Chef Xavier Simon is remarkably inventive with the fresh local produce and seafood, as in his Asian-style lambi (conch) Asian-style. Duck breast with a hibiscus/honey sauce is a fine choice, as is grilled lobster. However, guests could benefit from more selections on the menu. Contemporary dinnerware brought from France complements the menu and presentation. A lot of effort has gone into the wine menu, and the selection of a full range of aged rums from Guadeloupe.
For the finale, there are some dazzling desserts. Service is on the verandah, where the night sounds of the tropics vie with jazz and French music.
Hotel Restaurant les Petits Saints, La Savane, Terre-de-Haut, Iles des Saintes, 97137, Guadeloupe