BARREL STAY

This informal St.-Tropez style bistro brought fine dining to the beach at Sandy Ground. Executive Chef Graham Belcher and Jill Shepherd own and run this Franglais find featuring artistic presentations of mostly traditional French fare such as fish soup with rouille, a seared escalope of foie gras, and a crispy duck leg confit in an orange sauce with caramelized vegetables. For dessert, housemade ice cream or a traditional cr,me brulee may be tempting, but the chocolate tart with mild chili and lime sauce is Barrel Stay at its best. While Belcher sticks to the kitchen, Shepherd runs the bar and dining terrace with air kisses and cheery banter. Weekend lunch can get busy with visitors from St. Martin, but service generally keeps pace, and sunset lures early diners to the seaside terrace.