phil62
Senior Insider
The second night of business at Tamarin was a hit with us. The adorable and full of energy husband and wife hosts, Julie and Paco, welcomed us back. Paco and Julie look relaxed and well rested from their summer weeks in France. The staff was professional and helpful and caring. The gardens are in amazingly great shape. However, I did not see the mascot, Edgar the duck, around. Wonder where she is?
What a splendid meal and dining experience this turned out to be. Phil began with thin slices of melt in your mouth tender Iberico ham, tomato and mozzarella cheese on a slice of grain bread and topped with a sprinkling of rich balsamic vinegar.
I had, and will have again, the seared fois gras over pineapple preserves, served with Zacapa rhum and Jerusalem artichokes.
The grilled slice of ribeye steak served medium rare with a side of home made frites was perfectly prepared.
My cornucopia contained 2 huge shrimp from France, and slices and chunks of squid tempura. It was served with a wonderful tartar sauce for dipping and a refreshing bowl of crispy Tamarin salad
Phil had the citron tarte with both a couple of hard shell meringue and soft meringue topping.
Believing simple would be best I opted for the creamy vanilla ice cream with lots of salt caramel sauce and nuts and popcorn. We finished with tamarin flavored rhum.
The room filled up and it looks like Tamarin and their new menu can surpass the success they enjoyed their rookie year 2015. In any case, this is a beautiful and delicious lunch or dinner spot and a special destination when visiting St Barth.
Tamarin also has an amazing parking system headed up by the island's best valet parker who possesses a truly fantastic memory!
What a splendid meal and dining experience this turned out to be. Phil began with thin slices of melt in your mouth tender Iberico ham, tomato and mozzarella cheese on a slice of grain bread and topped with a sprinkling of rich balsamic vinegar.
I had, and will have again, the seared fois gras over pineapple preserves, served with Zacapa rhum and Jerusalem artichokes.
The grilled slice of ribeye steak served medium rare with a side of home made frites was perfectly prepared.
My cornucopia contained 2 huge shrimp from France, and slices and chunks of squid tempura. It was served with a wonderful tartar sauce for dipping and a refreshing bowl of crispy Tamarin salad
Phil had the citron tarte with both a couple of hard shell meringue and soft meringue topping.
Believing simple would be best I opted for the creamy vanilla ice cream with lots of salt caramel sauce and nuts and popcorn. We finished with tamarin flavored rhum.
The room filled up and it looks like Tamarin and their new menu can surpass the success they enjoyed their rookie year 2015. In any case, this is a beautiful and delicious lunch or dinner spot and a special destination when visiting St Barth.
Tamarin also has an amazing parking system headed up by the island's best valet parker who possesses a truly fantastic memory!