Taste of St Barth Gourmet Festival

Taste-of-St-Barth-Header

Taste of St Barth Ambassador 3 star Michelin chef Jean George Vongerichten.

Never ones to turn down a chance to visit St Barth, our bags were packed before we could say rosé, after being invited to the Taste of St Barth Gourmet Festival 2014 from October 30-November 3. St Barth, already known for having the some of the finest food in the Caribbean, one-upped even itself this time. Seven of the world’s most exceptional chefs partnered up with some of the island’s most talented chefs and cooked up a storm at seven luxury hotel restaurants on the island. We couldn’t wait to try everything!

Three Michelin star chef Jean-Georges Vongerichten, of famed Jean-Georges restaurant in NYC, was the official ambassador of this swanky event. Jean-Georges was hosted by the Eden Rock Hotel in St Jean and word on the street/beach was that tables were booking up quickly, so we wasted no time making our reservation.

Jean-Georges kept excellent company as he was joined in the festival by fellow three Michelin star chef Matsuo Hideaki from Japan at Le Toiny Hotel, two Michelin star and 2011 Best Craftsmen of France chef Jerome Nutile at Hotel Guanahani, Hotel Christopher hosted the lovely Amadine Chaignot of Paris, fourth generation chef Thomas Troisgrois of Rio de Janeiro’s Olympe at Le Sereno Hotel,  Swedish sensation Daniel Berlin cooked at Cheval Blanc St. Barth Isle de France and the amazing one star Michelin chef Jean-Jacques Noguier at Hotel Tom.

Sadly enough, we couldn’t fit in all the tastings during the festival but feel honored to have had our culinary experiences at Bartolomeo at Hotel Guanahani, Le Sereno at Le Sereno Hotel and On the Rocks at Eden Rock. It was, without question, some of the finest food we have ever had…some of the best rosé too ;). Next year we will be much better planners and will be sure to pack them all in!!

TIP: The Taste of St Barth Gourmet Festival is truly a spectacular event and the food is otherworldly. On November 7–11, 2015 we plan to do it all over again. We think you should go too!!

Opening Ceremony Party at Do Brazil

The festivities kicked off at a private opening ceremony party at Do Brazil on Shell Beach and we were lucky enough to get an invitation. Manager David Mouten, of Do Brazil, really knows how to throw a party. We never even noticed the thunder storm and downpour of rain that was going on just steps away! We were having way too much fun chatting with the chefs and mixologists from around the globe and sampling the culinary concoctions while listening to live local music. The party was elegant but relaxed and these chefs know how to have a good time! We were even more eager to let the tasting menu dinners begin after getting to know these chefs personally.


The Takeaway

Be there!


STAY:

Hotel Guanahani
97133 Grand Cul de Sac, St Barthelemy, FWI 97133
877-364-1100
http://www.leguanahani.com


EAT:

Bartolomeo and Indigo at Hotel Guanahani
97133 Grand Cul de Sac, St. Barthelemy, FWI 97133
877-364-1100
http://www.leguanahani.com

On the Rocks at Eden Rock Hotel
St. Jean Bay, St. Barthelemy, FWI 97133
855-333-6762
http://www.edenrockhotel.com

Le Sereno at Le Sereno Hotel
Grand Cul de Sac BP19, St. Barthelemy, FWI 97133
888-LeSereno
http://www.lesereno.com

La Case at Cheval Blanc St. Barth Isle de France Hotel
Baie des Flamands, St. Barthelemy, FWI 97133
800-810-4691
http://www.stbarthisledefrance.chevalblanc.com

Le Gaiac at Hotel Toiny
Anse de Toiny, St. Barthelemy, FWI 97133
800-680-0832
http://www.letoiny.com

Mango and Taino at Hotel Christopher
Pointe Milou, St. Barthelemy, FWI 97133
800-550-1769
http://www.hotelchristopher.com

La Plage at Hotel Tom Beach
Baie de St. Jean, St. Barthelemy, FWI 97133
+590 590 52 81 33
http://www.tombeach.com

Do Brazil
Shell Beach Gustavia, St. Barthelemy, FWI 97133
+590 590 29 06 66
http://www.dobrazil.com


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This entry was written by sparklebungalow and published on November 6, 2014 at 8:26 pm. It’s filed under Uncategorized and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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