Barbados lies approximately 100 miles east of the Windward Island chain that runs from St Martin to Trinidad and Tobago. This close proximity to neighboring islands affords an ideal opportunity to experience a different flavor of paradise in less than a 30 minute plane ride. We recently visited the lush and verdant island of St Lucia, opting for a “BodyHoliday” at the Le Sport resort located on the island’s northern tip of Gros Islet.
Le Sport is an all-inclusive property but don’t let that all-you-can-eat stereotype give you the wrong impression: it is an experience you’ll remember for the world class cuisine, highly trained and efficient staff, and its revitalizing spa, Oasis. There is a choice of three restaurants at Le Sport, all under the watchful eye of the accomplished and highly organized Executive Chef Daniel Echasseriau. There is a beachfront Deli, offering delicious salads, sandwiches, and light fare. The Cariblue is the main dining area of the resort, serving breakfast, lunch and dinner. Emphasizing the abundance of fresh local fruits, vegetables, and seafood available in St. Lucia, Cariblue’s innovative and authentic ethnic fusion in an overwhelming amount of well presented buffet selections is an Epicurean’s delight. The efficiency and quick smiles of the highly trained staff is on par with any resort in the Caribbean.
But it is Tao, Le Sport’s signature restaurant that deserves the highest praise. Recently awarded the AAA Diamond rating, the prestigious distinction awarded to restaurants that meet rigorous quality standards of service, décor, ambiance, and cutting edge cuisine, Tao is truly a world class restaurant. Tao creates a gastronomic feng shui of absolutely delicious food art from fresh local ingredients with a Pacific rim preparation. Trilogy of Scallop, a mouth watering ménage of citrus scallop ceviche, grilled scallop on filo pastry, and scallop skewers spiked with sake Teriyaki sauce was brilliantly crafted. “The Sultan Fainted” brings a salad of cumin flavored roasted eggplant and tomato with a goat cheese fondant and black olive tapenade. The freshness of the ingredients the subtle layer after layer of flavor will indeed makes one’s knees weak. All of the starters are luxurious sculpted presentations fashioned with an obsession for perfection.
Entrees take on a whole new dynamic of food nirvana as the meat ying of menu items such as fragrant Tamarind Lamb with Taro dauphinoise, Miso Pork tenderloin, Supreme of Duck with whispers of truffle oil meet the seafood yang of Olive Oil poached Mahi Mahi, Medallion of Yellow fin tuna to the sublime Seafood Tajine.
Executive Chef Daniel Echasseriau’s European training and traveled palate is the driving force behind the wildly imaginative menu creations. Restaurant Proprietor Jesse Joseph presides over the dining room, gracefully moving from table to table, and leads its outstanding team of first class servers, who are informative and eager to please.
Reservations are an absolute must for Tao, which is open to guests of the property as part of its resort fee as well as to the general public.
