St. Martin Dining

155

DIN

ING

154 | EXPERIENCE ST. MAARTEN | ST. MARTIN | 2007

DINING IN ST. MAARTEN | ST. MARTIN

B Y A B E L D E L G A D O

J. K

EVIN

FO

LTZ

It’s likely that three main factors drew you to St. Maarten/St. Martin: sun, sand and fun. While theseare pretty potent draws, the fact is that you can easily find all three in most of the Caribbean’s islands.But what you can’t easily find in those islands is the marvelous wealth of dining options offered here.Indeed, with more than 400 restaurants serving up a buffet of tantalizing options from around theworld—including French, Italian, Spanish, Continental, Caribbean, Indian, American and more—St.Maarten/St. Martin is a gourmet’s delight.

And even if you aren’t currently in Emeril’s fan club or a sub-scriber to Bon Apetit, overwhelming odds favor you looking for-ward to mealtime on the island. But the tricky part may be indeciding where to go. “St. Maarten offers visitors a myriad ofoptions for dining,” explains Dino Jagtiani, the chef-owner ofTemptation and Rare, two award-winning island eateries. “Withchoices ranging from the top 10 restaurants on the island thatcould easily hold their own in any big city to the casually chicbeach places on Orient Beach, you can either enjoy a burgerand fries or splurge on lobster and Dom Pérignon.”

But beyond the gamut of options that will satisfy anyone’stastes, Jagtiani says that what really makes the island’s restau-rants stand out is the personal touch. “Most of the restaurants

here are family run, small business operations,” he explains, “soyou’ll find that the owner is your host, your chef or even yourwaiter. There are no real chain restaurants that offer the standard-ized corporate menus.” As such, expect not only great service, butalso bold flavors, audacious new combinations, old favorites, tra-ditional Caribbean dishes, cutting-edge culinary experiments fea-turing exciting contrasts in textures and, quite simply, some of thebest cuisine you’ve ever tasted.

Now, at this point in your stay you’ve probably enjoyed thebeach, de-stressing in a lounger on the sand or splashing aroundin warm waters. You may have even gone to a spa for some revi-talizing treatments. Since the whole point of being here is treatingyour body and soul to some well-earned pampering, why leaveyour palate out of this quest for indulgence? The island’s restau-rants are just waiting to reward you with an array of unforgettabledining experiences—so let the palate pampering begin! Here’s alook at some of the top restaurants to help you get started on yourculinary adventures on St. Maarten/St. Martin.

Pamper Your Palate

157

DIN

ING


While you can certainly opt to roll the dice, play a hand or pull on the slots atthe Atlantis World Casino in Cupecoy, you have to hope that luck is on yourside. However, luck will play no role at all if you opt to dine at some of thesuperb restaurants in the Casino’s aptly named Gourmet Village. Quite simply,the commitment to excellence on the part of the chefs and owners of the fol-lowing restaurants pretty much make it a sure thing that you’ll have an extraordi-nary dining experience.

To get your day started off right, a light lunch or even an afternoon pick-me-up,head to The Expresso Coffee House next to the American University of theCaribbean, which serves all types of coffee, cappuccino, espresso, lattes,shakes, pastries, salads and more. It’s open Monday through Saturday from 7a.m. to 8 p.m.

For a dazzlingly delicious romantic dinner by candlelight, look no further than LaGondola. The Carrara marble statuettes outside and the beautiful, Italian-styledécor set the elegant tone of the evening. Once inside, to start off light andsave room for heavier courses, order the thinly sliced beef or salmon carpaccio,drizzled with lemon basil dressing and sprinkled with Parmesan cheese chips orpink peppercorns. Among the palate-pampering main course options are hand-made potato gnocchi in a light gorgonzola sauce, described by diners as “pil-lows from heaven” due to their fluffy texture and amazing flavor. There’s alsoveal Milano, exquisite pan-fried veal shanks simmered in vegetable gravy formore than five hours, then served over a bed of saffron risotto, quite literally aCUP ECOY


161

DIN

ING

meal that melts in your mouth. The other pasta dishes, including the unbelievable lob-ster risotto, are a finely tuned symphony of flavors and textures. The fish and meatselections are intricately prepared and paired with delicious side dishes that offersuperb balance. Make sure to try one of La Gondola’s marvelous Chiantis with yourmeal, topping it off with the “Fantasia” dessert, packed with sweet indulgences liketiramisu, chocolate pie and nougat glacé.

