Quebec may be known for its French-rooted cuisine, cheese scene, and all things maple, but come June 30, there will be a southern invasion when Gianluca Re Fraschini, the renowned chef from Eden Roc at Cap Cana—the first Relais & Chateaux resort in the Dominican Republic—joins forces with Quebec’s Manoir Hovey resort in a chef exchange showcasing stellar cuisine.
Caribbean flavors and splashes of turquoise will preside over the Manoir Hovey grounds overlooking the lake, where Canadian cuisine will give way to offerings such as Mini Mofongo with Maine Lobster, Yuca Mangu with Quail Egg Yolk and Summer Truffle, and Risotto with Aji Panca. The four-course tasting menu with wine pairings is part of a culinary exchange between the two five-star Relais & Chateaux resorts. Manoir Hovey will return the flavor-favor in the fall when chef Francis Wolf will travel to Eden Roc at Cap Cana to feature his terroir-driven Quebec cuisine along the private beach overlooking the Caribbean Sea.
“We had the idea to expand our culinary horizons by collaborating with a southern Relais & Chateaux partner to add a dramatic, spicy flair to an evening of cuisine,” said Jason Stafford, managing director of Manoir Hovey “Our guests are well-heeled travelers who enjoy experiencing the flavors of the world, so we wanted to introduce them to the finest in Dominican cuisine right here on our Canadian doorstep.”
“Dominican Republic cuisine may not be well known to many world travelers, but in fact, it represents a crossroads of continents, rich with European, African, and indigenous Latin American influences,” said Stefano Baratelli, general manager of Eden Roc at Cap Cana. “Our chef has cooked in some of the best European restaurants and is now enthusiastically incorporating the flavors of the Dominican Republic into his fine cuisine.”
Long before Spaniards arrived in the Dominican Republic in 1492, the indigenous Taino Indians subsisted on the rich resources of their natural habitat, with plentiful seafood, fruits, yucca, plantains and more. Mediterranean and African influences were later introduced into the regional cuisine, including new meats, vegetables, grains and sazón—a mixture of spices and herbs used in sautés to set flavors free.
The June 30th evening at Manoir Hovey will feature a specially cultivated menu incorporating the best of these Dominican influences, in the style of Executive Chef Gianluca Re Fraschini of Eden Roc at Cap Cana, who joins forces with Chefs Francis Wolf and Roland Menard of Manoir Hovey to offer five-star flavors.
Together, they will present a menu of Mediterranean dishes with Dominican influences, celebrating the island’s complex and diverse flavors. A signature cocktail will be featured, and after dinner, guests will enjoy traditional Dominican rum, cigar, and chocolate tastings as they listen to authentic Merengue music alongside the new Native nation-inspired teepee on the Manoir Hovey grounds, further blending the magic and lure of north and south influences.
The cost for the dinner is $125 (CAD) per person; $185 (CAD) with wine pairings. For information and reservations, visit www.manoirhovey.com/en
Can’t be there in person? You can still experience Chef Gianluca Re Fraschini’s flavors at home with his recipe for Red Tuna and Snapper Tartar.
Recipe for Red Tuna and Red Snapper Tartare
Eden Roc Beach Club Boutique Suites & Beach Club
Chef Gianluca Re Fraschini
- Dice the red tuna and snapper into ½ inch cubes and set aside.
- In a saucepan, over medium heat, heat the passion fruit juice until it is reduced to half, then emulsify with the butter.
- Grind all ingredients for the pesto in a blender, removing the garlic seed and finish off by emulsifying with olive oil.
- Finely grate the Cassava root with a grater.
- Spread onto a baking sheet let it rest in the refrigerator for 1 hour.
- Heat the oven to 250 degrees F.
- Heat up a non-stick skillet over medium heat.
- Spread a small amount of the grated cassava to create a thin layer that covers the bottom of the skillet.
- Cook for 45 seconds, turn and cook the other side for 45 seconds. The result must have a light golden color.
- Once this has been completed, place the cassava bread on a wire cable tray and bake in the oven for 5-10 minutes.
- Season the red tuna with a pinch of fleur de sel, Espelette pepper, lemon oil, some thinly chopped coriander and stir carefully with a spoon.
- Season the red snapper with a pinch of fleur de sel, Espelette pepper, lemon oil and coriander pesto.
- In a rectangular plate with the help of a round metal mold, create two drum shape portions of each fish, alternating first the red tuna and then the red snapper.
- With the help of a spoon, make small dots with the passion fruit emulsion around the plate.
- Pour a small amount of lemon oil around the plate.
- Finally, place a laminated piece of the cassava bread over each drum-shaped fish portion.