Friday, December 23, 2022

Dining in Saint Martin

We have incredible dinners in Grand Case.  We have lunch at the lolos in Marigot, but don't stop in at the ones in Grand Case this trip, going a few more doors down to some favorite restaurants.

Passing by the lolos

At Ocean 82, with a lobster tank at the entrance, we sit at a table on the water and enjoy scallops, shrimp, mussels, and profiterole (and probably a few more things that we ate before remembering to take a picture).

Lobsters to greet us

Scallops and shrimp

Mussels and Profiteroles

View from our table

At Bistrot Caraibes, across the street, we start with tuna, Norwegian Salmon, and endive salad with blue cheese, followed by lobster and Margret de canard (duck), and, of course, profiteroles


Lobster selected and served


On another visit to Ocean 82, we have sole and sea bass, served at the table.

Preparing and serving the fish


And, of course, to close, profiteroles.

Profiteroles (again)

Another evening, at Le Temps des Cerises, we dine on octopus and shrimp appetizers, followed by St. Pierre (John Dory), and Ahi tuna salad.


St. Pierre, Ahi tuna

Our last night, we return to Le Temps des Cerises and the kitchen has been taken over for the day by 2-Star Michelin Chef Michel Portos who prepared an incredible fixed meal of:

Bouchées de bienvenue (Welcome bites)
Déclinaison de céleri et truffe noire (Celery root and black truffle declinaison)
Endive confite agrume-safran jus de cuisson relevé au poivre noir du sichuan, poutargue rapeé
  (Endive confit saffron citrus szechuan black pepper broth, grated cured fish roe)
Gambas XXL juste saisie laque d'epices, topinambours et groseilles
  (Gambas XXL, spice coated, topinambour, red currant)
Canette des dombes en deux cuissons, marron-pomme verte-betterave, jus noir corsé
  (Duckling cooked 2 ways, chestnut, green apples, beetroot, black jus)
Kalamansi et chocolat en un service (Kalamansi and chocolate dessert)

And, accompanied by a great wine list (we have a 2010 Croix de Beaucaillou Saint Julien).

Our wine and welcome bites

Celery root/black truffle, endive confit

Gambas, duckling


What a great finish to our Saint Marin dining experiences, a true epicurean delight!

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