Taste of St. Barth October 30th - November 3rd

[tim]

Details
7 celebrated chefs will team up with the chefs in 7 local restaurants to create 4 nights of memorable dining experiences.
Event page: http://www.wimco.com/villa-rentals/caribbean/st-barthelemy/taste-of-st-barth.aspx

The line-up
Jean George Vongerichten at The Rock (Eden Rock)
Hideaki Matsuo at Le Gaiac (Le Toiny)
Amandine Chaignot at Taino (Le Christopher)
Thomas Troisgros at Le Sereno Restaurant (Sereno)
Daniel Berlin at La Case de l'Isle (Isle de France)
Jean-Jacques Noguier at La Plage (Tom Beach)
Jerome Nutile at Bartoloméo (Le Guanahani)

There will be two prix fixe dinner options in each restaurant, each night. At this time no menus or pricing have been finalized, but the proposed range for the two prix fixe menus is 80Euro/PP for the classic menu, and 120Euro/PP for the supreme menu. These prices do not include the cost of wine or spirits.


There will also be a cooking competition for local chefs on the quai in Gustavia on Sunday, November 2, with a jury of the 7 international chefs deciding the winner.

This event should be a grand start to the season on St. Barth, and I expect all shops and restaurants to be open by November 1st.

 

[elgreaux]

Yes, looks interesting, a few more details:




[h=1]Taste of St Barth Gourmet Festival,[/h][h=1]October 30-November 3, 2014[/h]
[h=1]St Barth hosts prestigious chefs from the United States, Japan, France, Sweden, and Brazil[/h]
For five days this fall, October 30-November 3, 2014, the island of St Barthélemy will host seven chef exceptionally talented chefs: Jean-Georges Vongerichten from the United States, Mastsuo Hideaki from Japan, Thomas Troisgros from Brazil, Daniel Berlin from Sweden, along with three chefs from France: Jérôme Nutile, Jean-Jacques Noguier, Amandine Chaignot.

Taste of St Barth Gourmet Festival, an exciting new culinary event, is pleased to host an outstanding group of seven prestigious chefs:
• Four of the seven guest chefs have a combined number of nine stars in the Michelin Guide,
• The additional three chefs are equally qualified and have been so rewarded in their respective countries.

These seven top chefs will be welcomed into the kitchens of some of the leading restaurants on the island, where they will work in tandem with the resident chefs of Saint Barth.

Jean-Georges Vongerichten, official patron for Taste of St Barth Gourmet Festival 2014:
Jean-Georges Vongerichten (3 Michelin stars, Grand Chef Relais & Châteaux, Restaurant Jean-Georges, New York, voted the best restaurant in the United States in 2009 by the James Beard Foundation) is one of the world’s most celebrated chefs. After spending five years in Asia, this French chef from Alsace arrived in the United States in 1986 and conquered the New World by developing a refined, light cooking style with influences from Europe and Asia, such as the intense flavors of fruits and plants. Other than his iconic eponymous restaurant, Jean-George in New York, this acclaimed chef runs over 15 restaurants around the world.
Chef Jean-Georges will prepare special chef’s dinners at the Eden Rock—where he has supervised the menus since 2011—during the Taste of St Barth Gourmet Festival.
Chef Jean-Georges is the official patron of the 1[SUP]st[/SUP] edition of the festival and will serve as president of the jury for the St Barth Chef Challenge by Taittinger.
Related stories online: www.parismatch.com, www.starchefs.com, http://www.jean-georges.com

Mastsuo Hideaki (3 Michelin stars, Grand Chef Relais & Châteaux, Kashiwaya restaurant, Osaka, Japan): From a young age, Matsuo Hideaki was immersed in the world of traditional Japanese cuisine, notably through his father who founded the very restaurant that Hideaki runs today. In 1986, after studying science, Hideaki turned to his passion for cooking and began working at the Shofukuro restaurant (founded in 1868), which is considered as a veritable institution of Japanese culinary arts and traditions. Hideaki took the reins at Kashiwaya from his father in 1992. He was awarded three Michelin stars in 2011 and crowned Grand Chef Relais & Château in 2012. His restaurant is one of the most acclaimed in Japan: his traditional Japanese cuisine has been updated with Western techniques and ingredients.
Chef Matsuo Hideaki will work side-by-side in the kitchen at Le Toiny, Relais & Châteaux, with their new executive chef, Jean-Christophe Gille.
Related story online: www.relaischateaux.com/

