On November 11, the island of Saint-Martin launched the fourth edition of its Gastronomy Festival, which will run until November 22, marking a key highlight of the Caribbean tourism season. This annual event, born during the pandemic, has quickly gained popularity and established itself as one of the region's most prominent culinary festivals. Valérie Damaseau, President of the Saint-Martin Tourist Office, praised the event as “a true encounter with the soul of our island,” connecting visitors to the essence and culinary culture of Saint-Martin. With a ceremonial snip of the scissors, Damaseau officially inaugurated this year's edition, emphasizing themes of culinary discovery and conviviality.

The festival features the participation of 22 renowned chefs, both local and international, who will offer a variety of culinary activities and experiences. These include collaborative “four-hands” dinners and a barbecue competition, which has become one of the most anticipated moments of the event. Alain Warth, the event coordinator, carefully selected the participating chefs, with the distinguished two-Michelin-star French chef Stéphane Buron attending as a patron, reflecting the festival’s growing importance in the region.

A Packed and Diverse Agenda

The festival’s schedule is rich and varied. From November 15 to 17, the “Village de la Gastronomie” will open free to the public at Marigot’s Front de Mer, offering a unique experience with food trucks, restaurants, and a wide selection of local dishes and beverages. The festivities will also feature performances by artists such as Oswald, bringing the zouk rhythm, reggae sensation Gyptian, and American soul artist Leela James, adding a vibrant cultural dimension to the festival nights.

Education and the transmission of culinary culture to the younger generation are also key focuses of the event. Students from Lycée Professionnel Daniella Jeffry will participate in workshops and competitions alongside guest chefs, promoting hands-on learning and sparking interest in hospitality and culinary careers among Saint-Martin’s youth.

Festival Highlights

• Discovery Menus (November 11–22): An opportunity to try exclusive creations at participating restaurants.
• Four-Hands Dinners (November 12 and 14): Unique collaborations between local and international chefs for unforgettable dining experiences.
• Private Chef Competitions (November 12 and 13): A tribute to individual culinary talent and creativity.
• Cooking Workshops (from November 13): Interactive sessions with culinary professionals for all skill levels.
• Exclusive Pairings: Wine and cheese (November 13) and food and cocktails (November 14), offering a refined tasting experience.
• Gastronomy Village (November 15–17): A hub of culinary discovery and social interaction.
• Culinary Competitions: Including BBQ (November 19), high school students (November 18), food trucks, mixology, and desserts.
• Charity Evening (November 20): A solidarity event featuring chefs and students.
• Closing Night (November 22): A festive celebration bringing all chefs together for a grand finale.

The Saint-Martin Gastronomy Festival not only celebrates the island’s culinary creativity but also positions it as the gastronomic capital of the Caribbean. It offers a wide array of experiences for food lovers and visitors seeking a unique cultural immersion.