. . . is the ground level “gastronomic” restaurant in the Robuchon complex.
I’ve eaten a number of times at its second floor restaurant, “Le Roof Top,” and initially was underwhelmed by its food & — particularly —it’s service. Meanwhile, with a new chef & a new “Directeur,” there is a complete turnaround for this major launch of the Robuchon group into St. Barths. (If interested, see my review of Le Roof Top written on May 5th.)
Having, however, not yet eaten in the first floor restaurant, I recently ventured into a test of its reputation as a culinary haute cuisine experience. There was not only no disappointment . . . I’m writing to say that I think the late Chef Robuchon would be proud of what is being offered in his name.
The recently added principal chef (I’m sure that there’s a fancy name to be used here . . . I simply don’t know it!), Stéphane Galibert, is on the mark in assuring that the “brand” maintains its distinguished, worldwide reputation as it builds in St. Barths.
The occasion of my visit to the first floor restaurant was the special birthday (75!) of a very longtime & close friend. He, with other guests, simply ordered à la carte from the menu. Wanting to have the full experience, however, I decided to go the “Full Monty,” a seven course menu. And this is what I’ll show here.
Let it be said that it was monumental — a dining masterpiece. (In this regard, I’ll add that I’m fully aware that my credentials for dining reviews are limited to amateur status!)
Here goes . . . photography, of course, isn’t “Bon Appetit” quality.
First course was Green Asparagus with green apple, lime Yuzu, & almonds
Next . . .Beetroot with a duo of avocado & apples, fresh herbs salad, & a green mustard sorbet
A bit of wine, of course!
Then . . . on to a pan-seared scallop with a cauliflower medley in a curry emulsion
And a roasted Provence artichoke, with chickpeas in a turmeric emulsion
Ooppps! I forgot to photograph the next course . . . Roasted John Dory fish with artichokes & zucchini.
And into a carmelized quail with duck foie gras & French fries (which I elected in lieu of buttery mashed potatoes)
As the birthday celebration continued, our party moved to a beautiful evening on the Roof Top for desserts
. . . and an elegantly served Grand Mariner
What more can be said . . . except that it was a memorably exquisite evening!
I’ve eaten a number of times at its second floor restaurant, “Le Roof Top,” and initially was underwhelmed by its food & — particularly —it’s service. Meanwhile, with a new chef & a new “Directeur,” there is a complete turnaround for this major launch of the Robuchon group into St. Barths. (If interested, see my review of Le Roof Top written on May 5th.)
Having, however, not yet eaten in the first floor restaurant, I recently ventured into a test of its reputation as a culinary haute cuisine experience. There was not only no disappointment . . . I’m writing to say that I think the late Chef Robuchon would be proud of what is being offered in his name.
The recently added principal chef (I’m sure that there’s a fancy name to be used here . . . I simply don’t know it!), Stéphane Galibert, is on the mark in assuring that the “brand” maintains its distinguished, worldwide reputation as it builds in St. Barths.
The occasion of my visit to the first floor restaurant was the special birthday (75!) of a very longtime & close friend. He, with other guests, simply ordered à la carte from the menu. Wanting to have the full experience, however, I decided to go the “Full Monty,” a seven course menu. And this is what I’ll show here.
Let it be said that it was monumental — a dining masterpiece. (In this regard, I’ll add that I’m fully aware that my credentials for dining reviews are limited to amateur status!)
Here goes . . . photography, of course, isn’t “Bon Appetit” quality.
First course was Green Asparagus with green apple, lime Yuzu, & almonds
Next . . .Beetroot with a duo of avocado & apples, fresh herbs salad, & a green mustard sorbet
A bit of wine, of course!
Then . . . on to a pan-seared scallop with a cauliflower medley in a curry emulsion
And a roasted Provence artichoke, with chickpeas in a turmeric emulsion
Ooppps! I forgot to photograph the next course . . . Roasted John Dory fish with artichokes & zucchini.
And into a carmelized quail with duck foie gras & French fries (which I elected in lieu of buttery mashed potatoes)
As the birthday celebration continued, our party moved to a beautiful evening on the Roof Top for desserts
. . . and an elegantly served Grand Mariner
What more can be said . . . except that it was a memorably exquisite evening!
