L’Astrolabe – Chaine

Chaîne des Rôtisseurs Dinner Amicale

Nearly 25,000 members make up the Chaîne des Rôtisseurs family world wide. The Chaîne des Rôtisseurs is an International Association of Gastronomy, established in over 80 countries. It brings together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The association brings together amateurs and professionals from all over the world – hoteliers, restaurateurs, executive chefs and sommeliers – in the appreciation of fine cuisine. St. Maarten has strong group in their chapter.

Hidden away inside the Esmeralda Resort is a wonderful, no, stunning, restaurant called L’Astrolabe.
The restaurant, overlooks a swimming pool and has long been a favourite dining establishment for many . Their “surf and turf” nights are very popular.

The Chaîne des Rôtisseurs decided to have a dinner amicale at this venue. A dinner amicale is a friendly and less formal affair where the entire group get served the same dishes. Usually these dishes are not on the regular menu.

The setting at L’ Astrolabe is simply wonderful, the decor stylish and chic.

Members and their guests arrived in great anticipation and were not disappointed at all.

The meal

A welcome Kir Royale and bowls of green stuffed olives led diners to an amazing meal.

Guests and members took their seats at the table. The amuse bouche, a delightful butternut soup with truffle oil and croutons, was enjoyed.

Followed by a very tasty, fresh local Blue Marlin Carpaccio with a crispy prawn.

The main entrée was superb. The duck breast with Middle Eastern flavours was succulent and was much appreciated by all members.

Every course has a wine pairing to go with the dish. The wines are chosen by the board member known as the Echanson, and the host.

Dessert was a perfect warm chocolate cake with soft center and ice cream and custard. Followed by coffee, port or cognac.

As is normal at the end of the evening there is a critique and handing over plaques to chefs and maître d’s; this somewhat formal part of the evening, always elicits much mirth. The group is a wonderful and happy group.

Pictorial

The Menu

Appetizers:

Duet of Local Blue Marlin Carpaccio seasoned with island flavour and wild caught crispy shrimp

Amuses bouche:

Creamy pumpkin soup with truffle oil and croutons.

Appetizers:

Duet of Local Blue Marlin Carpaccio seasoned with island flavour and wild caught crispy shrimp

Main Courses

Roasted duck breast, sauté of oyster mushrooms, honey and sweet species sauce, mashed potatoes and veggie of the day (medium cook).

Desserts

Soft and warm chocolate cake with vanilla macadamia ice cream and pistachio custard.

Coffee and port or cognac

The Board of the Confrérie de la Chaîne des Rôtisseurs,
Bailliage de Sint Maarten

Marcel Gumbs, Baili Délégué
Paul van Vliet, Argentier
Spartaco Sargentoni, Conseiller Culinaire
Dominique DeTullio, Echanson
Cindi Frye, Conseiller Gastronomique
Jessica van Vliet-Brouwer, Chargée des Missions
Ralph Richardson, Charge de Presse
Klaas van Sloten, Chancelier

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