Some notes and comments 2023

[Cwater]

It seems most people understand the chip and pin system by now when the server approaches with the reader to the table. Occasionally for certain cards they will take the card away for the old fashioned mag strips swipe. Maybe another Timeless Tip on paying protocols would be useful. I still exclusively tip in cash from the many ATMs scattered around the island.

Euros or US?

 

[cec1]

It seems most people understand the chip and pin system by now when the server approaches with the reader to the table. Occasionally for certain cards they will take the card away for the old fashioned mag strips swipe. Maybe another Timeless Tip on paying protocols would be useful. I still exclusively tip in cash from the many ATMs scattered around the island.

In my recent experience here, John, the “chip & pin” system is limited by most (many?) vendors in terms of Euro amount . . . a limit of 50 Euros being typical. With such a limit, servers require the client to insert his / her card to into a handheld terminal that servers typically carry to the table for payment. As the charge is processed, a ticket prints on the terminal, & the client has to sign that ticket. It is not permitted for the client to add a tip to the ticket at this time.

 

[cassidain]

Arghhh

 

[JEK]

In my recent experience here, John, the “chip & pin” system is limited by most (many?) vendors in terms of Euro amount . . . a limit of 50 Euros being typical. With such a limit, servers require the client to insert his / her card to into a handheld terminal that servers typically carry to the table for payment. As the charge is processed, a ticket prints on the terminal, & the client has to sign that ticket. It is not permitted for the client to add a tip to the ticket at this time.

Must be new as I never signed anything when using my MC last visit .

 

[Jim A]

It seems most people understand the chip and pin system by now when the server approaches with the reader to the table. Occasionally for certain cards they will take the card away for the old fashioned mag strips swipe. Maybe another Timeless Tip on paying protocols would be useful. I still exclusively tip in cash from the many ATMs scattered around the island.

Me too and this week also needed to use that cash for the many mini power outages that have knocked out credit card systems. Always good to have on hand just in case

 

[Jim A]

Wednesday night was Les Bananiers. I still miss seeing Thierry when we go in there. He was so nice to my kids two years ago and my daughter still says L’addition because of him. No matter how I try I just can’t order anything but the tartufata pizza which was as always incredible And a glass of white wine. GM had a scallops plate that she really loved. We started with a shared escargots to help soften the blow of no Santa Fe escargots and finished up with various ice cream/sorbet options each. Always a winner and being one of the reasonably priced options on the island keeps it one of our absolute favorites. Great service. Great food. What more can you ask for.

 

[Jim A]

Thursday night‘s dinner was L’Esprit and the “Summer menu” which is IMO just about the best deal on the island when taking everything into account: options, taste, quality, atmosphere/ambience, service, price, presentation.

Since GM was back to 100% we both started with a glass of white wine. I had the tuna as my starter and GM the beef carpaccio and both were great. For our main choices GM had the fish of the day and I had the octopus and duck dish which was just fantastic. I switched to a glass of red wine for the main course and wanted a red burgundy but was unsure of the two choices. When I asked Christophe his opinion he said he had another option for me to try and opened up a bottle of a Fixin Pinot noir from Burgundy that wasn't on the wine list and it was fantastic. If it’s an option when we go back this week for the gourmet food festival dinner I’ll be having it again. For dessert we both had various ice cream/sorbet choices which were of course also very good.

just an A+ dinner and experience all around from chef and staff. The attention to detail to each dish from both a presentation and taste perspective was wonderful.

 

[cec1]

Easy to understand the restaurant’s legendary status as reviews like yours, Jim, keep rolling-in! One more note . . . in terms of music, have you ever noticed that it always perfectly fits the evening ambiance & flows with energy of the crowd? Another one of Christophe’s skills!

