Wild Berries and Champagne Sabayon

A perfect complement to Chef Philippe's Sautéed Mushrooms on Toasted Brioche

Ingredients
1 pint mixed wild berries (domestic if wild are unavailable)
4 egg yolks
4 oz sugar
4 oz Champagne
4 oz Port
4 sprigs fresh mint

Directions
Wash berries delicately, dry softly in paper towel. Divide into four Martini glasses — or dessert bowls. In the top of a double boiler whisk the egg yolks actively over heat, add the sugar, then the liquids. Keep whisking until you have a consis-tent heavy mixture. When ready to serve, pour the warm Sabayon over the berries. Dress with mint.

Sautéed Mushrooms on Toasted Brioche

One of Chef Philippe's creations that's perfect for a balmy summer evening. Try with his Wild berries and Champagne sabayon!

Ingredients
1 lb of your favourite mushrooms
4 oz unsalted butter
1 shallot peeled and minced
salt and pepper to taste
juice of one lemon
1 tbs fresh thyme chopped fine
4 slices of brioche bread toasted
1 tbs parsley chopped fine

Directions
Wash and dry the mushrooms. If they are large cut in two. Melt the butter in a sauté pan to a brown stage, add mushrooms, then add chopped shallot. Sauté quickly. Season to taste. Squeeze lemon juice and sprinkle chopped thyme over the mushrooms. Shake pan and serve hot on toast. Dress with chopped parsley.

Stay, Fish and Dine

Executive chef Philippe Haddad prepares only fresh ingredients with his fish delivered to the kitchen by OverProof Fishing.

New this year is Chef's Fresh Catch program. One- or two-day fishing charters are available depending on your length of stay. OverProof Fishing will even transport you to and from The Reefs and provide a boxed lunch.

Go out on the boat with OverProof Fishing and catch your own "catch of the day." Bring it back to The Reefs and Chef will prepare it for you for dinner. Now that's fresh!

Following Flavors from Atlanta to Bermuda

What brought Atlanta's luxury living magazine JEZEBEL to The Reefs Hotel & Club? While our "top-notch accommodations," La Serena Spa and pink sand beach are a draw. It is the culinary creations of Chef Philippe Haddad, a former Atlanta resident, which made their recent visit even more memorable.

JEZEBEL caught up with Chef Philippe for their current issue, which features a full travel report on The Reefs Hotel & Club. Since joining The Reefs, Chef Philippe has infused his European culinary style with an Asian flair into new menus at our three restaurants. The menus focus on seasonal cuisine, much of which comes from local Bermuda farms and fresh fish caught right off shore.

Residents in the Atlanta area can read all about JEZEBEL's experience in the May 2010 issue, which is on newsstands now. For those not in Atlanta, you can read the full article on JEZEBEL's website.

The stunning photography and in-depth report will make you want to book your next stay right away!