited us, seduced us into the main dining room. The lavish but elegant décor in the restaurant further confirmed the theme of the evening - immense bouquets of hyacinths, pearl-like garlands dangling from the chandeliers tempting you to reach out and touch them, just to make sure you weren't in a dream. The already impeccable staff, donning white gloves and warm smiles, were prepared and excited to rise up to the expectations of the evening.
Chefs Griccini and Rostang weaved elegant and creative dishes into a dining tapestry that was a true work of art, and the 5-course menu was paired with wines masterfully chosen by the Sommelier, David Guilbault. Each course engaged all of one's senses and was like a gift, to be thoughtfully unwrapped, and urging the diner to be fully present in the moment so as not to miss out on the magic that was taking place. With each plate that arrived, the delicious aroma that preceded the meal made one excited to get a peek at the dish that was making their mouths water. All of the courses were plated beautifully, like a painting found in a major art museum, to be appreciated and in some instances, to be immortalized with a photo. Bringing fork to palate, covered the sense of touch followed by the sweet relief of tasting the creation before you. Finally, the sense of hearing was engaged as fellow foodies expressed their delight, such as “oh my goodness, this tastes like heaven,” which was heard many times throughout the meal
In honor of the 60 years that Relais & Chateaux has successfully supplied travelers and food enthusiasts with excellence all around the world with their luxury resorts, hotels, and restaurants, there will be 27 celebration dinners hosted throughout the month of October to mark this momentous anniversary. I traveled to Punta Cana, Dominican Republic for the highly anticipated collaboration of Eden Roc at Cap Cana's Executive Chef Hernan Griccini, and guest chef, the 2 Michelin-starred Grand Chef Michel Rostang, held at Eden Roc's main restaurant, Mediterraneo.
As I stepped into the stunning Eden Roc Cap Cana reception area, I immediately felt as though I had been transported back to a time, when opulence and a joie de vivre was an integral part of everyday life: La Belle Epoque. This was the theme of the evening and as soon as I arrived, all of my senses came alive in an instant. The main attraction was a performance by dancers from The Punta Cana Art & Music Academy. Tall and handsome gentlemen in top hats and elegant dark suits, promenading with their partners around the reception area with sophistication and grace, while the ladies on their arms wore elaborately embroidered blue and white gowns, Edwardian hats, and coy smiles which welcomed you and simultaneously hinted that this evening was going to be like none other. Further in the distance, a violinist and pianist filled the room with lovely tunes that made one want to stroll along with these couples and join them in their travel back in time, while an artist with the signature beret and paintbrush in hand, masterfully captured the evening on canvas.
As the guests arrived, we were welcomed with a glass of champagne and a moment to chat, take pictures and revel in the buzzing energy in the room. Before we knew it, the doors of Mediterraneo Restaurant swung open and the aromas of the evening's dinner that awaited us, seduced us into the main dining room. The lavish but elegant décor in the restaurant further confirmed the theme of the evening - immense bouquets of hyacinths, pearl-like garlands dangling from the chandeliers tempting you to reach out and touch them, just to make sure you weren't in a dream. The already impeccable staff, donning white gloves and warm smiles, were prepared and excited to rise up to the expectations of the evening.
Chefs Griccini and Rostang weaved elegant and creative dishes into a dining tapestry that was a true work of art, and the 5-course menu was paired with wines masterfully chosen by the Sommelier, David Guilbault. Each course engaged all of one's senses and was like a gift, to be thoughtfully unwrapped, and urging the diner to be fully present in the moment so as not to miss out on the magic that was taking place. With each plate that arrived, the delicious aroma that preceded the meal made one excited to get a peek at the dish that was making their mouths water. All of the courses were plated beautifully, like a painting found in a major art museum, to be appreciated and in some instances, to be immortalized with a photo. Bringing fork to palate, covered the sense of touch followed by the sweet relief of tasting the creation before you. Finally, the sense of hearing was engaged as fellow foodies expressed their delight, such as “oh my goodness, this tastes like heaven,” which was heard many times throughout the meal
Grand Chef Rostang delighted the diners with some of his tried-and-true recipes from his exclusive restaurant in Paris. He started us off with an extremely creative dish consisting of a mousse-like filling of Royal Sturgeon housed within an exquisite Black Spaghetti Cannelloni and topped with Caviar Malossol. This delicate and intriguing dish had everyone at the table savoring it, while trying to wrap their minds around it. It was a world of contradictions: light but filling, flavorful but simple, and small but mighty. In contrast to the first course, the second course of langostino served cold, with tarragon syrup, cream of almonds and shellfish with fresh herbs, was more subtle than the first course but just as inviting and refined. It was light and refreshing and the tarragon's bittersweet accent rounded off the dish nicely. Chef Rostang's Foie Gras was absolute perfection - it was smooth, creamy and melted on the palate. For many years, I had given foie gras the opportunity to reveal itself to me as the delicacy everyone claims it to be, and it finally did on this evening, thanks to Chef Rostang's unique preparation. When I took the first bite of this ambrosia, I closed my eyes in order to fully appreciate it, and before I could catch myself, I exclaimed “wow!” I was not alone in this sentiment and it was very clear that at my table, this course was a definite highlight.