 

[20100-sbh]

I wonder why I never realized that before? Furthermore…why not have a small sign posted in the resto with that explanation? Would save a lot of angst. Thank you

Requesting tips in france is forbidden , but accepting is very appreciated .
restaurants can take tips on credit card ( unless laws and regulations changed) but you have to tell them so they had on global ticket, then the restaurants pay them to the staff ( less bank charges and taxes.).
So if you willing to give something at end of meal, keep some cash, also some might take bitcoin as payment

 

[Jim A]

When we drove by the construction where they are putting the new traffic circle by the gas station across from the airport they were painting a new speed bump at around 7:30pm. I wonder if that means they are almost done with the work? The paving seemed to move quickly the last couple of days.

Speaking of gas stations I was happy to find that the new one had opened in Lorient since our last visit and that my credit card actually worked!!! For some reason I always had an issue with all of my cards at the gas station in St Jean

 

[Cwater]

Jim A loving your reports. Thank you

 

[Jim A]

Maybe it’s just me but the surfers on Lorient seem to be much more talented this year and especially the Sunday crew. Perhaps it was just the storms that brought all of the “experts” out. Also, the ratio of female to male surfers is changing. A lot more female surfers this year.

on the same note the number of female scooter riders (including all of: the typical scooters, quads and motorbikes) seems to have really increased as a percentage a lot as well. I don’t know what percentage to put on it, but in past years it seemed more males than females and this year it seems close to a 50/50 split and with the younger “seasonal crowd” perhaps more female than male? Also seems like maybe a few less quads as compared to prior years. I’m sure some can correct me here if I’m off base, but just something that stood out to me

 

[Jim A]

Saturday night was the chefs table at Zion. Just our favorite experience on the island every year. Jean-Baptiste just has an amazing amount of talent, attention to detail and artistic presentation. To run the chefs table and also the rest of the restaurant must be pretty stressful every night while also breaking in new staff at the start of the season. I haven't been taking as many “food porn” pictures this year but of course had to document this particular dinner. I just can’t describe how amazing it was and hope the pics do it justice. Since there was another party at the experience as well I didn’t quite hear all of the specifics of each dish through Jean-Baptiste‘s accent and wouldn’t remember them anyway but there are so many ingredients beyond what is printed on the menu and it all goes together perfectly. I’ll try to post them in the order of the menu to make it easier to see what is in each picture

 

[Jim A]

 

[Hawke]

Have the rest rooms been improved? My wife never liked going into the womens room. Always to much water on the floor.

 

[Jim A]

Instead of the wine pairing we opted for a glass of champagne each to start and then a bottle of a Puligny-Montrachet white burgundy with our dinner

The amuse bouche followed by a non-menu item but what we always have which is the arancini and whipped potatoes from the ”magic gun” with bacon and an amazing sauce. if you have been there for the chefs table before he keeps a record of the menu you were served so as to not repeat it or at least multiple items. We ALWAYS have the arancini so either it is a very common course or he adds it for us because we rave about it every time.

 

[Jim A]

smoked burrata. Amazingly creamy and a favorite of mine followed by the oyster

 

[Jim A]

The calamari followed by my favorite dish of the night which was the lobster ravioli. They had a huge lobster tail and sliced it up for everyone and that was what they used for the filling spot was really a lobster tail ravioli. It was just so delicate and tasty. I absolutely loved it.

 

[Jim A]

The filet was so tender and flavorful and was a little larger than it looks here. just a fantastic cut of beef and one thing I always say about Jean-Baptiste is that he is so talented that he made me realize I actually like beets! Or maybe it’s just the way he prepares and serves them.

 

[Jim A]

The desserts, if you still had room, spoiler alert I did!, and also the obligatory homemade lime Jell-O shot. We each had a rum to go with our desserts. The one I had was fantastic. I wish I could remember what it was but he had recommended it to one of the other guests before the meal so I asked him about it. If you ask for a rum suggestion I assume he will give you this one as I think he said something about them only making 25 bottles and he bought 10 of them so he is obviously high on it and it did not disappoint.