After our first full day in St. Lucia, we wanted to venture out of our exclusive villa for the night and made reservations for dinner at a nearby hotel. Our resort arranged for a taxi driver to take us there and bring us back, which was extremely helpful as you cannot simply flag down a cab in this remote part of the island.
|olive oil with cacoa nibs, butter with cacoa nibs, dark chocolate sauce|
For my main dish I ordered the seasonal fish, which was a Cacao Butter Roasted Red Snapper. A thick cut of fish was presented with bacon spiced lentils and creamy potatoes. The fish was expertly roasted in cacao butter, which had very subtle cocoa flavor. I really enjoyed it. The cocoa was much more prominent in the sauce that accompanied Keith's dish of Aberdeen Angus Prime Beef. The dark chocolate Port wine sauce was matured and infused with cacao nibs, but was presented on the side and would have been better if it was incorporated more with the meat. His steak came with hand cut fries and a cacao nib local spinach, that tasted "earthy - like soil" according to Keith.
All in all, we had a lovely chocolate infused experience at Boucan.
Total Rating: 3.88
Food: 4, Price: 3.5, Service: 4, Ambience: 4, Accessibility: 3.5
What I ate:
Risotto of Portabello Mushrooms
creamy risotto with pan seared portabello mushroom
served with cacao nib oil and organic micro-herb leaves
Tuna & Dorado Tartare
with mango, papaya, croutons, cacao nib condiment and herbs
♥Cacao Butter Roasted Red Snapper♥
roasted in cacao butter with bacon spiced lentils and creamy potatoes
Rabot Estate Molten Chocolate
traditional contrast of chocolate sponge on the outside
with semi liquid chocolate sauce on the inside.
Made with special Rabot Estate 65% dark chocolate and
served with chocolate sorbet
Plus Keith ate:
Aberdeen Angus Prime Beef with Dark Chocolate Port Wine Sauce
matured and infused with cacao nibs, hand cut fries,
port wine chocolate sauce and cacao nib local spinach