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A Chaîne Reaction at Round Hill

 (L-R) Iganzio Podda, Martin Schmied, Diana Dominguez, Kermit Tucker (former Bailli), Gloria Palomino, Derek Elder – Chambellan Provencial, Lancelot Wilson, Alan Fuerstein – Bailli Provincial/Inducting Officer, Seon Walker

Round Hill recently hosted the 2019 Induction Ceremony and Dinner for the Chaîne des Rôtisseurs — Jamaïque, on the evening of January 11, 2020. As the the world’s oldest and largest gastronomic association, it was an honour to host the event. 

The occasion treated 53 guests to a culinary adventure through time under the theme, “Round Hill … Past and Present”, showcasing over 60 years of culinary history. The operation consisted of 10 waiters, 6 chefs, 3 captains and 2 bartenders – under the supervision of Executive Chef Martin Maginley and Food & Beverage Manager – Seon Walker.

(L-R) Bar Supervisor – Niel Nelson with bartenders – Kemar McCalla and Whaldy Scott

Round Hill’s Executive Chef – Martin Maginley, Executive Sous Chef – Marvin Robinson with team of talented chefs

Designed to reflect on the noble past and bright future of the legacy of Round Hill Hotel and Villas, the Epicurean delights served were enhanced by the best of modern trends and highlighted some of the most exquisite delicacies of the Caribbean.

The first course was dedicated to the influence of French culinary giants – Escoffier and Francophile serving one of their classic, but less known recipes – Escagot a L’ alsacienne. This signature staple was paired with an equally robust Gevrey Chambertin  from Burgundy.

In a modern interpretation of Paul Broscoe’s Truffle soup, Round Hill presented Round Hill presented Soupe aux Truffles Elysse – a combination of a double chicken consommé with truffle, wood mushroom, foie gras and a mignotte of vegetables sealed under a thin crust of puff paste. The course required attendees to break the shell with their spoon and savour the bouquet allowing the pastry flakes to combine with the broth – paired with the Gevrey Chambertin.

The third course introduced an unusual sorbet intended to cleanse the palate – Sorbet au citron vert et safran (Lime Granite with Saffron). Afterwards, there was a switch to white wine.

The next course sought to explore the work of brothers – Albert Roux and Michel Guerard who created buzz in different parts of  London in the 80s. The dish, Mousseline de Couquille St Jacques sauce d’ecrevisses – a blend of scallops, grouper, heavy cream and egg white the seafood was well complimented by light fresh water crayfish bisque tinted with coconut cream. This was paired with Balgach Blancuvee.

Moving into the 80s and 90s the team now delved into the kitchens of locals whose culture included the influence of Europe and the Americas. During this portion of the evening, the dinner praised dishes from the past with a modern and local innovation. A classical flame seared duck breast was paired with local burnt orange sauce, Appleton rum and farina “porridge”. 

In celebration of the creative freedom, these dishes were paired with the art of blending new techniques that better complemented them. A very modern fruit forward blend was executed combining Zinfandel with Cabernet Sauvignon, Petit Sirah, Syrah and Charboo. Sourced from some of the finest vineyards, the flavourful explosion of soft, richly rounded fruits and body combined boldly with live acidity to create a good balance.

Chaîne des Rôtisseurs — Jamaïque 2019 Menu

The Jamaica Bailliage is the oldest and largest Bailliage in the Caribbean and is part of the United States Bailliage. It is one of nine Bailliages making up the Caribbean/Atlantic Islands Region. Founded at The Half Moon Hotel in Montego Bay in 1985, the association has approximately 100 active members with more than 35% being professional members from the trade; i.e. chefs, restaurateurs, hoteliers.

The Chaîne des Rôtisseurs is an international gastronomic society dedicated to the bringing together of professional and non-professional members worldwide, who appreciate and share a mutual interest in cuisine, wine, fine dining and preserving the camaraderie and pleasures of the table. It was founded in Paris in 1950, but its history is traced back to 1248, when King Louis IX was trying to organise all the various trades and guilds that existed at the time. One of these was the guild of ‘Les Oyers’ or ‘Goose Roasters’, whose traditions and practices are the foundation of the Chaine.

(L-R) William Moore with Chef Martin Maginley, James Beard award- winning Chef and Round Hill’s Executive Chef and Josef Forstmayr, OD, JP Honorary Consul-General for Austria and Round Hill’s Managing Director