Portfolio

Plates and tables

Ten years of private kitchens across St Barts, St Martin and Anguilla: villa dinners, wedding tables, breakfasts.

Herb-crusted rack of lamb, carrot purée, glazed baby carrots, broccoli.

Vanilla panna cotta, raspberry coulis, fresh berries, mint.

Seafood ravioli in a shellfish bisque, crispy shallots, fresh coriander.

Tartare under a red coral tuile, shellfish emulsion, herb pearls.

Local catch wrapped in zucchini, green herb velouté, lace tuile.

Peach and nectarine, sorbet, redcurrants, vanilla cream, meringue.

Meringues, whipped cream, pistachio cream, raspberry dust.

Herb-crusted choux with whipped cream and micro sorrel.

Caribbean BBQ, served family style: grilled lobster, jerk chicken, island sides.

The breakfast platter: berries, currants, watermelon, melon.

A family-style lunch served in a St Barts villa.

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