Its always a good idea to follow the French locals for the best food in St. Martin. Chef Hervé Sageot has won the gold medal as chef of the year in the local Taste of St. Martin festival several times. A full blackboard of daily specials invariably focuses on seafood. The day's catch is brought to your table for you to "meet" and so you can discuss its preparation (and learn about local seafood). The fish soup is made from rouget (red mullet) and served with the traditional garlicky rouille. But the restaurant serves more than just fish; there are good pastas, lamb, and steaks. On the water, the restaurant has a little beach club, too.