Tim and Julie Warburton talk truffles, Jean-Georges and more.
Which dinners did you attend?
TIM: We went to three dinners: Bartolomeo at Hotel Guanahani, which had a six to seven course dinner, including Coquille St. Jacques with an amazing truffle sauce; Taino at Hotel Christopher. Amandine [Chaignot] was the guest chef there—a cool young chef who just published a book. Amazingly good meal…yellowtail hamachi with a watercress coulis and beautiful super light ravioli with slightly candied lemon. It was a fab four-course dinner. And last but not least, Le Gaiac at Le Toiny, which had a Japanese chef [Hideaki Matsuo]. His three hour cooked lobster was a tour de force.
What was the single best thing you ate?
TIM: The Coquille St. Jacques with truffle….or dessert at Taino…a totally incredible “palet croquant au chocolat et aux amandes caramélisées”
JULIE: [Hideaki] Matzo’s signature soup with oysters, mussels, razor clams, and seaweed.
Any dish that you’ve never seen before?
TIM: The Japanese dishes, of which, several were very smokey.
JULIE: Steamed Japanese layered omelet.
How was Jean-Georges?
TIM: He really was making it happen—such a joyful guy, full of life and fun and bonhomie for everyone.
Any good one liners from him?
JULIE: Not that I heard, but I thought up one while watching the judging of the chef cook off: “Here’s a time when too many cooks in the kitchen is a good thing!!”
If one of the visiting chefs were to open up a restaurant on St. Barths, who do you think would be best suited?
JULIE: Amandine Chaignot: She arrived barefoot in the Bonito kitchen to judge the young chef cook-off!
Which dinner had the best atmosphere?
JULIE: Hard to choose since all are beautiful. I loved the sound of the ocean and the simple elegance of Taino, poolside at the Christopher.
Talk to us about wine pairings or specialty cocktails.
TIM: We rarely do wine pairings since most tend to be poor quality.. Better to order one good bottle for the dinner
JULIE: I had a delicious variation on a vodka cosmopolitan made with fresh pineapple juice.
Quick! You have to make a dish from….chicken, coconut milk, and one other ingredient. What are you making?
JULIE: Hopefully the amazing surreal looking grilled fish sitting on a bed of lemongrass inside an egg shaped coconut!
TIM: Spinach – chicken Florentine (almost).
You can only drink one bottle of wine for the rest of your life — what do you choose?
TIM: A 2005 Nuit Saint Georges J: A 2005 burgundy.
Anything else we should have asked, but didn’t?
TIM: Yes. There was a sous-chef cook-off judged by the top four chefs! And a waiters’ race from Do Brazil to the main boat quay, and a bartenders contest!
JULIE: How do you feel after a full weekend of dining on exquisitely prepared food and wine?
Tell us: Did you attend Taste of St. Barth? What dishes are you still dreaming about?