Beginning of “birthday week!”

cec1

Senior Insider
. . . 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!
IMG_9702.jpeg

IMG_9704.jpeg

IMG_9706.jpeg
 
What a wonderful kick off on your birthday week celebrations. Wishing you joys and good health to keep enjoying them for a,long time to come, Dennis.
💕💕💕💕
 
What a wonderful kick off on your birthday week celebrations. Wishing you joys and good health to keep enjoying them for a,long time to come, Dennis.
💕💕💕💕
Merci beaucoup, Amy! Hopeful of your wishes of joys & good health for a long time!
 
. . . 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!
View attachment 73509
View attachment 73510
View attachment 73511
Happy Birthday Week partner! Thanks for the shout out! A big one for me this year,
 
Top