Barbados is located approximately 100 miles east of the Windward Island chain that stretches from Saint Martin to Trinidad and Tobago. This proximity to the neighboring islands provides an ideal opportunity to experience a different taste of paradise in less than 30 minutes by plane. We recently visited the lush and green 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 the all-you-can-eat stereotype mislead you—it’s an experience you’ll remember for world-class cuisine, highly-trained and knowledgeable 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 that offers delicious salads, sandwiches, and light meals. The Cariblue is the resort’s main dining room, 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 number of beautifully presented buffet selections is an epicurean’s delight. The efficiency and quick smiles of the highly trained staff are on par with any resort in the Caribbean.
But it is Tao, Le Sport’s flagship restaurant, that deserves the highest praise. Recently awarded the AAA Diamond rating, the prestigious distinction bestowed on restaurants that meet exacting standards for quality service, décor, ambience, and cutting-edge cuisine, Tao is truly a world-class restaurant. Tao creates an absolutely delicious culinary art gastro feng shui from fresh local ingredients with a Pacific Coast preparation. The scallop trilogy, a delicious house of citrus scallop ceviche, grilled scallops on filo pastry, and scallop skewers spiked with sake teriyaki sauce, was brilliantly put together. “The Sultan Fainted” features a cumin and tomato flavored roasted eggplant salad with a goat cheese fondant and black olive tapenade. The freshness of the ingredients, the subtle layer upon layer of flavor, will certainly make your knees weak. All entrees are lavishly sculpted presentations designed with an obsession for perfection.
Entrees take on a whole new dynamic of culinary nirvana with the ying meat of menu items such as the fragrant tamarind lamb with taro dauphinoise, miso pork tenderloin, duck supreme with whispers of truffle oil meets the seafood yang of olive oil-poached mahi mahi, ahi tuna medallion and the sublime seafood tajine.
Executive Chef Daniel Echasseriau’s European background and traveling palate are the driving force behind the incredibly imaginative menu creations. Restaurant owner Jesse Joseph presides over the dining room, moving gracefully from table to table and directing his outstanding team of first-class servers who are informative and eager to please.
Reservations are an absolute must for Tao, which is open to property guests as part of their resort fee, as well as the general public.
