Could St. Barth ever have a restaurant worth of a Michelin star?
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amyb
Senior Insider
The top reasons to travel to the Caribbean are the weather and the beaches. You can find casinos and golf and shopping aplenty on other islands . Food is not why you come to the Caribbean.St Barth has restaurants that serve up some pretty decent meals and that is a plus.
To each his own. Do whatever makes you happy.
To each his own. Do whatever makes you happy.
Dennis
Senior Insider
Bart -my real name-
Senior Insider
Thanks for the perspective.
I wonder if you "know too much" to enjoy the food like a layman might!?!? For instance, I'm might ooh and ahh over some piece of fish with a "wonderful" sauce on it, but you (and Mike R!) might know the fish was frozen and the wonderful sauce is very easy to make if you know how.
I can relate to that sort of thinking in my own little world. For instance, I never order tomato dishes in restaurants even in season, because they don't come close to the tomatoes I grow and eat at home. And to see a lesser quality product sprinkled with olive oil, some balsamic and a couple leaves of basil selling for 15 bucks or more makes me nuts. (and ripped off, had I ordered it)
cassidain
Senior Insider
Be careful what you wish for. According to studies referenced in this L'Express article, when a restaurant receives a Michelin star, it's first or second or third, its menu prices rise approx 27% for each star. To one poster's point, the augmentation of a restaurant's décor and/or ambiance add significantly to its chances of receiving a star or an additional star.
Regarding a restaurant's bottom line though, a star or two or three do significantly increase the gross receipts of a restaurant's business, but, to maintain the standard of a starred restaurant, the cost of operation rises from approx 65% to 85% on average.
Pour un restaurant, combien rapporte l'obtention d'une étoile au guide Michelin ?
Le guide Michelin fait la pluie et le beau temps sur les restaurants parisiens. L'étude que j'ai réalisée en 2007 avec Linett Montano Guzman et Vincenco Verardi, montre que, quand un restaurant entre dans la sélection du guide Michelin, la hausse de la fréquentation qui en découle tire ses prix à la hausse de 9%. Et si en plus il obtient une étoile, cette hausse atteint 27% - et ce dans tous les restaurants étoilés, quel que soit le nombre d'étoiles reçues. De même, lorsqu'un restaurant est rétrogradé, la demande faiblit, et les prix s'ajustent à la baisse.
Les étoiles, c'est rentable?
Selon Bernard Boutboul, Directeur associé au cabinet Gira Conseil, la médiatisation de l'attribution d'une étoile au guide Michelin a un effet quasi immédiat. Le cabinet spécialiste de la consommation alimentaire hors domicile estime à 20% l'augmentation du trafic pour la 1re étoile attribuée, 30% pour la 2[SUP]e[/SUP], et 40% pour la 3e.
Mais, pour autant, tenir un restaurant trois étoiles n'est pas forcément rentable. Dans ces restaurants gastronmiques, le personnel et le coût des matières premières représentent 85% des frais, contre 65% dans un restaurant classique. D'où le développement d'activités annexes pour rentrer dans leurs frais (ouverture d'établissements de type bistrot ou sandwicherie, écriture de livres, participation à des conférences, etc.).
Gira Conseil évalue entre 7 et 15% la baisse du chiffre d'affaires des restaurants étoilés avec la crise, en fonction des régions et du nombre d'étoiles.
Cet "effet Michelin" peut aussi s'observer à New York. Lors du lancement du Guide en 2006, qui était en concurrence avec le célèbre guide américain Zagat, il n'y avait eu aucun impact. Mais dès 2008, on a observé une augmentation moyenne des prix de 2% dans les restaurants listés par le Guide rouge. Chez les restaurants ayant obtenu une étoile, les prix ont augmenté de 5%, puis de 6,5% chez ceux qui en avaient obtenu deux, et de 14,5% chez les trois étoiles.
Les étoiles décernées par le Michelin reflètent-elles uniquement la qualité des assiettes?
Non. Les restaurants de luxe obtiennent des étoiles beaucoup plus facilement que les autres, alors que le guide Michelin affirme que seul le contenu de l'assiette compte. Dans le guide, le cadre des restaurants est mesuré par l'attribution de fourchettes noires et rouges. Une fourchette rouge vaut plus qu'une fourchette noire, mais moins que deux fourchettes noires. De sorte que les établissements sont classés sur une échelle de onze niveaux, qui varie de "aucune fourchette" à "cinq fourchettes rouges". Nous avons montré que pour un restaurant se situant dans la moyenne des restaurants parisiens en nombre de fourchettes et d'étoiles, le fait d'obtenir une fourchette supplémentaire lui donnait 10% de chance de plus d'obtenir une étoile, 4% d'en obtenir deux et seulement 0,2% de rejoindre le camp très sélectif de ceux qui en ont trois. Cela met hors jeu de nombreux restaurants extrêmement bons, mais qui n'investissent pas sur le cadre.
