+33 676 825 188
Available upon request
Breakfast, Lunch & Dinner
Fine dinning
By Flo Mercier
private chef St Barts


 Fine dinning

Réveillon à la française 150€ per person

Amuses bouche

Assotment of blintzes with Caviar and gravalax

Foie-gras and roasted almonds lollypops


Vol au vent : farm poultry, sweetbread and morel in puff pastry

Main course

Tournedos rossini beef tenderloin with seared foie gras

with pommes dauphines and wild mushroom sauce


Lobster thermidor

with saffron risotto and baby vegetables


Sole meunière

with garlic mashed potato and baby vegetables


Poire Belle Hélène

poached pear in syrup with chocolate ganache and toasted almonds


Profiterolles vanille et chocolat

Chou pastry stuffed with vanilla chantilly or ice cream and chocolate ganache



Fine dinning 95€ per person

Amuse bouche

Chestnut velouté with surprise crostini


Comté cheese soufflé with truffle mesclun salad

Mains courses

Steamed seabream with vanilla oil

creamy risotto primavera and parmesan crisps


Veal chop with wild mushroom cream

with gratin dauphinois and baby vegetables

Plateau de Fromage

Assortment of fine cheeses with crudites biscuits and bread


Coulant au chocolat with red berries and chantilly



All duck galore 90€ per person

Mise en bouche

Seared scallops with bacon lollipop


Foie gras mi-cuit with chutneys and toasts on a bed of mesclun

Cured duck breast on canapés

Main course

Canard en deux services

Honey glazed duck breast crispy on the skin

Confied duck legs with green pepper and orange sauce

Sauteed garlic potatoes

Green vegetables


Soufflé Grand Marnier with chocolate shooter



Soyons fous ! 80€ per person

Amuses bouche

Spicy crab cakes

crudités and guacamole


Seared scallops with oyster sauce and baked enoki bacon

Main course

Mahi-mahi with confied lemon and green sauce

Crispy pork belly with caramel glaze

Steamed rice

Vegetable wok

Hot and sour sauces


Bananes flambées with vanilla ice cream