Bar des Prés, the internationally acclaimed Franco–East Asian restaurant by celebrated Chef Cyril Lignac, makes it Caribbean debut in Saint-Barthélemy.
The opening marks the fifth location for Bar des Prés following openings in Paris (Saint-Germain-des-Prés and Montaigne), London and Dubai, bringing its signature blend of French sophistication and Japanese individuality to Saint-Barthélemy.
Situated in the heart of Gustavia, with 88 covers and additional bar seating, Bar des Prés Saint-Barth brings the restaurant’s signature cosmopolitan spirit to the island, marrying Parisian elegance with Asian-inspired flavours in a refined yet vibrant setting. Renowned for its inventive cuisine and bold flavours, the opening establishes a new culinary landmark in Saint-Barth’s distinguished dining scene.
“Saint-Barth offers a unique lifestyle – turquoise waters, a festive energy, and an international clientele. Opening a restaurant here means cooking for the world in a dreamlike, mythical, and authentic setting,” Cyril Lignac comments.
Brought to the island in collaboration with DB Group, the international hospitality collective behind renowned local destinations such as Shellona, La Guérite, Tamarin and MAMO, the opening marks another exciting addition to the group’s distinguished portfolio, reinforcing Saint-Barthélemy’s reputation as one of the Caribbean’s leading gastronomic destinations.
At Bar des Prés, dining is a shared, sensory experience, inspired by the vibrant spirit and flavors of Saint-Barthélemy. The menu marries the cosmopolitan sophistication of French culinary artistry with the precision of Japanese technique, while thoughtfully incorporating Caribbean touches that celebrate the island’s fresh produce and effortless elegance.
Guests are invited on a carefully curated culinary journey, beginning with an exquisite selection of sushi and sashimi, with each piece crafted from premium cuts of Salmon, Yellowtail, Akami, Chutoro, and Otoro.
The menu unfolds with the Chef’s signature Franco-Asian creations, where bold flavours take centre stage, including citrus-kissed Salmon Tataki, glazed with Yuzu Honey, sprinkled with Wakame Furikake and Crispy Spicy Prawn Salad, accented with Sesame and Cilantro, or the vibrant Spicy California Tuna with Spring Onion and Black Sesame Furikake.
For those seeking heartier offerings, there are plates such as Chilean Sea Bass with Olive Oil and Chimichurri or tender Beef Fillet paired with Satay Sauce and Lime Relish. Other favourites include Marinated Wahoo with Yuzu Relish and Rocoto Pepper, and Caramelized Black Cod with Yuzu Miso.
To finish, celebrated desserts highlight Cyril Lignac’s renowned pâtisserie expertise where guests can indulge in the showstopping Caramelized Apple Tart with Tonka Bean Vanilla Ice Cream, the refreshing Passion Fruit and Mango Soufflé, or the Chocolate and Hazelnut Praline Biscuit, each creation a testament to his mastery of French pastry.
Complementing the cuisine, the cocktail menu pairs classic favourites with contemporary creations, such as the Tokyo Garden, a delicate blend of Tanqueray Export Gin, Isake Sake, Shiso, Lychee, and Yuzu.
DESIGN
The design has been created in collaboration with renowned Spanish interior designer and architect Lázaro Rosa-Violan to echo the visual language of its Paris, London and Dubai counterparts but with Caribbean flair. The restaurant balances natural materials including marble, bamboo and rattan with soft lighting and clean architectural lines.
Signature elements such as the peacock motif, the iconic blue and subtle copper accents create a setting that is both understated and sophisticated. The atmosphere evokes a place where travellers, aesthetes and lovers of fine cuisine naturally converge on one of the most beautiful islands in the world.
Tableware mirrors the restaurant’s aesthetic, with clean lines, natural and azure tones, and raw materials such as ceramic, porcelain and glass, combining handcrafted French and Japanese pieces, with a nod to island life.
CHEF CYRIL LIGNAC
Born in Aveyron, France, Cyril Lignac’s journey is defined by passion and an irrepressible desire to bring joy through food. In 2005, he was discovered by a television producer and embarked on the acclaimed «Oui, Chef!» adventure, leading to the opening of his first restaurant, which earned a Michelin star and operated for 15 years before closing to make way for new ventures. This television program was the first of many media successes, including «Le Meilleur Pâtissier» and «Tous en cuisine», cementing his status as one of France’s most beloved chefs.
Cyril Lignac is celebrated not only as a chef but as a restaurateur-entrepreneur, creating establishments with distinct identities. In parallel, he founded La Pâtisserie and La Chocolaterie Cyril Lignac, offering seasonal desserts, reimagined classics, artisanal breads, takeaway chocolates.
The Chef’s approach blends inventiveness with mastery of the French culinary repertoire, constantly exploring new gastronomic territories while infusing sparkle into every festive evening. From the careful selection of lighting, banquette fabrics, and storefront lettering, to the meticulous development of dishes and pastries and the thoughtful composition of his teams, no detail is overlooked. His style is both refined and adventurous, celebrating French culinary heritage while embracing the richness of global flavors.
RESERVATIONS
Bar des Prés Saint-Barth is now open for dinner Monday - Saturday, from 7:00pm - 1:00am. Reservations can be made online at www.bardespres.com/saint-barth-restaurant or by contacting the restaurant directly at reservations@bardespres-sbh.com or on +590 690 59 69 96.
