French Side 'Iron Chefs' Sweep Taste Of St. Martin
Chef Dino Jagtiani's Temptation restaurant in Cupecoy awakened the senses of the GaultMillau culinary inspectors to whisk away the titles of Best Restaurant on the Dutch side of the caribbean island of St.Maarten , Best Overall Restaurant of the Year and Wine List of the Year in the premier Dutch gastronomic guide. This is the second time the guide has rated restaurants here the caribbean island of St.Maarten and listed its top picks in a 24-page section. Adding to St.Maarten's exposure is the mention of the special section on the guide's cover, a new feature. St. Maarten/St. Martin is the only place in the Caribbean to which the guide has dedicated space. It normally only covers European restaurants. Like last year, Temptation was named Best Restaurant on the Dutch side and Le Gaiac in Marigot was the best on the French side in Saint Martin .
Le Gaiac was 2007 Restaurant of the Year. Announcing the winners during a soiree in Holland House Beach Resort in Philipsburg Wednesday night, GaultMillau Director and Editor-in-Chief Jan van Lissum said Temptation was "the place to be on St.Maarten for the culinary adventurer" and further described it as an "example of modern design and perfection" with a menu that featured "attractive dishes, well considered ingredients and international cooking styles." At Temptation, everything is well prepared and of consistent quality, he added. Commenting on the wine list recognition, he said, "Originality and creativity on the menu are matched with a fabulous wine card with a worldwide diverse selection of quality wines many European restaurants would be jealous of."
Le Gaiac was described as a classic, stylish and prestigious restaurant with a chef who is an experienced and passionate professional and who presents well structured, rich, complex and flavorful dishes. Van Lissum said the "valuable tradition of haute cuisine and hospitality are served well" at Marigot's Le Gaiac.
Although his Grand Case restaurant is called Le Ti Provençal , Chef Herve Sageot can just as well be called "universal," according to the GaultMillau director. He said Sageot embodied "passion, creativity and staying power." Popular among colleague chefs for his talent and enthusiasm, Sageot creates "inventive and tasteful dishes, largely based on regional ingredients."
A "technical perfectionist" was how Van Lissum portrayed GaultMillau's Talent Chef of the Year awardee Stephane Decluseau of L'Astrolab in Orient bay. Decluseau presents "carefully created compositions, rich in flavor, refined with subtle contracts," he said.
Retaining the title of GaultMillau Beach Restaurant of the Year for the Dutch side was Mr. Busby Beach Bar/ Daniel's By the Sea. This second consecutive nod from the Dutch guide was credited by Van Lissum to a successful formula created by Daniel Jurczenko.
Know for its "sun, sea, good food, good wine, hospitality and informality," Waikiki Beach in Orient Bay was chosen by the gourmet team as Beach Restaurant of the Year for the French side.
Perfection seems to reach the highest level at Bajatzu Bar and Grill in Maho Village. It is where logistics, timing, personnel and service work "so efficiently, professional and smoothly that you hardly notice what is happening around you while you enjoy a delicious dinner," Van Lissum said. This earned Bajatzu the title of GaultMillau's Best Concept.
Les Boucaniers in Sandy Ground/Nettle Bay with its "delicious dishes with originally combined flavors and a tasty Creole influence" was named Local Restaurant of the Year.
Good quality at a friendly price add to the general sense of hospitality and helped Le Saint Séverin in Marigot retain its Best Quality/Price Ratio rating in GaultMillau for a second year.
Thibaut Asso of La Samanna in Terres-Basses in Saint Martin was named Sommelier of the Year for his special talent of matching perfectly dishes ordered with complementing wine.
Host of the Year was awarded to former owner of Le Montmartre in Cupecoy Karen Narm for her natural charm, friendly and personal service. Narm recently sold the restaurant.
Claiming the title of Best Overall Hotel of the Year and French side Hotel of the Year was the "comfortable, luxurious and peaceful" La Samanna. in St.Martin "
This is where the crowded day-to-day world ends and a private paradise begins," was how Hotel of the Year for the Dutch side Oyster Bay Beach Resort was described by Van Lissum.
The GaultMillau Guide, which is written in Dutch, is now available on the island. These awardees and other rated ones will be easily recognized by a special GaultMillau plaque on their doors. Van Lissum hopes to produce a supplement featuring only the island's section to be distributed here and internationally to promote the island of Sint Maarten / Saint Martin.
Van Lissum was introduced to the island more than three years ago by Fete de la Cuisine founder/former minister Henri Brookson.
Article: Alita Singh
» Preparing for Taste of the Caribbean
» Temptation Chef to cook up a storm in California
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» Best Restaurants of 2007
» Best Restaurants of 2006
