Wed | Jul 26, 2017

Chaine des Rotisseurs | A classy act

Published:Thursday | December 15, 2016 | 12:00 AM
Mint lime sphere
Contributed Fresh sorrel taquito - a delight of 'Jamaica flower' with classic Mexican guacamole, cilantro and Jamaican Scotch bonnet for a spicy touch.
Seafood and green apple ceviche – citrus-marinated seafood complemented with radish and seaweed powder.
Jerk chicken tamal - classic Mexican corn specialty with a hint of achiote, combined with traditional Jamaican jerked chicken, pickled red onion and chili ashes.
Bulla and Pear - light avocado and mascarpone mousse with ginger bulla crumble with a sweet combination of tomato jam.
Petit fours.
Lemongrass and watermelon infusion with a touch of Jamaican rum.
JamMex Delight -Chocolate mille-feuille with Papantla vanilla sable, scented with cinnamon and Appleton rum caviar, cassis and sorrel quenelle with a cacao crust and vanilla foam.
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With a mixture of class, flair and style, the Chaine des Rotisseurs Bailliage de la Jamaique celebrated its 31st anniversary at the Moon Palace Jamaica Grande, Ocho Rios, St Ann, on December 3. The event saw 14 members being inducted.

With the affable Clifton Reader, the hotel general manager and Chaine member, serving as resident host, the event, which had a regal feel throughout, started off with cocktails in the ballroom.

Then it was time for the induction where inducting officer Ron Overand took charge, welcoming the new inductees and reading them the 'riot act' of what to do and what not to do as newly installed Chaine members.

This was followed by the highlight of the evening a 10-course meal that featured the best in Mexican and Jamaican cuisine.

Instructions were given relating to the rules of the Chaine and the behaviour expected from members over dinner.

These included: no smoking at any time; no speech making; hot meals to be consumed when served, and cell phones must be turned off during meals.

Diana Dominguez, the hotel's food and beverage manager; Dennis McIntosh, executive chef; and Emilio Benavides, executive sous-chef, were also on hand to provide expert culinary guidance and to add that little extra touch of class to the evening.

Following dinner, the mingling continued all the way to the piano bar.

The Chaine des Rotisseurs is an international gastronomic society dedicated to the bringing together of professional and non-professional members worldwide, who appreciate and share a mutual interest in cuisine, wine, fine dining and preserving the camaraderie and pleasures of the table.

It was founded in Paris in 1950, but its history is traced back to 1248, when King Louis IX was trying to organise all the various trades and guilds that existed at the time.

One of these was the guild of 'Les Oyers' or 'Goose Roasters', whose traditions and practices are the foundation of the Chaine.

Membership of the Chaine des Rotisseurs is by invitation only. Most new members join through recommendation by friends who are already members.

Chaine membership offers great opportunities to meet people who share a common interest in fine dining and good friendship. For the professional members, such as chefs, restaurateurs and hoteliers, it offers opportunities to demonstrate their exceptional skills and creativity to a discerning, appreciative group.

While activities vary from country to country, all 'Bailliages' offer fine dining events, often black tie, in the best local restaurants and hotels.

The menus and dishes are, in many instances, created exclusively for these Chaine events by chefs, many of whom are also members.

Not only do members then stand out from guests, but knowledgeable members can tell ranks apart by noting the colour(s) of the different ribbons.