Chaîne des Rôtisseurs Simola
Chaîne des Rôtisseurs delegates wowed at Simola
Knysna (June 2014) – When one arrives at a five star establishment one expects the service to be of a certain calibre, the cuisine to be mouth-watering, the setting to be picture perfect…one expects at least red carpet treatment. Delegates who attended the 2014 SA Chaîne AGM & Chapitre: Bailliage de l`Outeniqua at Simola Hotel were left speechless as all the stops were pulled out by Andrew Bonham (GM) and Delia Clarke (Executive Chef) from the Simola Hotel. The Simola-experience was undoubtedly one to cherish for a life time.
Chef Delia Clarke, executive chef at the The Orchid Room at Simola Hotel, was definitely unperturbed by the fact that she had to cater for Chaîne des Rôtisseurs delegates who make it their business to dine and be merry. With the emphasis on dine of course. Chef Delia is used to delivering service excellence and the past weekend’s cuisine was no exception. Although she has been private chef to the likes of F.W de Klerk, Nelson Mandela, Thabo Mbeki, Jacob Zuma, George Bush Snr, Will Smith and Tiger Woods…to Chef Delia it is all about the cuisine…her cuisine must be a memorable experience to each and every person who enjoys it.
The menu of The Orchid Room is seasonal and creativity is at the order of the day. No wonder this restaurant was awarded the American Express Platinum Fine Dining Award in 2013, one of only 93 establishments in South Africa to achieve this accolade. The Orchid Room was also awarded “Best resort restaurant – Garden Route 2013” for the third time. After experiencing the cuisine that was created by Chef Delia this weekend, these accolades come as no surprise!
The weekend was kicked off Friday evening with a cocktail party to make everyone feel welcome. Guests were in awe of the assortment of canapés that were served, an array that seemed never-ending. From local oysters prepared in three different ways, sushi, Franschhoek oak smoked trout rosettes and Norwegian salmon roe served with dill cream cheese and pumpernickel to Parma Ham and Buffalo mozzarella Arrancini on Napoli spoons and Duck wontons with a spicy mango puree. For the sweet tooth there were a variety of mini desserts – baked chocolate tarts, lemon meringue and berry pavlova.
Saturday evening Chaîne des Rôtisseurs delegates were taken on a seven course culinary voyage starting with Confit Rabbit and Sweet Corn in a crisp potato basket, then a Demi-tasse of Quail consommé followed by a heavenly Porcini and Pancetta Risotto. The main course of Roast Breast of Confit Duck with seared Foie Gras was absolutely sublime. Vanilla Bean and White Wine Poached Forelle Pear was masterfully paired with Stilton Cheese, Port Soaked Walnuts and dessert was Caramelized Lemon Tart, Lime Sorbet and Lemon Vodka shot. Of course dinner had to be completed with handmade Belgian Chocolate Truffles.
Wolfgang Puck said “A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.” Chef Delia Clarke got there, a culinary artist in the true sense of the word. The team of Simola made the 2014 SA Chaîne AGM & Chapitre: Bailliage de l`Outeniqua an unforgettable experience…excellence made visible!