Bagatelle Bistrot Providenciales (Provo), Turks & Caicos Islands Reviewed Summer 2011
Dining at Bagatelle Bistrot at the Gansevoort Turks + Caicos
New York City is an icon of style; always on the cutting edge of the latest trends in cuisine, couture, hotels, music and theatre. At home in the Big Apple, the Gansevoort Hotel Group’s boutique brand hotels are synonymous with cosmopolitan luxury and refined sophistication. South of the border, Gansevoort Turks and Caicos, a Wymara Resort, echoes that same essence of NYC style, but with an unpretentious island chic, and a distinctive exotic, tropical elegance. Grace Bay Beach’s seemingly endless stretch of alabaster coastline is a star–studded line–up of architectural gems, but the Gansevoort’s unprecedented influence of NYC meets paradisiacal style sets it apart from the rest with its avant garde architecture, sleek lines and a minimalistic theme that flows naturally throughout this spectacular property.
Their gourmet dining destination, Bagatelle Bistrot, is another culinary coup by the ONE group; a unique blend of French Bistro–inspired and Caribbean–infused modern cuisine.
Indulge in the cool, casual atmosphere of Bagatelle’s Beach Bar + Grill, or at Bagatelle Bistrot, the restaurant proper, where a decidedly hip and tasteful décor of chic and modish furnishings exude a sophisticated glam. A combination of rich, brown mahogany, contemporary rattan sofas, chairs and posh, over–stuffed white cushions are comfortable and inviting in Bagatelle’s indoor and al fresco seating areas.
Tartare de Thon - Ahi Tuna at Bagatelle Bistrot
I have to confess that I experience somewhat of an enigmatic aura at the Gansevoort; an instantaneous and curious sensation of total Zen that seems to work its magic not only on me, but on all the resort guests... where it seemed even the children were quiet and well–mannered! Living on an island paradise, there are few places I opt to dine in; but Bagatelle Bistrot’s fashionable elegance both inside and out always makes for an unequivocal quandary. We spent this entire evening al fresco, beneath a dazzling tropical night sky where you can even arrange to dine on a private, floating island in the stunning 7000 square foot infinity–edge pool.
The usual banter ensued as each ‘Pour Commencer – Starters’ offering was as inciting as the next. I was besotted upon reading and smitten upon tasting the Foie Gras du Canard Poele au Griottes. A Ginger Seared Duck Liver with Armagnac Macerated Cherries and Mango Salsa atop Grilled Jamaican Rum Cake. With each and every savoury morsel I was speechless to justifiably express how incredibly rich tasting and fabulous this combination was. Across the table, the Tartare de Thon made with Ahi Tuna garnered a comparable reaction of speechlessness – a Citrus Avocado Salad was the surprise filling of this absolutely melt–in–your–mouth tartare perfectly balanced with a Soy Reduction. My favourite dining companion raved over her Coquille St. Jacques – two perfectly Seared Sea Scallops in the company of a Seaweed Salad and Sake–Soy–Citrus Reduction brought about an out–and–out and incoherent rambling of “Crunchy, crispy, marvelous... all of that!” My husband was captivated by the Drunken Crevettes, Tequila and Beer Marinated Black Tiger Shrimp with a Jicama Slaw and Cilantro Jerk Aioli. Five plump and flavourful shrimp may have been meant to be the feature of this dish, but my husband couldn’t help but espouse the undeniably delectable virtues of the Jicama Slaw, “Firm and crunchy with a great kick – not your typical slaw.” Also on offer, Les Moules du Jour – the Chef’s Island Blue Mussels of the Day; refreshing salads and Le Plateau de Fromages et Charcuteries – an assortment of cheeses, meats, cornichons and dried fruit; equally enjoyable as an appetizer or as an after–dinner indulgence.
Thon au Fenouil - Seared Yellowfin Tuna
Among this property’s many striking architectural details, I love the dramatic façade of rough–cut limestone that cleanly fuses together with the elegant wood cabinetry that houses their impressive collection of fine wines. A never disappointing 2008 Duck Pond Pinot Noir was the preferred choice to accompany our starters – “Very fresh tasting, very fruity,” was followed by “Some of the best Pinots are from Washington State and Oregon.” “Let’s go beyond a Pinot!” was the shared view for the Main Courses. A 2005 Garguilo Vineyards Merlot from the Napa Valley brought about an instantaneous round of delight – incredibly inky, robust, full–bodied and fabulous.
The selection of ‘Les Suites – Main Courses’ was the cause of much trepidation at the onset of the evening; a compilation of so many appealing and tempting dishes. Upon discovering and securing the Mer & Terre: Un Deux Trois – Surf & Turf: One Two Three, I contentedly excused myself from the culinary competition. One 6 oz. Broiled Filet Mignon, Two Seared Scallops and Three Blackened Shrimp – almost had me breaking into song with that celebrated Christmas verse. A lovely and crunchy Bok Choy, Smashed Baby Bliss Potatoes and Drawn Butter rounded out this flawless feast. My fellow diner opted for the 8 oz. Filet Mignon with Red Wine Sauce; grilled to absolute perfection he ardently sang the praises of the “Phenomenal Sauce.” In addition, the simple but ideal accompaniment of homemade fries is a perfect complement to the beef. Lamb offerings almost always inexplicably gravitate to my husband’s plate; one of his favoured dishes, he is always eager to see how each individual chef prepares it. Le Carre d’Agneau – Two Parmesan and Panko Crusted Double Chops of Australian Spring Lamb, Gingered Sweet Potato Puree, Broccoli Rapini and a Red Wine Sauce. An appetizing and marvelous crispy crust swathed the utterly tender melt–in–your–mouth lamb... an outstanding contrast in textures. The Sweet Potato Puree was deemed to be, “An amazing concoction,” and the Red Wine Sauce, “Very intense.” Finally, the Thon au Fenouil – Seared Black and Blue Yellowfin Tuna brought about a multitude of accolades not only for its remarkable texture, but also for the outstanding accompaniments; Shaved Fennel and Orange Salad, Cumin Essence and a Black Olive Tapenade. The fennel and orange were delicate and refreshing while the tapenade proffered great saltiness, zest and aromas. Likewise, we were tempted by the fresh fish offerings of Roasted Grouper Filet and Blackened Filet of Mahi Mahi and the Poulet Roti – and I must make mention of the Cote de Boeuf Pour Deux – a colossal 26 oz. Rib–Eye Steak for 2! A few selections of Pasta and Risotto complete the Main Course offerings.
Mer and Terre: Un Deux Trois - Surf and Turf
While savoring the last vestiges of the Garguilo Vineyards Merlot, completely captivated by Bagatelle Bistrot’s irresistible ambiance and urbane vibes, the Chef appeared. We amused and delighted him with our unremitting praise for his performance this evening; but he was quick to insist, “A great crew in the back makes my job a lot easier.”
Pondering over sweet indulgences, I couldn’t help but spot the White Chocolate Bread French Toast – I can sense some of you nodding in agreement... in these parts, White Chocolate Bread is legendary. Three decadent and magnificent slices of palpable and pure unadulterated bliss... which quite aptly, best describes our Bagatelle Bistrot evening... palpable and pure unadulterated culinary bliss!
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