Thomas Troisgros (Best chef of the year 2009, L’Olympe restaurant, Rio de Janeiro, Brazil): Fourth generation chef in the Troisgros family, Thomas was born in Brazil. He was captivated by French gastronomy since his birth and was initiated into the kitchen at an early age at the knee of his grandfather Pierre Troisgros, who was a champion of using local products, and then by his father Claude Troigros, who revolutionized Brazilian cuisine. A graduate of the Culinary Institute of America (2005), Thomas learned from the great chef Daniel Boulud in the United States, and then worked in Spain with three-star chefs. He took over the reins at L’Olympe, his family restaurant in Rio de Janeiro in 2011. He has also maintained his interest in Brazilian cuisine, drawing inspiration from its traditions and ingredients.
Chef Thomas Troisgros will be hosted at Le Sereno, where he will work with chef Laurent Cantineaux.

Daniel Berlin (Young Chef of the Year Award, San Pellegrino Cooking Cup 2011; voted best restaurant in Sweden in 2012; Krog restaurant, Tranås, Sweden): Chef Daniel Berlin lives and works in the town of Tranås in Scania, a region characterized by its culinary traditions from the far south of Sweden. Considered one of today’s most creative young chefs, he runs his own restaurant, with his family, using primarily products provided by gathering and fishing. Berlin favors an authentic cuisine to which he adds an innovative personal touch. Chef The Cheval Blanc St-Barth Isle de France will host chef Daniel Berlin, where he will work along side executive chef Yann Vinsot.
Related websites: www.visitsweden.com and www.danielberlin.se

Jérôme Nutile (2 Michelin stars, Meilleur ouvrier de France 2011, Maître Cuisinier de France, Nimes, France)
Sous chef at Georges Blanc, awarded multiple stars, and at Vonnas, in the heart of Bresse, France, Jérôme Nutile sharpened his culinary techniques and acquired a love for excellence in ingredients. In 2004, he returned to the Gard and was awarded 2 Michelin stars at Collias: the first in 2006, followed by the second in 2009. Two years later, in 2011, this talented chef earned the title of Meilleur Ouvrier de France, an honor that crowned his many years of discipline, hard work, and self-improvement.
Jérôme Nutile is now on the eve of a new adventure: he will open his own restaurant at the end of 2014 in Nimes (Gard).
Chef Jérôme Nutile will work in the kitchen at the Guanahani & Spa hosted by their executive chef Philippe Masseglia.

Jean-Jacques Noguier (1 Michelin star, Maître Cuisinier de France, La Ferme de l’Hospital restaurant, Bossey, France): The Michelin Guide has honored him for the past 15 years, since he was awarded his first star. This generous chef only works with the best products in a traditional manner and delivers a refine epicurean cuisine From Michelin to Gault & Millau, the honors reaped by his cooling are legion. At his restaurant in Bossey, it is not rare to see international film and music stars, who regularly stop by. Noguier also takes part in culinary festivals around the world each year.
Chef Jean-Jacques Noguier will be hosted at La Plage at the Tom Beach hotel, working along side executive chef Paul Coste.

Amandine Chaignot (Bronze Bocuse Bronze 2012, Paris, France): At the age of 35, Amandine Chaignot is considered the rising star of French gastronomy. Her career path is clearly that of a brilliant student whose mantra is excellence. She abandoned her pharmaceutical studies and enrolled at the Institut Ferrandi. Her path was set in stone! Her contacts led to working at some top restaurants: the Maison Prunier, the Plaza Athénée, the Bristol, the Ritz in London, the Meurice, the Crillon, and the Hotel Raphaël. Chaignot has rubbed shoulders with some of the world’s best chefs, from Bernard Leprince to Alain Ducasse and Eric Fréchon. By their side, inspired by their tips and techniques, she found her own personal culinary identity in a style that is contemporary, refined, and always light.
Related website: www.amandinechaignot.com
Chef Amandine Chaignot will be hosted by the kitchen at the Christopher Hotel, working with their new executive chef Arnaud Davin.

[h=2]Festival highlights: 2 professional competitions and 2 amateur competitions[/h]
1. Cooking competition, St Barth Chef Challenge by Taittinger (open exclusively to professionals):
This challenge is open to qualified chefs who will be selected via dossier. The five finalists will compete on Sunday, November 2, by creating a main dish (hot or cold). A jury of the invited chefs, presided by Jean-Georges Vongerichten, will pick the winner. Awards ceremony on the main dock in Gustavia.

