Posted By: mahokid
Gutside / Le Pressoir - 08/24/2022 01:17 PM
Feeling really good that Villa (not sand) gravity has not kept me from doing my reviews
La Favorita makes it hard to leave where you are staying and I love traveling the island, but this week we have certainly been grounded
I wish our friends could have seen more of the island and understand why we all call it our away from home home
They did get a small taste of it yesterday as we visited with "my brother" Richard and Lourdes at the Gutside
We were happy to see them open as our backup plans were to keep driving and go to the Grand Case lolo's
Richard and Lourdes are the most welcoming folks I know (also JC from La Villa)
Coincidence but Richard said he looked at our Christmas card at his house in the morning and hours latter we arrive
even if we don't eat at the Gutside, we always stop by to spend time and chat
Getting ahead but another coincidence, we asked Lourdes her favorite restaurant and mentioned Le Pressor and of course that is our next dining experience
Lourdes turned the fan towards us and brought some cold Caribes and a ting for my wife
You'll see from the pictures that Richard is stepping up his plate presentation
Our friends are "Frenched" out after 5 days of gourmet eating said this was their favorite meal and the ribs where better than Jamaica where they usually visit yearly
My wife cleaned the plate of shrimps accompanied with delicious rice, beans, plantain, avocado and an off the tree mango
I crushed my whole red snapper. prepared so simple but always leaves a great memory
Lourdes joined us for the meal and someone said that's what a mango should taste like
Before leaving Richard proudly showed us his mango and avocado trees and Lourdes presented us with a bag of Mangos
Although a bit out of the way for most folks, Gutside is worth the drive for some real food and real island friends
Le Pressoir
Our Villa mates decided to stay in as they are happy to stay put all day and the refrigerator is full of some good choices
From our reviews of last year, Le Pressoir was our favorite restaurant
I have a feeling that it will win again this year despite an unusual ending
We arrived at 9:00 PM and parked across the street at the free lot
The restaurant was almost full and Gil and MIlaure were hustling to keep up as it seemed all guests pretty much arrived just before us and all were awaiting to order or thier first course, sort of like eating back home at 7:00 crush time
Gil made the best of mojito for my wife while I enjoyed a nice glass of Sancerre to start, I do like that they offer upgraded wines by the glass
We had made reservations for the 7 course tasting ($140.00)
Although extremely busy, service was attentive and Milaure has a great sense of humor
the amuse bouche was a generous portion of beef tat tar garnished with a heaping of quality caviar, my wife who does not eat raw beef ate all the caviar and half the meat,
First course will be a food memory forever, a poached egg, shaved truffle, porcini mushroom, asparagus, parmesan and foam . Culinary heaven
Second course was small rolled up marinated wahoo with truffle cream, truffle slices and yuzu pearls which popped in the mouth.
we have previously enjoyed this course in full size and it is presented under a dome with smoke which fills the air when removed
around this time a huge dover sole was presented and deboned tableside next to us, it was almost 4 pounds and shared by three at the table
I will digress to mention the 3 house made flavored sweet butters
Third course was a single river prawn ravioli topped with Osetra caviar, and a crab bisque poured table side out of a conch shell
Fourth course was a perfectly cooked lobster medallions with a sea urchin cream and black lemon shavings
It was about this time when my wife started with heat flashes and felt flush
Fifth Course was Iberian Pluma ( special cut of the loin of the black pig) , stuffed with candied duck, pineapple and mango sauce, and a thyme gravy
While the sauce was being poured tableside my wife dismissed herself
I enjoyed two bites and requested the check and for this dish to be wrapped.
