NICK TROUBETZKOY'S ANSE CHASTANET, ST. LUCIA PRIVATE DINING Chef De Cuisine Frank Faucher With his 18 years of service at Anse Chastanet Chef Frank Faucher has proven himself to be a cornerstone and mentor to the resort and the culinary team. Chef Frank has climbed the culinary ladder from the ground up and now heads the Anse Chastanet Tree House restaurant in the position of Chef De Cuisine. He also entertains the resort guests with his popular interactive cooking class, using only the freshest of ingredients from the resorts organic farm. We were lucky enough to have a private dining experience where Frank Chef visited us in the Beach House to prepare a 5 course dinner with specially selected wines to accompany each of the dishes. Combining a cooking demonstration with a personalised culinary adventure, this was a truly wonderful dining experience. Chef Frank shared his passion for food, creativity and teamwork thats so clearly on display throughout the resort's dining locations. He also explained how he and the team had transformed the menu at the resort's Emeralds restaurant from vegetarian to vegan to further cater for the dietary needs of guests and drive sustainability. EAT THEM TO BEAT THEM Lionfish Dinner Lionfish, one of the most destructive invasive fish species ever to reach the Caribbean, are wreaking irreparable damage on coral reefs by eating practically everything they come across. And they eat a lot: A lionfish’s stomach can expand up to 30 times its normal size. It has become of particular concern to environmentalists who lament the fact that lionfish, with no natural predators in the Caribbean, continue to grow at an alarming rate, with scientists fearing the invasive species may never be entirely eradicated from the region’s seas. Figuring the best way to beat them was to eat them, the Anse Chastanet culinary team launched a conservation cuisine initiative preparing the lionfish as a delicacy. For this experience we were took a short boat journey to Anse Mamin beach, seated at a romantic candlelit table and served a multi-course dégustation menu paired New World wines, which aimed to showcase the quality and taste of this very unique fish. Our favourites included the lionfish as pure sashimi and citrus ceviche wrapped in a crispy tortilla. Throw in an acoustic guitarist and it added up to a very special dining experience prepared by passionate chefs and knowledgeable sommeliers. Amazing Destinations 63
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