2. Traditional Saint Barth “galettes” and cake competition: open to amateurs, to see who can bake the best “galettes” and the best cake in St Barth;

3. Little Toques competition: the winner of the best pastry by a “little toque” or amateur pastry chef.
4. Bartender Competition: To create the best “Taste of St Barth Cocktail” (open exclusively to professionals).
This competition will be run by head bartender Stéphane Ginouvès (Fouquet’s Paris), Meilleur ouvrier de France 2011. This event is open to qualified bartenders who will be asked to create an original recipe for a Taste of St Barth cocktail.

Partnering restaurants serving the special gourmet dinners created by the guest chefs during Taste of St Barth 2014, October 30-November 3:
Eden Rock, Relais & Châteaux –Cheval Blanc St Barth Isle de France - Guanahani Hotel & Spa – Christopher Hotel, Villas & Spa - Le Sereno Hotel & Villas - La Plage, Tom Beach Hotel
Reservations are recommended for the gourmet dinners at these participating restaurants.



Principal Sponsor: Air France. Co-Sponsors: Winair – G’Vine – Taittinger – Nespresso – Badoit – Evian - Château Barbeyrolles – Domaine Pascal Jolivet. Partners: Collectivité de Saint-Barthélemy – St Barthélemy Hotels and Villas Association– St-Barthélemy Restaurant Association- St Barth Bartender & Waiter Service. Local press and media sponsors: Le Journal de Saint-Barth - Tropik FM - Caribin TV – Radio St-Barth – Le Pélican

This press release can be downloaded at: www.saintbarth-tourisme.com

Taste of St Barth Festival is an event organized by the Territorial Tourism Committee of St Barthélemy (CTTSB)
Press Contact: Inès Bouchaut-Choisy + (0)5 90 27 87 27 – ines.choisy@saintbarth-tourisme.com - www.saintbarth-tourisme.com
Partnering & sponsoring: B.I.P.- Reine-May Vigoulette + (0)590 (0)690 711 070 & + 33 (0)613 751 606 – Skype: buzz-in-progress – email : reinemay.vigoulette@buzzinprogress.com

 

[cassidain]

Interesting line-up.

The OT is seemingly trying to expand the start of the shoulder season from 1 décembre to 1 novembre. Not much difference in the weather...FWIW.

"Chef Jean-Georges will prepare special chef’s dinners at the Eden Rock—where he has supervised the menus since 2011"

Good to establish it's not a "Jean-Georges" restaurant but a "J-G V supervised menu".

 

[GramChop]

So many chefs, so little time.

 

[abc]

We were on the island last year during Taste of St Barth and had dinners at Christopher and Toiny. They were small plates- tasting menus. Thought the dinner at Christopher was better (and see the same celebrity chef is returning there this year). It appears the program is being expanded this year with cooking contests and an increased number of restaurants involved in the promotion.
The restaurants on the island are so terrific, not sure the Taste of St. Barth really added anything meaningful to our dining experience.

 

[Eve]

Our plan is to do Tom Beach and Christopher. Can't wait!

 

[M.SBH]

A little more background on Thomas Troigros. His grandfather, aforementioned Mr. Pierre Troigros, has been a three star Michelin in Roanne since the late sixties. His father, Claude, is a larger than life French fellow, passionate about Brazil, always smiling and a superb chef. Thomas is more discreet and instrospective, it almost looks like he's the French one and his father is the Brazilian.

Their main restaurant in Rio, Olympe, is arguably Rio's best, and, in my opinion, the top French table in the country. Whenever in Rio, you shouldn't miss it. Nowadays, Claude still ocasionally helps Thomas at Olympe, but is more focused in overseeing the biz side of the restaurant, along with their other three more casual eateries in the city and his culinary tv shows. Their cooking is traditional French, but always with a twist created over a Brazilian ingredient.

Thomas had some very large shoes to fill, but he pulled it off.

M.

 

[elgreaux]

A little more background on Thomas Troigros. His grandfather, aforementioned Mr. Pierre Troigros, has been a three star Michelin in Roanne since the late sixties. His father, Claude, is a larger than life French fellow, passionate about Brazil, always smiling and a superb chef. Thomas is more discreet and instrospective, it almost looks like he's the French one and his father is the Brazilian.

Their main restaurant in Rio, Olympe, is arguably Rio's best, and, in my opinion, the top French table in the country. Whenever in Rio, you shouldn't miss it. Nowadays, Claude still ocasionally helps Thomas at Olympe, but is more focused in overseeing the biz side of the restaurant, along with their other three more casual eateries in the city and his culinary tv shows. Their cooking is traditional French, but always with a twist created over a Brazilian ingredient.

Thomas had some very large shoes to fill, but he pulled it off.

M.

Yes, when I lived in France in the 80s, Troisgros was one of the don't miss places, and never disappointed!