May 3, '15

Tasting Galician sardines under the Caribbean palms

at American Gourmet

When “American Gourmet” owner Eric Azagury is not selling Belon oysters (flown every day from France) and mega Alba truffles to mega yacht chefs, he travels the world and painstakingly selects the most exclusive and rare products for his shop. I am lucky enough to having met many passionate people throughout my “eating career” and Eric would be definitely one of them.

Sardines at American Gourmet

He is a walking encyclopedia for anything that concerns food. I did stay at a hotel in St Barth’s and didn’t really need to do grocery shopping, but still ended up going to “American Gourmet” almost every day. Not even to buy – just to browse the aisles and to get educated. Before taking off from the Caribbean paradise, that is St Barth’s, Eric kindly invited me for a little sardines tasting. I tell you, those hand-packed sardinillas by Jose Pena tasted even better under the Caribbean palms than they normally do.

American Gourmet

Rue du Général de Gaulle,Gustavia; Saint-Barthélemy 97133
Tel. +590 590 523 880
americangourmet.com

José Peña products
José Peña products
Artisanal French cornichons by an old producer Maison Marc
Artisanal French cornichons by an old producer Maison Marc
Miyazaki wagyu
Miyazaki wagyu
The "crème de la crème" of butter
The “crème de la crème” of butter
Artisanal lemon vinegar by Huilerie Beaujolaise
Artisanal lemon vinegar by Huilerie Beaujolaise
Aceto Balsamico by Massimo Botura
Aceto Balsamico by Massimo Botura
Smoked sea salt from Sweden
Smoked sea salt from Sweden
Amazing seashore honey from Canada
Amazing seashore honey from Canada
Handcrafted maple syrup
Handcrafted maple syrup
Single plantation chocolate with seasalt and coconut blossom sugar by Swedish artisan Akesson's. More on that soon.
Single plantation chocolate with seasalt and coconut blossom sugar by Swedish artisan Akesson’s. More on that soon.
Balik salmon
Balik salmon
Caviar
Caviar, caviar, caviar…
Eric's books. He is an eager cook himself.
Eric’s books. He is an eager cook himself.
Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendations