Les Galets in the gated community Jardins of Orient Bay (directly across from the main entrance to Orient) has been one of our favorite restaurants since opening two years ago The open air kitchen overlooks the 5-6 tables surrounding the pool, much the Astrolab but on a smaller scale There are also several rental units on property close to the restaurant separated by a private walk way It was a five minute drive from our condo in Orient mostly because of the speedbumps and the Orient donkeys
We were saddened to hear of it closing almost a year ago, but We were excited to hear the former chef and property owner is leasing out the restaurant space Our island food critic who has been there 5 times in 7 weeks has given it glowing reviews Linda you know who I am speaking about
You are given the daily code to enter the community and it is a quick left and right onto the property which does offer limited parking We were the last reservation for the evening and lucky to secure the last very tight parking spot
As someone mentioned yesterday about being welcomed, we were welcomed like family by Alexsandra who is the chef's wife and oversees the service We were seated about 10 feet in front of the kitchen where I was able to watch both the service and cooking A happy anniversary card was on the table on which the chef wrote on of my wife's quotes, somehow it had got a hold of it since my wife is a romance author Such thoughtful gesture showing attention to the smallest detail There is minimum talk between chef, sous chef and service and they have quickly perfected food and service
Get ready to enjoy a three hour well timed culinary adventure which changes every week from Friday to Sunday The menu is posted on their facebook opening page well in advance so you are able to make a reservation before they are completely booked The table is very simplistic set with a crisp white cloth and personal lamp allowing you see the wonderful presentation of courses and letting the food be the star
A choux pastry filled with gouda served on a "rock" was offered as an amuse
The first course expresses the imagination of the chef Finely diced cucumbers were served atop a cucumber gelee with a cream cheese mousse and granny smith apple, garnished with a mild blistered pepper Okay they are vegetables but how did chef make it taste so good, there was a harmony of the melting flavors
house made, hand rolled ravioli were filled with local oyster mushrooms along with chanterelles in a chicken sauce garnished with coppa strips and pickled mushroom The pasta was cooked perfectly al dente, and I wiped every drop of my sauce with my house made crispy bread
The nice part of the prix fix is that you are offered a choice of your main My wife choose the grouper atop cauliflower and a lightly seasoned cauliflower cream the thick slice of fresh grouper was cooked in a banana leaf keeping it moist
Never allowed to order the same entree, I selected the meatly lamb chops cooked a perfect medium rare atop a slice of eggplant and eggplant "caviar" A small house made "pita pocket" was filled with a tasty lamb shoulder slow cooked in to a heavenly tenderness Even in this fine restaurant, I made sure to leave no meat on the bone expressing my compliments to the chef
The new owners have scaled back to the cheese trolley and narrowed it down to 6 choices a placard is placed on the table so you are able to remember your choices We enjoyed a small slice of each garnished with their banana "jam"
We could smell the sous chef browning the butter for the fig dessert Fresh figs served along a "stewed" fig served on a honey shortbread with the brown butter and garnished with nuts Dessert does not have to be chocolate to be enjoyed
Before closing out for the evening, two petite chocolate friandise perfected our night
The five course prix fix is very reasonably priced at 69e
Alexsandra noticed me having trouble getting out of the tight parking space and kindly moved the car next to ours for an easy back out
Our three hour diner was perfectly timed did not feel that long
Our sincere thank you to chef Sebastien, Alexsandra along with sous chef and assistant waiter
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