Table One, + a Degustation Menu, 50 Years in the Making

Table One, + a Degustation Menu, 50 Years in the Making

The Halekulani has relentlessly rolled out a number of culinary gems this week, reminding those bound for (or residing in) O`ahu that Kalia Road is the place to be for top-tier dining.
First, incumbent Executive Chef Vikram Garg will launch a new concept in dining this August, entitled "Table One". The exclusive "restaurant within a restaurant", Table One requires 48-hours advance notice and can accommodate four to six guests. Diners opt for either the five- ($95) or seven-course ($125) tasting menu custom designed by Garg, who blends your flavor preferences with his global arsenal of knowledge, spices and ingredients.

The table itself is located in a secluded section within Orchids restaurant, and boasts ocean and Diamond Head views. The service is available Tuesdays through Saturdays at 6:30 p.m. (Lunch service is an option, as are wine pairings.)

The second reveal involves French-born and trained Chef Yves Garnier, who has put forth a special "Degustation" menu to celebrate his 50th year in the culinary field. The menu is a sensory journey through the various locales in which Garnier has pureed, sauteed and souffle'd. The ten-item menu transports you to numerous European hot spots. They include: "Oyster Thermidor" and "Fillet of Sole with Tomato and Mushroom Hollandaise" from Garnier's stint at Paris' famed Hotel de Crillon; "Foie Gras Poached with Vegetables in Aromatic Bouillon", a favorite for those dining at La Coupole in Monte Carlo, where Garnier helmed the kitchen for 20 years; and the classic "Tournedos of Beef with Chateaubriand Sauce". Garnier finishes the meal with a selection of French cheeses, followed by "Poached Peach on Pistachio ice cream with Rose Syrup". Drooling yet?

The 9-course menu is available through November 30, 2009, and costs $150 per person; add $120 for a champagne pairing, or $72 for wines.

Raised in his parents charcuterie in Paris, Garnier spent his after-school hours in the 1950s helping his father craft artesianal meat products. He went on to cook for A-listers and royalty in Monte Carlo, where he earned the prestigious Michelin star rating at La Coupole restaurant in the Mirabeau Hotel. In 1987 he was selected by the Monaco government as the country's "Culinary Ambassador", where he would prepare a dinner in San Francisco to benefit the Princess Grace Foundation. It was then that Garnier was lured by American palates, making his way through some of the best kitchens in Florida and California before landing at the Halekulani.

"Poached Peach on Pistachio ice cream with Rose Syrup". Drooling yet?