Chef Maxime Deschamps passion for culinary innovation and insistence on high quality ingredients in spite of the challenges of cooking in an island restaurant were apparent in his style and dishes. His and Le Toiny’s determination to develop Le Gaiac into a top tier gourmet restaurant paid off. Tucked away in a secluded area of the island, it took us just minutes to arrive from our Marigot Bay accommodations and yet we were transported to a world of reverence to fine food. From the restaurant manager, to the serving staff and chef, it was obvious Le Gaiac revels in the making of French fare and providing its guests exceptional gourmet dining in a romantic locale.
Executive Chef Maxime Deschamps
General Manager David Henderson
Handicapped Access Other than a couple of steps at the entrance, the ground was level. The restaurant indicated the area was fully accessible.
Location In the lobby of the Hotel Le Toiny
Owned E.S . Development with Michael Shen president
Pastry Chef Fabien Marie
Restaurant Manager Mohamed Zouikri
Size Seated 70
Type Of Restaurant French “inventive with an exotic touch”
Special Menus a tasting menu was available for 120 euros
Next we tried a crispy shrimp with nougatine garlic and an orange sauce; crayfish with a wafer of seasoned pasta, draped with a crustacean sauce and a point of Beluga Caviar; fricassee of Maine lobster served in its bouillon with garden peas and morels; and lacquered yellowtail snapper stuffed with banana plantain and braised with sweet and sour sauce and sautéed potatoes. We cleansed our palates with a litchi ginger and champagne granité before our sliced roast pigeon with mango and celery ravioli, ginger vegetables and hazelnut juice; for our final salt course we had pan grilled lamb chops served with tomato and dried fruit concassée with a mojette bean mousse.
Dessert was a refreshing and tasty lemon sorbet with strawberries marinated in olive oil and balsamic vinegar and a julienne of celery and warm chocolate cake filled with coconut and whisky ice cream. We accompanied our meal with Emotion de Terroirs , Chardonnay 2002, Vincent Girardin and champagne Billecart Salmon Rose.
Reviewers Article by Elena del Valle
Photos by Gary Cox
Service The service was outstanding. Staff were attentive, polite, helpful and well trained.
Would You Dine There Again-Recommend It? yes
- Hotel Le Toiny
- Anse de Toiny
- 97133 Saint Berthélemy
- French West Indies
- +590 29 77 47
- +590 27 89 30