The ultimate lobster experience

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  • Bermuda spiny lobsters

    Bermuda spiny lobsters

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    Maine lobster

  • Executive Chef of Rosewood The Mansion at Turtle Creek in Dallas, Texas who will be a guest chef during a special lobster weekend to be held at Rosewood Tucker’s Point in Bermuda.

    Executive Chef of Rosewood The Mansion at Turtle Creek in Dallas, Texas who will be a guest chef during a special lobster weekend to be held at Rosewood Tucker’s Point in Bermuda.


A world class chef will be giving Rosewood Tucker’s Point guests a delicious taste of Atlantic lobsters during a special three day adventure at the Hamilton Parish resort.

Bruno Davaillon, Executive Chef at Rosewood Mansion on Turtle Creek in Dallas, Texas will be the guest chef at the event being held to celebrate Bermuda lobster season which ends on March 31.

Mr Davaillon will be working in conjunction with Rosewood Tucker’s Point Executive Chef Guido Brambilla.

Mr Davaillon is originally from the Loire Valley in France, where he grew up on a farm and learned to appreciate fresh ingredients. He moved to the United States in 1997.

“I always wanted to travel,” he said. “When I left France to go to the United States it was to see what I could accomplish with my background.

“I was looking forward to seeing what it was like to work in the United States and meet different people.”

As it turned out he has been able to accomplish quite a lot in the United States. He became Executive Chef at The Mansion in 2009.

Prior to his arrival, he was the Executive Chef of Mix, an Alain Ducasse restaurant, at THEHotel in Las Vegas, Nevada.

During his five-year tenure at Mix, Mr Davaillon earned a Michelin star in 2008 and 2009 and won many accolades for the restaurant, including Best Restaurant by Travel + Leisure’s design awards.

His first position in the United States was private chef for a United Nations ambassador, then as Chef du Cuisine at the St Regis Los Angeles, where he launched Encore, named one of the best ten new restaurants by Esquire magazine.

Mr Davaillon said he may have grown up on a farm in France, but he is no stranger to lobster.

“I first tried lobster back in France a long time ago,” he said. “I used to work in Normandy and Brittany where lobster is very abundant.

“We call it the blue lobster in France because it has a different colour shell. We would get spiny lobsters from Brittany in the spring and summer.

”I think the blue lobster is sweeter. The spiny lobster is more dense and more meaty.”

He said the Caribbean spiny lobster and the European are pretty similar, although the ones in Bermuda were probably bigger.

As part of the weekend at Tucker’s Point, he will be comparing spiny lobsters to Maine lobsters.

Although they are both from the Atlantic Ocean, they are quite different.

The Caribbean Spiny Lobster, Panulirus argus tend to be a bigger than Maine lobsters Homarus americanus.

Maine lobsters have large claws while spiny lobsters do not have claws.

Flavour-wise, they are also different. Mr Davaillon thought Maine lobsters were more versatile as he believed they could be eaten warm or cold, whereas spiny lobster meat was better cold.

During the weekend, participants will experience for themselves the differences in these two types of lobsters while also sampling a variety of Bermudian cuisine.

Additionally, guests will experience the traditional way local fishermen catch lobster and learn how to prepare the famous Lobster Tagliolini as part of a cooking demonstration.

The fun-filled weekend will culminate with a five-course Gala Dinner prepared by Chef Bruno and the Rosewood Tucker’s Point culinary team.

“This will be my first trip to Bermuda,” said Mr Davaillon. “I have never been lobster diving, but I would like to give it a try.”

There are a number of other goodies that are part of the weekend package including golf games, spa treatments and boat excursions, among other things.

Package pricing for the full weekend adventure is $4,500. Those who can’t make the entire weekend, can attend the five-course gala dinner in The Point restaurant at the resort on March 15.

Reservations for the dinner can be made by calling the restaurant directly at 414-298-4070.

The cost is $250 per person, exclusive of tax and gratuity. To follow the weekend adventure live on social media use #LobsterLove.

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Published Feb 28, 2014 at 8:00 am (Updated Feb 27, 2014 at 6:16 pm)

The ultimate lobster experience

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