Chefs at Muse aim to offer inspiring dishes

Muse on Front Street has only been open for two weeks but has already created a buzz among foodies and the cocktail crowd.

With its cherry wood and patterned tile interior, the restaurant and bar is a chic addition to Hamilton’s nightspots.

A big attraction is the Sky Bar, a cocktail lounge and rooftop terrace overlooking Hamilton Harbour.

The venue is spread over three storeys, offering a downstairs bar/café for the casual crowd, a 30-seat restaurant on the second floor and cocktail lounge on the third.

Award-winning

In Greek mythology there were nine muses, each presiding over a different art or science.

A muse is also the term given to an artist’s source of inspiration.

The owners of Muse are award-winning chefs Jean-Claude Garzia, head chef at Beau Rivage, and Gerard Beyer, formerly of Grotto Bay.

Mr. Beyer, winner of this year’s Best Chef VIP Excellence Award, said the restaurant’s name was chosen to reflect the creativity of being a chef.

He said: “Muse represents the art and science of cooking and of wine.”

The duo want to create a “French bistro ambience”, offering reasonably priced seasonal fare.

There is also an accompanying wine list of 120 varieties.

Mr. Garzia will offer guidance on the menu but Mr. Beyer will oversee the dishes as executive chef.

The 56-year-old, from Strasbourg in France, has been a chef for more than 30 years and has worked in establishments in Europe, the Far East and the Americas.

He spent 19 years as a chef for the Four Seasons hotel chain in Canada.

He also taught classes at Le Cordon Bleu Ottawa Culinary Arts School in Ottowa. Over the next few months, Mr. Beyer hopes to create a menu of “French-Bermudian infusion”, using produce sourced from local farmers and fishermen.

He said: “At the moment we are just getting used to this kitchen but when I’m ready I will make some signature dishes.

“My objective is to change the menu every three months to reflect whatever is in season. I want to work more and more with the local farmers to have fresh, natural produce.”

Staff

Dishes currently on offer include croque monsieur Parisien, spinach soup with almonds and fillet of grouper with bananas and lemons.

The restaurant’s management are also keen to source Bermudian staff.

Muse employs three bartenders under bar manager Gilbert Emery, two chefs and an apprentice under Mr. Beyer, plus three servers.

Brigita Nemet, manager, said: “Except for the managers we have all-Bermudian staff and trainees.

“We are training our staff on-the-job and people are being very patient with us.

“Already we are very busy. The atmosphere is very vibrant and energetic and we are taking bookings for dining, seasonal and private parties.”

Muse is open from Monday to Saturday and is available for private hire, with bar service until 3am. The two bars are open 12pm-1am, with a weekday happy hour from 4-7pm. Lunch is served from 12pm-3pm and dinner 6-10.30pm. Muse will also be offering breakfast from 7:30am in the coming weeks. Visit www.muse.bm  or call 296-8788 or 535-4321.