Our laid-back vacation continues to mosey along, with lunch being the main attraction.
Friday lunch was at Le Champagne, where we shared our usual beef carpaccio (the best we’ve experienced on the island) with Mrs. Cruzer opting for the tempura shrimp and me having the duck confit. I opted for veggies instead of the standard mashed potatoes. Not the wisest culinary move, but I’m restricting certain foods this trip.
Saturday, we checked out Marigot Market—kind of sparse, picked up some of our wines we’d bought last trip at Le Gout du Vin, a few items from Miss Ebby’s, and then off to lunch at Le Tropicana. Our meal included their black truffle sandwich, a fancy snapper dish, and a plate of smoked salmon. As usual, a very enjoyable meal.
Sunday was off to Yvettes, a rare time for us by having only the main course, and no apps or cold beers. As is the norm, the pan-fried snapper filet in a creole sauce was excellent, but Mrs. C thinks she may be tiring of the Conch and Dumplings. I’ve had palate issues this trip, but it’s me not the food.
A word about red snapper. I’ve had it many ways—mostly fancy haut cuisine—and the mild flavor of the fish is masked by the toppings. At Yvettes the filet is floured, pan fried, and topped with a creole sauce. I rate it an A, whereas all the others rate at best a B.
Monday was to be Bistrot Caraibes night. That meant we needed a lighter lunch, which happened to be the lolos. We shared 9 ribs, I had cole slaw and Mrs. C. had veggies. You can’t go wrong feeding 2 people for $14. But I’ve been in Texas too long to truly enjoy the ribs here, due to lack of smoke and minimal rub. Still, a person needs a pork fix sometimes and these do the trick.
Bistrot Caraibes was its usual excellent meal, where we generally share appetizers—smoked salmon (best we’ve had), goat cheese pastry, snails, and lobster bisque. We topped that off with cake with melted chocolate, decaf cappuccinos, and the wonderful rum shots.
Yvette's is our first meal on the island almost every trip. I always get the pan fried snapper topped with creole sauce. I too rate it an A. For a different version, try Richard's snapper at Gutside. His sauce is completely different from Yvette's and is delicious. I rate his an A also.
Thanks for the report. I'm sad you didn't get a pic of the goat cheese pastry or the lobster bisque, as they are two of my favorite things there. I'm sure it was lovely though.
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I'm just too greedy sometimes. 
