Introducing Chef Bastian, St. Martin"s Newest Master Chef

Chef Bastian is a Belgian-born chef and food enthusiast and has been working in the kitchen since he was a teenager. Bastian and his wife Sabine, own the newly opened La Villa Hibiscus restaurant at their bed & breakfast, in St. Martin. During Bastian’s early days as an aspiring chef, he worked in a number of renowned restaurant kitchens in both Guadeloupe and France. Throughout Chef Bastian’s career he has learned how to master the art of gourmet cooking. He is passionate about food and loves playing with fresh ingredients to create delicious Caribbean and French inspired dishes. He creates recipes that incorporate the flavour and spirit of the island. We had a chance to ask Chef Bastian a few questions:

How long have you been a Chef? What was your inspiration to become a Chef? 

Can you tell us the story behind Villa Hibiscus?

My wife and I bought the house from her parents, who had it built 20 years ago. Our dream was to have a guest house with a gourmet restaurant. We began hosting guests in July 2019 and opened the restaurant in December 2019.

I love the climate, the natural beauty of the landscape and the mix of cultures. St. Martin is called “the friendly island” and it is so true. We are very lucky to live on the highest point of the island, which has amazing views. We are in the middle of nature at Villa Hibiscus.

I like working with the variety of mushrooms that become available based on the seasons, like morels and truffles. Generally, I work with the seasonal foods of France that are flown in. I do like cooking red meats and artichokes.

I would make a lightly cooked, butter-roasted Wahoo (fish), with a ginger sweet potato puree and with a sparkling lemon grass and saffron broth. Wahoo is a mackerel that is found in the tropics.

Our Canteloupe Gazpacho with Cucumbers and Creamed Goat Cheese is certainly one of the most popular items at Villa Hibiscus. We look forward to welcoming visitors to St. Martin and to the restaurant where they can try this and some of my other menu items first hand.

• 1 Cantaloupe                                                            

• pinch of fine salt                                                                

• pinch of freshly ground pepper                                       

• 1 tbsp of Amaretto                                                               

• 10 ice cubes   

• 50g of fresh goat cheese

•  pinch of fine salt

•  pinch of fresh ground pepper

•  a few mint leaves

• 100g of firm whipped cream

• 1 cucumber

• pinch of fine salt

• pinch of freshly ground pepper

1. Gazpacho: Peel the melon and remove the seeds. Cut the melon into small chunks and put into a blender; add the ice cubes and mix until smooth. Add the amaretto and adjust seasoning to taste; keep refrigerated.

2. Cucumber Cubes: Peel and cut the cucumber into small cubes. Place the cucumber in a colander, lightly salt the pieces and let the liquid drain. Then season with freshly ground pepper.

3. Creamed Goat Cheese: Mix the goat cheese with salt & pepper, add the chopped mint and gently fold in the whipped cream. Place the cheese in a parchment or pastry bag, with a decorative pastry tip.

4. Plating the dish: Place the Creamed Goat Cheese at the bottom of a small glass bowl, pour the melon gazpacho over it, then add the cucumber cubes. 

• Serve immediately.

• Preparation time: 30 minutes

• Cooking time: 12 minutes