As soon as you’re ushered in and take in the rich décor of stunning chandeliersand antique Parisian furniture, you know that an elegant French dining experienceawaits you at Le Montmartre. Start off the evening with the lobster degustation,which features tender lobster medallions and ravioli, Caribbean bisque and aspring roll with local thyme. The spectacular entrée options include fresh and fla-vorful sautéed Dover sole; succulent prime rib carved tableside; Chilean sea bassserved in a richly flavorful wine sauce; and the jumbo shrimp/sea scallop skewersserved with a light sauce made of five flavor-packed Caribbean peppers. Turflovers will enjoy the delicately prepared tournedos Rossini, a pan-sautéed filetmignon that’s deglazed with port, flavored with truffles and topped off with a sliceof fresh foie gras. Accompany the meat dishes with a richly smooth ChassagneMontrachet and the fish dishes with a light, crisp and fruity Pouilly Fuisse. Sweetendings include strawberry soup flamed with Gran Marnier and served with vanil-la ice cream or Rum Baba (Baba au Rhum), a rich rum-soaked cake served withwhipped cream and mango/passion fruit coulis.

Dare to be Rare, explains owner Dino Jagtiani, offers an interesting décor that blendsfuturism with retro stylings. The cuisine offers a similar approach, giving time-honored steak-house favorites avant garde twists. For example, there’s the “de-constructed porterhouse,”a dry, aged and certified Angus KC strip steak combined with a wet aged filet mignon,a combination found nowhere else in the world and guaranteed Nirvana for steak lovers.Before you enjoy this and other masterpieces, consider priming your palate with thePortobello mushroom stuffed with lump crab meat, a startling, scintillating pairing of flavorsand textures; the crunchy and immensely satisfying fried Brie sticks; or the lobster bisque.

J. KEVIN FOLTZ

163

DIN

ING

163

DIN

ING


Besides the porterhouse, Rare offers such a temptingarray of meat dishes that a connoisseur will have trou-ble selecting just one: there’s the immense cowboysteak, fall-off-the-bone teriyaki-glazed ribs, the wetaged filet mignon, the New York strip and much more.End the meal properly with Martell XO Cognac or aglass of 20-year-old port. If you still have room fordessert, try the “21st century milk and cookies,” adelightful lemongrass panna cotta served with three dif-ferent cookies: chocolate-sesame seed, butterscotchchip and coconut five spice.

A great meal at a great price is always awaiting you at theSugar Cane Café. It opens at 8 a.m., serving up a num-ber of inviting American-style breakfast options likeomelets, French toast and pancakes. If you decide todrop by for lunch, ask about the Cane Burger, a massiveand juicy 2⁄3-pound cheeseburger. The sandwiches arealso an excellent choice here, whether you want a tastychicken wrap or a thoroughly satisfying fish filet sandwich.This family oriented place is also great for dinner. The var-ied entrées include tiger shrimp scampi, a robust-flavoredbeef tenderloin topped with blue cheese crust, creamychicken Alfredo and enticing grilled mahi-mahi. Be sureto cool off with one of the Sugar Cane’s delightful trop-ical drinks, such as the SXM Guavaberry colada (whichconsists of Island Tropics guava, pineapple juice, CocoLopez, Guavaberry Liquor and coconut rum).

Temptation’s name is quite apropos: not only is itsManhattan-in-the tropics ambience irresistible, the cui-sine itself—described by owner/chef Dino Jagtiani asNouevelle Caribbean—is uniquely tantalizing. If youwant to ease your palate into the Temptation experi-ence, try the lump crab cake with Asian guacamoleand Caribbean vegetable slaw. The delicate and flakycrab practically melts in your mouth, contrasting withthe crispy texture and freshness of the slaw. Or youcan dive right into Temptation’s bold flavors with thereef and beef: Maine lobster tail paired with molasses-braised beef short rib, corn black bean salsa and three-cheese mashed potatoes. In just one bite, you experi-ence the gamut of flavors and textures: sweet, salty,sour, bitter, hot, cold, crispy, soft and spicy—yourtaste buds will never be the same! Less intense but justas delicious is the red wine-braised osso buco with cin-namon star-anis polenta, subtle sweetness contrastingwith the bolder flavor of the veal. Finish the indulgencewith a McDino’s apple pie: tempura apple slicestossed in powdered sugar and served with amazingfoie gras ice cream. The bottom line? You won’t regretgiving in to Temptation.


PHILIPSBURG


Opening Hours:Monday 11:00 AM – 7:30 PMTuesday 11:00 AM – 7:30 PMWednesday 11:00 AM – 10:30 PMThursday 11:00 AM – 10:30 PMFriday 11:00 AM – 10:30 PMSaturday 11:00 PM – 10:30 PMSunday 11:00 AM – 15:30

Happy Hour: Monday to Friday 4:30 PM – 6:30 PM

12 Metre Yacht ClubBobby’s Marina P.O. Box 829 | PhilipsburgSt. Maarten Netherlands Antilles

12 MetreYacht Club

Located in Bobby’s Marina, the elegantly casual 12 Metre Yacht Club overlooks Great BayBeach, affording a nice view of the boats and the Philipsburg skyline. Its interior has a rustic touchbut is eminently comfortable, making it a great place to relax and enjoy a great meal. Try selec-tions from the 12 Metre’s Caribbean menu, such as the tasty jumbo coconut shrimp, succulentlyprepared with island seasonings and coconut milk. Other options include the grilled conch, sea-soned with pungent Caribbean spices and served with a perfectly piquant garlic sauce and riceand beans; and the blackened mahi-mahi, topped with passion fruit coulis and served with exot-ic fruits. For an appetizer, try the flaming Camembert: a flaming cheese wheel flavored withCalvados, a spicy apple brandy. End your meal with a dark chocolate crème brûlée, which is asrich and as satisfying as its name implies. And don’t forget to explore the 12 Metre’s drinks menu,which includes such palate-pleasers as Guavaberry colada, Scorpion and the famous Rum Jumbieand Guavaberry shot.

