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April Bloomfield

One of New England’s most celebrated luxury retreats, Mayflower Inn & Spa, Auberge Resorts Collection, introduced a series of exclusive experiences designed to bring the concept of Garden Gastronomy to life. The focus on fresh, seasonal flavors reflects Mayflower Inn & Spa’s core DNA; the famed 100-year-old retreat is known for bespoke guest experiences that highlight its idyllic grounds and surrounding community.

GARDEN GASTRONOMY EXPERIENCE

"The singular taste of vegetables at their peak"

Award-Winning Chef-in-Residence April Bloomfield curated a four-course Garden Gastronomy menu, inspired by the singular taste of vegetables at their peak. Each dish utilized vegetables and herbs fresh from local farms and the Mayflower Inn & Spa’s own La Grande Dame Chef’s Garden.

Guests could also enjoy intimate Fresh Aire picnics or experience a private class on the Art of Fermentation with an expert culinary team. Each moment was designed to highlight the taste of Veuve Clicquot’s exceptional La Grande Dame cuvée.

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THE MAIN COURSE

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Chef April’s signature dish, Kohlrabi-Rosemary Velouté is consisted of freshly picked Kohlrabi and encapsulated a rosemary herb-forward sauce.

Pairing with La Grande Dame

This dish was designed with La Grande Dame in mind; its flavors are enhanced by Pinot Noir’s structure and strength, highlighting the vintage’s complex notes.

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The Garden Room, designed by interior designer Celerie Kemble, celebrates elegant rusticity and draws inspiration from the natural world with a large-scale floral mural and vibrant greenery throughout, making it the perfect setting to experience Garden Gastronomy with La Grande Dame.
The idea of Garden Gastronomy charged me to think about seasonality and locality of produce in a different way, inciting new discoveries and flavor combinations. La Grande Dame is the perfect pairing for these vegetable forward dishes.
April Bloomfield

Discover our chefs

Tohru Nakamura

Tohru Nakamura

Tohru Nakamura discovered his passion for fine dining during a kitchen internship at the age of 15. He has gone on to win many awards, including two Michelin stars and the ‘Chef of the Year’ title. The German-Japanese chef is also an ‘honorary ambassador for Japanese cuisine’. His creations are European with Japanese influences, classic and traditional yet wonderfully creative and cosmopolitan.
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Tadayoshi Kimura

Tadayoshi Kimura

Chef of the restaurant TEPPANYAKI in Kyoto - Japan When it comes to his culinary philosophy, Tadayoshi believes in creating dishes by playing with traditional Kyoto vegetables (Kyo-yasai) and their diversity throughout the year depending on the season. With over 30 varieties in total, his dishes focus on highlighting the beauty of the vegetables and initiating his diners to the terroir of Kyot...
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Iker Erauzkin

Iker Erauzkin

Chef of the restaurant UMA* in Barcelona - Spain Iker Erauzkin was born in Bilbao, in 1976, and learned all the secrets of traditional cuisine from a very young age, from the hand of his grandmother. At just 16 years old, he moved to Paris to train and discover the joys of good food. Despite its Basque origin, Iker has always maintained a close relationship with the Catalan gastronomy.
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Amélie Darvas

Amélie Darvas

Chef of the restaurant Äponem - France In 2018, after five years spent at the helm of her Parisian restaurant Haï Kaï, Amélie opened Äponem in the south of France. Shortly afterwards, she obtained a Michelin star making her one of the few Michelin-starred female chefs in France. Here at Äponem, the Auberge du Presbytère, she cultivates her own organic vegetable garden, offering an experience wh...
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Marcel Ravin

Marcel Ravin

Chef of the restaurant Blue Bay* at Monté Carlo Bay Hotel and Resort – Monaco Michelin-starred chef Marcel Ravin is the name behind Blue Bay, the Monte-Carlo Bay Hotel...
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Kotaro Noda

Kotaro Noda

Chef of the restaurant FARO in Shiseido Ginza (Tokyo) - Japan Winning his second Michelin star in 2017, he became the first Japanese chef to gain the Michelin recognition twice. At his restaurant “Faro” in Ginza, Tokyo, his fully vegan dishes embody his experiences in Italy through the lens of the Japanese culture of cherishing the ambience and taste of each season.
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Hironori Sato

Hironori Sato

Chef of the restaurant MELI MELO in Hokkaido - Japan In 2013, Hironori Sato opened meli melo in the Maruyama district of Sapporo. Using carefully selected ingredients from Japan and abroad, French techniques, and his Japanese sensibilities to execute each dish, his cooking style expresses a variety of textures, aromas, and flavors. His richly creative cuisine earned him a Michelin star in 2017...
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Robin Gill

Robin Gill

Chef of Zebra Riding Club Restaurant at Birch - United Kingdom Working in a capital city as is London, Robin approaches his cuisine in what he calls a “ten-step back approach” – his strong relationships with purveyors and growers, from land to sea, are what form the basis for his menus. Robin’s training as a young chef was spent in rural environments, led by nature, in some of the leading gastr...
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Domingo Schingaro

Domingo Schingaro

Chef of the restaurant DUE CAMINI, Borgo Egnazia - Italy In January 2016, Domenico Schingaro was appointed executive chef at Borgo Egnazia, where he coordinates the entire food & wine offering and leads the gourmet project at the Due Camini restaurant, which won a Michelin Star in November 2018. Exploring the essence, substance and feel of food from land and sea.
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Dario Cadonau

Dario Cadonau

Chef of the restaurant VIVANDA - Switzerland Dario is a Chef, holder of 17 Gault Millau points, a Michelin star, and the owner of the In Lain Hotel Cadonau in Brail, the smallest 5-star superior hotel in Switzerland. For his cuisine, Dario draws inspiration from the nature that surrounds him, working mainly with seasonal, local products from Engadine, and boundless creativity.
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