Français
The thirteenth edition of the Saint-Barth Gourmet Festival will take place from November 9 to 15. After what could be described as a “transition” year in 2025—marked by a decrease in the number of guest chefs but also by the introduction of new features—the Territorial Tourism Committee has worked to restore the festival to a standard befitting its reputation. At the same time, the festival’s reach has been expanded to better involve the local population.
Fourteen chefs will therefore be showcasing their talents at twelve establishments across the island (list below). A new addition this year is the inclusion of three restaurants on the list of host venues: Le Grain de Sel in Saline, Fish Corner, and La Cantina in Gustavia. The latter made a name for itself in 2022 by launching its own “off-festival” event, inviting Chef Michel Sarran to cook in its kitchens. This time, La Cantina will be an integral part of the Gourmet Festival.
As with every edition, the guest chefs will work alongside the resident chef and his teams. But the festival won’t be confined to the kitchen.
Among the new features for 2026 is the creation of a gourmet village. It will take place on November 10 and is intended to be a major public event, with the goal of allowing everyone to discover the participating chefs’ creations through tastings and gourmet bites. This event will also showcase local producers, artisans, and private chefs.
The day before, at the Rockefeller Plaza, a culinary show will once again provide entertainment, featuring, among other things, a bartending competition and a waitstaff race. In addition, as in 2025, locally caught seafood will be celebrated.
It goes without saying that the Gourmet Festival wouldn’t be what it is without the traditional “Petites Toques” competition for children. This event will be held on Saturday. At the same time, the Cave du Port Franc will host a wine festival. Several winemakers will also be present at the gastronomic village before offering tastings at the Wall House in the days that follow.
“The 2026 edition promises to be one of the most ambitious in its history, driven by an exceptional program, the presence of some of the most influential talents on the global culinary scene, and a strong commitment to showcasing the identity, authenticity, and excellence that have earned Saint-Barthélemy its reputation worldwide,” emphasizes Alexandra Questel, president of the CTTSB.
The budget for this year’s event has been set at 80,000 euros.
Guest chefs and their hosts
- Christopher St-Barth - Claire Heitzler, renowned and multi-award-winning pastry chef, including Gault&Millau’s Pastry Chef of the Year - Tea-Time offering.
- Le Cheval Blanc St Barth - David Toutain, chef at the eponymous Parisian restaurant awarded two Michelin stars - Four-Handed Dinners.
- Le Barthélemy Hotel & Spa - Jean-Philippe Blondet, chef at the Alain Ducasse restaurant at the Dorchester Hotel in London, holder of three Michelin stars - Four-Handed Dinners.
- L’Esprit - Nicolas Masse, chef at La Grand’Vigne at Les Sources de Caudalie and holder of two Michelin stars - Four-Handed Dinners.
- Nikki Beach - Amaury Bouhours, chef at Le Meurice Alain Ducasse Paris, awarded two Michelin stars - Lunches curated by the chef.
- Bar des Prés St-Barth - Cyril Lignac, an iconic figure in French gastronomy - Dinners created by the chef.
- Le Manapany—Thibault Sombardier, Michelin-starred chef at the restaurant Anne in Paris and founder of the Mensae, Sellae, and Mojju concepts—former finalist on Top Chef 2014—four-handed dinners.
- Fouquet’s St-Barth - Esteban Salazar, former standout contestant on Top Chef 2025, currently working at Finka in Paris, a restaurant with Franco-Colombian influences - Lunches curated by the chef.
- Le Fish Corner - Tabata and Ludovic Mey, Michelin-starred chefs at Ombellule in Lyon - Dinners created by the chefs.
- Grain de Sel - Álvaro Clavijo, chef at El Chato in Bogotá, voted best restaurant in Latin America and ranked among the World’s 50 Best Restaurants - Four-hand dinners.
- La Cantina - Yoni Saada, known for his vibrant Mediterranean cuisine, notably at the Bagnard concept - Semifinalist on Top Chef 2013 - Dinners created by the chef.
- Bagatelle St. Barth - Pierre and Cristina Chomet of the restaurants Ambos and Tina, which combine French techniques with Thai and Iberian influences - Eight-hand dinners
