Restaurant & Bar
The Hotel Christopher St Barth is proud to present its new restaurant concept, born of an exclusive collaboration with Michelin-starred Chef Christopher Coutanceau. Renowned for his creations in La Rochelle, Chef Coutanceau’s cuisine is a tribute to the ocean, which now finds a new lease of life in the Christopher’s enchanting setting.
Thanks to this association, the Hotel Christopher St Barth offers guests a unique culinary experience, deeply rooted in the richness and diversity of seafood. Chef Coutanceau, with his unrivalled expertise, sublimates marine treasures to create exceptional dishes, in perfect harmony with the natural environment that surrounds our establishment.

Le Christopher Coutanceau
An ode to the sea, made with local, seasonal produce. True to his eco-responsible approach, the chef has worked closely with the island’s artisanal fishermen to discover this marine terroir and work with reef fish, a fabulous species that is still little exploited in St Barths.
Breakfast: 07.30 am – 10.30 am
Dinner: 07.00 pm – 10.00 pm
Christopher Coutanceau
A native of La Rochelle, Christopher Coutanceau grew up surrounded by the ocean. His childhood was spent fishing with his grandfather and cooking with his grandmother.
“It was my grandfather, André Coutanceau, who taught me everything. This man, whom I loved and admired, passed on to me his passion for fishing and observing the sea. When we came back by boat, my grandmother Guiguitte would cook our catch of the day like a great chef: fish, shellfish and crustaceans. That’s why I wanted to become a great chef and a real fisherman.”
Trained by gastronomic masters such as Michel Guérard at Eugénie-les-Bains, Ferran Adrià at El Bulli, and Joël Robuchon at Le Laurent in Paris, Christopher Coutanceau then pursued his own path, opening his own restaurant in La Rochelle in 2000.
Since 2002, first alongside his father, then in partnership with Nicolas Brossard from 2007, he has run Restaurant Christopher Coutanceau in La Rochelle, with the rigor and dedication of a ship’s captain.
In 2022, he discovered St Barth and the Christopher Hotel, becoming the guest chef at the Saint Barth Gourmet Festival. A relationship was forged between the ocean-focused hotel and the sea-loving chef, which was consolidated in 2024 with the opening of his new restaurants, Christopher Coutanceau and Plage de Chris.
An advocate of sustainable, artisanal fishing, Christopher Coutanceau uses his convictions to create a delicate, iodized cuisine, which is now available in St Barthélemy.