St. Barth will hold its fourth annual St. Barth Gourmet Festival November 2-5.
Hosting six of the world’s leading chefs in French gastronomy, the event will showcase their signature styles and celebrate the long-standing tradition of culinary excellence on the island.
During the festival, these chefs will pair with some of the island’s own most talented chefs to present a unique multi-course tasting menus.
Chef Eric Frechon, executive chef at the three Michelin star Epicure restaurant at Le Bristol Hotel in Paris, will serve as patron to the festival.
As patron, Chef Frechon will speak at the opening of the festival, serving as president of the jury for the St. Bart’s Chefs Challenge, among other duties.
The Chef’s dinners will be held at some of the top hotels and restaurants in St. Barts, including Aux Amis at the Le Barthélemy Hotel, On the Rocks at Eden Rock St. Barth’s, Batholomeo at Le Guanahani, Taïno at Hotel Christopher, Cheval Blanc St.-Barth Isle de France and Le Sereno Hotel.
On all three evenings, each chef will prepare a four-course menu at a mixed price of 95 euros per person and an eight-course menu at the fixed price of 130 euros per person.
“The St. Barth Gourmet Festival is a major event that helps confirm the dominant position of the island as a world-class tourist Caribbean destination, while allowing both guests and residents to enjoy the best of French gastronomy in a friendly, festive atmosphere,” said Nils DuFau, President of the Territorial Tourism Committee of St. Barts.
The lineup of guest chefs attending the 2017 festival includes: Pierre Augé of La Maison de Petit Pierre, hosted by Aux Amis; Jérôme Faure of Le Champ des Lunes at the Domaine de Fontenille, hosted by On the Rocks; Pierre Rigothier of Lacène Thélème, hosted by Bartholomeo; Chef Virginie Basselot of Le Loti at the La Réserve Hotel, hosted by Taïno-Hotel Christopher; Christophe Bacquié of Restaurant Christophe Bacquié at the Hôtel du Castellet, hosted by Le Cheval Blanc; and Andrea Berton of Berton al Lago, hosted by Le Sereno Hotel.
In addition to the chefs’ dinners, the festival will include other activities to celebrate the many facets of French gastronomy.
This year, there will be a bartender contest held by Cognac Martell at Quarter on Friday, November 3, as well as culinary competitions such as the St. Bart’s Chefs Challenge by Champagne Lanson at Bonito on November 5 from 8-10 A.M. and an amateur pastry contest – Petites Toques St. Barth – held at the Wall House Museum from 10-12 P.M.
A new event, the Challenge Joyfood by Badoit, will take place on November 4 at 10 A.M., and will feature teams of locals and visitors cooking together for the chefs.
Reservations for the festival dinners can be made directly by contacting the festival partner hotels and restaurants.
Daytime events do not require a reservation and are open to the public.
— Dana Niland, CJ Contributor
