Jacques Waterfront Dining (aka Froggy Jacques')

Frommer's Review

In this part of St. Lucia, we prefer the Coal Pot , which lies immediately across the tiny harbor. But for an almost-as-good pick, consider its foremost competitor, Froggy Jacques'. Its owner, Chef Jacky Rioux has traveled the world, picking up ideas for a fusion cuisine that combines market-fresh ingredients with French cooking methods. Local fishermen are always bringing him unusual catches from the sea, which he shapes into such dishes as conch in a curried coconut sauce. Among our favorite of his main courses are boneless chicken breast stuffed with smoked salmon in a citrus-butter sauce or oven-baked kingfish with a white wine-and-sweet pepper sauce. The chef mixes his own spices and seasonings and is a talented sauce maker. He even smokes his own fish and meat. His open-air garden restaurant overlooks Vigie Cove.

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