Milaure quickly responded, she apologized although it is no fault of the restaurant and arranged for us to return to complete our meal
We both agree despite the ending, this is the best meal on the island for those who appreciate fine dinning
Beautiful presentation, quality ingredients, not overdone courses with too much going on, attentive service, French farm chic atmosphere
I did add a picture of the meat course from last year but we each got one portion
Apologies not accepting my lobster photo
Hopefully I will add the dessert photos
La Favorita makes it hard to leave where you are staying and I love traveling the island, but this week we have certainly been grounded
I wish our friends could have seen more of the island and understand why we all call it our away from home home
They did get a small taste of it yesterday as we visited with "my brother" Richard and Lourdes at the Gutside
We were happy to see them open as our backup plans were to keep driving and go to the Grand Case lolo's
Richard and Lourdes are the most welcoming folks I know (also JC from La Villa)
Coincidence but Richard said he looked at our Christmas card at his house in the morning and hours latter we arrive
even if we don't eat at the Gutside, we always stop by to spend time and chat
Getting ahead but another coincidence, we asked Lourdes her favorite restaurant and mentioned Le Pressor and of course that is our next dining experience
Lourdes turned the fan towards us and brought some cold Caribes and a ting for my wife
You'll see from the pictures that Richard is stepping up his plate presentation
Our friends are "Frenched" out after 5 days of gourmet eating said this was their favorite meal and the ribs where better than Jamaica where they usually visit yearly
My wife cleaned the plate of shrimps accompanied with delicious rice, beans, plantain, avocado and an off the tree mango
I crushed my whole red snapper. prepared so simple but always leaves a great memory
Lourdes joined us for the meal and someone said that's what a mango should taste like
Before leaving Richard proudly showed us his mango and avocado trees and Lourdes presented us with a bag of Mangos
Although a bit out of the way for most folks, Gutside is worth the drive for some real food and real island friends
Le Pressoir
Our Villa mates decided to stay in as they are happy to stay put all day and the refrigerator is full of some good choices
From our reviews of last year, Le Pressoir was our favorite restaurant
I have a feeling that it will win again this year despite an unusual ending
We arrived at 9:00 PM and parked across the street at the free lot
The restaurant was almost full and Gil and MIlaure were hustling to keep up as it seemed all guests pretty much arrived just before us and all were awaiting to order or thier first course, sort of like eating back home at 7:00 crush time
Gil made the best of mojito for my wife while I enjoyed a nice glass of Sancerre to start, I do like that they offer upgraded wines by the glass
We had made reservations for the 7 course tasting ($140.00)
Although extremely busy, service was attentive and Milaure has a great sense of humor
the amuse bouche was a generous portion of beef tat tar garnished with a heaping of quality caviar, my wife who does not eat raw beef ate all the caviar and half the meat,
First course will be a food memory forever, a poached egg, shaved truffle, porcini mushroom, asparagus, parmesan and foam . Culinary heaven
Second course was small rolled up marinated wahoo with truffle cream, truffle slices and yuzu pearls which popped in the mouth.
we have previously enjoyed this course in full size and it is presented under a dome with smoke which fills the air when removed
around this time a huge dover sole was presented and deboned tableside next to us, it was almost 4 pounds and shared by three at the table
I will digress to mention the 3 house made flavored sweet butters
Third course was a single river prawn ravioli topped with Osetra caviar, and a crab bisque poured table side out of a conch shell
Fourth course was a perfectly cooked lobster medallions with a sea urchin cream and black lemon shavings
It was about this time when my wife started with heat flashes and felt flush
Fifth Course was Iberian Pluma ( special cut of the loin of the black pig) , stuffed with candied duck, pineapple and mango sauce, and a thyme gravy
While the sauce was being poured tableside my wife dismissed herself
I enjoyed two bites and requested the check and for this dish to be wrapped.
Milaure quickly responded, she apologized although it is no fault of the restaurant and arranged for us to return to complete our meal
We both agree despite the ending, this is the best meal on the island for those who appreciate fine dinning
Beautiful presentation, quality ingredients, not overdone courses with too much going on, attentive service, French farm chic atmosphere
I did add a picture of the meat course from last year but we each got one portion
Apologies not accepting my lobster photo
Hopefully I will add the dessert photos