Taste of Palace
Citrus Coconut Cream (Photo: Nevin Geddes & Asani Lemon)
Passion Fruit with rosemary and mint - Delish (Photo: Nevin Geddes & Asani Lemon)

Chaîne des Rôtisseurs Jamaica held its first major event for 2023 on Saturday, January 14.

This event — the third since 2019 — saw the induction of the Jamaica Baillages' new Bailli, Pierre Battaglia, general manager of Couples Sans Souci.

Held at Moon Palace Jamaica and hosted by Vice-President Clifton Reader, it hit all the right notes. The energised Chaîne membership status is recognised internationally and is transferable worldwide.

Newly inducted Bailli Pierre Battaglia committed to a growth in the membership, as well as curated and quality events during his tenure. The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950. It is devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. Membership of the Chaîne des Rôtisseurs is by personal invitation. Belonging to a truly international community brings a wealth of opportunities for members to participate in exciting events worldwide. The Jamaica Baillage was formed in 1985.

The evening's pours

Taittinger Prestige Rosé: Blended from Pinot Noir and Pinot Meunier grapes, this is a succulent, fruity, supple and aromatic Champagne with fine bubbles and a crisp, refreshing finish of extended length.

Taittinger Cuvée Prestige Rosé: An intense cherry-pink in colour with extremely fine, persistent pinpoint bubbles rising in delicate strands to the surface of the wine. Its classic, aromatic Pinot fragrance of red raspberries and strawberries is offset by elegant, subtle floral and earth nuances. On the palate, the ripe, full berry flavours are vibrant yet refined, delicately balanced by a fresh acidity which carries into a crisp, refreshing finish of persistent length.

Au Contraire Chardonnay Russian River Valley: This wine is a blend of Russian River Valley vineyards from the heart of Russian River Valley touching the Sonoma Coast. The variety of growing sites adds layers of ripeness, fruit flavours and complexity. Au Contraire represents the family's return to their roots in the Californian wine business

Primus the Blend: An expressive blend that brings together the diversity of this unique estate. The Cabernet Sauvignon is the basis and provides structure, while Carménère delivers density and smoothness, which is perfectly complemented by the black fruit and spices of the Syrah. The Cabernet Franc adds elegance and persistence combined with the complex finish of the Petit Verdot.

Château Lamothe De Haux: This wine is aged on the lees for about three weeks, which accounts for its round, smooth, and remarkably fruity flavour. It is delicate, rich and persistent.

Montes Sauvignon Blanc: This wine has outstanding notes of citrus such as pineapple, grapefruit and lemon. It has light body with lengthy persistence.

David Petite Petit: Comprised of 85 per cent Petite Sirah and 15 per cent Petit Verdot, Petite Petit is a large, weighty, knock-your-socks-off type of wine! Showcasing aromas of dark fruit, raspberry and fig, this wine is layered with rich flavours of black cherry, cola and light oak on the palate. Dark, full-bodied and deeply satisfying!

Sauterne: This sweet white wine pairs ideally with desserts.

The flaming White River Salmon was the talk of the evening. (Photo: Nevin Geddes & Asani Lemon)
Activated charcoal Urchin Crab dumpling hit all the right notes. (Photo: Nevin Geddes & Asani Lemon)
Fifth Course: Gold Dusted Sea Bass (Photo: Nevin Geddes & Asani Lemon)
Chilled bottle of Sauternes served with the Citrus Coconut Cream dessert was the perfect pairing. (Photo: Nevin Geddes & Asani Lemon)
Chef Sarvesh Patankar, Corp Espec Indu, added the finishing touch to one of his meals. (Photo: Nevin Geddes & Asani Lemon)
Roasted beet and carrot salad (Photo: Nevin Geddes & Asani Lemon)
Bailli Jamaica Pierre Battaglia and Isabella Overend, Bailli Provincial - Caribbean and Atlantic shook hands at his recent induction. (Photo: Nevin Geddes & Asani Lemon)
Bailli Jamaica Pierre Battaglia (third left) toasts his new position at the recent Chaîne des Rôtisseurs event at Moon Palace Jamaica (Photo: Nevin Geddes & Asani Lemon)
Chaîne des Rôtisseurs executive committee members (from left) Brian Sang, Clifton Reader, vice-conseiller gastronomique; Gia Abraham, vice-chargée de mission; Pierre Battaglia, Bailli; Isabella Overend, Bailli Provincial, Charmaine Deane, vice-chargée de presse; and Steven Marston, vice-chancelier Argentier (Photo: Nevin Geddes & Asani Lemon)
Hosts Clifton Reader (right), VP, Palace Resorts, and Roberto Irizarri, food and beverage manager, beamed with pride after receiving the Chaîne des Rôtisseurs plaque, post-event. (Photo: Nevin Geddes & Asani Lemon)
Renée Menzies-McCallum pinned Chef Corp Espec Indu Sarvesh Patankar at the Chaine des Rotisseurs event. (Photo: Nevin Geddes & Asani Lemon)
Tuna tartare: A great way to start the evening (Photo: Nevin Geddes & Asani Lemon)

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