We all know Hotel Chocolat, the chocolatier. Now, meet Hotel Chocolat, the destination. The hotel opens in St. Lucia on Feb. 28, but its restaurant, Boucan, is already welcoming chocolate worshippers. Anyone for a Cacao Gazpacho?
Any place that is devoted to chocolate has my attention. At Boucan, the food philosophy is centered on cacao, the fruit des dieux grown on the premises, in a working plantation named Rabot Estate (the estate provides the cacao for the chocolatier). Here are some of the highlights: king crab verrine with cacao guacamole, cacao gazpacho with tiny cacao nibs, yellowfin tuna with a cacao and herb pesto, and Aberdeen Angus rib eye with a dark chocolate port wine sauce. Desserts are—obviously—obscene chocolate creations. All that chocolate, and a view too: The estate, restaurant and hotel are situated 1,000 feet above sea level between the twin Piton peaks, so it’s verdant mountains and sky as far as the eye can see.
The place is bound to become an It destination among St. Lucia restaurants, especially when the hotel opens on the 28th. The hotel, a boutique that prides itself on barefoot luxury, is offering a 20% off rack deal through July 1, to entice travelers to get acquainted (they had me at chocolate). Can’t wait to see this one in person.
A Cocoa Cottage at the new Hotel Chocolat, opening Feb. 28
The view from Boucan restaurant … very, very nice.