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The Secret Garden & Papillon Welcome New Chef-in-Residence

Papillon Aruba

The signature dining event at Aruba’s critically-acclaimed in-home dining experience, The Secret Garden Aruba, is the weekly Chef’s Garden hosted by Papillon Restaurant. Held every Wednesday evening for just 22 guests, Michelin-trained chefs rotate in as the chef-in-residence, showcasing a six-course chef’s table and wine pairing in the lush gardens of this local “cunucu” style home owned by a local writer and children’s book author and a local professional musician.

After a one-year run, with Chef Martijn Liebregt overseeing the culinary production, a new chef that seasoned Aruba foodies know well is taking over the kitchen for the Wednesday evening dining experience. Chef Patrick Van Der Donk, former chef-owner of Amuse Bistro and Amuse Restaurant, shares his French-inspired cuisine with touches of local and Caribbean flair, with a wine pairing curated by sommelier Kavey Yarzagaray. “I think we managed to capture a good balance between the chef’s creations and the wine selection, exploring some fun and unusual regions,” Kavey shared.  Overseeing the evening’s service with grace and island hospitality are Michael and Isabella.

Papillon Aruba

We visited The Secret Garden recently to get a first-hand preview of Chef Patrick’s current seasonal menu:

Amuse Course:

Tuna croquette with a dollop of chipotle and honeyed goat cheese crostini paired with Gambino Prosecco, Treviso, Italy.

Papillon Aruba

First Course:

Duck liver rouleaux on brioche with apple and drizzled with Pedro Jimenez Syrup matched with Hugel Gewurztraminer, Alsace, France.

Papillon Aruba

Second Course:

Caribbean sea bass with paella risotto, mussels, pata negra, and a hint of saffron accompanied by Chablis Premier Cru Fourchaume, Chablis, France.

Papillon Aruba

Third Course:

Chorizo handcrafted by the chef himself is served with scallop, bell pepper, eggplant, and zucchini, and is paired with Markham Merlot, Napa Valley, USA.

Papillon Aruba

Fourth Course:

Lamb chops, in port sauce, with pearl onions and celeriac paired with Bodyguard Blend, Paso Robles, USA.

Papillon Aruba

Fifth Course:

Lime tart with toasted meringue combined with Bonnezeaux, Loire Valley, France.

Papillon Aruba

The six-course chef’s table is $110 per person.  There are vegetarian, vegan, and gluten-free options with advance notice.  Most food restrictions/allergies can be accommodated by the chef with advance notice. The optional wine pairing is $65.

Our team’s overall impression of the evening:

Noteworthy were the delicate smoky flavors of Chef Patrick’s vegetables,  his homemade chorizo, the generous portions, and his mastery of savory, sweet, rich, light, decadent and classic flavors.

To make reservations, WhatsApp the Papillon team at +297-594-2112

For historians: On February 3rd, 2019, 10 years of hard work and honest effort by chef Patrick van der Donk and his wife and business partner Ivette Benavides were completely destroyed. A late-night fire tore through their restaurant, Amuse Sunset restaurant  on the Bucutiweg lagoon, leaving nothing to salvage. They lost everything in the fire, despite what they understood would be covered by insurance turned out otherwise.

 

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