St. Barthelemy Restaurants

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Le Gaïac

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Le Gaïac Review

Chef Stéphane Mazières is the only person in the Caribbean to share the Grand Chef designation of the Relais & Châteaux organization with the likes of Daniel Boulud and Thomas Keller. Hôtel Le Toiny's dramatic, tasteful, cliff-side dining porch showcases his gastronomic art, steeped in techniques and ideas from molecular gastronomy. Less stuffy than you might remember from seasons past, the food is notable for its innovation and extraordinary presentation, and the warm but consummately professional service sets a glorious standard. The menu changes frequently but rare ingredients and unique preparations always delight: tuna tartare with green pea gazpacho; tender roasted Iberian pork served in a potato crust with a piquant sauce; venison medallions accompanied by tender chestnut blinis. A greenhouse on-site produces organic produce for the restaurant. Tuesday is Fish Market Night when you choose your own fish to be grilled; there's a €43 buffet brunch on Sunday from 11-2.

    Restaurant Details

  • Reservations essential.
  • Closed Sept.--mid-Oct.
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    Buyer Beware!

    Our group of six chose Le Gaiac to celebrate a 10th wedding anniversary. The atmosphere is elegant and the staff very accomodating. However, after the first bite of the entrees, we all agreed that the food was horrendous. I could not tell what I was eating and my first reaction was how to get rid of it. Needless to say that for $1200 we were extremely disappointed in the meal.

    by EP80, 5/1/08
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    Amazing

    Best meal on STB. The service was very good and the food was amazing. And, on top of that, the artistic presentation of the food was unbelieveable. I really didn't want to take that first bite of any course because the presentation was so beautiful.

    by JohnandLin, 3/8/07

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