The Romora Bay Club takes pride in hiring great Chefs.
They come from France : Ludovic Jarland who stayed 18 months and Fabrice Gomet who left last September were two brillant Chefs with definite world class status. Now, Chef Richard Bultey has joined the Club and cuisine to him is poetry.
With Ludovic Jarland, our cuisine had the "Bourgeois french cuisine" touch and from Fabrice Gomet the " Nouvelle cuisine" subtlety and sobriety.
Chef François has both of these approaches.
The result is a creative though familiar cuisine based on homemade soups, breads, pastries, ice creams, sorbets and entremets, Certified Angus Beef , fresh fishes and shellfish and organic greens and vegetables.
And last but not least, Chef Richard Bultey has a colourful and warm personality that provides generosity to his creations.