jbm595
SBH Member
Thanks to the forum I am booking a last minute private dinner at our villa Roc e Mar. I reached out to a few who were booked but https://www.sbhonline.com/st-barts-chefs/cordonbleu/ seems great and available to cook for the four of us this Saturday.
Anyone try them: CordonBleu: Owners Christine and Jean-Jacques
Here is the a sample menu:
--- To Start ---
Beetroot and apple gaspacho.
Chilled melon soup, bacon chips and crushed port sorbet
Cream of mushroom soup with petals of foie gras
Scallop carpaccio with pink grapefruit cream, and conbawa sauce
Savory baked sea urchin custard with saffron cream
Pan fried fois gras with figues, pears and candied fruits
Tartare of salmon three ways wth celery coleslaw
Young spinach salad with roasted pine nuts and warm goats cheese-- Main Course --
Lobster with 'secret sauce' Langouste et sa 'secret sauce'
Grilled Mai Mai, crispy chorizo, cannellini bean puree and balsamic drizzle
Prawn skewers, spicy mango salsa, rice and toasted almonds
Fillet of veal with crispy lemon and green asparagus with parmasain
Chicken saltimocca, sundried and roasted tomatos, basil and olive penne
Sole fillet with artichoke mousse and carrot soufle with poppy seeds
Roast lamb cutlets with lightly spiced sweet potato
Prime beef 'cooked and served' with the sauce of your choosing
Roasted ratte potatoes with guerande salt
Quinoa salad bursting with flavour-- Desserts --
Panna cotta with balsamic caramel
Croustillant de fraises fruit et coulis
Strawberry crisps with fruit and sauce
Carpaccio of pineapple with its pina colada
Creme brule'
Lemon curd and lime tiramisu
Chocolate dessert both hot and cold
Orange tart
Coconut dream
Anyone try them: CordonBleu: Owners Christine and Jean-Jacques
Here is the a sample menu:
--- To Start ---
Beetroot and apple gaspacho.
Chilled melon soup, bacon chips and crushed port sorbet
Cream of mushroom soup with petals of foie gras
Scallop carpaccio with pink grapefruit cream, and conbawa sauce
Savory baked sea urchin custard with saffron cream
Pan fried fois gras with figues, pears and candied fruits
Tartare of salmon three ways wth celery coleslaw
Young spinach salad with roasted pine nuts and warm goats cheese-- Main Course --
Lobster with 'secret sauce' Langouste et sa 'secret sauce'
Grilled Mai Mai, crispy chorizo, cannellini bean puree and balsamic drizzle
Prawn skewers, spicy mango salsa, rice and toasted almonds
Fillet of veal with crispy lemon and green asparagus with parmasain
Chicken saltimocca, sundried and roasted tomatos, basil and olive penne
Sole fillet with artichoke mousse and carrot soufle with poppy seeds
Roast lamb cutlets with lightly spiced sweet potato
Prime beef 'cooked and served' with the sauce of your choosing
Roasted ratte potatoes with guerande salt
Quinoa salad bursting with flavour-- Desserts --
Panna cotta with balsamic caramel
Croustillant de fraises fruit et coulis
Strawberry crisps with fruit and sauce
Carpaccio of pineapple with its pina colada
Creme brule'
Lemon curd and lime tiramisu
Chocolate dessert both hot and cold
Orange tart
Coconut dream