En savoir plus sur http://lexpansion.lexpress.fr/actua...s-prix-de-27_1389399.html#4Cs4WssJPORj3vgU.99
Regarding a restaurant's bottom line though, a star or two or three do significantly increase the gross receipts of a restaurant's business, but, to maintain the standard of a starred restaurant, the cost of operation rises from approx 65% to 85% on average.
Pour un restaurant, combien rapporte l'obtention d'une étoile au guide Michelin ?
Le guide Michelin fait la pluie et le beau temps sur les restaurants parisiens. L'étude que j'ai réalisée en 2007 avec Linett Montano Guzman et Vincenco Verardi, montre que, quand un restaurant entre dans la sélection du guide Michelin, la hausse de la fréquentation qui en découle tire ses prix à la hausse de 9%. Et si en plus il obtient une étoile, cette hausse atteint 27% - et ce dans tous les restaurants étoilés, quel que soit le nombre d'étoiles reçues. De même, lorsqu'un restaurant est rétrogradé, la demande faiblit, et les prix s'ajustent à la baisse. Les étoiles, c'est rentable?
Selon Bernard Boutboul, Directeur associé au cabinet Gira Conseil, la médiatisation de l'attribution d'une étoile au guide Michelin a un effet quasi immédiat. Le cabinet spécialiste de la consommation alimentaire hors domicile estime à 20% l'augmentation du trafic pour la 1re étoile attribuée, 30% pour la 2[SUP]e[/SUP], et 40% pour la 3e.
Mais, pour autant, tenir un restaurant trois étoiles n'est pas forcément rentable. Dans ces restaurants gastronmiques, le personnel et le coût des matières premières représentent 85% des frais, contre 65% dans un restaurant classique. D'où le développement d'activités annexes pour rentrer dans leurs frais (ouverture d'établissements de type bistrot ou sandwicherie, écriture de livres, participation à des conférences, etc.).
Gira Conseil évalue entre 7 et 15% la baisse du chiffre d'affaires des restaurants étoilés avec la crise, en fonction des régions et du nombre d'étoiles.
Cet "effet Michelin" peut aussi s'observer à New York. Lors du lancement du Guide en 2006, qui était en concurrence avec le célèbre guide américain Zagat, il n'y avait eu aucun impact. Mais dès 2008, on a observé une augmentation moyenne des prix de 2% dans les restaurants listés par le Guide rouge. Chez les restaurants ayant obtenu une étoile, les prix ont augmenté de 5%, puis de 6,5% chez ceux qui en avaient obtenu deux, et de 14,5% chez les trois étoiles.
Les étoiles décernées par le Michelin reflètent-elles uniquement la qualité des assiettes?
Non. Les restaurants de luxe obtiennent des étoiles beaucoup plus facilement que les autres, alors que le guide Michelin affirme que seul le contenu de l'assiette compte. Dans le guide, le cadre des restaurants est mesuré par l'attribution de fourchettes noires et rouges. Une fourchette rouge vaut plus qu'une fourchette noire, mais moins que deux fourchettes noires. De sorte que les établissements sont classés sur une échelle de onze niveaux, qui varie de "aucune fourchette" à "cinq fourchettes rouges". Nous avons montré que pour un restaurant se situant dans la moyenne des restaurants parisiens en nombre de fourchettes et d'étoiles, le fait d'obtenir une fourchette supplémentaire lui donnait 10% de chance de plus d'obtenir une étoile, 4% d'en obtenir deux et seulement 0,2% de rejoindre le camp très sélectif de ceux qui en ont trois. Cela met hors jeu de nombreux restaurants extrêmement bons, mais qui n'investissent pas sur le cadre.
En savoir plus sur http://lexpansion.lexpress.fr/actua...s-prix-de-27_1389399.html#4Cs4WssJPORj3vgU.99
julianne
Senior Insider
I agree with JEK. Find restaurants you enjoy and go to them. I am interested in comments and recommendation made on the forum but reach my own conclusions based upon our dining experience. How a restaurant handles requests for food preparation, attitude, etc. weighs in our assessment. There are some restaurants that receive accolades on the forum we do not like. Doesn't mean they aren't fine for others. If we have a particularly nice experience, I will mention it but I know that experience may not be duplicated for others. So far this year, we had wonderful evenings at the Sand Bar, Tamarin, Coté Port, Santa Fe , Meat & Potatoess and Le Carré. None of the restaurants here matches the ones we frequent at home -- we don't expect that so we are not disappointed. St. Barth offers many restaurant choices. You can always find one that suits your taste and your wallet. Bon appetit!
