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For the 13th edition of the St. Barth Gourmet Festival, Cyril Lignac is showcasing the exceptional ingredients and artisanal cuisine of the Bar des Prés. The chef opens up about his attachment to the island and his joy in delighting local diners.
What made you want to participate in this 13th edition of the Gourmet Festival?
I have a restaurant here, so it’s only natural that I’d be here to represent Bar des Prés and our cuisine here in Saint Barth. I’m very proud of it.
Unlike other chefs, you’re here at home, in your own restaurant, rather than being a guest elsewhere. How does that change the way you approach the event?
I’m delighted to showcase the cuisine we serve at the Bar des Prés during the festival, through a menu that brings together the very best of our ingredients at an affordable price. We’ll see our regulars there—locals I know well. It’s a wonderful festival for people who live on the island!
What will make this festival week special for guests, compared to usual?
We’ve created a tasting menu for 135 euros featuring the menu’s best-sellers. I didn’t want to create an exclusive menu just for the event, but rather to offer a selection of the dishes most loved by our guests.
What was the biggest challenge for you and your team when you first set up here?
We opened the restaurant last year. I stayed on the island for five weeks to get everything up and running. It was essential to establish a lasting presence in Saint Barth, where the standard of dining is particularly high. We had to find our niche, win over the locals, and introduce them to my cuisine to make them want to come and keep coming back. Today, for the festival, I’m here with my teams, and we’re preparing our signature dishes. It’s a real opportunity to connect with the island—that’s what makes this so exciting.
What are the standout flavors we’ll find on the menu?
We’re offering satay beef, langoustine ravioli, seared tuna, and my shrimp salad… For the beef gyoza, we prepare a special filling and shape them by hand: it’s truly artisanal work, and guests can taste the difference from the very first bite.
What key emotion would you like guests to take away at the end of their meal?
What I want them to take away is that this is their restaurant, on their island, and that we’re here to treat them to a delicious meal and help them have a great time. That’s really what matters to me. Since I stayed here for five weeks for the opening, I’ve built relationships, and several locals have called me directly to make reservations. The school principal, for example—who’s wonderful—called to say, “Six of us are coming!” This also shows that the menu pricing is just right.
You’ve been coming here very regularly now. What touches you most about the lifestyle in Saint-Barth?
Everything—E-V-E-R-Y-T-H-I-N-G! Saint Barth is an island like no other. The moment you arrive by plane, you’re immediately immersed in an exceptional setting. Then, it’s a concentration of little joys: you hop in your car to go to Gouverneur or Pointe Milou—everything is close by. You can go for a walk, relax, enjoy good food, party… There’s such incredible diversity. You can have lunch with your feet in the sand at Ti’ Corail, dine at Cheval Blanc, then go for a piña colada at Sélect before strolling through the streets. Having been born in the countryside, I’m very attached to a place’s roots and fundamental values. Last year, I enrolled my son in school here; I went to see him in the Christmas play, strolled through the Christmas market, and thought it was fantastic. The magic of Saint Barth comes from this sense of community and from all the people who champion and protect it to preserve its uniqueness. That’s what’s so deeply moving.
