We’re excited to add to new additions to our team — Maitre d’ Jean-Baptiste Darcourt and Sous Chef Juan Gil.

Juan Gil is a native of Chile and received his training at Le Cordon Bleu Paris, completing the Grand Diplome de Cuisine et Patisserie in 2001. After the completion of his studies, he was awarded an internship at Les Ambassadeurs, holder of two Michelin Stars at the Hotel de Crillon in Paris. Gil holds extensive experience as a pastry chef, working at the Sheraton Hotel in Santiago, Chile and The Brasserie on Grand Cayman Island. He previously worked as the Head Chef at Solana Restaurant at the Grand Cayman Marriott Beach Resort, one of the finest Grand Cayman restaurants. Most recently, Gil was the Sous Chef and Head Pastry Chef of Koalkeel in Anguilla, where he was in charge of the bakery and French pastry shop. He also served as the Private Chef for Villa Modena in Anguilla. Gil brings with him extensive knowledge of classic French technique, fitting with the culinary emphasis on technique at Natalie’s.

Jean-Baptiste Darcourt comes to Natalie’s from his previous post as Restaurant Manager at Restaurant Du Glace in Deep River, CT. With over twenty-five years experience in the food and beverage industry, he has worked in such varied locales as New England, California, and Hawaii. While serving as Director of Restaurant at The Third Floor at the Mauna Lani Bay Hotel in Hawaii, the restaurant won the Travel Holiday magazine award two years in a row and was honored with the AAA Four Diamond Award. While at Alexander’s at the Los Angeles Hilton, the restaurant received three stars from the California Restaurant Writers Association two years in a row. Another restaurant under his tutelage to receive the AAA Four Diamond Award is the Saybrook Point Inn and Spa of Connecticut, accepting the honor in both 2006 and 2008. The Inn also received the Zagat Award in 2006, 2007, and 2008.

Earlier this summer we were named as one of the 50 best experiences in the world by one of the most important travel magazines, Sherman’s Travel, and our guests come with high expectations. We are thrilled to be able to bring two such tremendously talented and experienced individuals to Camden and to Natalie’s. It will help us to continue our journey of excellence and further secure our position among the very best properties in the world. Juan has trained at some of the most prestigious restaurants in Europe, Latin America and the Caribbean and will be a tremendous asset to our kitchen and Jean-Baptiste brings great knowledge and understanding in management of properties similar to our own.

We’re very happy to have them both on board and look forward to introducing them to everyone, please stop by to say hello and welcome them to Maine.

We’ve been busy in the kitchen here at Natalie’s working on our new dinner menu. While for many summer is a time to simply relax and enjoy the beautiful ocean in the Midcoast, perhaps while sailing or sunbathing, we are in full swing here during the busiest time of year for us (but don’t worry, we also find time to enjoy the outdoors and take full advantage of the season).

Summer, and its bounty, supplies us with such an incredible variety of great items to work with and we enjoy introducing local delicacies to our guests. This summer, in addition to our always-popular Lobster Tasting Menu (available only in the summer and fall), we are offering several new items focused on flavors of the sea. For an appetizer we have oysters of course, currently we are serving the creamy Bagaduce Oysters
with Nori Dressing, cucumber and chanterelle mushrooms. This combination really highlights the natural sweetness of the oyster, while adding some earthiness to it with the chanterelle. Our oysters always provide that incredible briny taste of ocean and salt that is considered to be unequaled by many and is so special to Maine.

We have also added a truly summery dish of Lobster with a Silver Queen Corn Waffle, Local Lobster Mushrooms and Basil Cream. The Silver Queen Corn is one of the best corns we’ve had, and it comes from a nearby farm in Damariscotta. Another new lobster dish for us is a Lobster Soup with Thai Green Curry, Lime Leaf and Ravioli.

Seafood lovers will enjoy our appetizer of Charred Squid with Marinated Penne, Herbs and Chorizo Oil. The dish has the zip of lemon and a touch of heat from the chorizo oil making it a refreshing salad.

Grilled Black Angus Beef with Artichoke and Horseradish Puree and local foraged mushrooms has already proven to be a popular dish, as has our Lamb Three Ways, we’re serving loin, belly and tenderloin in a delightful trio with eggplant provençal and garlic flan.

Desserts this time of year should be relatively simple. We’re currently serving a Meyer Lemon Tart with Crème Fraiche and for fruit lovers, a Blistered Tree Ripened Peach with Peach Sorbet and a Crepe filled with peach and Crème Fraiche. Both desserts balance the simple flavors of summer fruit with the tartness of Crème Fraiche, creating a light, yet fulfilling conclusion to any meal.

Please let us know what you think of the new menu, and Bon Appetit!