Reed
Senior Insider
You nailed it Bart. Other than some fish, nothing is really from here food wise. Says she who had a fabulous bowl of popcorn for dinner last night with parmesan, sea salt butter and truffle oil
. I think it is more like knowing what things cost wholesale and trying to substantiate in my mind paying an overly escalated price for something I know isn't local. We do this all the time as we like being social and contributing to local establishments but it is on a rare occasion when we would be blown away with the meal. My finds don't also seem to be overly popular with other forum folks. I really like Boca Loca for the value. We will be going this week to have the fish tacos that I have heard great things about from local friends. Like Bananier but still don't know how to spell it. I think others have coped on and I have seen nice pictures of local fish and lobster in generous portion sizes for the price. The brunch at Toiny was well put together and a nice bang for the buck. These observations are in no way a negative reflection on the island as a whole. I spend 6 months here so there are many factors other than food that will continue to keep me coming back. With warm breezes and good company a hamburger off the grill can be savored and considered exceptional kr
marybeth
Senior Insider
^^ This! Perfectly stated.
One thing I think St Barth is missing is the kind of local, low brow food we experienced in places like Holetown, Barbados, the lolos in St Martin and food trucks/beach stands in Vieque and Culebra. Kinda like pierogies in Pittsburgh
stbartshopper
Senior Insider
Summarizing the comments I surmise the following-
People do not come to St. Barth for the food. It is more about the beaches, weather, rhythm and ambiance The food on the island is ok to good.
No Caribbean island is noted for its food. Different people have differing opinions about which restaurants are better and things are often overpriced for what they are.
Michelin Stars represent the best of the best and St. Barth restaurants are not even close and could never be given the challenges of importation, the need for frozen items and nothing grown locally.
One other question for the Forum- What are your opinions about service in the restaurants on the island? Is it generally at a level above many of the good restaurants say in New York or Paris or at least other Caribbean islands? Our opinion is that it is clearly not. The level of service varies among the island's restaurants and within a restaurant on varying nights. For example we had a great meal at L'Espirit but Jean Claude did not have enough people to do the job. Le Gaiac had the people on Fish Market night but they seemed to be busy doing what we could not figure out. On the other hand On The Rocks, probably the most expensive on the island, delivered in spades on two occasions. Jean George must invest in training his staff. Manu, with only two helpers at Santa Fe, makes it work day in and day out. Frank and his team at Le Carre are consistent as well. Mayas was good on service with Randy greeting and Maya coming out as she always does to say hi at the end of her cooking duties but the food, especially the fish, was very bland.
People do not come to St. Barth for the food. It is more about the beaches, weather, rhythm and ambiance The food on the island is ok to good.
No Caribbean island is noted for its food. Different people have differing opinions about which restaurants are better and things are often overpriced for what they are.
Michelin Stars represent the best of the best and St. Barth restaurants are not even close and could never be given the challenges of importation, the need for frozen items and nothing grown locally.
One other question for the Forum- What are your opinions about service in the restaurants on the island? Is it generally at a level above many of the good restaurants say in New York or Paris or at least other Caribbean islands? Our opinion is that it is clearly not. The level of service varies among the island's restaurants and within a restaurant on varying nights. For example we had a great meal at L'Espirit but Jean Claude did not have enough people to do the job. Le Gaiac had the people on Fish Market night but they seemed to be busy doing what we could not figure out. On the other hand On The Rocks, probably the most expensive on the island, delivered in spades on two occasions. Jean George must invest in training his staff. Manu, with only two helpers at Santa Fe, makes it work day in and day out. Frank and his team at Le Carre are consistent as well. Mayas was good on service with Randy greeting and Maya coming out as she always does to say hi at the end of her cooking duties but the food, especially the fish, was very bland.
GramChop
Senior Insider
But, have you had the frites fried in duck fat at IdF? I've not been able to find that in Austin, Texas. So, me...I go to St Barths for that particular food. Not exclusively, of course, but that sure ramps up my tingles!
Oh, and then there's this....
MIke R
Senior Insider
everyone has a different standard of excellence so one MUST consider that when reading a review.....
the food is good on St Barts....not great...but good....you must be prepared to mostly pay big coin for ok food....
in fairness to them its hard to put out a truly great meal when you re re so limited in fresh food availability.....and fresh food is the cornerstone of a great meal....at least to me it is
and the day I go on vacation and have eating as my primary reason to be there would be a sad day for me indeed.....
but as always..the disclaimer ...YMMV
the food is good on St Barts....not great...but good....you must be prepared to mostly pay big coin for ok food....
in fairness to them its hard to put out a truly great meal when you re re so limited in fresh food availability.....and fresh food is the cornerstone of a great meal....at least to me it is
and the day I go on vacation and have eating as my primary reason to be there would be a sad day for me indeed.....
but as always..the disclaimer ...YMMV
noel
Senior Insider
^^ This! Perfectly stated.
