From November 3 to 6, 2016 : TASTE OF ST BARTH GOURMET FESTIVAL
Program still in progress
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Edition 2015
ACCENT ON FRENCH CUISINE
7 Guest chefs - 6 Partner Hotels and Restaurants
Saint Barth will again take center stage with exceptionally talented chefs as special guests! They will work in duo with our island chefs from partners establishments.
It goes without saying that it will be the "must-be-there" event of the year!
French cuisine will be in the spotlight during the second edition of the St Barth Gourmet Festival!
Following the same pattern as last year’s edition, the festival has invited seven acclaimed chefs who will work in tandem with the executive chefs at some of the island’s best restaurants to create the kind of exceptional meals that make us dream.
Brilliantly embodying the values of French culinary traditions, the passionate and generous three-star Michelin chef, will be the Ambassador of this gourmet festival !
LE PROGRAMME 2015
THURSDAY NOVEMBER 5th
19H : Opening ceremony (by invitation only)
FRIDAY NOVEMBER 6th
10H :Press Conference, Taïwana Hotel
15H-17H : « St Barth Absolut ELYX Contest 2015 » by Enjoy St Barth, Do Brazil
19H30 : Chefs’ Dinners in the festival partner hotels & restaurants
SATURDAY NOVEMBER 7th
12H-14H : « St Barth Badoit Express Beach Picnic », Le Guanahani
17H-18H : Café Waiter’s Race, Gustavia
19H30 : Chefs’ Dinners in the festival partner hotels & restaurants
SUNDAY NOVEMBER 8th
8H-10H : « St Barth Chefs Challenge » by Taittinger, Bonito
(Président of the Jury: chef Emmanuel Renaut, Ambassador of the festival)
9H-11H : Amateur pastry competition “Old Time St Barth” and “Young Toques St Barth”, Gustavia
11H-12H : Awards ceremony for the 2015 competitions, Gustavia
19H30 : Chefs’ Dinners in the festival partner hotels & restaurants
Partner Hotels and Restaurants, with the invited chefs :
- Eden Rock - St Barths : Menu by Laurent Jeannin, guest pastry chef, & Eric Desbordes (executive chef);
- Cheval Blanc St-Barth : Menu by chef Alexandre Mazzia, hosted by executive chef Yann Vinsot;
- Le Guanahani : Menu by chef Yoann Conte, hosted by executive chef Nicola de Marchi;
- Le Christopher : Menu by chef Jérôme Nutile, hosted by executive chef Jean-Baptiste Piard;
- Le Taïwana : Menu by chef David Toutain, hosted by executive chef Jérôme Pru;
- L’Esprit : Menu by chef Stéphanie Le Quellec, hosted by executive chef Jean-Claude Dufour
Invited Chefs presentations :
Emmanuel Renaut : Ambassador of the Taste of St Barth Gourmet Festival 2015 (3 Michelin stars; Rated 6th best French chef and 11th among the top 100 chefs worldwide, Le Chef magazine; 5 toques Gault & Millau 2012; Chef of the year 2012, Le Chef magazine; Gault & Millau d’Or 2008; Meilleur Ouvrier de France; Prix Le Taittinger, 1997; restaurant Flocons de Sel, Megève, France) was trained in French culinary traditions as well as the art of pastry; he is considered one of the most talented chefs of his generation. Named “Grand Chef” Relais & Châteaux and “Grandes Tables du Monde,” in 2008 he created and runs his own gourmet restaurant, bistro, hotel, and spa, all in the mountains of Megève. It is here that this prestigious chef cultivates his personal style of cuisine: gourmet, innovative, colorful, engaging, and contemporary.
Laurent Jeannin : (pastry chef of the year 2009, Champérard Guide; pastry chef of the year 2011, Le Chef magazine; Epicure, 3 Michelin stars restaurant, Le Bristol, Paris, France). How to describe a successful dessert by Laurent Jeannin? Light flavors that plunge you into a different universe, far from the one created by the savory courses, prolonging the pleasure of the meal in perfect harmony. Dessert is the most emotional of foods, with memories of childhood, of the imagination. Laurent Jeannin is passionate about sweets and gives free rein to his creativity. His motto: “I am nourished by the pleasure I provide to other people.”
