The managers of the gastronomic guide Gault et Millau were in Saint-Martin last weekend to present the awards to local restaurateurs, but also to present the second edition of the famous yellow guide. It is at the Creol'Garden restaurant in Marigot, that Alain Warth, president of the Gault and Millau guide for the Antilles-Guyana, associated with Jean-Philippe Montel, explains this edition which was unveiled on Saturday evening.
Faxinfo: How did the idea of creating an edition for the Antilles-Guyana come about?
Alain Warth: A little over two years ago, we decided to embark on this adventure. We have had a long journey across the Antilles for 40 years. We intervened on many things such as cookbooks, chef associations, competitions and chef conferences. We are a bit of the “worker links” of the system, but we are not often seen because we are rather discreet.
Faxinfo: How does the rating of the restaurants visited work?
Alain Warth: I can't tell you (smile). But we have a dozen mystery investigators who crisscross the Antilles, plus those from mainland France who sometimes pass by to check the scores awarded if they are important. We have scores ranging from 10 to 15 for the Antilles, even 15,5 for certain cities. But when we arrive at these notes, we always bring in an international inspector from Paris who comes to confirm the note, so that there is no dispute over our vision of his cuisine.
Faxinfo: What is the Gault et Millau guide looking for?
Alain Warth: We are always on the lookout for emerging young chefs. Gault et Millau is mainly known for finding chefs in the future. It's a bit of the guide's DNA, compared to the other great guides.
Faxinfo: The guide is also available on the Internet ?
Alain Warth: We have the paper guide and we are digital, with a website. This is where our readers and gourmets come to seek information. We are lucky to be ranked in the Top 10 of the most visited sites in mainland France, with 360 visitors per month. So for the restaurant owner, being quoted in the guide and having your plate in front of the restaurant is enormous.
Faxinfo: Gault and Millau Antilles-Guyane is important this year?
Alain Warth: For this first year in Saint-Martin, we visited around thirty tables in the area, and there are 5 award-winning restaurants. We have 259 tables referenced in this edition, that means that we visited more than 400 tables in the West Indies! Also this year, the guide is much more important than last year, because we brought in Saint Lucia. There are, of course, the islands of Guadeloupe, with the Saintes and Marie-Galante, Martinique, Guyana, Saint-Barthélemy and Saint-Martin. I think that next year we will bring Dominica back.
Faxinfo: Sint Maarten not affected?
Alain Warth: For now there is only one restaurant on the Dutch side, I think they will be back next year, but there should not be many. American and other tourists, who come to Sint Maarten, will eat in the French part. It is the great strength of the main street of Grand-Case. Before the cyclone, there were 400 tables in Saint-Martin, today, there are about 150 tables reopened. So, we are on a good streak, since the good tables are active again.
Interview by RM
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