Mayflower Inn & Spa, Auberge Resorts Collection, introduces Garden Gastronomy, the first program to explore unique culinary pairings that highlight locally sourced vegetables. From a specially curated menu by Chef-in-Residence April Bloomfield, to Fresh Aire picnics and fermentation classes in the La Grande Dame Chef’s Garden, each moment highlights vegetables at their peak and Veuve Clicquot’s La Grande Dame cuvee.
Chef Bloomfield’s fall menu integrates a variety of vegetables and herbs, from crisp kale and velvety squash to piquant peppers and fragrant thyme.
“The idea of Garden Gastronomy became a constant source of inspiration, changing the narrative of vegetables and herbs as a supporting role,” says Chef Bloomfield.
Each dish includes vegetables and herbs fresh from local farms and the Mayflower Inn & Spa’s La Grande Dame Chef’s Garden. Chef Bloomfield’s signature Garden Gastronomy dish features kohlrabi-rosemary velouté, granny smith apple, puffed quinoa, and porcini mushroom hollandaise.
“La Grande Dame and Garden Gastronomy are intimately linked. Both remind us of the cycles of the seasons, the apprehension before harvest, the emotion of tasting the raw crops, feeling the characters of the soil as well as the year we call ‘vintage,’” says Didier Mariotti, Veuve Clicquot Chef de Caves.
Chef Bloomfield’s curated menu will be available daily in The Garden Room, priced at $250 per guest inclusive of a bottle of La Grande Dame.
