. . . JEK, sharing it with me, was toasted in the celebration!
A wonderful evening at L’Esprit with dear island friends — making me feel very special . . . as did Chef Jean Claude Dufour, Sous Chef Gaetan, & Host Tof in preparing a special dinner of gazpacho with lobster (shown before soup was added), roasted “pigeon” (known in the US as “dove”), and melon & yuzu sorbets. L’Esprit Restaurant is the best of St. Barths! . . . and my dining friends & hosts are generously kind & loving birthday celebrants!
A wonderful evening at L’Esprit with dear island friends — making me feel very special . . . as did Chef Jean Claude Dufour, Sous Chef Gaetan, & Host Tof in preparing a special dinner of gazpacho with lobster (shown before soup was added), roasted “pigeon” (known in the US as “dove”), and melon & yuzu sorbets. L’Esprit Restaurant is the best of St. Barths! . . . and my dining friends & hosts are generously kind & loving birthday celebrants!



