Oranjestad -- A charming new executive chef joined the team at the Aruba Renaissance. French-born and trained Michel Breliere brings extensive exotic travel experiences which mix well with his own Burgundy roots. He’s lived and worked in practically every culinary region under the sun and incorporates recipes from India to Indonesia, Lebanon, Jordan and Tunisia in his repertory, also weaving influences from Bora Bora, Cuba & Cancun into his kitchen vocabulary.
Michel has been on our beautiful island for just three weeks; he poked around all seven Renaissance restaurant kitchens in his sphere of influence, managed to get married at sunset to his Barcelona-born sweetheart and catered an exclusive private luncheon prepared especially for a multi-national client off-site.
We checked out the menu and envied the lucky movers and shakers on the invitation list. Michel reports the menu consisted of fresh and light specialties, befitting our climate and in sync with readily available products.
The dignitaries enjoyed Almond and Garlic Gazpacho with Caviar, King Prawn and Asparagus dressed with Vanilla Oil on the side; Quickly seared Yellow Fin Tuna with Sweet Potato, fried Eggplant and raw Mushrooms, Soya Butter Sauce enhanced with Sesame Oil; and for the main course Beef Tenderloin with Spinach and Potato Purée, crispy Bacon and a rich Vintage Ruby Red Port Wine Glaze. For dessert they were served a Sabayon with Red Fruits marinated in Merlot Wine, Coffee, Tea & Friandises. I doubt they returned to work after that, they probably took the balance of the afternoon off. Colleagues describe Michel as talented, charming and very pleasant. Check out his website www.michelbreliere.com.
Chef Michel is seen here with Zulaica from marketing.
