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Home , Chocolate gravy, Cocoa bean

TREE-TO- Follow the journey of the bean, harvesting to making.

Want to see where chocolate is born? As cocoa growers and our Tree-to-Bar experience follows the bean from harvest. Stroll our dappled cocoa groves, select sun-ripened cacao pods cut from the tree, then make your own from roasted . The of cocoa farming include our seedling nursery, fermenting room, sun-drying station, grinding, mixing and finally tasting!

Available Monday to Friday (with the exception of public holidays).

Monday, Tuesday, Thursday, Friday 09.00 – 10.00 Tree-to-Bean 10.30 – 11.30 Bean-to-Bar

Monday & Wednesday & Friday 13.00 – 14.00 Tree-to-Bean 14.30 – 15.30 Bean-to-Bar

$88.00pp for external guests (Inclusive of 10% VAT) Items to remember: camera & green fingers!

Grown in Saint Lucia. Welcome to ‘cacao cuisine’

January 2019

Boucan_Dinner_Menu_Feb_2019_V3.indd 2-3 07/03/2019 16:36 We saw the potential. In 2006 we had a mission, to re-establish a thriving, sustainable cocoa economy in Saint Lucia. Seeded, harvested, dried, roasted and transformed.

Our flourishing cocoa estate provides the ingredient that enhances local catches to molten lava chocolate desserts. Discover the full potential of the cacao bean, shell to nib.

PRICES SHOWN IN US DOLLARS, INCLUSIVE OF GOVERNMENT 10% VAT TAX. A 10% RESORT FEE / SERVICE CHARGE WILL BE ADDED TO YOUR FINAL BILL. WE HAVE A ‘NO TIP EXPECTED’ APPROACH – We plan to give you great service and we pay our team a full wage (however if you receive exceptional service and would really like to leave a tip, that’s of course appreciated).

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Boucan_Dinner_Menu_Feb_2019_V3.indd 6-7 07/03/2019 16:36 Fig. 3

Fig. 3.1 The Shell Flavours of: toast, umami. We use for: tea infusion drinks, cooking stock & mixes.

Rabot Estate dates from 1745. Cacao It’s the oldest and most beautiful Other chocolate makers cocoa estate in Saint Lucia set in discard everything a UNESCO site of natural beauty. but the cacao nibs. Enjoy the view. We use it all.

Fig. 3.2 The Nib Flavours of: cocoa oak & . We use for: marinades, sauce enriching, crusts and grinding up to make chocolate and chocolate drinks.

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Boucan_Dinner_Menu_Feb_2019_V3.indd 8-9 07/03/2019 16:36 THE ANATOMY OF COCOA STARTERS Tuna-Dorado Tartare $16 Vegetables Pressé $13 Fig. 1 Fig. 2 Available without croutons (WW, VE) Showcasing Soufriere’s fabulous local Super-fresh, locally line-caught. Finely vegetables. Slow roasted, herbed Whole Cocoa Pod Cut Cocoa Pod chopped with capers and scallions, eggplant, tomato, onions in leaf-wrapped papaya, mango, red pepper salsa and madras rice. (VE, WW, WD) cacao nib croutons. (V) Fig. 2.1 Sea Scallops $17 The Pulp Ti’ Jardin $14 Marinated with cacao, seared and Flavours of: lychee/sweet elderflower Ti’ Jardin (little garden in Saint Lucian creole) basted in a cacao-citrus sauce. is a terroir within our cocoa estate, a short Local spice-infused dressing with We use for: sorbets, cocktails scenic stroll from Boucan. A medley of fresh spinach. (WD, WW, SF) & marinades. seasonal vegetables unfurl atop a velvet bed of velvety cacao nib onion purée, finished Beef Flank with local pickled greens. (VE, WW, WD) with Savoury Profiterole $15 Rare seared cacao-spiced beef, marinated Pulled Pork Piton $14 in a handful of – ginger, coriander, Inspired by the magnificent Piton our chefs mustard and cacao nibs. Paired with can see from their open-air kitchen, they mash and cacao created a pulled pork version. Spiced, slow- red wine gravy. A marriage made cooked and tender, with a crisp breadcrumb in heaven. (A) and cocoa nib coating. Overlooking locally grown, organic green leaves and a sea of Cacao Gazpacho $13 white cacao nib and sweet chilli sauce. Refreshing chilled aromatic soup of tomatoes, peppers and cucumber Goat’s Cheese, Black Olive & Rye $14 with finely ground cacao nibs and Soft goat’s cheese whipped with a floral toasted croutons. edge of cocoa pulp. Super-smooth meets No Gluten option available. (V, WW) bread crunch elevated with mango purée and homemade marmalade. Cocoa Sharing Platter $22 nib, dry black olive and Scandinavian inspired Cacao Gazpacho shots rye bread textured. Works so well. (V) Cacao Gin Cured Mahi-Mahi Pulled Pork Piton Fig. 2.2 Sweet Strips The Bean (A) Needs to be fermented and sun dried, then delicious. Fig. 2.3 See fig.3 The Husk DIETARY & ALLERGENS We use Please let us know if you have allergies we haven’t highlighted in the menu. for: organic (V) Vegetarian (WW) Without Wheat (WD) Without Dairy (A) (N) Nuts composting. (SF) Shellfish (VE) Vegan All of our dishes may contain traces of allergens. 12 For full allergen information please ask a member of staff. 5

