MARIGOT--The online Caribbean Journal has sung the praises of Grand Case’s culinary scene, hailing the beach town in French St. Martin as the “Caribbean’s Culinary Capital” where “local chefs and international culinary artists converge.”
Author Alexander Britell writes: “The culinary capital is on a humble, narrow boulevard, a small town on the beach where the walls are covered in years of salt water and cars fight people for space. But, there are more great restaurants here in one place than in any other area of the Caribbean.
“This is Grand Case, St. Martin’s soul, the French Caribbean town with an unmatched chef on every block. Le Soleil; Le Pressoir; Le Tastevin; Spiga; the Creole food stalls of the Lolos; Auberge Gourmand; Ti Coin Creole. There are more than can be counted.
“Classic magrets de canard; rare lobsters; marlin steaks and root vegetable stews and pistachio mousses and curry goat… the great delicacies of the Caribbean side-by-side with their French counterparts, served elegantly and artfully. Most of the eateries are French-Caribbean, others are classic Creole. Some are Italian. Some are everything. Some are simple barbecue joints.
“The meals are usually, if not always, followed by gratis, house-made infused punches, rum-based sweet drinks that will significantly extend the length of your meals. The service is warm and it is French- the great paradox whose tension helps warm the stoves.
“If you are planning a Caribbean trip to eat, or a foodie vacation anywhere in the hemisphere, you need to stop here. This is a great food gallery. And, it is all in one walk-able boulevard.”
The article is accompanied by photos of Grand Case and classic dishes as well as a photo of Chef Carl Philipps from Ti Coin Creole.
To read the full article, go to: http://caribjournal.com/2015/07/15 .
