With only a couple of hours of sleep “under my belt,” Friday evening was a truly grand dinner at Zion! (Merci beaucoup to Tradewind for getting me from a 1:10 arrival at SJU to its 2:10 departure to SBH . . . sparing me the wait to its 5:15 flight!). Early arrival on the island allowed time for a stop at Marché U before arriving at Villa CEC . . . immediately followed by a quick dip in the pool (travel started with wake-up alarm at 3:15 AM! — that “dip,” as you might imagine, was really refreshing!).
So good to be home, if even briefly. And, I must tell you, this “curfew thing” might be a new part of my life!
A Villa cocktail (savored in the pool!) before arriving at Zion for my 6 PM seat at the “Chef’s Table” worked trés bien! Anticipating a “red” meal menu (I generally rely on superb guidance of chef Jean Baptiste), I got a bottle of Hospitelet 2018 for the evening . . . sparingly shared with Chef & all my friends in the restaurant (“sparingly” only because they had to be attentive in taking care of Zion’s near-full house . . . the sharing, nonetheless, is one of those things where all of us enjoy the “clink” glasses in good wishes).
So the dinner . . . another tour de force! . . . Starter of veal tartare — with tomatoes, garlic, & capers . . . dollop of “ice cream” made with olive oil & thyme. Chef Jean Baptiste at work. Main course of Pigeon with chickpeas, carrots, broccolini in a whisky & coffee sauce. And an irresistible chocolate mousse! A memorable evening!
Bon appétit!
Home about 8:30 . . . another “swim” (euphemistically speaking) . . . a “spot” of Grand Mariner. And this guy peacefully slept for 10 hours! Aahhhhhh, St. Barths!
So good to be home, if even briefly. And, I must tell you, this “curfew thing” might be a new part of my life!
A Villa cocktail (savored in the pool!) before arriving at Zion for my 6 PM seat at the “Chef’s Table” worked trés bien! Anticipating a “red” meal menu (I generally rely on superb guidance of chef Jean Baptiste), I got a bottle of Hospitelet 2018 for the evening . . . sparingly shared with Chef & all my friends in the restaurant (“sparingly” only because they had to be attentive in taking care of Zion’s near-full house . . . the sharing, nonetheless, is one of those things where all of us enjoy the “clink” glasses in good wishes).
So the dinner . . . another tour de force! . . . Starter of veal tartare — with tomatoes, garlic, & capers . . . dollop of “ice cream” made with olive oil & thyme. Chef Jean Baptiste at work. Main course of Pigeon with chickpeas, carrots, broccolini in a whisky & coffee sauce. And an irresistible chocolate mousse! A memorable evening!
Bon appétit!
Home about 8:30 . . . another “swim” (euphemistically speaking) . . . a “spot” of Grand Mariner. And this guy peacefully slept for 10 hours! Aahhhhhh, St. Barths!
