Our second day in the The Brasserie for one of the Cayman Cookout events: The Impérial Lunch: Moët at The Brasserie. It was a lunch collaboration between The Brasserie’s own Chef Dean James Max and Pascal Tingaud, the Chef de Cuisine of Moët & Chandon.
They employ two full-time fishermen at The Brasserie, ensuring fresh fish for each meal of the day. I arrived early to wander around the garden…they grow vegetables, herbs, and lots of fruit in-house. We drank champagne cocktails (ICE Impérial with sugarcane and mint) in the garden while nibbling on hors d’oeuvres…I wish I took more photos! Cayman Conch Tempura, Fish Tea with Callaloo, Wahoo Sashimi, and Snapper Ceviche were among my favorite bites.
Time to sit down for lunch! First course – Cayman Spiny Lobster Cannelloni. Served with oxheart tomatoes, garden chard and eggplant, and a sorrel scented sauce. This was paired with Grand Vintage Brut 2003.
For the main course, Cayman Sea Salt Crusted “Brasserie Catch” Snapper. Caught just hours before. The one he’s holding is a 15-pound snapper, but they had a 40-pound one in the kitchen…it was just too heavy to carry into the dining room heheh. The woman to my right is Dana Cowin…I was nervous to be sitting next to her (and dropping food all over myself!), but she turned out to be incredibly nice.
Plated with local gungo peas and zucchini, garden ackee, and caribbean boniato. And paired with Moët’s Rosé Impérial. We had snapper (as well as conch and lobster) at least once a day during the whole trip – nothing beats fresh, local seafood.
Apple Banana Mousse for dessert. Sugar-dusted orbs are pineapple beignets with hazelnut and naseberry sauce. South Sound coconut sorbet to complete and a glass of Nectar Impérial. Then back to the hotel for afternoon on the beach and kayaking!