If a luxury epicurean hedonistic break is what you're after, Relais & Châteaux Eden Roc at Cap Cana is the place for you in October. As part of Relais & Châteaux - celebrating their 60th anniversary - the resort will be holding their celebrations in October. On Saturday 18 host Chef, Hernan Griccini, and French gastronomy legend Chef Michel Rostang, will delight guests with a 5-course menu inspired by Le Belle Époque including wine pairings ($290 per person).
In addition to the evening of the 18th at Mediterraneo, the following week (October 19-26) will offer guests an exclusive three-course menu influenced by Chef Rostang’s culinary legacy, prepared by resort Chef Hernan Griccini and Mediterraneo Chef de Cuisine Jerome Bondaz. The menu is $115, inclusive of tax and gratuity.
The resort is offering a three night hedonist package, which will include a plethora of luxuries and facilities. Find out more at edenroccapcana.com.
Chef Hernan Griccini was born in Santa Fe, Argentina, and was raised in the kitchen of his father’s wood oven bakery. He has been the Executive Chef of various Relais & Châteaux properties, as well as at the 5-star rated restaurant Chez Nous and the Four Seasons, Buenos Aires. He has taught culinary arts in Rosario and Buenos Aires, Argentina and has participated in several cooking competitions. Chef Griccini places personal emphasis on his passion, commitment and his vast gastronomical savoir-faire.
Grand Chef Relais & Châteaux Michel Rostang, son, grandson and great-grandson of famous gastronomy-loving cooks, Rostang has been keeping up the family ambition for more than 30 years. After his apprenticeship, he joined the family restaurant in Sassenage. In 1978, the Chef opened his eponymous restaurant in Paris, receiving his first Michelin star in 1979, followed by the second in 1980. He became the first Parisian chef to create a “bistrot”, le Flaubert, 25 years ago. This first endeavor was a great success and has been followed since by many other restaurant openings in Paris and abroad. Find out more about Michel on his chef's profile.
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