Franz Sydow, Director of Food & Beverage, Westin Aruba Resort took great pleasure introducing visiting Master Chef Eric Scuiller to the elegant patrons seated in the Grand Ballroom of the Westin Aruba Resort for the final Champagne gala of the Wine, Food & Art Festival IV, sponsored by MoÃ«t et Chandon & Dom Perignon, distributed on the island by the Aruba Trading Company.
Chef Scuiller presented a special menu that night, in collaboration with Executive Chef Gerard Coste and the Westin culinary brigade, in addition to a handful of local chefs who dropped in to help in the kitchen and watch the celebrity operate, among them Chef Jim Rooseman, Ventanas del Mar, Chef Patrick Coste, the Waterfront Crabhouse and Chef Michael Van Dorst, Screaming Eagle.
The gala affair paired classic French cuisine as interpreted by Chef Eric, with MoÃ«t Chandon and Dom Perignon, matching the chefâ€™s French- inspired creations with delectable, bottomless flutes of bubbly, introduced by the Pascal Bony, the LVMH, MoÃ«t Hennessy â€“ Louis Vuitton man in the Caribbean.
Chef Eric was asked by the famed champagne-house to come to Aruba for the festivalâ€™s main event. The chef has been working in the Caribbean and the US in top-rated hotels and decorated restaurants, in California, Colorado, and Las Vegas, and as â€œMaitre Cuisinier de France,â€ since 1999, is part of 250 worldwide recognized French chefs safeguarding sacred culinary traditions.
The evening took off with CanapÃ©s Assortis and a Champagne reception in the foyer, as guests were greeted by Jorge Curiel, Sales & Marketing Manager Wines, Beer & Mineral Water, Aruba Trading Company, and his team.
When guests were seated around the perfectly set round banquet tables, Chef Eric served a Duck Terrine, glazed with aged Balsamic Reduction as the appetizer, followed by delicate Medallions of Maine Lobster and European Cod Fish in a MoÃ«t et Chandon Champagne sauce with Japanese Caviar.
A delicious Blueberry Sherbet, cleansed palates between courses and as the main event, Chef Eric presented his signature Boneless Lamb Rack, marinated in a unique blend of Jamaican Blue Mountain Coffee Juice, and Vanilla Beans, served over Parmesan and Pistachio Risotto.
The small Mixed Field Green salad was escorted by a warm Epoisse cheese soufflÃ©, while dessert featured a delicate Napoleon of Colombian Strawberries, drizzled with Amaretto coulis, chased by three kinds of homemade chocolate Fetite Fours.
The dining adventure was paired with Aruba Trading Companyâ€™s exquisite champagnes, Rose Imperial Champagne, non Vintage; MoÃ«t Et Chandon Grand Vintage Champagne; Liqueur Imperiale; Dom Perignon Champagne 2000, a surprising Argentinean Afincado Malbec with the salad, and Nectar Imperial for dessert, complementing an outstanding menu.
Chef Schiller charmed diners with his warmth and wit, revealing the secrets of his trade, just before dinner, and traveling from table to table after dinner, for feed back and compliments.
Pictured here the chefs in action at the Champagne gala