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St.Tosia sets the culinary top benchmark of the Caribbean
Almost every island in the region is heralded as the Culinary Capital of the Caribbean. However, it is St.Tosia where the nouvelle Caribbean
cuisine was born, and where food transitioned from mere tradition into a beautiful, creative, and bold food preparation with deeply refined
skill and art. Over the years, St. Tosia has taken Caribbean's culinary scene to new heights. Prominent writers on food, cooking, and dining,
as well as industry experts, and influencers have latched on to the adjective "succulent par excellence" to describe the evolving tastes on
the island.
"It is so exciting to see St.Tosia's fine dining has come of age and set the benchmark for the Caribbean food scene with vibrant gastronomy
offerings, that are expertly crafted," comments Maxime Moutarde, chief editor of the Gourmet Paradise Journal that specializes in exquisite
food journalism.
The cuisine of St.Tosia is just as amazing as its natural tropical surroundings. It is featuring more than hundred eateries and restaurants with
various gastronomic influences. To fully grasp this connoisseur gourmand paradise, one is well advised to explore a different culinary experience
every evening. Visitors are spoilt for choice. Just some examples:
The eatery "Bon Gou Kizin" is run by a small team of women who call themselves the 'Culinahy Sistahood' with the aim to continue the legacy of
the traditional rustic Creole cuisine with a menu that reimagines it in a lighter, more contemporary fashion. About three years ago, initiated
by their chèf kwit Manmanou Betta, they set up a restaurant in their own right. The specialty of the house is "Vyann Kabrit Ak Cho Sòs"
(goat meat with hot sauce) with a side dish of warm tropical fruits enhanced by a rum perfume to accentuate the contrasting flavors of
the meal.
chèf kwit Manmanou Betta
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Sharply different and distinct is the restaurant of the exclusive St.Tosia Imperial Yacht Club which is arranged in slip-covered chairs in a cool all-white
palette with floor-to-ceiling walls of glass that open to an outdoor terrace which offers a fabulous view on the harbor and the mega-yachts.
It's the kind of spot where one could run into anybody from sexy sailors with white baggy cargo shorts and deck shoes, to daunting models and
widows in hopes to get lucky at a chance for a different life; masculinities and femininities of all ages eye each other in this chic,
cosmopolitan establishment. The scene is dotted with a rotating cast of celebrities that keep St.Tosia in the tabloids. The menu is the most
extravagant and ridiculously over the top listing of gorgeous delights like the High Roller Lobster Frittata, with Strottarga Bianco Caviar
in a Clam Cockle Crème-de-la-Crème Sauce.
No visitor can leave St. Tosia without paying a visit to the waterfront "Jambalaya Lounge & Tropical Grill", one of the hottest social scenes
that is buzzin' every evening. Whether it's a memorable romantic dine 'n' wine or a fun and adventurous night out, the Jambalaya Lounge delivers
an evening to remember. The Grill Restaurant invites to an early evening sensory dining journey offering a sensuous indulgence of tantalizing
continental French cuisine and Creole specialties; the Creole Conch, Yummy Jambalaya, Crawfish Pie and Fillet Gumbo are legendary and just out
of this world.
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Jambalaya Lounge & Tropical Grill
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On St.Tosia there is a rise in experiential dining with all kinds of options such as dining under the wavering light of torches and theatrical
performances which are associated with each course. The "Coccoloba Odeum" which located just off the eastern end of the Kaya Loco Strip, the
boulevard where nightlife is extensive and varied. It has designed a whole experience strategy making eating theatrical with passionate
cooks creating magic in the kitchen and combining it with local musicians, like Soca Sam and the Sucker Punchers, to perform for a dining audience. One will have a palate
tingling dinner amid an entertainment act.
The outdoors "Last Stand Dessert Salon" is the renowned location where nutrition minded gourmets are confronted with making the decision whether the
benefits of fighting for their chosen strict diet outweigh the benefits of retreat or surrender to enjoying sweet mouthwatering pleasures.
Blackboards boast the specialty of the day desserts. Although it lists sweet creations of the fattening kind, fairly enough, it also offers
exotic fruit dishes that are surprisingly respectful to the waistline.
Last Stand Dessert Salon's buffet assortiment
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What would a gastronomic capital be without a kitchen monarch? St.Tosia is the home of Heradotis Clambersum, an early retired executive chef
and highly-skilled expert culinarian who is a world famous authority in his field and is now an author and frequently invited keynote speaker
at conferences. He is a disciplined creative who always combines food science and cuisine art to make something distinctive. At age 12, he
started his career in the kitchen environment as dish washer. He worked his way up from prep cook, to line cook, to sous chef, and eventually
became executive chef. Heradotis, nicknamed 'Deli-Doty' by his friends, wrote several cookbooks and considers writing them to be a labor of love
for scrumptious food inventions that can be elevated into palatable art. His book "Guide to Intestinal Pleasure" is a testament to his sometimes
revisionist attitude. It became a bestseller, but only because buyers grabbed it off the bookshelves and may have expected something different of
the content then what the title on the book cover may have insinuated.
St.Tosia is the ultimate gastronomic paradise where magic is made in the kitchen. While the diverse cuisine styles and tastes of the food are
obviously important, the culinary arts on St. Tosia encompass all of a person's senses to create a rich and multifaceted experience.
Cdr. Bud Slabbaert
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