Barbados is located approximately 100 miles east of the Windward Island chain from St. Martin to Trinidad and Tobago. The close proximity to neighbouring islands provides an ideal opportunity to experience a different flavour of paradise within less than 30 minutes by plane. We recently visited the lush island of St. Lucia and opted for the “BodyHoliday” at Le Sport Resort on Gros Isle at the northern tip of the island.
Le Sport is an all-encompassing hotel, but don’t let the all-you-can-eat stereotype give you the wrong impression: world-class cuisine, well-trained and efficient staff, and its invigorating spa, The Oasis. Le Sport has three restaurants to choose from, all under the supervision of the productive and well-organized Executive Chef Daniel Echasseriau. There is an oceanfront deli serving delicious salads, sandwiches and light meals. Cariblue is the resort’s main dining area, serving breakfast, lunch and dinner. Emphasizing the abundance of local fresh fruits, vegetables and seafood that St Lucia has to offer, Cariblue is an Epicurean delight with its innovative and authentic ethnic fusion and a vast selection of exquisite buffets. The efficiency and quick smiles of the well-trained staff are on par with any resort in the Caribbean.
But it’s Le Sport’s signature restaurant, Tao, that deserves the most credit. Tao recently received a AAA Diamond rating, a prestigious accolade awarded to restaurants that meet stringent quality standards in terms of service, decor, ambience and cutting-edge cuisine, Tao is a true world-class restaurant. Tao uses fresh local ingredients and Pacific Coast preparations to create a gourmet feng shui of absolutely delicious food art. The scallop trilogy, citrus scallop ceviche, grilled scallops with filo pastry, and scallop skewers with sake teriyaki sauce are mouthwatering. “The Sultan Fainted” brings a cumin-flavored roasted eggplant and tomato salad with goat cheese fudge and black tapenade. The freshness of the ingredients and the layers of subtle flavors really make the knees go weak. All appetizers are lavishly sculpted displays, striving for perfection.
The main course presents a whole new dynamic of food nirvana, as the meaty fringes of menu items such as lamb spiced tamarind with taro dauphinoise, pork tenderloin with miso, duck supreme with truffle oil whispers, and olive oil poached mahi mahi, Medallion’s Seafood complements each other from yellowfin tuna to sublime seafood tagine.
Executive Chef Daniel Echasseriau’s European training and traveled palate are the driving force behind the creation of the imaginative menu. Restaurateur Jesse Joseph presides over the restaurant, moving gracefully from table to table and leading an excellent team of top-notch waiters who are knowledgeable and eager to please.
Reservations are an absolute must for Tao, which is available to hotel guests as well as the public as part of the resort fee.