Last month, The Cliffs unveiled its chapter of the Confrérie de la Chaîne des Rôtisseurs—an international gastronomic society—with a spectacular ceremony at The Cliffs Valley.
The Chaine des Rotisseurs is the world’s oldest international gastronomic society, founded in Paris in 1248. Hoteliers, restaurateurs, executive chefs, sommeliers and individuals passionate about the culinary arts are invited to participate in the Chaine society, and sixteen Cliffs members and members of The Cliffs team were inducted at last month’s ceremony.
The induction ceremony featured a spectacular sampling of The Cliffs chefs’ culinary skills. A taste of the extraordinary Chaine events to come, the menu included exquisite dishes from each of our seven communities’ chefs, including such delicacies as sweet corn spoon bread with duck confit in a sour cherry reduction, grilled sous-vide octopus, fennel pollen dusted ahi tuna, caramelized scallops, cranberry fennel crepinette with smoked sweet potato and candied beets, rack of lamb with carrot and cumin puree, and foie gras ice cream with peanut brittle crumble and concord grape gel. Each course was expertly paired with a wine hand-selected by The Cliffs’ Director of Beverage, sommelier Eric Cooperman.
The initiative to create a Cliffs chapter of the Chaine des Rotisseurs was led by Eric Cooperman with inducting officer Tony Hirsh, Bailli Provincal, leading the induction ceremony. Our Cliffs chapter officers include:
Eric Cooperman – Bailli
Francis Turck – Vice Conseiller Culinaire
Tim Smith – Vice Echanson
Casey Jo Hitt – Vice Conseiller Gastronomique
Please join us in thanking Eric and team for their tireless efforts in creating The Cliffs’ chapter of the Confrérie de la Chaîne des Rôtisseurs!
