Hear, gourmets and gourmets, the launch of the first Festival of Gastronomy of Saint Martin will be on November 13 to end on the 30 of the same month. A week that will highlight the culinary art of Saint-Martin through several festivities cooked with small onions.
The Tourist Office, organizer of the festival, has put the small dishes in the big for motivate the region's restaurateurs to demonstrate their great talent: 76
restaurants participate in the competition to be elected "The Best Table of Saint Martin 2021/2022", divided into 4 categories. The theme is tamarind. They will have to offer a discovery menu around this local product. A jury made up of culinary experts, journalists and even the public will award the various titles. Another objective of the Tourist Office is to motivate and inspire catering and hotel students at Lycée Daniella Jeffry to try their hand at culinary competition. 6 participants, chosen by the teaching staff, will compete for 4 hours to offer a tamarind-based dish.
At the end of the day, an inward development course in the restaurant elected "Best Table in Saint-Martin 2021-2022", training and cooking equipment.
In the kitchen workshops department for apron lovers, they will take place on Saturdays, November 13, 20 and 27. 1h30 workshops to follow on site (by registering in advance) or live on social networks, and led by local, regional and international chefs for a promise of a mix of flavors.
Open to children, 9:30 a.m. to 11 a.m. For adults, from 14 p.m. to 16 p.m.
The workshops during which 5 duets will follow easy-to-prepare recipes will take place at the Grand Case Beach club, on the village square in Orient Bay and on the Marigot market place. To recover from these emotions, musical entertainment will be offered on Thursday November 18 and 25.
For this first edition, the Gastronomy Festival can count on two top sponsors: Michel Portos, Michelin-starred chef from Marseille and Jimmy Bibrac, elected chef of the year for the islands of Guadeloupe by Gault and Millau Antilles Guyane. They will be accompanied by three chefs, Laurent Huguet, Michelin-starred chef from Alsace, Edna Butcher, chef at the Hotel Bay Gardens Sainte-Lucie and Tristen Epps, American chef at the Red Rooster in Miami. During the press conference presenting the Festival, the director of the Tourist Office, Aïda Weinum, surrounded by her entire team, wished to recall the importance of bringing visibility to the gastronomy of Saint Martin. This first edition should be talked about around the tables and outside.
Info / registrations / program: www.festival-st-martin.com
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