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Fresh New Cuisine at Montpelier Plantation

Montpelier Plantation and Beach, and their Relais & Chateaux Executive Chef Benjamin Voisin are inviting Paolo Sari, the Relais & Chateaux Executive Chef of Monte Carlo Beach for a gastronomic tour in gourmet excellence. This is a unique opportunity for chefs to exchange ideas, passion and knowledge, and to introduce their signature creations. Guests and visitors will sample exquisite cuisine created by Voisin and Sari and will enjoy their culinary skills in dishes featuring Euro-Caribbean cuisine.

The Host: Benjamin Voisin 
At Montpelier Plantation & Beach classically French-trained Executive Chef Benjamin Voisin aims to use the freshest ingredients and transform them into gourmet dishes. He devotes high quality and gourmet excellence into every dish he creates. His signature dish is scallops and apple vanilla chutney with pancetta. "It's the perfect pairing of the sea and the land" said Chef Voisin.

The Guest Chef: Paolo Sari 
"The fundamental satisfaction for the palate is perfect taste: anything approximate just isn't good enough". Such is the Chef's philosophy. His cuisine is fascinating kaleidoscope of flavors, colors and extraordinary dishes. A concept of gastronomy linked particularly to beauty and lightness of spirit, feelings which are in harmony with the palate's satisfaction.

 

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"You’ll be following in some very famous royal footsteps when you check in at this iconic hotel - the Queen, Prince Charles and Prince Harry have all enjoyed Half Moon’s legendary Jamaican hospitality."

"With 400 acres to explore, the best way to get around Half Moon is by bike - the pedal-back brakes take a bit of getting used to but they’re great fun once you’ve got the hang of it."

"At 65 years old, Half Moon might be getting on a bit, but she still likes to look her best - the Sugar Mill Restaurant and lobby area were refurbished last year and the soon-to-be-open East Cove will feature two new restaurants, three bars, an adult-only swimming pool, swimming lagoon and much more."

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