Available Sunday, July 12 to
Sunday, July 19, 2009
A Seven-Night Rendezvous for Gastronomic Connoisseurs with Six Chefs de Haute Cuisine and Five Master Wine Producers
- Daytime cruise to offshore cays and deserted bays for sunbathing and snorkelling
- Sunfish, Lasers and Prindle Catamarans for sailing
- Use of fishing and snorkelling gear
- Four tennis courts with night lights
- Four fresh water swimming pools
- A heated outdoor Jacuzzi
- Use of spa facilities including men's and women's steam room and sauna, an outdoor whirlpool overlooking Meads Bay and a fully equipped and staffed fitness centre.
This programme is organised by Daniel Haas of Vineyard Brands, Washington, D.C.
- Sunday, July 12
- Dinner à la carte
- Monday, July 13
- Chef: Eric Ziebold
- Tuesday, July 14
- Chef: Spike Gjerde
- Wednesday, July 15
- Chef: John Besh
- Thursday, July 16
- Chef: Andrew Weissman
- Friday, July 17
- Chef: Michael Tusk
- Saturday, July 18
- Chefs: Michel Rostang
& Alain Laurent
Package Details
The price for the seven-night Midsummer Epicurean Delight at Malliouhana is US$6,470 per couple. This rate includes accommodation in an ocean view double room, seven dinners and continental breakfast daily, room tax and service charge, complimentary use of all recreational and spa
facilities including water sports activities, tennis courts, one-on-one basketball court, fitness centre, men's and women's steam rooms and saunas, fresh-water pools and outdoor whirlpools. Please note that wines served at the six special dinners are included in the price. All other hotel services will be charged at the standard hotel prices. Transfers are not included.
The Chefs
John Besh, August, New Orleans, LA
Past winner of the James Beard award for Best Chef Southeast. “
John Besh rules New Orleans…”(Gayot’s List). Named to Gourmet Magazine’s Top 50 Restaurants list, “Restaurant August is spoken of in the same breath as the city’s most distinguished institutions” (Gourmet).
Michael Tusk, Quince, San Francisco, CA
"When diners hear of a passionate chef who will stop at nothing to obtain top quality ingredients they pay attention" (Gourmet). ". phenomenal French-and-Italianaccented cooking" (Food and Wine). "...hands down the best restaurant in San Francisco" (Town and Country)
Spike Gjerde Woodberry Kitchen , Baltimore, MD
"if hearty dishes like chicken liver parfait, bacon-and-egg fried rice, and Indian summer flatbread don't win you over, the good looks (and "green" eco-philosophy) of this rustic space in the renovated Clipper Mill complex most surely will"(Bon Appetit). "Woodberry Kitchen delivers its mission statement with a delicious dose of fun" (2008 Fall Dining Guide)
Andrew Weissman, Restaurant La Reve, San Antonio, TX
Chef/Owner Andrew Weissman is originally from San Antonio but has spent many years honing his craft in France and elsewhere. "He demands the best ingredients, takes no shortcuts, and aims for an ideal encounter of simplicity with composition."(Frommer's). "One of the Top 50 Restaurants in the US."(Gourmet Magazine).
Eric Ziebold CityZen, Washington, D.C.
"One of America's best new chefs in 2005, Ziebold has established his culinary genius in Washtington D.C." (Food & Wine) "One of the top 40 restaurants in the US" (Gayot Guides)
Alain Laurent , Malliouhana Hotel & Spa, Anguilla
The backbone behind Malliouhana's January 2008 Gold Award for "Best Hotel for Food" in the Caribbean (Conde Nast Traveller UK), Head Chef Laurent has won many other accolades for the finest restaurant in the Caribbean.
Michel Rostang, Michel Rostang, France and Malliouhana
Michel Rostang, a Michelin two-star chef, is internationally renowned as one of the best chefs in the world and is the
proprietor of several fine-dining establishments throughout Paris. He has been the supervising chef for Malliouhana's awardwinning restaurant for many years.
The Wine Producers
Alsace — Laurence Faller, Domaine Weinbach
"
Domaine Weinbach, located in the Alsace region, is rated as one of Alsace's outstanding producers" (R. Parker Jr., Wine Buyer's Guide). "Even Weinbach's simplest wines are full of intense flavors." (Wine Enthusiast Magazine).
Burgundy — Emilie Boudot, Etienne Sauzet
From this estate come "textbook white burgundies, brimming with flavour, yet elegant and well balanced...Sometimes I think this Domaine is the reference point for Bâtard-Montrachet" (R. Parker Jr.) "...the wines display the finesse and grace of truly
great Puligny" (everywine.co.uk)
Thibault Liger-Belair, Domaine Liger-Belair
Having recently revived his family’s vineyards, they were the
original owners of La Tâche, he farms organically, keeps his yield
low and has been described as “…a new source for top-flight
Burgundies.” (The Wine Advocate). “The wines are ripe, fleshy,
concentrated and they are also very expressive of their
terroir.” (everywine.co.uk)
Bordeaux — Jean Luc Zuger, Château Malescot
St. Exupéry
“Château Malescot Saint Exupéry...displays a seductive
perfume and a harmonious and silky texture which few wines from Margaux can match”. (Berry Bros & Rudd). “...another miraculous Margaux...sensuous and complex” (The Wine Advocate)
Rhône — Pierre Perrin, Château
de Beaucastel
Producer of “the finest wines in Châteauneuf-du-Pape”.
(R. Parker Jr., The Wine Advocate). “To make a wine of character, grapes must have distinctive flavour. All that we do or do not do in the vineyard is motivated by this consideration.” (Chateau de Beaucastel’s winemaking philosophy).
Additional Wines from:
Domaine Ponsot, Vincent & Jean-Yves
Delaporte, Henri Gouges, Jean-Claude & Christophe Pichot,
Tablas Creek Vineyard, Domaine des Berthiers,
Domaine du Mas Blanc and Bruno Clair
Click here for
the complete list of wines for
Malliouhana Hotel’s
2009 Epicurean Week
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