MARIGOT: The Marina Fort Louis in Marigot was the venue for the last session of the cooking workshops organized by the Tourist Office as part of the Festival de la Gastronomie.
After a first Saturday in Grand Case and a second in Orient Bay, the last day of the cooking workshops for young and old took place with a view on the beautiful marina of Marigot. The mobile cooking stations were set up as usual and the chefs followed one another to propose amazing and succulent recipes. The public came in droves to attend the performances of the chefs and the budding cooks. The workshops were fully booked several days before they took place.
The morning was launched by Laurent Huguet and his potato gnocchi, shrimp and dill cream. The young participants were particularly concentrated when learning how to make gnocchi.
It was then the turn of Chef Franck Vuillemin, accompanied by Noé and Maxime, to take possession of the kitchen utensils to make his recipe for semi-cooked tuna tartar with mango and spice hearts. The specific cooking time was a challenge brilliantly met by all. Chef Vuillemin’s willingness to share and exchange with the young chefs during the various stages of the plata’s production was greatly appreciated. The American chef Tristan Epps opted for a recipe of seafood stew with coconut. The smells promised to make your mouth water and it did. The adults behind the cooking stations followed the instructions either in English given directly by Chef Epps or in French by Malaïka Maxwell, workshop facilitator and unofficial second in command of the chefs. The last workshop was given to Chef Edna Butcher and her pan-fried fish with coconut, curry and pumpkin.
All the workshops, recipes and proceedings are available on the Tourism Office Facebook page.
Facebook: OT Vie Locale