Over two nights, chef Olivier Bur and the culinary team at Eden Roc Cap Cana explored Caribbean ingredients, traditions, and memories through a gala dinner and an immersive experience inspired by the philosophy behind Casarré.
Caribbean flavors, ingredients, and traditions served as the foundation for a culinary collaboration that brought together Olivier Bur, founder of Casarré, and Adriano Venturini, culinary director of Eden Roc Cap Cana.
The collaboration was designed as an exploration of Caribbean cultural identity.
To bring that vision to life, two distinct experiences were created. While both shared the same philosophy, each approached the region from a different perspective.
Two nights, two ways to explore the Caribbean
The first evening, titled Flavors and Memories of the Caribbean, took place as a gala dinner at Blue Grill + Bar.
The menu was created by Olivier Bur and Adriano Venturini. It presented a journey through ingredients, techniques, and cultural influences from across the Caribbean.
The experience was accompanied by a wine pairing guided by Eden Roc Cap Cana’s sommelier.
The evening began with a Mamajuana Negroni welcome cocktail. The local interpretation of the Italian classic set the tone for a menu rooted in regional flavors.
The second evening introduced a completely different format.
Under the concept Caribbean Research, Eden Roc Cap Cana recreated one of Casarré’s signature dining experiences.
Through Casarré, Olivier Bur explores Caribbean biodiversity, local products, and culinary traditions through research and direct collaboration with producers.
Instead of separate tables, guests gathered around a single shared table. The goal was to bring them closer to the creative process behind each dish.
The experience began even before the first course arrived.
The culinary team introduced the ingredients featured in the menu. Each product was accompanied by explanations about its origin, the research behind its selection, and its connection to Caribbean food culture.
Local ingredients through a contemporary lens
Both evenings featured ingredients deeply connected to Dominican and Caribbean cuisine.
The menu reinterpreted them through a contemporary approach while remaining rooted in tradition.
The culinary journey included dishes such as goat broth with seaweed, a chayote roll, and toasted pigeon peas served with aromatic herbs and edible flowers.
Guests also enjoyed a grapefruit and starfruit salad with bija sauce, along with squid marinated in beetroot and citrus.
One of the main courses featured local fish roasted in banana leaf and served with citrus chenchén. The dish combined traditional ingredients with contemporary techniques.
Among the desserts was a guáyiga pudding.
The final sweet course paired pineapple, coconut, and roasted sweet potato ice cream.
The experience concluded with a cacao and grape distillate developed by Casarré.
A culinary philosophy rooted in the Caribbean
Before the event, Eden Roc Cap Cana described the collaboration as an exploration of flavor, memory, and Caribbean cultural identity.
The experience combined immersive dining, conversation around the table, and ingredients sourced from across the region.
Casarré’s philosophy was present throughout the two evenings.
Based in Santo Domingo, the project uses culinary research to rediscover ingredients, traditions, and knowledge that form part of the Caribbean’s cultural heritage.
Through initiatives like this, Eden Roc Cap Cana continues to expand its collection of chef-driven culinary experiences.
The collaboration also demonstrated how fine dining can become a way to explore the people, ingredients, and stories that define the Caribbean.
