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Le Petibonum Restaurant Review: The silvery sand of Le Carbet beach serves as a stage for chef/owner Guy Ferdinand, a self-taught whiz who often works magic behind his open-air kitchen. Beach shacks abound but chef Ferdinand offers sophisticated cuisine made with top-quality local ingredients. Take his christophine velouté, a delicate, creamy concoction made with the ubiquitous vegetable perfumed with nutmeg, or a conch ceviche reeling with ginger, lime and scallions. Local crayfish arrive plump and poached, all sweetened by a vanilla coulis. When Ferdinand steps out from behind the grill to bring you a chicken Colombo, expect a curry infused free-range bird cooked sous-vide for extreme tenderness. And don’t let his cut-off jeans distract you; the chef takes full advantage of this idyllic setting but wants to woo your palate first and foremost.