Food Porn! Last night at L’Esprit

cec1

Senior Insider
Opening amuse bouche 945833F1-1821-45D1-9FE6-C659F1E66549.jpg was an Iberian ham, “Pata Nedra,” which had been aged for 4 years. Deliciously flavorful with a light drizzle of oil.

Starter course of Tuna Tartare lime Yuzu & thinly sliced pieces of apple.995FF9C2-7969-4EDA-BB2A-B30520B45A60.jpg

Main course of Roasted Pigeon with potatoes, veggies, & a lovely, light red burgundy.6A4C86F2-7638-463F-AECE-4E5A0E3C8672.jpg3B6BD61C-B9C4-496F-A827-B7966B98C92C.jpg

Dessert . . . “Pavlova” with a coulis of strawberries & rhubarb.BD1866A2-DD71-4B5E-AFFB-95FFCA78470D.jpg

. . . a flourish in finishing — chocolate & orange bonbons!6D124A2C-7EA5-4C5C-9549-6DD422B10071.jpeg

Another JCD tour d’force​.
 
Jean-Claude’s signature pigeon presentation still knocks me out…looks good. Excellent coverage of your dinner, Dennis.
 
Opening amuse bouche View attachment 61950 was an Iberian ham, “Pata Nedra,” which had been aged for 4 years. Deliciously flavorful with a light drizzle of oil.

Starter course of Tuna Tartare lime Yuzu & thinly sliced pieces of apple.View attachment 61951

Main course of Roasted Pigeon with potatoes, veggies, & a lovely, light red burgundy.View attachment 61952View attachment 61953

Dessert . . . “Pavlova” with a coulis of strawberries & rhubarb.View attachment 61954

. . . a flourish in finishing — chocolate & orange bonbons!View attachment 61955

Another JCD tour d’force​.
oy!
 
Honestly, I just think some people never venture from the main forum and it doesn’t even occur to them that there are other forums, let alone rules about them.
 
I notice no one is posting in the restaurant forum.

Sorry, Andy . . . I clearly wasn’t maintaining standards, but was thinking of the explanation of the main Forum: “[FONT=&quot]St Barts vacations, reviews, news, events, advice relating to St Barts SBH.” [/FONT]I was thinking of “reviews” & “advice.”
 
Opening amuse bouche View attachment 61950 was an Iberian ham, “Pata Nedra,” which had been aged for 4 years. Deliciously flavorful with a light drizzle of oil.

Starter course of Tuna Tartare lime Yuzu & thinly sliced pieces of apple.View attachment 61951

Main course of Roasted Pigeon with potatoes, veggies, & a lovely, light red burgundy.View attachment 61952View attachment 61953

Dessert . . . “Pavlova” with a coulis of strawberries & rhubarb.View attachment 61954

. . . a flourish in finishing — chocolate & orange bonbons!View attachment 61955

Another JCD tour d’force​.

I’ll have what he’s having.

Just divine!
 
Sorry, Andy . . . I clearly wasn’t maintaining standards, but was thinking of the explanation of the main Forum: “St Barts vacations, reviews, news, events, advice relating to St Barts SBH.” I was thinking of “reviews” & “advice.”

I don't know about everyone else, but I don't give a **it where Dennis post his pics. His contribution to this forum should allow for some flexibility.
 
"Starter course of Tuna Tartare lime Yuzu & thinly sliced pieces of apple"

Wow. I had a very similar dish on our first "JCD" experience. Secured L'Esprit in the rotation. Hope it's on the menu next week. :pray1:
 
I hope this is the same menu in two weeks. We are looking forward to our meal at L’Esprit! That pigeon looks amazing!
 
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