La Samanna completed an extensive refurbishment of its 55-acre beach front grounds and is now open for this season. The resort is also pleased to welcome award-winning Chef René Bajeux to the celebrated Caribbean enclave who has created exciting new menus for each of the hotel’s restaurants and room service.
Chef Bajeux has also developed a chef’s garden to grow his own condiments for use in the new menu items. Another elite enhancement includes the expansion of the wine cellar, La Cave, complete with an exclusive and private dining option as well as “The Chef’s Table” a weekly dinner with wine pairings for ten discerning guests.
The hotel’s spa has a fresh new look, line of products for treatments and name, La Samanna Spa, which was recently recognized by SpaFinder’s Reader Choice Awards as “Best for Water Sports.” The hotel has much to celebrate with brand new grounds surrounding the spa complete with relaxing fountains. Additionally, the spa is excited to introduce their new product line, Sisley, for use in their wide variety of unique treatments.
With the expansion of La CaveWine Cellar, guests are invited to be among the first to indulge in La Samanna’s new and exclusive private dinners offering an inimitable gastronomic experience in a unique atmosphere surrounded by some of the finest wines in the world. Diners will experience the world-renowned cuisine of Executive Chef Bajeux complimented by elegant and attentive service.
They can choose to indulge in a five or nine course menu surrounded by over 12,000 hand-picked vintages like Bollinger, Dom Perignon, Cheval Blanc, La Bourgogne and “Parfums de Sud”, USA, paired with each course and served by the hotel’s head wine waiter.
Guests at La Samanna can also choose to take part in “The Chef’s Table”, a weekly dinner in La Cave for ten discerning guests. Each week, Executive Chef Bajeux will create a special tasting menu paired perfectly with the expertise of Head Sommelier, Christian, creating a truly memorable dinner experience to share with other guests as everyone gets to know one another. The resort is also proud to introduce their latest creation, La Samanna’s own rum with the subtle aroma of spice & exotic fruit, aged for over 3 years in oak barrels.
About Executive Chef René Bajeux
Le Reserve, the fine dining restaurant at La Samanna, is delighted to have Executive Chef René Bajeux onboard creating and showcasing his exceptional culinary experiences. Chef Bajeux is one of less than 50 American chefs honored with the title of “Certified Master Chef” and has frequently appeared at the renowned James Beard House.
Chef Bajeux now brings his expertise to La Samanna creating new menus to include culinary creations such as appetizers like carpaccio of local tuna and conch with a green papaya salad and a garden herbs plantain crisp with rum lime vinaigrette and such entrees as steamed sea bass on braised fennel, walnut oil smashed fingerling potato with a marcona mint emulsion and smoked paprika oil.
René Bajeux has also created the Chef’s Garden where local herbs are grown to use in the innovative menu items. Tours of the garden and cooking classes are to be offered in 2010 to showcase the resort’s devotion to an unparalleled gastronomic experience keeping the ingredients local and fresh.
Born and raised in France, Chef René has served as the Executive Chef at Maui's Four Seasons Resort, at the Four Seasons Resort in Beverly Hills and eventually at the Windsor Court Hotel in New Orleans, where he was awarded a 5-star Mobil Award, one of only 20 in the U.S. In 2001, Bajeux opened René Bistrot, an exclusive haven of authentic French cuisine in the heart of downtown New Orleans.
Though René Bistrot was devastated by Hurricane Katrina, Bajeux persevered and collaborated with an old friend at the celebrated New Orleans restaurant, La Provence. He was recently recognized as Chevalier du Mérite Agricole for his contributions to the French agricultural system, and is considered a leader in French-inspired cuisine.
For more information please contact Valerie Salmon Personal Assistant to Louis Daniel, General Manager at La Samanna.
26 November 2009