One thing I think St Barth is missing is the kind of local, low brow food we experienced in places like Holetown, Barbados, the lolos in St Martin and food trucks/beach stands in Vieque and Culebra. Kinda like pierogies in Pittsburgh
Speaking of local, low brow in Barbados, I recently read that Groot's in Holetown closed.
Anyone know what happened? Will there be another bar in its place? Thanks.
Bart -my real name-
Senior Insider
I think everyone has gone a little insane lately (not just Mike, who's always been a little insane!). Cabin fever and subzero temps may be to blame.
For me, most of the food I've eaten in SBH has been great. Most of it has also been crazy expensive, but if we remove price from the equation, I think there's tons of GREAT food there. I also think a lowly BLT sandwich can qualify as great food so maybe I'm the crazy one.
Does any of the food on SBH stand up to Thomas Keller or Joel Robuchon? Probably not, but if we're judging (anything) against the greatest in the world, disappointment is almost guaranteed.
MIke R
Senior Insider
as I said....everyone has a different standard of excellence.......and at some point in time I ve been to them all ...I do remember some great meals in the past...Castlelets.....Au Port...Flamboyant....but none recently.....Its mostly previously frozen food dressed up with a great sauce and paltry portions is what I mostly see in the pics .......and FWIW I get a ton of PTs concurring....
I have three upcoming reservations in Portland Maine, Boston, and Oceanside California and I guarantee you all three meals will be significantly better than any meal I can get in St Barts and it wont be nearly as expensive either.....
if I spend 400-500 dollars on a dinner it had better be one I never forget...
but thats me
YMMV
JEK
Senior Insider
Like all subjective things there is more than a little situational influence involved in places and dishes on the island. Le Select burger? Average at best, but after a Ti Punch and with Carib in hand it is perfect. Many think Eddy's menu is old and tired, and it may be, but papaya salad is one of my favorite starters anywhere. Maya's orange cake is still a divine way to end a meal and her Bo Bun salad the perfect way to start. Only one dish to eat at La Gloriette, begins with C and it has no beans. And finally a lunch at the Sand Bar with anything on the menu and a glass of rosé looking at that blue sea means perfection. Oh, and wines! If you love French wines the selection and even the prices are so much better on that isle.
MIke R
Senior Insider
exactly...
every year I ask my girls what the best meal they had the week we are in SBH on vacation....and every year they say the tuna sushi, the caprese salad, the grilled mahi with lime/cilantro/butter and the lobster risotto boiled in coconut milk and chicken stock with stuffed Guadalupe eggplants dinner we make at the bunglaow....and that has more to do with the incredible flavors local FRESH food inherently possess, than anything else, including the guy cooking it all.....and i can tell you they are my harshest critics...if I drop the ball on a meal they both let me know..I get no free passes from them...so they arent saying that to make me feel better..we dont operate that way...LOL
you can get a great view anywhere....I'm not paying just for that....the food and service have to be up to my standard
katva
Senior Insider
When I'm on vacation, pretty much every meal is great, because, well.....I'm on vacation! An exception was noted in an earlier thread, but I can say without hesitation that we enjoy our time on vacation---when at the beach, when being lazy at the villa, when eating out (long lunches are a favorite). We don't do that at home. When I'm on vacation I'm just going with the flow. No over-analyzing.......Have fun, have some laughs, be free! A sandwich on Saline is fantastic. A few hundred Euros for lunch, that can be just as great. If we want to talk about favorites, I think one of my most favorite meals was last time at La Plage. I'm not a people-watcher by any means, and I wouldn't even have recognized who the guy was unless someone had texted me....but Tom said LET'S EAT, and we were seated next to the famous Chef. It was hilarious...I ordered everything he did, just for FUN. I even snuck in some candid photos. Not about the see and be seen, just plain old, good fashioned funny day fun, fun, fun. It's all about the attitude, sometimes....The food and service and ambiance didn't suck either
An exception was noted in an earlier thread, but I can say without hesitation that we enjoy our time on vacation---when at the beach, when being lazy at the villa, when eating out (long lunches are a favorite). We don't do that at home. When I'm on vacation I'm just going with the flow. No over-analyzing.......Have fun, have some laughs, be free! A sandwich on Saline is fantastic. A few hundred Euros for lunch, that can be just as great. If we want to talk about favorites, I think one of my most favorite meals was last time at La Plage. I'm not a people-watcher by any means, and I wouldn't even have recognized who the guy was unless someone had texted me....but Tom said LET'S EAT, and we were seated next to the famous Chef. It was hilarious...I ordered everything he did, just for FUN. I even snuck in some candid photos. Not about the see and be seen, just plain old, good fashioned funny day fun, fun, fun. It's all about the attitude, sometimes....The food and service and ambiance didn't suck either 
