Vincent Adam
- Thread starter dudleydog
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elgreaux
Senior Insider
funny you say that. my mother thought so as well, and asked Gilles for the recipe, bought the little square dishes and a "brûleur" and made it once, realized how many calories were in it and never made it again... not to say she didn't order it again while in SBH !
Amy, I agree. Was always our favorite meal, whether just the two of us or when The Who.e family was there
KevinS
Senior Insider
There was a time, back in the day, when at a visit to Vincent Adam, we talked about a recipe.
All of the ingredients, excerpt for one, were provided. “It’s Cerfeuil, it sounds almost the same in English, but I don’t know the word.”
My French isn’t great, but it was much poorer back then. I didn’t know the word either. I, with the blessings of the owners, searched dictionaries in two bookstores. I found nothing.
Eventually, a few years later, I solved the mystery. Cerfeuil in French is Chervil in English. Yeah, kinda sounds the same.
Now if I could just find the recipe which was given to me…
All of the ingredients, excerpt for one, were provided. “It’s Cerfeuil, it sounds almost the same in English, but I don’t know the word.”
My French isn’t great, but it was much poorer back then. I didn’t know the word either. I, with the blessings of the owners, searched dictionaries in two bookstores. I found nothing.
Eventually, a few years later, I solved the mystery. Cerfeuil in French is Chervil in English. Yeah, kinda sounds the same.
Now if I could just find the recipe which was given to me…
amyb
Senior Insider
Yesterday I asked Phil and who was the guy there who is still on island today? You are right, Thierry. I have to tell you that PHIL widely grinned and said there was a stunning waitress too, but he did not remember her name.
Also a friendly cat that loved snapper gleanings.
elgreaux
Senior Insider
Vincent Adam was the original owner's name, but by the time I came along it was run by Gilles Malfroid, who also tried a restaurant in 2000 in the 50s in NYC called Sobarth, it only lasted a season or so.. which is often the case for island transplants, I think he want back to France after that...
stbartshopper
Senior Insider
We have also seen Phil also do a lot of grinning at the IDF aka CB fashion shows! :blush-smile:
Many years ago...I had a nice conversation with a young man sitting next to me on a flight from St Martin to St Bart's. The conversation turned to food/restaurants on STB's....and it turns out that he was one of the proprietors of Vincent Adam (I do not remember his name) ..he suggested that we visit the restaurant....we did....we were treated very nicely (maybe we were treated a little "special"), food was wonderful and needless to say it became a favorite of ours.... thanks for bringing back memories!!!
dudleydog
SBH Insider
I remember these little half baked molten chocolate brownies. This would have been late 90s.
Wonderful story . . . St. Barths great memories are often made in such serendipitous meetings!
LMAC
Senior Insider
Gilles gave me the recipe as well (and I still have it) and his comment was "yours won't taste like this because you can't get French cream". Of course it didn't taste the same and I always wondered what made French cream better! He even took me into the kitchen (a small closet!) to see how they "scorched" the top of the creme brûlée.
I also asked him one year why no restaurants served sweetbreads - he told me to come back on a certain day and he
would have some - we did and he did and they were fabulous!
Wonderful memories.
. . . such a special part of SBH relationships! Caring, special, thoughtful relationships between clients & restaurant hosts.
