Club Life/tastings
The Ritz-Carlton, Grand Cayman
by Andrea DaRif
ric Ripert is a man who knows fish. As chef of the award-winning Le Bernardin in New York—considered the finest seafood restaurant in the city—he has garnered rave reviews from all over the world, including a coveted three star rating from the Michelin Guide and the top spot in the Zagat survey. So it’s no surprise that when he decided to test the waters for expanding his horizons, he chose to partner with Ritz-Carlton, a brand whose dedication to quality and service matched his own.
E
The resulting creation is nothing short of sublime. Blue, his signature restaurant at the luxurious Ritz-Carlton, Grand Cayman Resort, is already earning accolades from gourmet globe trotters. Ripert describes it as Le Bernardin in the Caribbean— more casual, but with the same spirit and philosophy of cooking, which centers on simplicity. The menu features locally caught bounty of the sea, infused with his own special touch— an ecletic mix of Asian, Spanish and Mediterranean influences that complements the essence of the seafood with subtle spicing and precise cooking. The kitchen, which is overseen by Chef de Cuisine Richard Brower, turns out such specialties as White Soy-Yuzu Marinated Raw Local Snapper and Sliced Seared Yellowtail with Vegetable Escabeche. Patrons looking for a unique experience at Blue can pleasure the palate with a special tasting menu, which showcases the full range of Ripert’s culinary genius. Fine wines have been matched with each course—some of the pairings include a 2004 Drouhin Pinot Noir from Oregon with Sauteed Ocean Yellowtail and a 2003 Condrieu Guigal from the Rhone Valley with Mahi Mahi. Guests at the Ritz-Carlton, Grand Cayman will also discover that Ripert is not the only Big Fish on the
property. The Great White Shark—aka Greg Norman—designed the Blue Tip golf course, a testing 9-hole layout with real teeth. Jean-Michel Cousteau has helped create the Ambassadors of the Environment program to explore the local marine life, and tennis legend Nick Bollitieri supervises the teaching program on the courts. Add to that Silver Rain, the world class spa by La Prairie, the deluxe accommodations and impeccable service of the Ritz-Carlton and what you get is a little taste of Paradise.
ritzcarlton.com •
fins and
What’s cooking at
fairways
Left: Blue at the Rizt-Carlton, Grand Cayman. Right: The signature Hamachi from Eric Ripert.
32
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95