A lovely evening at La Casina . . . even when one has to turn off his hearing aids to withstand the nonstop beat of — for lack of a better term — “disco” music. Rhythmic, upbeat sounds . . . bringing many patrons to their feet to sway with the tunes. Not an unruly, or out-of-control, crowd . . . simply young, very nice & very local, people (I suspect that I was the only guest over 50) being a part of ringing-out the “festive season.“ (Common conversation was about the relief everyone was feeling as the next two weeks are expected to be relatively quiet.)
Before I capture the dinner for you, I’ll also note that Sunday nights in St. Jean have become a “happenin’ scene!” (Maybe other nights, as well . . . I’ve only been here a few days, so haven’t seen much of St. Jean at night.) People everywhere . . . on sidewalks, filling the parking lot of the Vaval Centre, & in the streets. Vehicles had to pass very slow through the crowd as revelers gaily wandered between Sayolita, Le Piment, Modjo, & La Casina. It was a party!
Returning to dinner . . . La Casina doesn’t try to be gourmet — instead serving very high quality, simple, flavorful, regional cuisine with fresh ingredients. In this regard, I’ll add that the restaurant’s young chef, Fabien, has really grown into his position
. . . developing a very fine menu, IMO, and masterfully securing spirited, maximum cooperation from a talented & clearly committed kitchen team. Sitting, as I like to do, at a counter looking into the kitchen, I enjoyed last night’s kitchen workings first hand.
My first course was an exquisite tartare of fresh tuna . . . beautifully presented with a basil sorbet.
Main course was Penne Ragu . . . loaded with carefully simmered, delicate chunks of beef in an elegantly rich tomato sauce. Amazingly flavorful & refined.
Finally . . . dessert of three sorbets — lime, raspberry, & passion fruit.
In conclusion, I would like to note that all courses were dairy- & gluten-free . . . an outstanding complement to a wonderful dinner (smiling, as I did, in watching everyone savoring the music & looking forward to a break before ”the season” picks-up again).
BTW . . . to give you a further image of the scene, in the three hours that I was in the restaurant, with a “capacity” of 65 diners, 150 meals were served — people continuously coming & going. Chef Fabien, the entire kitchen team, host Mathis, co-owners Greg (from Le Piment) & Jean Philippe were graciously & nimbly serving everyone with smiles. A great & memorable evening . . . happy for the success.
Before I capture the dinner for you, I’ll also note that Sunday nights in St. Jean have become a “happenin’ scene!” (Maybe other nights, as well . . . I’ve only been here a few days, so haven’t seen much of St. Jean at night.) People everywhere . . . on sidewalks, filling the parking lot of the Vaval Centre, & in the streets. Vehicles had to pass very slow through the crowd as revelers gaily wandered between Sayolita, Le Piment, Modjo, & La Casina. It was a party!
Returning to dinner . . . La Casina doesn’t try to be gourmet — instead serving very high quality, simple, flavorful, regional cuisine with fresh ingredients. In this regard, I’ll add that the restaurant’s young chef, Fabien, has really grown into his position
. . . developing a very fine menu, IMO, and masterfully securing spirited, maximum cooperation from a talented & clearly committed kitchen team. Sitting, as I like to do, at a counter looking into the kitchen, I enjoyed last night’s kitchen workings first hand.
My first course was an exquisite tartare of fresh tuna . . . beautifully presented with a basil sorbet.
Main course was Penne Ragu . . . loaded with carefully simmered, delicate chunks of beef in an elegantly rich tomato sauce. Amazingly flavorful & refined.
Finally . . . dessert of three sorbets — lime, raspberry, & passion fruit.
In conclusion, I would like to note that all courses were dairy- & gluten-free . . . an outstanding complement to a wonderful dinner (smiling, as I did, in watching everyone savoring the music & looking forward to a break before ”the season” picks-up again).
BTW . . . to give you a further image of the scene, in the three hours that I was in the restaurant, with a “capacity” of 65 diners, 150 meals were served — people continuously coming & going. Chef Fabien, the entire kitchen team, host Mathis, co-owners Greg (from Le Piment) & Jean Philippe were graciously & nimbly serving everyone with smiles. A great & memorable evening . . . happy for the success.