Boucan_Dinner_Menu_Feb_2019_V3.indd 10-11 07/03/2019 16:36 MAINS Market Fish Fricassé $37 Homemade Sorbets $12 Citrus Groves $12 Locally caught fish fillet, paired with A scoop of each: cacao pulp with White chocolate lemon curd hand-piped scallions, spring onion and roasted soursop, mango and guava. onto a Brittany shortbread base with pineapple. Fresh coconut milk & cacao (VE, WW, WD) meringue shards. Locally grown, juicy butter sauce. (WD, WW) mangoes provide the perfect pairing - The Story Of Chocolate, In Ice $12 an elegant sorbet accompanies. Finished Cacao Beer Pork Tenderloin $38 Connects our cacao-growing and with praline pieces. (N) Garlic mash, roasted seasonal vegetables, chocolate-making in the most delicious cacao nib garden sauce. way. A trio of homemade ices charting Mousse au Chocolat $12 Please specify traditional well-done the progression from pod to chocolate The simplest chocolate dessert recipe or medium. (A, WW) in three stages; (V, WW) there is. Perfect for showcasing some We are part of 1) cacao pulp sorbet of the best cacao on the planet. We Ti’ Scallops $38 2) cacao nib-infused ice cream can get a bit emotional about our cacao Hotel Chocolat, Pan-seared cacao nib marinated scallops, 3) estate as we care for it from fresh cacao pod basted in a citrus sauce. Served with a to smooth chocolate (a total of seven the British luxury medley of seasonal vegetables atop a bed Rum Baba & stages). Here its served up as a smooth chocolatiers and it of velvety cacao nib onion purée. Cacao Whipped Cream $14 mousse, with our Ice Cream of the Gods (WD, WW, SF) Rum Baba cake soaked in (cacao nib infused ice cream). (N) was co-founders Chairman’s Reserve rum and served with Beef Fillet / Ribeye $46 / $40 cacao-infused whipped cream. (A, V) Chocolate Genesis $18 Angus Thirlwell Aberdeen Angus 48 hour marinated Taste the epic story of chocolate in in freshly roasted cacao. Sautéed local Rabot Marquise $14 a 9-stage tasting plate with exquisite and Peter Harris , roast potatoes, pumpkin- 72% Rabot Estate chocolate and cream , caramels, rare Rabot Estate who discovered carrot mash, red wine and dark marquise atop a decadent crunchy cocoa chocolate and a shot of our drinking . (A, WW) base, served with pecan and chocolate. (V, WW, N) Rabot Estate. nougatine. Creamy dark chocolate hit Yellow Fin Tuna $38 will take you to new heights. (N) Line-caught locally, seared with a cacao nib crust, roasted garlic cacao butter Coconut Creme Brûlée $12 sauce, sweet potato carrot mash, We grate and press local seasonal local vegetables. (WW) in our kitchen to make our natural coconut cream, as an alternative to the Duck Confit $37 traditional dairy cream. Served with rum We use cacao butter to tenderise the caramelised local pineapple, cassava duck for eight hours before . our cacao stick and mango sorbet. Cacao nib citrus sauce, carrot and (VE, WD, N) sweet potato mash. (WW)