Also on Bobby’s Marina is the Greenhouse, which offers both al fresco dining and indoor seating.Enjoy the balmy bay breezes while exploring the Greenhouse’s offerings, which for starters include arich black bean soup and crispy deep-fried calamari, among other options. Once you prime yourpalate with an appetizer, try the mouthwateringly tender filet mignon with peppercorn sauce, Angus-certified and guaranteed to delight your inner carnivore, or sink your teeth into the T-bone or the mas-sive 20-ounce cowboy steak. If you favor surf over turf, then request the succulent Caribbean lobster,which is brought in from the nearby island of Saba and offered as a special on Fridays. Or enjoy sometender crab cakes, premium ahi tuna or the delectable golden fried shrimp. Top off dinner with arefreshing slice of Key lime pie. You can also refresh yourself with the wide selection of drinks, par-ticularly the mojito, a sweet glass of Cuban coolness, or the banana colada. Be sure to stop by dur-ing happy hour, which runs every day from 4:30 to 7 p.m.: drinks are two for one and most of theyummy appetizers are discounted.

J. KEVIN FOLTZ

169

DIN

ING


SIMPSON BAY

Another fine option along Great Bay Beach is the recently renovated HollandHouse Restaurant, whose large tapas menu offers more than 20 options for alight meal or an appetizer at great prices. For instance, there’s bitterballen, aDutch dish consisting of a beef ragout rolled into bread crumbs and deep fried,served with a tart mustard sauce on the side; the scrumptious Indonesian chick-en brochettes, made with Asian marinades and served up with a rich peanutsauce for dipping; and the tangy shrimp tempura. Be sure to accompany thesestarters with a cool champagne cocktail made with local Guavaberry rum. Youshould also try the robustly flavored house rum, Bois Bamde—all guests areoffered a complimentary glass. Now, beyond tapas or other amazing appetizers,the Holland House also allows you to indulge your palate with its delicious maincourses, like a French-style rack of lamb, marinated with fresh herbs and cookedto tender, juicy perfection. Slice off bits and dip them into the mustard sauce toenjoy the delicate contrast of sharp and subtle flavors. Complement this contrastwith a simple homemade rum cake for dessert and pair your entire dining expe-rience with smooth, very affordable Clos Beylesse wine.

Named after the owners’ Golden Retriever, Taloula Mango’s is a fine casual din-ing option located on the Great Bay Beach boardwalk in the St. Rose Arcade shop-ping complex. Its deliciously varied menu makes it perfect for families looking for acasual, fun place for lunch or dinner. Be sure and try the clever variant on the Phillycheesesteak, which uses shaved steak and crumbled bleu cheese instead ofAmerican, giving it a piquant new taste; or build your own burger, choosing from avariety of cheeses, including bleu, Cheddar and Gouda, caramelized onions,bacon, chili and more. A nice vegetarian burger option would be Moshe’s favoritefalafel burger, made with ground chickpeas, corn, peppers and hummus served in apita pocket. But the tempting casual selection doesn’t stop there—you can try oneof seven pizza options, ranging from the fine Margherita to the inventively flavoredTotally Taloula Tuna, which features slices of fresh tuna. Light but richly satisfyingpasta options, a large tapas menu featuring delicious twists on fried calamari, kebabs,quesadillas and more, plus decadently satisfying desserts and many island-style maincourses, round out the offerings. There’s something to tantalize—and powerfullyplease—the taste buds of the entire family at Taloula’s.


Overlooking Simpson Bay Lagoon, the Boathouse has been around for nearly20 years and is practically an island institution. This nautically decorated restau-rant, not surprisingly, offers wonderful seafood fare. Conch fritters, goldenbrown and crispy on the outside but wonderfully tender on the inside, are a niceway to start off a meal here. But there are a number of other outstanding options,such as crab cakes sautéed in sweet butter, ultra-spicy hurricane shrimp, fresh cala-mari in a robust garlic sauce and more! In terms of entrées, scrumptious palatepleasers include the sharply flavorful shrimp kebab, luscious Scallops Madagascarand the lavish calamari platter. But landlubbers won’t be left out at sea—they candive into juicy filet mignon, tender New York Strip or the world of poultry: achar-grilled chicken breast prepared in your choice of eight different ways fromaround the world, such as teriyaki, Jamaican jerk and Bombay curried chicken.Or get one of the Boathouse’s knockout Angus burgers, grilled to perfectionand exploding with rich flavor from the first bite. There’s also a great selection ofwraps, ranging from superbly seasoned mahi-mahi to the Philly Wrap of fine sir-loin and more.

