The Chaine comes to Palladium
Published:Thursday | September 30, 2010 | 12:00 AM
Janet Silvera, Senior Gleaner Writer
WESTERN BUREAU:
The waves caressed the sand as the sweet smell of sea salt flavoured the discerning nostrils of the food aficionados who tasted the culinary richness of Grand Palladium Resort's seaside Poseidon Restaurant last Saturday night.
The Hanover resort was under immense pressure to deliver a dining experience designed for chefs, restaurateurs, hoteliers and gastronomic experts of the Chaine de Rotisseur with its history steeped in traditions of the royal guild of goose roasters of 1248. In 1950, their customs were revived, making way for a modern group of international foodies in the birthplace of fine foods - Paris, France.
Grand Palladium's executive chef, Guillermo Martinez, used four elements - water, wind, earth, and fire - to titillate the taste buds. And by the end of the evening he was able to please some of the most discriminating diners.
Orchestra
An orchestra played host to this fabulous evening, where water representing the foods of the sea, introduced the first course of Beluga caviar served over a potato blinis and chive créme fraîche. Caviar is traditionally served with frozen vodka because of its alcoholic content. The smooth, yet unassuming Grey Goose was selected for this exciting aphrodisiac.
With curiosities now piqued, chef Martinez and his team created a warm creamy Lobster Bisque giving a velvety taste to the senses. Paired with a Cardenal Richard Muscadet, both the lobster and the caviar covered the water aspect of the elements.
For the third course and what could be tagged a chef's dream - Alba truffle vinaigrette, played host to a foie gras au torchon served with petit organic salad and toasted brioche in a 20-year-old Port wine. No matter what else is on the plate, the truffle usually gets the most attention, and this was definitely the case at this dining experience made up the 'Kings' and 'Queens' of food.
Serious business
The dish was paired with a less than condescending Pinot Noir Liquer.
By the time the taste buds got to the fourth course, it was obvious that chef Martinez meant serious business. He served his Carpaccio di Buffalo with organic olive oil and lemon dressing, rocket lettuce coulis and Parmegiano cracker. A wine with nice legs, Pinot Noir Rhine Valley was married with this meal, and it behaved like a blanket - putting out the fire that came from the grounded black pepper that was sprinkled on the Buffalo.
A steamed Chilean Sea Bass was next in line at this evening of gastronomic wonders. This elegant fish sat on a spring onion mashed potato cake. Louis Latour Grand Ardeche Chardonnay was the wine of choice.
A Rioja Castroviejo Tempranillo wine was used next to awaken the wild mushroom stuffed range Quail that made its way on European fine dining plates. This made way for a sinful showcase of 'Chocolate Madness'.
It was time for dessert and the icing on this meal was coming from nowhere else but the hands of a pastry chef that creatively carved a white chocolate mousse, semi-sweet chocolate fondant, bittersweet chocolate ice cream served with warm chili and chocolate sauce.
With such creative juices flowing from a Chaine des Rotisseur dinner, no wonder the rules are this simple:
No smoking at any time until after coffee is served.
Water will always be served upon request.
No speechmaking at any dinner.
Hot meals should be consumed when served
Cellphones must be off during dinner.
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