Kennebunkport, ME — The Cape Arundel Inn & Resort’s aptly named restaurant Ocean boasts immaculate, uninterrupted views of the Atlantic, but the deal sealer is Chef Pierre Gignac’s French-inspired re-imagining of coastal Maine cuisine.
On April 21, Ocean hosts Pierre’s Table, a special three-course dinner and cocktail reception with Chef Pierre. Tickets can be purchased here.
Additionally, on May 1, the Cape Arundel Inn & Resort will unveil six new Rockbound Bungalows with ocean view balconies located in the single-level annex adjacent to the Main House.
With Maine supplying some of the finest fish in the country, Pierre’s latest culinary passion is experimenting with sustainable farm-raised Yellowtail and Maine sea greens from Franklin, with which he creates summery crudo preparations such as carpaccio or tartare served with a salad of sea lettuce.
Some of Chef Pierre’s signature dishes are Lobster Thermidor with globe artichoke, trumpet royal, English mustard cream and Parmesan gratin, and a yellow tomato gazpacho with peekytoe crab antiboise salad, avocado mousse and espelette pepper. While the former is a personal take on a classic, the latter is a “chowder” that is simply not to be missed.