Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

At the Christopher St. Barth Hotel, Christopher Coutanceau (brilliantly) rethinks the culinary ecosystem

At the Christopher St. Barth Hotel, Christopher Coutanceau (brilliantly) rethinks the culinary ecosystem

Mathieu Dubus | 9/3/24, 5:00 PM

Christopher Coutanceau takes charge of new stoves 6400 kilometers from his La Rochelle stronghold. catering department of the Christopher St Barth hotel.

Two years ago, Christopher Coutanceau spent five days at the Christopher St Barth Hotel, on the occasion of a gastronomy festival. His work made a lasting impression. So it was only natural that the hotel's directors, Olivier Leroy, Katia and Christian Terrassoux, wanted to continue working with the Charentais. "They contacted me again at the beginning of 2024 to propose this partnership. For both restaurants, I revised the concept, the clothing, the crockery, etc.", explains the chef.

A collaboration with shared commitments

In France, ChristopherCoutanceau is renowned for his respect for the environment and the seasons. For its part, the Hotel des Antilles is also keen to promote similar values. "It's a place really based on respect for nature. For example, it recycles sea water to clean its linen", explains the Grand de Demain Nouvelle-Aquitaine 2018. When it comes to catering, these commitments are reflected in the chef's determination "not to offer a cuisine with the aseptic flavors that are unfortunately all too common on the island", he explains . To curb this phenomenon, the chef from La Rochelle has "joined forces with the island's fishermen to develop the reef fish fishery. Sadly, it has almost disappeared in favor of pelagic fishing for swordfish, tuna and mahi-mahi.

As a seafaring chef, he confides that he has adapted his cuisine and dishes to the island's resources. "Saint-Barthélémy isn't big, so we're going to try to do as much locavore as possible with the very fine produce available." For the occasion, Christopher Coutanceau has reworked his recipe for squid-based tartare in an atmosphere of beet juice. "The idea is to create a trompe-l'oeil of beef tartare. This is accompanied by fries in the form of puffed potatoes with a squid ink potato injection, and finally, a salad of marine plants and vegetables composed of obione, sea lettuce, currant seaweed and samphire." Recipes to be found in the hotel's establishments, La Plage de Chris for lunch and La Table de Christopher Coutanceau for dinner, from October 25, 2024.

These news might interest you

A new Mama Shelter in Toulon planned for 2027 Hotels & Bed & Breakfast

A new Mama Shelter in Toulon planned for 2027

Following openings in Nice and Marseille, Mama Shelter is continuing its expansion in the Mediterranean region with a new address planned for late 2027 in the former Évêché building, right in the heart of the Cours Lafayette.
Fanny Rey in 5 dishes News & Events

Fanny Rey in 5 dishes

Fanny Rey, chef at the Auberge de Saint-Rémy, talks to us about the dishes that have marked her career. A dive into the chef's world that should make you want to take a trip to Provence.
The Cheffes! 2025: A not-to-be-missed solidarity event News & Events

The Cheffes! 2025: A not-to-be-missed solidarity event

The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.
Seaweed bliss Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.
10 places to discover Alsace's specialities Tables & Chefs

10 places to discover Alsace's specialities

Fancy a tarte flambée or a real sauerkraut? Here are ten addresses in eastern France where you can indulge in Alsatian specialities.
A new chapter at Bastide de Moustiers with Valentin Fuchs News & Events

A new chapter at Bastide de Moustiers with Valentin Fuchs

A new era for Bastide de Moustiers. Alain Ducasse has entrusted the kitchens of his Provencal restaurant to Valentin Fuchs, a chef trained in some of the world's top establishments, who will give pride of place to seasonal cuisine.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE