phil62
Senior Insider
We headed into Gustavia for dinner at Cote Port/ We sat right at the opening to the harbor and enjoyed a mild breeze throughout the meal.
For starters we shared a terrine of creamy duck fois gras with slices of toasted multi grain bread and thick pineapple chutney..sorry, no photo
I had the rack of lamb, medium. The dish came sliced into lovely individual chops and the vegetables were sauteed eggplant chunks and slices of red pepper
Phil had the sliced duck breast in a maple honey glaze and a side of frites.
We chatted with Herve and the friendly staff and enjoyed our first trip into town. Construction is planned for that section of Gustavia, but no dates have been set. The owner hopes to still be there come this winter. The new restaurant will probably be located closer to the Post Office when he finally has to relocate.
It was a most enjoyable and tasty start for our summer visit. The restaurant filled with locals, a big birthday party group, and other friendly tourists.
We finished dinner and the night with wonderful rhum vanille...ahhh, St Barths!
Amy
For starters we shared a terrine of creamy duck fois gras with slices of toasted multi grain bread and thick pineapple chutney..sorry, no photo
I had the rack of lamb, medium. The dish came sliced into lovely individual chops and the vegetables were sauteed eggplant chunks and slices of red pepper
Phil had the sliced duck breast in a maple honey glaze and a side of frites.
We chatted with Herve and the friendly staff and enjoyed our first trip into town. Construction is planned for that section of Gustavia, but no dates have been set. The owner hopes to still be there come this winter. The new restaurant will probably be located closer to the Post Office when he finally has to relocate.
It was a most enjoyable and tasty start for our summer visit. The restaurant filled with locals, a big birthday party group, and other friendly tourists.
We finished dinner and the night with wonderful rhum vanille...ahhh, St Barths!
Amy
