Special Chocolate Blue menu this week
Chocolate lovers will find heaven in Blue this week.
A special menu featuring chocolate will be offered at the Ritz-Carlton, Grand Cayman’s restaurant Blue by Eric Ripert from Tuesday through Saturday.
Chocolate Blue will offer a three-course tasting menu of creations by James Beard-award winning chef Michael Laiskonis, who is the executive pastry chef at the famed Le Bernardin restaurant in New York City.
Mr. Laiskonis said the menu will feature chocolate in all of its forms – white, milk and dark – and that these kinds of dessert-only tasting menus aren’t done very often.
“This is something brand new that we’re trying at Blue, which makes it kind of fun for me,” he said in a telephone interview from New York last Friday.
The tasting menu will be available as a dessert-only option, or in combination with a four-course dinner. A wine pairing can be added to either option for additional cost.
“Our sommelier here, Aldo Sohm, and [Blue sommelier] Kristian [Netis] there have worked out the wine pairings,” he said.
White chocolate will be the featured ingredient of the first course of Chocolate Blue. “We actually roast the white chocolate in the oven,” he said. “It takes on a dulce de leche flavour; it elevates the white chocolate.”
Milk chocolate pots de creme in egg shells, topped with caramel, maple and Cayman sea salt will follow in the second course, and dark chocolate will be featured in the parfait third course.
“It introduces a little tropical flavour – lime and coconut – which is something I like to do down there.”
In addition to Chocolate Blue, a special edition of the Blue Uncovered lunch series will feature Mr. Laiskonis on Saturday, 28 May, as he demonstrates cooking techniques and shares his recipe for his famous Cocoa Paris Brest.
“It’s a chocolate variation of one of my favourite pastries, Paris Brest from France,” he said.
Mr. Laiskonis has been to Cayman to create desserts at Blue and the Ritz-Carlton numerous times, most recently at the 2011 Cayman Cookout in January, when he shared the cooking stage with dozens of celebrity chefs and other Ritz-Carlton chefs.
“It’s nice to come down when it’s less hectic,” he said.