173

DIN

ING


A relaxed vibe, a great crowd and ultra-tasty casual fare are de rigueur at theBuccaneer Beach Bar, located behind the Atrium Resort on Kim Sha Beach. Getthe good times rolling with a BBC (a Bailey’s Banana Colada), a freshly made frostydrink that comes in a 16-ounce cup lined with sweet, rich chocolate. Or maybe youcan sip a Dark and Stormy, made with potently flavorful ginger beer and Gosling’sBlack Seal Rum. Pair your drink selection with any number of delicious Buccaneeroptions, such as the steak sandwich, made with eight ounces of tender sliced sir-loin, or the famous pirate pizza, loaded with juicy steak slices, mushrooms, ham,spicy Italian sausage, shrimp, anchovies and much more. Or try the Mexican pizza,which features gooey Cheddar and Monterey Jack cheeses, spicy ground beef,red onions and jalapeños. The Buccaneer generally stays open until around 11 p.m.,making it a great place to hang out before hitting the late-night spots on the islandor a perfect happy hour stop. There’s live music Wednesday through Sunday, andbe sure to ask about the different drink specials, including $1 shooters.

Top-notch Tex-Mex cuisine rules at Jimbo’s Rock and Blues Café, located

on Airport Road next to the Simpson Bay Yacht Club Marina. Jimbo’soffers tons of choices to start off your meal, ranging from nacho grandedeluxe — an enormous mound of nachos covered with ground beef spicedto perfection, melted cheeses, jalapeños and refried beans — to delicious-ly deep-fried, cheese-stuffed jalapeño poppers. There are also many flavor-packed burrito, chimichanga and enchilada dishes to choose from. Fajitas area fine choice here: choose from scrumptious chicken, steak and shrimp orcombine all three in one. Try the tender grouper stuffed with tangy crab cakechipotle, or a Mexican shepherd’s pie: ground beef covered in garlickymashed potatoes, topped with cheese and baked. Mexican-style ShrimpCreole bursts with sabor (flavor), thanks to the unique sauce, and thenthere’s the best hamburger on the island: an irresistibly juicy half-poundAngus burger grilled mesquite-style. Finish up with sinful deep-fried icecream or a Banana Jimbojanga, which is flambéed in Captain Morgan rumand served with premium vanilla ice cream topped with sweet fruit glaze.Flavor overload!

The Hideaway, located at La Vista Resort on Pelican Key, is kind of hidden awayback there, hence its name. A great way to open the dining experience here is withSeafood Da Vinci, a sweet, delicately flavored mélange of fish, shrimp and scallopsprepared with a lime extract marinade mixed with special herbs. Another nice open-er when dining at The Hideaway is conch stew, a light Creole concoction with del-icately simple seasonings that will prime your tastebuds impressively. To stay the seacourse, order the chef’s lobster thermidor as an entrée; its creamy sauces give it sucha special flavor that manager Mario Bartlett says that “people literally lick the plate”after the last bite. Another delectable option is the Fettuccine Neptune: fish, shrimpand scallops magnificently combined with pasta and a divine white sauce seasonedwith French herbs. Terra firma options include the fabulous Duck Magret — crispyon the outside, tender on the inside — and a superb rack of lamb, as well as veal,chicken, pork and steak dishes, all grilled to palate-pleasing perfection. Finish off yourmeal with black forest amaretto cheesecake and the Hideaway Special, smooth cof-fee laced with St. Martin rum.

The ocean views and spectacular sunsets may be the initial draw at La VerandaCafé, but it’s the excellent food — ranging from comforting home-style to refinedgourmet — that keeps people coming back. In fact, owner Jean Rich says that “wecan’t really change the menu because if we take something off, people request forit to be brought back.” One “must-try” would be the bursting-with-flavor Curaçao-style crab cakes, which aren’t available anywhere else on the island. But there’smuch, much more: the richly delicious baked stuffed Caribbean lobster, juicyand tantalizing Argentine and USDA prime steaks (try El Gaucho steak, it’s amaz-ing), a rack of lamb crusted with herbs from Provence and several excellentCaribbean options. But La Veranda is not just great for dinner: start your day offright here with yummy breakfast options such as savory stuffed sweet crepes, home-made French toast and other American-style favorites. Or drop by for lunchto enjoy the wraps, pizzas and burgers. And be sure to try one of the sweettreats, like the delightful piña colada cake, scrumptiously creamy island choco-late cake spiced with cinnamon and the New York-style cheesecake. Whilethere, drop by Marcos’ Upstairs Beach Bar to try his famous Coco Loco andFrozen Reef specialty cocktails.

