Master Chefs of France on Amelia
It's an experience that only comes around very rarely: four Master Chefs of France joining forces for an exquisite culinary celebration at the FIve Diamond Salt restaurant, for one night only. It took place on November12th at The Ritz-Carlton, Amelia Island.
To be a Master Chef of France is to achieve one of the most envied honors in the world of cuisine. To have not one but four Master Chefs of France
prepare a meal in celebration of their favorite inspirations is an experience not to be missed. On November 12th, Master Chef Chef Jean-Louis Dumonet, owner of Dumonet in Brooklyn
and President of the U.S. and Canadian Delegation of Maîtres Cuisiniers de France presided over an intimate Master Chefs evening with a multi-course presentation honoring France’s culinary culture on this formerly French island.
The event crowned the weekend of the Pétanque Amelia Island Open,
the largest tournament of its kind in the Americas featuring the iconic sport of 'boules' that originated in the South of France and is a favorite pastime of many chefs around the world.
Chef de Cuisine Rick Laughlin of Salt
hosted the event in a private dining room overlooking sand dunes and ocean. Dumonet, who was recently chosen from all of the French Chefs in New York to cook for President Macron during his visit to the United Nations, will be joined by Master Chefs Yann Chupin from The Ritz-Carlton, Sarasota
, Jonathan Jerusalmy, The Cloister at Sea Island
and Fabien Gnemmi, The Ritz-Carlton, Fort Lauderdale.
Jean-Louis and Karen Dumonet with President Emmanuel Macron in September 2018 in New York
The meal was paired with exquisite French wines and the menu ranged in style from haute to traditional bistro fare and from classic to the contemporary. Each course was specially chosen by a Master Chef of France, inspired by their own restaurant, region of France or family heritage.
Château Carbonnieux Blanc 2014, Graves
1st Course - Foie Gras Chef Jean-Louis Dumonet
Marjolaine of Foie Gras, Almond-Truffle Chilled Consommé with Pineau des Charentes
Olivier Leflaive Puligny Montrachet 2015, Côte de Beaune
2nd Course – Cassoulet
Chef Jonathan Jerusalmy
White Beans / Smoked Duck / Duxelle / Truffle Brioche
Louis Latour Nuits Saint Georges 2016, Côte de Nuits
3rd Course – Local Seafood Bouillabaisse
Chef Fabien Gnemmi
Seared Snapper / Florida Shrimp / Garlic Croutons / Rouille
Domaine du Pegau Cuvee Reserve 2015, Chateauneuf du Pape
Entrée – Beef Tenderloin Sous-Vide
Chef Yann Chupin
Beef Tenderloin / Wild Mushroom Ragout / Goat Cheese
Crispy Vegetable / Roasted Cherry Tomato / Balsamic-Port Wine Sauce
Château Pichon Longueville Comtesse de Lalande, Réserve de la Comtesse 2015 Pauillac
Dessert – Textures of Chocolate
Executive Pastry Chef Sheldon Millet
Manjari Chocolate Crémeux / Chocolate Macaron Milk Chocolate Whipped Ganache / White Chocolate Ice Cream
Champagne Louis Roederer Cristal 2008, Reims