Continued From Part II
Upon returning to the hotel, we decided to have dinner at Ascot, rather than travel out to Tom Moore’s Tavern. Lunch on the first day was a preview to the excellent dishes turned out by the chef, and after-dinner drinks in the lounge rounded out a perfect day.
Day Three greeted us once again with sunshine, a light breeze and cheerful birdsong. However, this time the sun was out to stay, so after a brief committee meeting it was decided to catch the ferry out to the Royal Naval Dockyards.
But first, thanks to contacts made by a fellow NYAC club member we had lunch at The Royal Bermuda Yacht Club, where we ran into yet another fellow Club member, who with his wife had sailed up from the Caribbean on a friend’s boat. What are the odds, bumping into several people you know, 769 miles from home? (I had neglected to mention earlier that at Bolero on the previous day, we ran into a different fellow Club member.)
Upon arriving at the Dockyards, where was berthed the cruise ship Explorer of the Seas, a leviathan of the sea at 3 and ½ football fields in length, we kicked around for a few hours, checked out the beach, the glass-works and the old fort and then stopped in at the The Frog & Onion Pub for a few refreshing pints and some good music.
We missed our ferry back to Hamilton so decided to take a taxi rather than wait around for 90 minutes. Once again serendipity stepped in, as our cab driver, Reynoldo proved to be a great guide, raconteur and poet in his own right. On previous visits to Bermuda, when we were young and carefree, we always got around the island on motorbikes. While cabs are much safer for those of us who are past middle age, they also are a better way to observe the scenery instead of focusing on avoiding a head-on collision.
The afternoon was but a prelude to the evening, because at long last, it was time to head to Beau Rivage Restaurant where we would meet Master Chef Jean-Claude Garzia and be treated not only to the finest meal on the island, in a spectacular setting overlooking the harbor, but as an added plus would meet the Chef himself, whose talent is only exceeded by his charm.
In June 1997, Chef JC was awarded the gold medal of “Meilleur Ouvrier de France,” the highest honor for a chef in France, by then President Jacques Chirac at the Elysée Palace in Paris. The difficult and demanding contest for this award is held every four years in France. Chef Jean-Claude applied for and was accepted into the 1996 contest. He was one of 17 chefs who won the award out of 550 chefs who had competed. He did so after 20 years of training, studying and working as a chef in France, then at the Chateau Frontenac in Québec City and at the Cambridge Beaches Resort in Bermuda. In 2008, he opened Beau Rivage, for which my friends and I are very thankful.
A Perfect Bloody Mary
A 20 minute taxi ride from Hamilton, and just across the harbor, Beau Rivage is a true gem of Bermuda. From its spectacular deck, while enjoying a delicious Bloody Mary, Apple Martini, Dirty Martini or glass of wine, each of which was tested by one or more of our merry little band, you can watch the magnificent sunset and see the lights come on in Hamilton. As we discovered, the views were equally enjoyable inside.
Sunset Hamilton Harbor from Beau Rivage
After perusing the extensive and mouth-watering menu, I decided to go with two classics, a creamy Lobster Bisque and an outstanding Filet de Boeuf Wellington. Other members of our party equally enjoyed perfect Coquille Saint-Jacques, spectacular Seafood Risotto, classic Bermuda Sautéed Rockfish and the innovative Glazed Salmon. After dessert, we got to meet Chef Jean-Claude and compliment him on his outstanding restaurant.
We spoke briefly about my efforts as The Literate Chef, after which he invited me back into his kitchen. His philosophy is that everyone is welcome in his kitchen and there are no secrets. I asked Chef JC if he would mind if I took one of his menus so that I would be able to mention in my blog the wonderful dishes that he offered. Much to my surprise, he presented me with an autographed copy of his most recent book, Bon Appétit Bermuda, which is filled with detailed recipes accompanied by beautiful photographs. Dinner at Beau Rivage was the perfect finale to our serendipitous Bermuda adventure, that had begun more than a year ago on a chilly afternoon in New York City!
Chef Jean-Claude’s inviting personality matched by his delicious dishes, the professional service of his staff, and the ambiance of his restaurant, make Beau Rivage a must place to visit on your next trip to Bermuda. In my case it will be my first stop. In the meantime, I will have to content myself with following his recipes and sharing those adventures with my readers.