St. Bart’s Luxury Hotel Shows Off Its Culinary Skills

NEW YORK CITYTravel Agent was on hand Tuesday evening for a cooking demonstration by Hotel Le Toiny’s chef Stephane Mazieres. Mazieres prepared two sample dishes for media members as part of Hotel Le Toniy’s promotion of its Restaurant Le Gaiac, which is open to the public and where Mazieres works.

In fact, the hotel on St. Bart’s recently became the first Relais & Chateaux property with a Grand Chef distinction as Mazieres received the Grand Chef Taittinger award at Relais & Chateaux’s annual conference in Biarritz, France.

The hotel also recently added its second and third green house. Last year, it built the first green house on the island of St. Bart’s. The hotel, along with Restaurant Le Gaiac, wanted to offer its guests the freshest possible products. So, this year, the hotel added two additional green houses, which allow for the growth of such fruits and vegetables as Caribbean pumpkins, espelette peppers, Caribbean thymes, new tomatoes, courgettes, carrots, radishes, beetroot and a wide variety of edible flowers.



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