Hotel Manapany hosts Chef Sombardier for Saint Barth festival
Chef Thibault Sombardier joins Hotel Manapany's Chef Misel Bayrakcioglu for four evenings of grilled cuisine during the Saint Barth Gourmet Festival this November.
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The terrace at Hotel Manapany, where palms frame an expanse of Caribbean turquoise, becomes the stage for an exceptional culinary exchange this November. Chef Thibault Sombardier, whose work has earned him recognition across French gastronomy, joins forces with Hotel Manapany’s Chef Misel Bayrakcioglu for four consecutive evenings that centre on the bold, smoky vocabulary of barbecue and char.
The collaboration unfolds from November 11 to 14, each service running from 7 PM until 10:30 PM, with the menu crafted as a departure from convention yet rooted in the island’s coastal identity. Starters range from thinly sliced raw yellowfin tuna with Thai basil velouté to lobster medallions cradled in coconut and lime broth. The main course offers grilled mahi mahi with lemon and chilli sabayon alongside wilted baby spinach and lemon infused couscous, or Wagyu beef picanha dressed with sweet onions, sesame, roasted coffee oil and black garlic mustard. Dessert brings warmth through a chocolate praline mousse with buckwheat ice cream, or a floating island garnished with caramelised pecans and vanilla rich crème anglaise.
The hotel’s dining programme has long reflected an understanding that Caribbean hospitality and French technical precision need not compete; instead, they enliven each other. This four night residency embodies that philosophy, with each course bearing the signature of two chefs working in concert rather than succession.
Reservations are required. Contact the hotel on +590 590 27 66 55 or by email at restauration@hotelmanapany.com.
Imagery courtesy of Hotel Manapany (@hotelmanapany).
