CHEF DANIEL JOINS THE MARIGOT BAY
BY SARA DARLING
Not only a slice of paradise with its stunning scenery, the Marigot Bay resort in St Lucia is now celebrating the appointment of Daniel Echasseriau as Director of Food & Beverage and Culinary Operation.
A native of Brittany, France, and the youngest of five siblings, Daniel began his culinary career at 17 years old - inspired by his upbringing on a farm in the medieval town of Sévérac-le-Château, in NW France, where his mother made meals using the daily fresh produce.
Having worked as a chef and consultant for over 26 years, Echasseriau's appointment at Marigot Bay will combine his love of simple ingredients with lots of flavours, local vegetables, herbs and spices in a unique range of recipes, adapted from his childhood.
The hotel offers numerous dining options, including intimate treehouse dining to The Grill at 14°61° which features an open-plan show kitchen with hand-crafted wood-burning grill, the menus will be overseen by Echasseriau and will be sure to cater to every palate.
Breakfast is served overlooking the infinity edge pool and the Brut Bar features a selection of local ceviche, sushi plates, salads and seafood dishes along with burgers and sandwiches.
Whilst the Rum Cave offers special tasting and blending sessions for novices and connoisseurs alike to enhance their "rum experience'. In the evening, diners enjoy a quiet drink and dessert in the open-air lounge, whilst the Hurricane Hole is the place to party, offering breakfast, lunch, dinner and cocktails designed by the resort's expert mixologist.
Take your bikini, as you are bound to eat. Alot!
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