Whether you’re in the mood for a great steak, a great time or both in extra-large quantities, the Peg Leg Pub & Steakhouse is the place to go. Start offwith crispy-tender bacon-wrapped jump shrimp, a freshly flavored lobsterceviche or something else: the appetizer menu offers an array of nearly 20mouthwatering options. Then take your pick of pleasures for the main course:a thick and juicy filet mignon with all the trimmings, a cowboy steak (a dou-ble-cut T-bone averaging 32 delicious ounces) and the tenderloin filet, all ofwhich are custom-grilled to pamper your taste buds. You can also opt forpiquant mango chicken, osso buco pork shoulder or tasty seafood optionssuch as swordfish, red snapper or twin lobster tails expertly prepared. If youdrop by for lunch, your taste buds may find themselves overwhelmed by thegreat options: Angus cheeseburgers, swordfish steak, Philly cheesesteak and


much more, along with a variety of superbsalads. Wash down your meal with one ofthe 35 available beers or the EspressoMartini. As owner Jack Parker says, “We’reabout great wholesome food. Not fancypantsy… just good eating.”

And if Italian fare is your passion, head toValentino’s Italian Bistro, where you’llfeast on a variety of both northern andsouthern Italian dishes fused with influencesthat span the globe. Settle back into one ofthe comfortable leather booths and perusethe extensive wine list as you nibble on tunaor beef carpaccio with the soothing soundof a waterfall and New-Age music in thebackground. For a real culinary delight,choose either the homemade gnocchi or thefresh lobster ravioli for an entrée and youwon’t be disappointed. And if you’re din-ing with the kids, Valentino’s serves a vari-ety of pizzas, even gourmet versions!

Established in 1983, Zee Best is a householdname for island residents and generallybecomes one for vacationers who stop by toenjoy its delights; chief among these are itsfamous, wonderfully delicious French pastriesthat are baked fresh every morning. You alsocan choose from a variety of fine coffees to revyour engines or try one of their freshlysqueezed juices. Other great breakfast itemshere are Zee Best’s heavenly crepes and justabout any egg dish you could imagine, allexpertly prepared. So it’s not surprising thatthe readers of The Daily Herald, St. Martin’snewspaper, have voted Zee Best as the bestbreakfast place on the island for the past twoyears. Breakfast is served every day from 7:30a.m. to 2 p.m., and you’ll find both early ris-ers and also late night partiers who are still up,all in the mood to enjoy the tasty croissants,particularly the highly recommended almondcroissant. Also consider stopping by forlunch, which is served from 12 p.m. to 2 p.m.Monday through Saturday. There’s a fineselection of dishes available, such as sand-wiches, savory crepes, hamburgers, salads,sweet crepes and more. As its name implies,this is “zee best” place for breakfast and lunchon the island. Zee Best is located in SimpsonBay behind the ScotiaBank and its secondlocation is in Marigot at the Marina Royale.

175

DIN

ING

177

DIN

ING


The French Side

MARIGOTJ. KEVIN FOLTZ

179

DIN

ING


Located on the waterfront in Marigot, La Vie en Roseoffers spectacular French cuisine in an intimately romanticsetting that’s perfect for couples. Start off the evening rightwith a toast, sipping Kir Royale Champagne with Crèmede Cassis, and preparing your palate for the delights tocome. Rich, creamy lobster bisque topped with fresh pas-try, deliciously sautéed foie gras and delicately flavoredescargot wrapped in phyllo pastry are just three of theexcellent ways to begin a meal here. Then move on to thesucculent smoked lobster medallions, the wonderfully juicyred snapper filet wrapped in pastry, the subtly scrumptiousslow-baked veal or the rabbit/lobster combo, among otherfabulous options. A superb selection of French wines isavailable to perfectly match your selection. And don’tcheat yourself by skipping dessert: the sharp and subtle fla-vors of the appetizers and main courses are perfectly bal-anced by decadent choices such as chocolate fondue(cooked firm on the outside and melted into thick, lushgoodness on the inside); the banana mousse shaped likedominoes, served with crème brûlée; or the light anddelightful almond biscuit with apricot sauce. All in all,you’ll find all the ingredients here for an unparalleled din-ing experience.

Le Saint Severin goes beyond the delights of SouthwesternFrench cuisine to offer other international options, like pael-la and zarzuela. There’s light but very tasty lunchtime fare,and you should always check out the daily special, whichoffers some nice surprises. A piquant shrimp salad flavoredwith Indonesian spices in a soy/ginger vinaigrette is a fineway to start off your meal, though you can also opt for thedelicious foie gras, French crayfish or the delightfully lighttomatoes stuffed with tuna, salmon and vegetable tartare.Vegetarians and non-vegetarians alike will love the raviolisstuffed with Corsican cheese or the superb risotto in acreamy mushroom sauce. The magnificent main courseoptions include robust grilled duck breast in caramelizedshallot sauce; subtle cod fish tournedos wrapped in baconand served with leeks in a balsamic butter sauce; and deli-cately flavored veal with spring vegetables and potatoes in afine chive sauce. Fresh seafood arrives here straight fromFrance Thursday through Sunday, so it’s great to stop by forthe weekend specials, which include succulent shrimp, a fan-tastic seafood platter of oysters, clams, crab, sea snails,Spanish mussels and shrimp, and much more. Finish pam-pering your palate with the rich tiramisu, an indulgence that’swell worth it.

