. . . warmly welcomed back to L’Esprit
(cue the music):
“You're lookin' swell, [Dennis],
I can tell, [Dennis],
You're still glowin'..
you're still crowin’!”
On a rainy evening, it was a very special return . . . with restaurant friends appreciatively welcoming me again to a familiar seat.
A hug from Host Tof & big wave from sous chef Romain, in the kitchen . . . Jean Claude & I talked about state of the world & the evening’s menu options . . . bartender Erica served-up a favorite chilled cocktail, accompanied by a mini-crab cake amuse bouche . . . waiter Hervé moved “my” table out of its spot in lightly falling rain, watchfully guiding me there . . . server Rosine brought me a tasting portion of foie gras,complete with GF bread.
If it sounds like a very special welcome . . . it was! With many years of history in dining at L’Esprit, my friendships among all there have borne for me a mutually loving St. Barths family — gratefully, among others on SBH (in 44 years on the island, it happens!).
First course was an out-of-this-world beef carpaccio, served over a thin bed of finely prepared, lightly dressed potato salad . . . topped with caviar.
Main course was an outstanding roasted Monk fish filet in a watercress reduction sauce with asparagus.
. . . all with a lovely, slightly chilled red burgundy.
I’ll be back soon!
(cue the music):
“You're lookin' swell, [Dennis],
I can tell, [Dennis],
You're still glowin'..
you're still crowin’!”
On a rainy evening, it was a very special return . . . with restaurant friends appreciatively welcoming me again to a familiar seat.
A hug from Host Tof & big wave from sous chef Romain, in the kitchen . . . Jean Claude & I talked about state of the world & the evening’s menu options . . . bartender Erica served-up a favorite chilled cocktail, accompanied by a mini-crab cake amuse bouche . . . waiter Hervé moved “my” table out of its spot in lightly falling rain, watchfully guiding me there . . . server Rosine brought me a tasting portion of foie gras,complete with GF bread.
If it sounds like a very special welcome . . . it was! With many years of history in dining at L’Esprit, my friendships among all there have borne for me a mutually loving St. Barths family — gratefully, among others on SBH (in 44 years on the island, it happens!).
First course was an out-of-this-world beef carpaccio, served over a thin bed of finely prepared, lightly dressed potato salad . . . topped with caviar.
Main course was an outstanding roasted Monk fish filet in a watercress reduction sauce with asparagus.
. . . all with a lovely, slightly chilled red burgundy.
I’ll be back soon!
