In recent weeks of frequent St. Barths dining, there have been many great meals . . . lunches & dinners. I’m writing today to particularly note epicurean evenings at Hotel Le Barthélemy’s “Abyss” Restaurant. In particular, I’ll illustrate here one exceptional night where the chefs, looking to thoughtfully address my gluten & dairy limitations, offered a few exceptional recipes that were in the development stage for next season’s menu.
Amuse-bouches of
. . . tomato wth a basil & black pepper dressing
. . . and a vegetable cerviche
The first course was specially presented by Sous Chef Romain, who is developing the dish, & Executive Chef Guillaume
. . . leeks stuffed with veal sweet breads in a mustard vinaigrette with a confit of shallots, ”egg mimosa,” Hazelnut praline, & leek oil
. . . followed with a main course of ravioli of “Daube Nicoise” (i.e., stuffed with beef cooked in red wine, garlic, olives, carrots, & onions), with slightly burned lettuce alongside a mushroom cap (a Paul Bocuse specialty) & green asparagus, in a stock from cooking the various ingredients
As if that weren’t enough! there was a poached banana with chocolate sauce, chocolate sorbet, & GF “crumble” for dessert!
When ”the team” came together to celebrate our gastronomique time together, I’m afraid that some contributing to this memorable meal already had left . . . so here is only those who lasted to the final, sumptuous bite (with gratitude to all!).
A rare time & exquisite meal, with elegant service . . . not to be forgotten anytime soon.
Amuse-bouches of
. . . tomato wth a basil & black pepper dressing
. . . and a vegetable cerviche
The first course was specially presented by Sous Chef Romain, who is developing the dish, & Executive Chef Guillaume
. . . leeks stuffed with veal sweet breads in a mustard vinaigrette with a confit of shallots, ”egg mimosa,” Hazelnut praline, & leek oil
. . . followed with a main course of ravioli of “Daube Nicoise” (i.e., stuffed with beef cooked in red wine, garlic, olives, carrots, & onions), with slightly burned lettuce alongside a mushroom cap (a Paul Bocuse specialty) & green asparagus, in a stock from cooking the various ingredients
As if that weren’t enough! there was a poached banana with chocolate sauce, chocolate sorbet, & GF “crumble” for dessert!
When ”the team” came together to celebrate our gastronomique time together, I’m afraid that some contributing to this memorable meal already had left . . . so here is only those who lasted to the final, sumptuous bite (with gratitude to all!).
A rare time & exquisite meal, with elegant service . . . not to be forgotten anytime soon.
