Since restaurant options in St Barth are somewhat limited this time of year, we decided to branch out last night and try something new. So glad we did.
Under the same ownership as Bar de L’Oubli, MiBrasa opened in March, a couple of doors up the hill from its sister establishment and Le Select. MiBrasa is located in an attractive garden setting with both outdoor and indoor seating, with beautiful overhead lighting and brightly colored decor. Music is mellow but not stoggy. (Sorry—No greatest hits of the ‘70s and 80’s.)
The staff is young, gracious and enthusiastic. They gave a great explanation of the MiBrasa cooking system—As I understood them, the charcoal oven cooks meats at low, then high heat, to seal in moisture and flavor. The food that followed made a believer out of me.
We started with a mezze seafood platter, including octopus, squid, mahi terrine, mussels, and clams, accompanied by aioli sauce. Fantastic and almost a meal in ltself.
For a wine pairing, I realize that a white would be the proper choice. But my dinner companion (and love of my life), prefers red, so on the recommendation of our server, we went with a red from Languedoc. Light, slightly fruity— Excellent. I even liked the label.
For our mains, we both ordered the roast chicken. Now I’m not normally enamored of chicken, but having had steak at Bagatelle (great, by the way) earlier this week, I decided to take a chance. To put it succinctly, this was the best chicken I’ve ever had. Perfectly browned on the outside and moist and tender on the inside. The sauce/garnish was a combination of tropical fruits and other spices that I couldn’t begin to identify, but suffice it to say, it was wonderful, too. As an accompaniment, the frites were the best I’ve had on the island. The portions were generous, leaving plenty for a take-home “bag de chien” (Sadly, the chien is 2500 miles away.).
The only downside of MiBrasa is that they’re still a little hard to find online, although they do apparently have an Instagram page. Not being quite sure what Instagram is, I had to stop by the restaurant earlier in the week to make our reservation. Apparently, a website will be coming soon. In the meantime, and for those like me of a certain age, their phone is +590 590 777 468. (Sorry for the shameless plug, but these folks are in serious need of some self-promotion.).
Finally, my apologies for any formatting errors in this post. I trust that the moderators can fix my goofs. Cheers
Under the same ownership as Bar de L’Oubli, MiBrasa opened in March, a couple of doors up the hill from its sister establishment and Le Select. MiBrasa is located in an attractive garden setting with both outdoor and indoor seating, with beautiful overhead lighting and brightly colored decor. Music is mellow but not stoggy. (Sorry—No greatest hits of the ‘70s and 80’s.)
The staff is young, gracious and enthusiastic. They gave a great explanation of the MiBrasa cooking system—As I understood them, the charcoal oven cooks meats at low, then high heat, to seal in moisture and flavor. The food that followed made a believer out of me.
We started with a mezze seafood platter, including octopus, squid, mahi terrine, mussels, and clams, accompanied by aioli sauce. Fantastic and almost a meal in ltself.
For a wine pairing, I realize that a white would be the proper choice. But my dinner companion (and love of my life), prefers red, so on the recommendation of our server, we went with a red from Languedoc. Light, slightly fruity— Excellent. I even liked the label.
For our mains, we both ordered the roast chicken. Now I’m not normally enamored of chicken, but having had steak at Bagatelle (great, by the way) earlier this week, I decided to take a chance. To put it succinctly, this was the best chicken I’ve ever had. Perfectly browned on the outside and moist and tender on the inside. The sauce/garnish was a combination of tropical fruits and other spices that I couldn’t begin to identify, but suffice it to say, it was wonderful, too. As an accompaniment, the frites were the best I’ve had on the island. The portions were generous, leaving plenty for a take-home “bag de chien” (Sadly, the chien is 2500 miles away.).
The only downside of MiBrasa is that they’re still a little hard to find online, although they do apparently have an Instagram page. Not being quite sure what Instagram is, I had to stop by the restaurant earlier in the week to make our reservation. Apparently, a website will be coming soon. In the meantime, and for those like me of a certain age, their phone is +590 590 777 468. (Sorry for the shameless plug, but these folks are in serious need of some self-promotion.).
Finally, my apologies for any formatting errors in this post. I trust that the moderators can fix my goofs. Cheers
and, while not traditionally part of French culture, apparently the practice is becoming more commonplace.
