Brothers Amaury and Thibault Mezière, respectively your Chef and Maitre D' / Sommellier, have been running their classy fine French dining establishment in the heart of Grand Case since the mid-nineties. Prior to their arrival in Saint Martin, they honed their skills a Paul Bocuse's *"Les Halles"* in Lyon and Disney's French Pavilion.
The restaurant is highly regarded, and one of the mainstays of "restaurant row" in the former fishing village on the French side of the island. Guest favorites on the menu include roast duck breast in a sweet & sour honey sauce, and Amaury's creation of stuffed chicken breast with mushrooms - served on a bed of creamy mushroom risotto.
The dessert at Bistrot Caraïbes that you must definitely try if you still have any room to spare, is their specialty hot chocolate cake with hazelnut ice-cream, topped with a coffee sauce. A veritable *Pièce de résistance.*
Reservations are a must.
Source: www.dinesxm.com |
