All set for Fête de la Cuisine

POSTED: 10/21/13 11:55 AM

Henri Brookson

Henri Brookson, Chairman of the Top Promotion Foundation – the initiator of the Fête de la Cuisine – with his wife Agnes. Photo Art of Living Magazine.

St. Maarten – The start of the annual Fête de la Cuisine is right around the corner where this year six chefs will meet on St. Maarten to spoil the tasting buds of lovers of fine foods. From Europe come Jean Jacques Menanteau, Gerard Wollerich, Peter Postma and Paul van Staveren along with  Patrick Woei and Arnold Fredriks from Suriname,

On Monday November 4 the official opening will be held at Temptations restaurant, where Chef Dino Jagtiani will take his guests on “A journey through the St. Maarten cuisine”. The evening starts with cocktail drinks followed by a 4-course dinner with authentic St. Maarten dishes  like stuffed crab backs, salt fish patties, christophine salad, red snapper filet with Callaloo risotto, Creole style conch stew and more. The charges are $65 for food only and a wine package is available at $30. Reservations can be made 1 week in advance at Temptation restaurant in Maho.

On Tuesday November 5 a wine tasting will be held at Holland House Beach Hotel starting at 6 pm. Guests will discover a world of wine which will be sampled over 7 wines where expert sommeliers will be assisting and sharing their knowledge throughout the evening. The visiting European chefs and Executive Chef Raymond Kaper of Holland House will prepare snacks to accompany the different wines.

At 8 p.m. dinner will be served in the Ocean Lounge restaurant. The cover charge for the wine tasting is $45 and a 3 course Fete de la Cuisine dinner will be available at $55, including 2 glasses of wine. The complete evening is available at $90. Reservations are recommended and can be made at Robert@hollandhousehotel.com.

On Thursday November 7, Surinamese chefs Patrick Woei and Arnold Fredriks will take the guest on a trip through the Surinamese cuisine, which starts at 7p.m. at the Emilio Wilson Estate. The two famous chefs will prepare a flavored, extensive tasting dinner with exotic dishes like telo with terie, pinda soup with Barbacot fish, Chula Doksa with Tayerleaf Barra, Moksa Alesie with chicken and kouseband. These dishes will be paired with different style spicy pepper sambals, chutneys and relishes as accompaniment of each course. There will be live music with dance performances by different ethnic groups of Surinam living on St. Maarten. Timely reservations are a must, because of limited seating and can be made at fetedelacuisine@yahoo.com.

A lunch at La Samanna Resort will be held on Friday November 8, overlooking the beautiful beach of Long Bay. Participation is limited to 40 persons so reservations for this exclusive outing are a must. The price for this lunch is $60 and reservations can be made before November 1 at fetedelacuisine@yahoo.com.

At 6 p.m. live music and dance performances will be shown at the St. Rose Arcade located on the Boardwalk, where the people can enjoy snacks from the Surinamese chefs and other local cooks on the food court.

The grand cocktail and dinner party which will be prepared by the visiting Michelin star chefs of the Alliance Gastronomique will be held on Saturday, November 9 starting at 6.30 p.m. at Divi Little Bay Resort. On the menu of this 5 course dinner are: smoked eel with cucumber and brioche, veal tartar with a cream of tuna, spicy nigiri gamba tempura, dorade royale, a lasagna of lobster, coquille Saint-Jacques with makrel,  the super delicious Anjou pigeon that made chef Paul van Staveren world famous. The evening commences with a grand cocktail party with amuses and the price per person will be $160. Seating is limited so reserve on time before November 1 at fetedelacuisine@yahoo.com

At the final day, Sunday November 10, a swinging beach party with live music and a fashion show will be held at Karakter beach in Simpson bay as the closure of the Fete de la Cuisine.  People can enjoy a 3-course lunch including a welcome drink and a glass of wine for $45.

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