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About Relais & Châteaux
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Relais & Châteaux Chef

Jonathan Cartwright

Relais & Châteaux Chef

Jonathan Cartwright

STORY OF A CHEF

I am from Sheffield, England, and as a child I dreamed of winning the Tour de France. But when I turned 16, my father said: No more bicycles. I needed to get a job. My first restaurant job was as an apprentice with a chef who was a big bear of a guy. He could think of any problem before there was a problem.I describe our cuisine at The White Barn Inn as: The finest contemporary New England cuisine with a European flair. We use as many local ingredients as possible, highlighting seafood from Kennebunkport waters as well as native game and poultry. We adapt traditional recipes, cook them, and present them using classical European techniques and style. For products, I think lobster is the best from November through to May. Oysters from this coast are best when there is no “R” in the month. Maine shrimp when in season, scallops, cod, halibut, monkfish, and tuna when they are in season. We also have a lot of New England cheeses: Maine, New Hampshire, and Vermont, for example. I find that dining out can be a great learning experience. That and travel to other countries to enjoy the great food as was recently my experience in Barcelona.

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