The first course of the menu by Executive Chef Griccini was a huge hit. An appealing roasted fillet of lamb cooked to a perfect medium-rare joined by a carrot puree and roasted baby vegetables, which lent a sweet and earthly quality to the dish. The coffee jus added a rich layer of concentrated flavor to this appetizing course. This was a classic dish reborn into a visually stunning and delectable new state. Chef Griccini then brought the dinner to a close on a sweet note with a chocolate dome filled with a light and unassuming fruity filling, partnered with a coconut and Brugal Titanium rum mousse, paying homage to its tropical surroundings.
The dessert came way too soon, as we were enjoying the dinner so much that the thought of it ending sent a wave of sadness around my table. We were soon consoled by a huge and sparkling birthday cake that was wheeled out of the kitchen, with all the hard-working kitchen staff following behind it. This was our moment to show our gratitude to these dedicated chefs and their talented and supportive sous chefs. Everyone sang “Happy Birthday” and celebrated the successful event as speeches were made, photographs were taken and an invitation to continue celebrating with fine rum tastings in Riva Bar, was extended.
As the crowds thinned out and an intimate group of people made their way over to Riva Bar, we were guided by Pavol Kazimir, the Brand Ambassador for Brugal & Co, on how to appreciate a fine Dominican rum. In his engaging and interactive presentation on how to employ all of the senses once again, we were invited to appreciate a glass of Brugal 1888 Gran Reserva Familiar Rum. We followed along as Pavol instructed us to sniff, swirl, slow down and take the time to notice the subtle notes of this rum. It was a nice, smooth rum that finished dry, had a bit of an oak flavor and was absolutely delicious.
What an evening! It went far beyond a culinary celebration and became an experience that enveloped us completely. As I walked out of the doors in the reception area, back into the warm and friendly Punta Cana air, I felt like I had stepped out of a time machine and returned swiftly back to 2014. It was an extravagant evening with a touch of magic, and so magical in fact, that I woke up the next morning with memories of the evening still dancing in my head and a huge smile on my face. Now that's true joie de vivre.
The first course of the menu by Executive Chef Griccini was a huge hit. An appealing roasted fillet of lamb cooked to a perfect medium-rare joined by a carrot puree and roasted baby vegetables, which lent a sweet and earthly quality to the dish. The coffee jus added a rich layer of concentrated flavor to this appetizing course. This was a classic dish reborn into a visually stunning and delectable new state. Chef Griccini then brought the dinner to a close on a sweet note with a chocolate dome filled with a light and unassuming fruity filling, partnered with a coconut and Brugal Titanium rum mousse, paying homage to its tropical surroundings.
The dessert came way too soon, as we were enjoying the dinner so much that the thought of it ending sent a wave of sadness around my table. We were soon consoled by a huge and sparkling birthday cake that was wheeled out of the kitchen, with all the hard-working kitchen staff following behind it. This was our moment to show our gratitude to these dedicated chefs and their talented and supportive sous chefs. Everyone sang “Happy Birthday” and celebrated the successful event as speeches were made, photographs were taken and an invitation to continue celebrating with fine rum tastings in Riva Bar, was extended.
As the crowds thinned out and an intimate group of people made their way over to Riva Bar, we were guided by Pavol Kazimir, the Brand Ambassador for Brugal & Co, on how to appreciate a fine Dominican rum. In his engaging and interactive presentation on how to employ all of the senses once again, we were invited to appreciate a glass of Brugal 1888 Gran Reserva Familiar Rum. We followed along as Pavol instructed us to sniff, swirl, slow down and take the time to notice the subtle notes of this rum. It was a nice, smooth rum that finished dry, had a bit of an oak flavor and was absolutely delicious.
What an evening! It went far beyond a culinary celebration and became an experience that enveloped us completely. As I walked out of the doors in the reception area, back into the warm and friendly Punta Cana air, I felt like I had stepped out of a time machine and returned swiftly back to 2014. It was an extravagant evening with a touch of magic, and so magical in fact, that I woke up the next morning with memories of the evening still dancing in my head and a huge smile on my face. Now that's true joie de vivre.
