We have been going to Le Pressoir for the last ten years and the present owners and chef have received the award from Caribbean Journal as the best in the Caribbean and it is well deserved
While more expensive than the other Grand Case restaurant, the food and service justify the higher cost
The restaurant is on the north side of Grand Case directly to the right of where the incoming roads meets the ocean There is a large, well lit free parking lot directly across for Le Pressoir
For those who enjoy sipping rum, there is an extensive rum bar attached with a well versed bartender
We have enjoyed the 7 course prix fix the last two years and while Michelin worthy, we choose a la carte to try a few different choices They also offer a three course prix fix for $79
Gil and Milure (owners) have service to perfection including tableside service of pouring sauces, flambe and deboning of whole fish Even get to pick out your own steak knife from the knife box They have a well stocked wine cellar including first growths
Wine by the glass is served at proper temperature, a pet peeve of mine when the whites are too cold
A petite amuse of wahoo ceviche was delicious leaving wanting more
My wife ordered the smoked wahoo with truffle whipped cream and yuzu pearls that burst with citrus flavor in your mount the dish was presented under a dome and the table filled with a wonderful smoke flavor once lifted This a very delicate and light dish with a harmony of flavors we have enjoyed several versions of this dish over the years
I started out with the egg parfait, this dish is part of the 7 course tasting from previous visits and not something I would even consider ordering a swirled bowl is filled with a local organic egg, parmesan cheese, morels, foie gras, asparagus, truffle mashed potatoes in a light foam and then topped with a generous shaving of black summer truffles It is a dish not to be missed
We shared a mid course of burrata served with a basil whipped cream and crudite garnish, only need to see the picture
Sous vide local chicken stuffed with porcini mushrooms was served with a foie gras sauce was my wife's main course I have had this at lunch time there and is the moistest chicken I can remember because of the cooking process
My wife talked me into the veal chop cooked perfectly MR and topped with a truffled brie, a thick demi glace was served on the side Happy I was talked into it as I was saving a veal chop for a later diner meal somewhere
We were too full to enjoy of of their beautifully presented dessert, but can recommend all that we have tried including the "indecision", a combination which has smaller version of four of their desserts
Le Pressoir has lived up to their reputation
Forgot to mention the trio of butter offered with the bread, bread is french serviced with your choice of 2-3 kinds of bread and rolls. we choose the pesto-cheese roll and the truffle butter is always our favorite
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