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Boucan_Dinner_Menu_Feb_2019_V3.indd 12-13 07/03/2019 16:36 DESSERTS We make our chocolate directly from 12-hour Marinated “Bois Bandé” Mahi Mahi and Vegetable Pressé $37 our estate grown cacao beans, right here. Chicken $37 When the local mahi-mahi fish is this good, Take a look at our conche at the end of Bois Bandé (pronounced Bwah Bonday), you don’t need to do much. We marinate the restaurant. or West Indian “bush magic” rum has ours in a simple cacao nib condiment been loved for centuries by Lucians. before flame-grilling. Served alongside Rabot Chocolate Lava $14 A riot of spice and sweetness, with our vegetable pressé – leaf-wrapped Chocolate sponge dome with molten notes of , star anise and madras rice atop a tower of slow-roasted chocolate interior, all made from our and one special ingredient – eggplant, tomato and onion. (WD, WW) estate cacao beans, served with cacao the bark of tropical tree Richeria nib-infused ivory-toned ice cream. Grandis. According to local folklore, 9-hour Lamb Shank $39 it has magical, invigorating properties. Cooked slowly in a velvety stock until Inspired by the Soufriere volcano in It also goes spectacularly well with the meat slides off the bone. Served on The cacao tree has the valley behind us. (V) chicken. Served with creamy white a bed of green, orange and black lentils, chocolate and pumpkin mash with simmered in a cacao nib stock until plump (deservedly) the The Magnificent Piton $12 cacao nib rum jus. (A, WW) and tender. (WD, WW) A dramatic soft meringue peak, best ever name in surrounded by estate chocolate sauce Local Dahls ‘Boucan Style’ $22 Cocoa Cannelloni $30 with sliced , flaked and the plant kingdom: Slow-cooked chickpeas with a hint of Our chefs knead fresh dough for our caramel drizzle. Our homage to the 65% dark chocolate from beans grown famed cocoa pasta every morning. literally “Food of big view. (V, WW N) on our estate. Spiced lentil with cacao Then they roll it into sheets and fill nib naan bread. Roasted courgettes them with a tomato-based medley of the Gods” So Creole $14 and carrots. (V) Soufrière’s finest local vegetables for Pieces of caramelised rum pineapple our twist on the traditional cannelloni. ( Cacao) served with lashings of Creole Lightly Spiced Coconut Curry Served with a bell pepper coulis. (V) cream. Accompanied with a coconut & Cacao Chicken $36 cocoa sponge, devilishly good rum Chicken breast in a creamed spiced Ti’ Jardin $22 and raisin ice-cream and hand-piped Sun-ripened, shade- coconut-cacao nib casserole, cacao Ti’ Jardin (little garden in Saint Lucian chocolate lattice-work. (A, N) grown, sustainable nib rice, sweet potato and spinach. creole) is a terroir within our cocoa estate, Homemade cacao nib naan bread, lime Praline Slice $12 a short scenic stroll from Boucan. A and papaya pickle. (WD) supercrop. followed by a layer of medley of seasonal vegetables unfurl atop Supermilk* chocolate, topped with a velvet bed of velvety cacao nib onion Cocoa Linguine $30 almond praline cream, toasted almonds purée, finished with local pickled greens. Ribbons of our handmade cocoa pasta and cacao crumble. As served at the (VE, WW, WD) curl up with julienned carrots, pumpkins, London BAFTA awards dinner. We courgettes and bell peppers before being are proud to be the official BAFTA tossed in a fragrant tomato and basil : creativity in chocolate. (V, N) sauce. Earthy, energising and entirely plant-powered. (V)

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Boucan_Dinner_Menu_Feb_2019_V3.indd 14-15 07/03/2019 16:36 SIDES $5 White Chocolate Mash Shouldn’t work, but it does. Addictive (WW, V)

Local Tomato, Beetroot Organic Salad (VE, WW, WD)

Coconut Spiced Calalloo and Green (WW, V)

Warm Cacao Spiced Eggplant (WW, V)

Cacao Nib Rice (VE, WW, WD) Engaged Ethics is the name we coined for our direct program to create sustainable cocoa growing. It’s a roll-up the-sleeves, takes risks, long term approach, which has led to a remarkable set of results so far.

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