RECIPECHEF | Cecile BRIAUD-RICHARD

RESTAURANT | LE CHANTECLAIR

SAUTEED DUCK LIVER SLICE SERVED ON A TATIN TART WITH ROASTED MANGO AND SHALLOTS WITH CURRY,

RED WINE SAUCE FLAVOURED WITH SWEET SPICES

INGREDIENTS SAUCE

1 mango 3 cups red wine4 frozen puff pastry shells 1 scant cup sugar

1⁄2 cup sugar 1 tsp. lemon juice8 shallots 1 tsp. orange juice

1⁄2 stick butter 3 cups veal stock2 tsp. curry powder 1⁄4 stick butter

1 lb. duck liver, cut into 4 slices 4 tsp. cinnamonsalt and pepper to taste 2 tsp. anise

1 tsp. cardamom1 tsp. curry powder1 tsp. juniper berries

GARNISHherbs for garnish

PREPARATION• Peel the mango and cut into quarters.• Put the pit in the red wine sauce with all the ingredients

listed for the sauce except butter and veal stock.• Let it reduce to half, add the veal stock and reduce to half again.• Bake 4 puff pastry shells as per package directions.• Pan fry the mango quarters with butter and 1⁄4 cup of the sugar and finish in the oven.• Pan fry the shallots with butter, 1⁄4 cup of the sugar and curry and finish cooking in the

oven until translucent.• Put the shallots and one quarter of the mango on each puff pastry and warm up the

tart 5 minutes before the set up.• Sieve the red wine sauce and whisk it with butter.• Over very high heat, pan sear the duck liver slices and finish cooking in the oven.

SET UP• Put a duck liver slice on the top of each of the prepared puff pastry shells.• Pour the sauce around the plate.• Garnish with herbs.

PHOTOS BY: LE CHANTECLAIR


181

DIN

ING

SPIGA ITALIANRES TAURANT

DISCOVER: A lovingly restored home dating to 1914. Spend anintimate evening in our beautifully decorated dining room.

SAVOR: The creative and original Italian cuisine of Chef andOwner Ciro Russo.

ENJOY: 150 specially selected Italian wines.

Your hostess and owner, Lara, welcomes you each evening.

4 Route de l’Espérance Grand CaseReservations: 00-590-590 524783

www.spiga-sxm.comemail: [email protected]

Popularly known as the Gourmet Capital of the Caribbean, Grand Casefulfills the expectations generated because of this sobriquet — and thensome. In fact, the dining, not the sun and sand, are what draw people here.Food fanatics find themselves in a culinary Shangri-la where amazing arrayafter array of flavors, colors and textures are set before them. Short walksseparate these culinary paradises, making Grand Case a virtual gourmet buf-fet where epicureans can fully indulge their palates. Here are some of thememorable places that should be part of your culinary itinerary here.

You’ll definitely feel at home at L’Auberge Gourmande — possiblybecause it’s housed in one of the oldest Creole homes on the island. Thehistorical ambience is enhanced by the Old World French cuisine offeredhere. Many diners enjoy starting off with a house cocktail that combinesChampagne with apricot liqueur: it’s just as light, fruity and appetite-enhanc-ing as it sounds. The baked goat cheese is an outstanding appetizer, as isthe uniquely savory combination of bleu cheese and pecans in phyllo pas-try. In terms of main dishes, sweet and sour meet and mesh remarkably inthe roasted duck breast, which is served on a flambéed pineapple with

honey lime and shallot sauce. For subtle richness, try the sashimi tuna steakserved with creamy crab risotto and vegetables. Other delights include rackof lamb roasted with a wonderful garlic and herb paste; tender beef filet ineither bleu cheese, red wine or morel sauce; and whole Dover soledeboned tableside with rich lemon butter and almond sauce. Chocolatelovers will be in paradise with the Concerto of Three Chocolate for dessert:hot chocolate fondant, icy white chocolate mousse and two-chocolatemouse with hibiscus sauce.