Yoann Conte : (2 Michelin stars; 4 toques Gault & Millau; Trophée Gault et Millau d’Or 2014; Restaurant Yoann Conte, Annecy, France). Since May 2010, Yoann Conte lent his name to the restaurant founded by Marc Veyrat in the early 1990s. There he represents the second generation of inventive, innovative chefs to reinterpret a cuisine inspired by nature and by plants. This native of Brittany, who loves the Alps, seeks to attain a perfect simplicity: a simplicity in service, ingredients, and tastes, reflected in a regional cuisine using local, seasonal products. “High-quality, inspired cooking,” confirms the 2015 Michelin Guide 2015.
Alexandre Mazzia : (1 Michelin star 2015; 3 toques Gault & Millau; Gault & Millau d’or 2015; Trophée Grand de Demain 2015 Gault & Millau; Prix Omnivore 2015 talent of the year; Rising chef trophy of the year 2014, Le Chef magazine; Restaurant Alexandre Mazzia, Marseille, France) trained under the aegis of renowned threestar chefs. From his childhood in the Congo, where he was born, to his passion for traveling, Alexandre Mazzia has developed an exciting style of cuisine that qui has turned traditions genres upside down. His complex dished, rich with de multiples ingredients, juxtapose ways of cooking and textures to create a perfect balance. Jérôme Nutile (2 Michelin stars in 2009; Meilleur Ouvrier de France in 2011; 3 toques Gault & Millau; Restaurant Le Mas de Boudan, Nîmes, France). The cuisine created by Jérôme Nutile is inventive and refined. This chef adapts the most classic dishes from the French culinary heritage in his own manner: pure and subtle, with just the exact amount of seasoning, the freshest possible ingredients, and cooked to perfection. The best in contemporary cuisine that highlights his savoir-faire and his perpetual quest for what beauty and goodness.
David Toutain : (1 Michelin star; 3 toques, Gault & Millau; Best “gastronaute,” Guide Le Fooding 2015; Best chef of the year, Guide Champérard 2015; Best foreign chef of the year, Guide Identita Golose 2015, Italy; Stars of tomorrow, Gault & Millau 2012; restaurant David Toutain, Paris), a leading figure in the next generation of French chefs, presents a “cuisine that is free and uncomplicated,” yet at the same time surprising and audacious. This extremely talented chef was a brilliant student as he learned from such chef-artists as Alain Passard and Marc Veyrat. In his Parisian restaurant, this rising star of French gastronomy champions “natural plant-based cuisine, where technique is invisible, leaving room for harmony of the elements and the flavors of the ingredients.”
Stéphanie Le Quellec :(1 Michelin star; winner of Top Chef 2011; Le Prince de Galles, Paris, France). one of the most promising talents in the French culinary scene, creates an exquisite gastronomic experience. Le Quellec, who received top grades during her hotel and restaurant management course, served back-to-back apprenticeships with three of France’s most accomplished craftsmen (Meilleurs Ouvriers de France). She gained extensive experience in the early days of her career in Paris, where she worked alongside Michelin starred chefs, Philippe Legendre and Philippe Jourdin, at their highly regarded restaurants. This apprenticeship in the purest traditions of French cuisine characterizes both her and her cooking today: full of character, nourished by passion, work, discipline, and generosity. Her cuisine is “imaginative, harmonious, and precise.”
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Invited Chefs in 2014 :
Jean-Georges Vongerichten, New-York, USA (Jean-Georges), 3 Michelin stars, Official Ambassador of the Taste of St Barth Gourmet Festival
Matsuo Hideaki, Osaka, Japan (Kashiwaya), 3 Michelin stars
Jérôme Nutile, France, 2011 Best Craftsman of France, 2 Michelin stars
Jean-Jacques Noguier, Bossey, France (La Ferme de l’Hospital),1 Michelin star
Amandine Chaignot, Paris, France, Bocuse de Bronze 2012
Thomas Troisgros, Rio de Janeiro, Brésil (Olympe)
Daniel Berlin, Skåne Tranås, Suède (Krög)
