Where we cook on Saint Barth
The island is small and every villa has a view, but the sides of it live differently. We cook above Gustavia and around Saint-Jean, at Gouverneur and Lurin on the quieter south, in Flamands and Colombier on the west, at Pointe Milou and Marigot on the north-east, and around Grand Cul-de-Sac where the water is shallow and flat.
Villa kitchens here are among the best we work in, because most of these houses were built with the assumption that someone would cook in them properly. What they cannot do is fix the supply chain: nearly everything arrives by plane or boat, so a chef confirms the menu once the deliveries have landed rather than a week before.
