Page 8 - AT Sept 3 2020

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Thursday 3 sepTember 2020

From Their Farm, To Elements’ Spectacular Beach-Front Table

Meet one of the farms behind some of the breathtaking dishes: Petite Greens Aruba

EAGLE BEACH, Aruba – Tara Beach Resort, sources “Bucuti & Tara is one of the
As one of the Top 10 Fine his ingredients with care to resorts you need to have
Dining Restaurants in the ensure that there is no car- as a client if you are a local
Caribbean by TripAdvi- bon footprint left behind. farmer.
sor, Elements Restaurant As such, he ensures that They are the greenest and
is not only known for its locally made, high quality, most sustainable resort
spectacular and romantic fresh ingredients are add- of the Caribbean. If they
views, but also for its wide- ed to his dishes. could buy everything local-
ranging menus that include For the past two years, ly, they would. This is a big
international gastronomic Petite Greens Aruba has support for local growers
flavors, sustainable sea- been supplying Elements and it is with that spirit that
food, natural meats, and with exquisite microgreens. I feel honored to be one of
locally grown produce. Its Lorraine Cooijman, CEO their local farmers. Passion
wide-ranging menus cater of Petite Greens Aruba, conquers everything,” Lor-
to all dietary needs, includ- began producing culinary raine continues.
ing vegetarian, vegan, and microgreens in her green- “Indeed if we could, we
gluten-free diets. house in 2017 as a hobby, would purchase everything
but soon after decided to locally. Not everything can
Located in Bucuti & Tara follow her passion and be- grow here, but as long as
Beach Resort, the most come a microgreen farm- we can purchase more
eco-certified hotel and er. “It is always a pleasure and more things produced
the first and only resort to to sit around the table and in Aruba, we will be able to
reach carbon neutrality in talk about food and flavors ensure that the products
the Caribbean, obtaining with culinary Chef Marc. He are produced at a certain
ingredients that are sustain- is and will always be so pas- standard. Besides that, pro-
ably sourced is crucial. Mi- sionate about haute cui- ducing and purchasing lo-
chelin-trained Chef Marc sine - as am I. Having lived cally keeps emissions low
Giesbers’, Director of Food in France for eight years, I and supports local busi-
and Beverage at Bucuti & feel an incredible fondness nesses,” Marc explains. To-
for French cuisine, and see- gether the restaurant and
ing how he adapts my mi- the local farmers are col-
crogreens in such a way to laborating to create a cu-
his dishes is beautiful and I linary scene that keeps our
have a lot of respect for it,” environment and people
Lorraine explains. at heart. q