The seventh edition of the St Barth Gourmet Festival will be held from November 11th to 15th.
The sixth edition of the St Barth Gourmet Festival will take place from November 11th to 15th.Eight renowned chefs were in residence in five hotels and three restaurants in St Barths for the delight of fine connoisseurs of French gastronomy.
Yes, yes, this 2019 edition was fantastic. As far as the hotels are concerned, Guillaume Goupil has worked in the kitchens of the Hauts de Loire region: at the Faventia of the Four Seasons Terre Blanche or at the prestigious Prince of Wales. He is now at the helm of the kitchens of the Michelin-starred restaurant (one star in the famous Michelin guide) Le Baudelaire (Hôtel Burgundy Paris - five stars). Discover the Sereno.
Jean-Denis Rieubland, ten years of loyal service at the head of the double-starred Negresco restaurant in Nice, he took over the management of the new Royal Champagne (one star in the famous Michelin guide) in Champillon. Discover his cuisine Barthélemy Hotel & Spa.
Rémi Chambard, he has worked at the Hôtel Barrière Le Royal (Deauville), Hôtel du Plais (Biarritz), the Grand Hôtel du Cap Ferrat (Four Seasons Hotel) in Saint-Jean-Cap-Ferrat, the Sources de Caudalie (Bordeaux) and currently at the Etangs de Corot (Three Toques in the Guide Gault et Millau and one star in the famous Michelin Guide) for eight years. Discover the Tamarin.
Stéphane Buron, he is the head of the kitchens at the Chabichou, a 4-star hotel, restaurant and spa in Courchevel. First Taittinger International Prize in 2002. Best workman of France in 2004. In Courchevel since 1987, he has forged his experience at the Grand Hotel Bragard, the Martinez in Cannes, Palm Beach or even the Elysée Palace, pardon the pun. Discover him at the Hotel Manapany.
Patrice Vander, his fantastic career has taken him from the Hôtel Plaza Athénée (Paris) to the Hôtel Royal (Evian) where he has been officiating for eighteen years. The Royal Evian is two stars in the famous Michelin Guide. He takes part in many events to promote French gastronomy, notably at the Crown Palace Hotel Tokyo (Japan). Discover it at the Toiny
Philippe Jourdin, another great chef, Relais Louis XIII (Paris), La Tour d'Argent (Paris), Hotel Noga Hilton (Geneva), at the Moulin de Mougins, under the gaze of the late Roger Vergé, the man with one hundred stars in the Michelin Guide, at the Four Season Resort Provence (Tourettes), Hotels la Reserve Ramatuelle Geneve Paris, Café de Paris-Monaco, at the Royal Palm Marrakech. Since 2015, he has been at the Terre Blanche Hotel SPA GOLF RESORT (Tourettes). Discover it at L'Esprit.
Taku Sekine is a young Japanese chef, he was trained at Ducasse (in Tokyo, then in Paris, at the Plaza Athénée). With his restaurant Dersou, he brought high gastronomy to the streets. He also officiates in his new restaurant le Cheval d'Or, his second restaurant in Paris on the heights of Belleville. Discover him at the Nikki Beach.
Et enfin, nous terminons par la présentation du parrain de cette édition 2019 : Arnaud Faye. Il dirige les cuisines du restaurant gastronomique de la Chèvre d’Or, deux étoiles au célèbre Guide Michelin, depuis 2016. Meilleur ouvrier de France en 2019. Il a été chef du restaurant l’Espadon au Palace Parisien Le Ritz. Ensuite, au Mandarin Oriental (Paris), mais aussi à la direction des cuisines de l’hôtel l’Auberge du Jeu de Paume, membre de l’association des Relais & Châteaux, propriété de son Altesse le Prince Aga Khan, au cœur du domaine de Chantilly. Découvrez le Christopher.
As you can see, this edition will be fabulous and it is imperative to discover each of these talented chefs. Let's thank them for their visits to St. Barths. But let's not forget to thank all my partners and sponsors for the organisation of this event. Tourist Office, Collectivité, Air France, hotels, real estate agencies, suppliers etc....