At Spiga, “guests arrive as strangers and leave as our friends,” explains co-owner Lara Bergamasco. She and her husband Ciro own this charmingrestaurant located in a restored Creole home and strive to give guests per-sonalized service, remembering their favorite cocktails or the wine theyenjoyed during their last visit. Then there’s the innovative Italian cuisine thatstill remains mindful of tradition, starting with the delicious beef carpaccio,the delightful ravioli stuffed with Caribbean lobster, mascarpone and sweetpeas, and the savory gnocchi in Gorgonzola sauce. Beyond these amazingappetizers, Spiga regales diners with dazzling main courses such as the

GRAND CASE

J. KEVIN FOLTZ


183

DIN

ING

pesto-crusted Colorado rack of lamb (an immensely rewarding combination of flavors), cavatelli in aslow-roasted pork tenderloin sauce, half-moon ravioli filled with veal, filet of beef and sun-dried toma-to tagliolini. Spiga’s most popular dessert is the lemon-ricotta cake with crumbled amaretto — fluffysweetness that’s a rich complement to the robust appetizers and entrées. After dinner, don’t forget totry out the magnificent selection of grappas, many of them premium-grade, made with grapes likeChardonnay, Nebbiolo, Dolcetto, Moscato and more. Another option would be the little-known butspectacular Italian liqueurs, such as Calabria’s Liquirizia, Sardegna’s Mirto, Sicily’s Mandarino andTuscany’s Vin Santo.

Taking its name from the spectacular sunsets you can enjoy from its tables, Sunset Café offers a cuisine aswonderful as its views of Creole Rock. The waves crash nearby, offering a gorgeous setting for a romanticmeal at breakfast, lunch or dinner. A fine selection of croissants and other goodies are available to helpyou start your day right, and the lunch menu features daily specials including roasted loin of lamb withFrench vegetables, a spectacular seafood salad and a delightful chicken in a baguette with Creole saucepoured on top. But dinner is when Sunset really shines: morel sauce complements mushroom ravioli tocreate a rich yet light appetizer, while the superbly presented, light and tender Dover sole is a highly rec-ommended entrée. The exquisite seafood crepe and the wonderfully flavored and textured lamb tender-loin in puff pastry are also sublime choices. A great way to end your meal is the Farandale special, whichcombines five different desserts: warm chocolate cake, a mini crème brûlée, chocolate truffle, délice andtiramisu. It may be too much for your sweet tooth to handle! To get in, buzz the gate at the Grand CaseBeach Club—then prepare your palate for an extraordinary experience.

LARA BERGAMAZCO CIRO

185

DIN

ING


DIALINGINSTRUCTIONS:

To call Dutch St. Maartenfrom outside the island, dialarea code 599, then the 7-digit number. To call theDutch side from the Frenchside, dial 00-599 followedby the 7-digit number. Toreach the French side fromthe Dutch side, dial 00-590-590, then the number.

DUTCH SIDE

CUPECOY ANDDUTCH LOWLANDS

CASABLANCAAtlantis Casino543-6301Mediterranean

THE EXPRESSO COFFEE HOUSEDutch LowlandsCoffee house

LA GONDOLAAtlantis Casino544-4498Italian

MONTMARTREAtlantis Casino545-3939French

RARE Atlantis Casino545-5714Fine Steak HouseInternational

RESTAURANT TERRRES BASSESLa Samana87-64-00French

SUGAR CANE CAFÉLowlands544-3922International

SUMMIT HOTELRESTAURANTSummit Resort Hotel545-2150International

TEMPTATIONRESTAURANTAtlantis Casino545-2254Noveau Caribbean

THAI SAVANESRESTAURANT AND SUSHI BARAtlantis Casino690-328-188

COLE BAY

CARL & SONS UNIQUE BAKERY544-2812bakery

LA BACARA544-5222French

LA TERRACEPrincess Port de Plaisance Resort & Casino544-5222International

LIDO544-2288Chinese

MAHO

BAMBOO BERNIE’S545-3622International

BLISSCaravanserai Beach Resort545-3996International

CHERI’S CAFÉ545-3361International

LA ROSATOO

545-3470Italian

LE CHAROLAIS545-3996French Steakhouse

PIZZA PASTA545-4034Italian

TERRA545-3829International

THE PALMS GRILL RESTAURANTMaho Beach Resort & Casino545-2115International

SOPRANOS RISTORANTE AND PIZZERIAMaho Beach Resort & Casino520-7088

PHILIPSBURG

12 METRE YACHT CLUBBobby’s Marina542-0046

ANAND542-5706Indian

ANTOINE RESTAURANT542-2964French

BELLA VISTAGreat Bay Beach Hotel & Casino542-2446International

BOARDWALK CAFÉBelair Beach Hotel542-3366International

CARL & SONS UNIQUEBAKERY543-1059

CHESTERFIELDS542-3484International

BAY VIEW RESTAURANTDivi Little Bay Beach Resort542-2333International

GREEN HOUSEPhilipsburg542-2941International

HARBORVIEWRESTAURANT542-5200Creole/LocalIsland Flava

KANGAROO COURT CAFÉ542-7557International

L’ESCARGOTPhilipsburg542-2483French

MARK’S PLACEFood Center Plaza543-2625Creole/Local

PINK PEARL BAR &RESTAURANTSea Palace Resort542-0230Pacific Rim

SEA BREEZE RESTAURANTDivi Little Bay Beach Resort542-2333International

SHIVSAGAR542-2299Indian

HOLLAND HOUSEBEACH HOTEL542-2550International

OUALICHI BEACH BAR542-4313

SINT ROSE CAFÉ553-3666

TALOULA MANGO’S542-1645Caribbean Café

THE ST. MAARTENWAFFLE FACTORYHead of Town, Front Street690-27-07-08Authentic Belgian Liege Waffles

