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Experience Cordon Bleu:
Four Star Dining in your Villa
Make your stay in St. Barth a gastronomic pleasure. Discover a multi-ethnic
cuisine, a subtle and surprising mix of different flavors and cultures.
Traditional French gourmet, Creole island cooking to the famous Alain
Ducasse cuisine. The Cordon Bleu team uses their savoir faire to bring
sweet escapades and exotic pleasure to your palette. Christine and Jean-Jacques
suggest and buy the best wines for the clients, of course with professionnel
prices at the cave and free delivery. They also are well known for their
"chic picnic" -- ask for more details!
About the Cordon Bleu Team
Christine and Jean-Jacques have 30 years of culinary experience in France
and the Caribbean and are mentioned in the prestigious Gault et Millau
guide. Christine grew up in Martinique so she is an expert in the cuisine
of the islands. Later she returned to France and with Jean-Jacques, ran
restaurants for many years, in Spain and the Balearic islands, stopping
off in Switzerland to study cooking for special diets, low fat and vegetarian.
Christine recently "staged" with Alain Ducasse in Paris. The
call of the islands and her childhood memories of Martinique made them
return to the Caribbean. They built a sailboat and set off to sea . .
. and discovered St. Barts.
Also Available Outside St Barts
Their cuisine in St Barths has built its reputation on the enthusiastic
word of mouth among their loyal clientele of highly discerning tastemakers.
In the summer months (July to September) Christine and Jean Jacques are
available for catering in Provence, Italy, French Rivera and America (minimum
2 weeks).
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High-Style on the French West Indie
Island of St. Barts
One of the most impressive events on our island adventure was a dinner prepared in out kitchen
by Cordon Bleu. Owners Christine and Jean-Jacques have produced their culinary art for more than 30 years
throughout Europe and the Caribbean islands. Specializing in French, Creole and Caribbean island cuisine, the duo
uses their culinary expertise to create remarkable in-villa dining experiences.
It was built around a dinner party where we met Oliver Dain, the man who designed and built the villa
we stayed in. The party began in the evening on the patio with champagne along with foie gras
stuffed figs, coconut shrimp and wahoo tartar marinated in lemon grass and coriander. Dinner at the main table
included veal with fresh spring vegtables, grilled swordfish finished with a yellow
pepper sauce and lamb cutlets seasoned with cumin and yogurt sauce. Each course was
delivered by the chefs who described what we were about to eat, the inspiration behind
the recipe and the wine pairing. When we re-entered the main terrace where dessert and after dinner drinks
was served, the kitchen was clean and the staff was gone."
H Texas Magazine - 2007
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