Photo via Manoir Hovey Facebook page

Move over cheese curds and maple syrup, Quebec’s Manoir Hovey is getting ready for a Caribbean invasion. Don’t expect a story torn from the pages of "Pirates of the Caribbean." Instead, the hotel is getting ready to welcome celebrated chef Gianluca Re Fraschini, from Eden Roc at Cap Cana — the first Relais & Chateaux resort in the Dominican Republic — as part of a chef exchange between the two five-star Relais & Chateaux resorts.

“We had the idea to expand our culinary horizons by collaborating with a southern Relais & Chateaux partner to add a dramatic, spicy flair to an evening of cuisine,” said Jason Stafford, managing director of Manoir Hovey “Our guests are well-heeled travelers who enjoy experiencing the flavours of the world, so we wanted to introduce them to the finest in Dominican cuisine right here on our Canadian doorstep.”

On June 30, Chef Fraschini will present a delectable Domnican four-course tasting menu with wine pairings that includes Mini Mofongo with Maine Lobster, Yuca Mangu with Quail Egg Yolk and Summer Truffle, and Risotto with Aji Panca.

“Dominican Republic cuisine may not be well known to many world travelers, but in fact, it represents a crossroads of continents, rich with European, African, and indigenous Latin American influences,” said Stefano Baratelli, general manager of Eden Roc at Cap Cana. “Our chef has cooked in some of the best European restaurants and is now enthusiastically incorporating the flavours of the Dominican Republic into his fine cuisine.”

From its earliest days, the Taino Indians, indigenous to the Dominican Republic, subsisted on seafood, fruits, yucca and plantain, all of which continue to influence regional flavours. Later Spanish, Mediterranean and African influences were introduced, adding a complex diversity to the nation’s regional cuisine.

The menu on June 30 at Manoir Hovey will explore these Dominican influences, when Chef Gianluca Re Fraschini joins forces with Chefs Francis Wolf and Roland Menard of Manoir Hovey who will jointly prepare a menu of Mediterranean dishes with Dominican influences.

Guests can also enjoy a signature cocktail as well as after-dinner Dominican cigar, rum and chocolate tastings while authentic Merengue music is performed on Manoir Hovey grounds.

In the fall, travellers to the Dominican Republic will have the chance to experience an authentic Quebec meal, when Chef Wolf will travel to Eden Roc at Cap Cana to feature his terroir-driven cuisine.

Cost for the dinner is C$ 125 per person; C$ 185 with wine pairings.

For more information, visit www.manoirhovey.com/en or follow the conversation on Twitter at #CanadaMeetsCaribbean.