La Guerite -- former location of "The Wall House Restaurant"

C

cec1

Senior Insider
Mediterranean" food . . . tentatively planned to open December 6. Renovations are transforming the space, I think, into a lovely, smooth flowing room (as opposed to the sense of two rooms that used to exist). Kitchen -- with a large window separating it from the dining room -- is where the bar used to be. An offshoot of a restaurant (of the same name) in Cannes. Menu looks delicious.



 la guerite2.jpg


la guerite1.jpg
 
Our go to lunch spot,twice a week,over three ownerships.Hoping the new regime will remember that the 12€ luch specials pay the freight,over the whole year. Many of our local friends ( and us too !)are sadly aware of the " gentrification" of many of the wonderful lunch spots of old.
We look forward to seeing if Pascal continues the legacyof this great venue( but we are a little worried!)
Will keep an open mind!
 
lloyd said:
Our go to lunch spot,twice a week,over three ownerships.Hoping the new regime will remember that the 12€ luch specials pay the freight,over the whole year. Many of our local friends ( and us too !)are sadly aware of the " gentrification" of many of the wonderful lunch spots of old.
We look forward to seeing if Pascal continues the legacyof this great venue( but we are a little worried!)
Will keep an open mind!
Click to expand...

Well said lloyd.....nothing to add!!! You know my point of view about restaurants in SBH....
 
Thanks, Dennis! Great score with the menu!

I had low hopes for what I had heard would be a Greek restaurant. However, hearing that the menu concept is Mediterranean, and seeing the menu that you posted, I now have high hopes! There are many things on the menu which appeal to me. Sadly, I will miss the opening, as we leave St Barth a few days prior to that.

I will be interested to hear the menu pricing. It will also be interesting to hear if La Guerite will be open for lunch with a different menu. Wall House and La Provença covered a nice part of their overhead with an affordable lunch menu. As Lloyd points out, it may not have filled the restaurant, but it attracted a fair amount of local business.
 
Here's the Île Sainte-Marguerite location website for those interested: http://laguerite.fr

I wouldn't expect a blue-plate lunch special from this outfit, but who knows. The chef is from Athens, so perhaps that explains the confusion about the Greek connection.
 
It's baffling.

I know nothing about running a restaurant, opening a restaurant, permits, construction, etc, but why couldn't they have started this project a month earlier or two months earlier so they'd be open for the entire money making season?

Again, I have no real idea of what I'm talking about, but isn't a significant part of the entire year's revenue coming in the next 30 days? It's not like December came early this year! It always happens right after November!
 
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