Dining promo gets thumbs up

By Josefa Steven Maiava ,

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RADIANT SMILES: Linda Clinton, Beverly Levi, Martain James, and Johanne Keipo.

RADIANT SMILES: Linda Clinton, Beverly Levi, Martain James, and Johanne Keipo. (Photo: Josefa Steven Maiava)

An effort by Taumeasina Island Resort to offer a different dining experience received the thumbs up from satisfied diners on Friday night.

As something different for the new year, Romain Bapst, Chef and Owner of Luctece Bistro and Wine Bar, a top-notch French restaurant was brought over to provide a taste of French and German cuisine during a five course meal.

A live band helped to set the right atmosphere for pleasant dinner conversations and an evening of relaxation.

Apart from reservations about a snail dish, the diners seemed reasonably happy.

“So far, I’m enjoying the meal,” Papalii Ida-Tifitifi Fuimaono told the Sunday Samoan. “The food that was already served was delicious and I love the vibe.”

Businessman Nicholas Cafferelli echoed similar sentiments.

“The food is delicious and hopefully the other courses will be just as good,” he said.

“Surprisingly enough, the snails were quite nice too.”

DELIGHTED GUESTS: Nicholas Caffarelli and Alani Stunzner.
DELIGHTED GUESTS: Nicholas Caffarelli and Alani Stunzner.
Sabreen Cleverley and Prisca Netzler.
Sabreen Cleverley and Prisca Netzler.
HAPPY FOOD MANAGER OF TAUMEASINA: Nitin Nand.
HAPPY FOOD MANAGER OF TAUMEASINA: Nitin Nand.
CHEF INTERACTING WITH HAPPY GUEST: Papalii Ida-Tifitifi Fuimaono and Romain Bapst.
CHEF INTERACTING WITH HAPPY GUEST: Papalii Ida-Tifitifi Fuimaono and Romain Bapst.
CHEERFUL BUNCH: Tuiloma Sina Retzlaff, Lani Wendt Young, Pauline Fruean and Suisala Mele Maualaivao.
CHEERFUL BUNCH: Tuiloma Sina Retzlaff, Lani Wendt Young, Pauline Fruean and Suisala Mele Maualaivao.

For Mr. Barpst, he said the evening couldn’t have gone any smoother. 

The dinner was exactly how he imagined it to be and all the guests seemed satisfied with the quality of food.

 “Everything was good, flowed well and we got all the products done on time so that was excellent,” Mr. Bapst told the Sunday Samoan.

During the dinner, Chef Romain Bapst greeted the customers with a light conversation about their night and if they had any queries they wanted to run by him in reference to the food.

“I’ve spoken to majority of the guests here with us tonight, and they said they were happy with the meal so far. Some didn’t try the snails but overall they really enjoyed the meal.”

Mr. Bapst worked with the Resort’s local chefs and he praised their work.

 “No problems arose during tonight’s dinner and everything went according to plan. So I’m happy, the people are happy, and in my book that’s extremely good.”

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