SIMPSON BAYAqua545-2217Mediterranean/sushi

CABANA BEACH BARAND GRILLSunterra Resorts Royal Palm Beach544-3737International

BAVARIA RESTAURANT544-2665German

BOATHOUSE544-5409Seafood and Grill

BREEZIN545 4339Fusion

BUCCANEER BEACH BAR544-5876Grill

CAPPUCCINO BAR AND RESTAURANT544-3331Island and Grilled Specialities -24/7

VALENTINO’S544-3600Italian

THE HIDEAWAY BAR & RESTAURANTLa Vista Resort544-3005International

JIMBO’S ROCK AND BLUES CAFÉ544-3600Tex-Mex

LA VERANDAPelican Resort 544-2614International

LAL’S557-9059Indian

LE BEC FIN RESTAURANT544-3930French

LE PICCOLO544-2477French

LEE’S ROADSIDE GRILL544-4233Grilled Island Specialities

LOS GAUCHOS544-4084Steakhouse

PEG LEG PUB ANDSTEAKHOUSE544-5859International

PINEAPPLE PETE544-6030Island/French

PRIDE OF INDIA544-4917Indian

RANCHO RESTAURANT545-2495International

RIC’S PLACE545-3630Tex Mex

RISTORANTE LAGUNA545-2025Italian

SARATOGA RESTAURANT544-2421International

SEAFOOD GALLEY54-53-953International

SKIP JACK’SSeafood

TEQUILLA545-2495Mexican

TOP CARROT544-3381Vegetarian

TUTTA PASTA544-3511Italian

TANGO BOAT DININGPelican Marina544-2640International

TURTLE PIER545-2562International

WAYANG DOLL542-2687Indonesian

ZEE BEST544-2477Simpson Bay Yacht ClubPatisserie/Breakfast/Lunch

FRENCH SIDE

FRENCH CUL DE SAC

LE COTONIERCul de Sac87-44-56French

FRENCH QUARTERPoulet d’Orleans87-48-24Creole/Local

LE PICCOLO CAFÉCul de Sac87-32-47French

YVETTE’SQuartier d’Orléans87-32-03Creole/Local

MARIGOT

BISTRO NU87-97-09French

DON CAMILLO87-52-88Italian

HEDIARD590-519-509French

LA BELLE EPOQUE87-87-70French

LA VIE EN ROSE87-54-42French

L’ARHAWAK87-99-67French

LE CHANTECLAIR87-94-60French

LE COLIBRI87-06-13French

LE MINI CLUB87-50-69French

LE SAINT GERMAINE87-92-87 French

LE SAINT SÉVERIN87-97-00French

MAI’S77-18-94Vietnamese

LOTERIE FARMRoute de Pic Paradis87-86-16

TROPICANA87-79-07French

ORIENT/MONT VERNON

BOOBOO JAMSeafood

BIKINI BEACH87-43-25International

KAKAO BEACH87-43-26International

KONTIKI87-43-27International

LA PLAYA77-20-90International

L’ASTROLABE87-36-36 French

SOL’É LUNAMount Vernon29-08-56French

OYSTER POND/DAWN BEACH

CAPTAINOLIVER’SMARINAOyster Pond87-30-00French

KING BEAU BEAU’SOyster Bay543-6049/6040ext. 4850

LE PLANTEUROyster Pond29-53-21

MR. BUSBY’S BEACH BARDawn Beach543-6088

GRAND CASE

L’AUBERGE GOURMANDE87-73-37French

RAINBOW87-55-80French

SPIGA52-47-83Italian

SUNSET BEACH CAFÉ87-37-37French

SANDY GROUND/NETTLE BAY

CHILI’S CAFÉ29-38-08International

LA CASE CRÉOLE87-53-64Creole/Local

LA MAISON DE LA LANGOUSTE87-26-40French

LE CHALETFrench

LE JARDIN CRÉOLECreole/Local

LE PALMIER87-50-71Creole/Local

LE SANTAL87-53-48French

MARIO’S BISTRO87-06-36French

THAI GARDEN87-88-44Pacific Rim

THE BRIDGE29-63-57Creole/Local

FISH BAR29-28-82Seafood

LA CIGALE87-90-23French

LAYLA’S RESTAURANT51-00-93International

MA TI BEACH87-01-30 International

DINING LISTINGS

St. Martin Dining

Documents

superb restaurants

martin b y

fol lowing restaurants

real chain restaurants

islands restau rants

maarten st

myriad of options

gamut of options