TAO Restaurant at The Body Holiday Le Sport, Saint Lucia

Barbados is located approximately 100 miles east of the Windward Island chain that stretches from Saint Martin to Trinidad and Tobago. This proximity to neighboring islands provides an ideal opportunity to experience a different flavor of paradise in less than 30 minutes by plane. We recently visited the lush and verdant island of St. Lucia, opting for a “BodyHoliday” at the Le Sport resort located on the northern tip of Gros Islet.

Le Sport is an all-inclusive property, but don’t let the all-you-can-eat stereotype give you the wrong impression: it’s an experience you’ll remember for its world-class cuisine, highly trained and efficient staff, and revitalizing spa. , oasis. There is a choice of three restaurants at Le Sport, all under the watchful eye of the accomplished and highly organized Executive Chef Daniel Echasseriau. There is a beachfront Deli that offers delicious salads, sandwiches and light meals. The Cariblue is the resort’s main dining room, serving breakfast, lunch, and dinner. Emphasizing the abundance of fresh local fruits, vegetables and seafood available in St. Lucia, Cariblue’s innovative and authentic ethnic fusion in an overwhelming number of well-presented buffet selections is an epicurean’s delight. The efficiency and quick smiles of the highly trained staff are on par with any resort in the Caribbean.

But it is Tao, Le Sport’s flagship restaurant, that deserves the highest praise. Recently awarded the AAA Diamond rating, the prestigious distinction given to restaurants that meet rigorous standards for quality of service, d├ęcor, ambience, and cutting-edge cuisine, Tao is truly a world-class restaurant. Tao creates absolutely delicious culinary art feng shui from fresh local ingredients with Pacific Rim preparation. The scallop trilogy, a delicious house of citrus scallop ceviche, grilled scallops on filo pastry, and scallop skewers spiked with sake teriyaki sauce, was brilliantly crafted. “The Sultan Fainted” features a roasted eggplant salad flavored with cumin and tomato with a goat cheese fondant and black olive tapenade. The freshness of the ingredients, the subtle layer upon layer of flavor, will certainly make your knees go weak. All entrees are lavishly sculpted presentations designed with an obsession for perfection.

Main courses take on a whole new dynamic of culinary nirvana as the ying meat of menu items such as fragrant tamarind lamb with Taro dauphinoise, miso pork tenderloin, duck supreme with hints of truffle oil, are meet the seafood yang of mahi mahi poached in olive oil, yellowfin tuna medallion to the sublime seafood tagine.

Executive Chef Daniel Echasseriau’s European background and traveling palate are the driving force behind the incredibly imaginative menu creations. Restaurant owner Jesse Joseph presides over the dining room, moving gracefully from table to table and directing his outstanding team of world-class servers, who are informative and eager to please.

Reservations are an absolute must for Tao, which is open to property guests as part of their resort fee, as well as the general public.

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