MARIGOT--The sixth edition of the Festival de la Gastronomie will take place across French Saint Martin from November 11 to 22, 2026, with an expanded program designed to increase business for local restaurants, highlight the territory’s culinary diversity and strengthen Saint Martin’s position as a regional gastronomic destination.
Organizers presented the first details of this year’s festival during a news conference on Wednesday morning, outlining a schedule that includes restaurant discovery menus, chef competitions, cooking workshops, a culinary village, food and beverage pairings, youth activities, a charity dinner and a Caribbean-themed closing celebration.
The coconut will serve as the featured ingredient for the 2026 edition. Participating restaurants will prepare discovery menus using the ingredient throughout the November 11-22 festival period.
A major priority this year will be directing more residents and visitors into participating establishments and measuring the festival’s economic impact on restaurants. French Saint Martin has more than 200 restaurants, and organizers said increased participation from local establishments remains essential to the festival’s continued development.
A new Gastronomy Passport will encourage the public to visit participating restaurants, collect stamps, photograph their dishes and share their experiences online by tagging the Tourism Office and the festival. Participants with the strongest level of engagement will be eligible for prizes, which could include a weekend getaway.
The passport will also recognize tastings completed at festival activities such as Taste of Sunrise and the Culinary Village.
Culinary Village Moves to the Marigot Waterfront
The Culinary Village will be held on the Marigot waterfront on Friday, November 13, and Saturday, November 14, from midday to midnight.
More than 30 restaurants, food trucks, private chefs and other culinary establishments are expected to participate. Visitors will be able to sample small portions representing French, Creole, Haitian, Dominican, Guyanese and other cuisines found across the island.
The small-portion format is intended to allow guests to visit several stands and experience the island’s culinary diversity rather than purchasing a single full meal. Portions are expected to be priced between five and 15 euros.
Admission to the village will be five euros. Organizers said the event will remain focused on cuisine, cooking and local culinary talent, with music and other entertainment supporting the overall experience.
Cooking classes and demonstrations, previously hosted at Marina Fort Louis, will also be centralized at the waterfront village this year.
The festival will offer cooking classes for children and adults from November 13 to 15, along with the returning Sip and Cook experience, where participants prepare a meal while enjoying beverages. The program will also include a new barista class and a wine appreciation workshop.
Several live cooking demonstrations will be added, allowing attendees to observe invited chefs and sample the dishes they prepare.
Competitions Expanded for 2026
The private-chef competition will take place from November 16 to 18 at the Village and Garden of Bellevue. Members of the public will be able to attend and taste dishes prepared by competing chefs. Admission will be 25 euros.
The high school student competition will be held on November 16 at Lycée Professionnel Daniella Jeffrey. Six students are expected to participate, although the competition will not be open to the general public.
A mixology competition will take place on November 20 at the Culinary Village, with admission set at five euros.
Restaurant competitions will again include the Authentic Star category for local cuisine, Beach Star for beach restaurants, Gourmet Star for fine dining establishments and City Star for bistros. A separate dessert competition will also be held.
The restaurant and dessert competitions are scheduled for November 16 and 17 at the Culinary Village.
A new pizza competition will be introduced following requests from local restaurant operators. The event will be held live at the Culinary Village and will complement the existing food-truck competition.
The annual barbecue competition will take place on Sunday, November 15, from midday to midnight. Approximately eight establishments are expected to compete by preparing chicken, pork ribs, fish, pig tails and a surprise dish.
A journey cake challenge will be added to the barbecue competition for the first time, recognizing the close connection between barbecue and the traditional island staple.
Pre-Festival Events and Culinary Experiences
Taste of Sunrise will return as one of the festival’s main pre-events. The brunch-format event will run from 8:00am to 4:00pm and will include entertainment, giveaways, mimosas and coffee. Admission will be 45 euros, while food purchased from brunch stands will be charged separately.
One Night Only will be held along Grand Case Boulevard. The free event will begin at 6:00pm with an official presentation featuring festival organizers, local authorities and the festival’s patron chef. Attendees will then be invited to walk along the boulevard, enjoy the entertainment and dine at Grand Case restaurants.
Wine and cheese pairing experiences will be held at participating wine and specialty shops on November 12, 18 and 19.
The food and cocktail pairing event will move to Anse Marcel Beach, allowing the festival to accommodate more guests and introduce dedicated VIP areas. The event will feature a five-course menu prepared by participating chefs and paired with cocktails.
A new Sip to Sunset experience will combine invited chefs, sommeliers, wine pairings, tapas and small bites in a sunset setting.
The festival will also host a charity dinner at Lycée Daniella Jeffrey. Three to four chefs will prepare a complete menu consisting of an appetizer, main course and dessert, with the possibility of a welcome cocktail prepared by a mixologist.
All proceeds from the charity evening will be donated to the school for a project of its choosing, such as improvements to its culinary facilities.
Caribbean Closing Celebration
Organizers will again use a Caribbean format for the festival’s closing celebration after the concept proved successful in 2025.
Tourism offices and culinary representatives from neighboring territories will be invited to participate, with the goal of attracting at least 10 Caribbean destinations. Visiting chefs and mixologists will present dishes and beverages reflecting their respective cultures.
The closing event will also include music and cultural presentations, reinforcing French Saint Martin’s role as a hub from which visitors can experience nearby destinations including Anguilla, Saint Barthélemy and Saint Kitts.
The closing celebration will be held on Saturday rather than Sunday to better accommodate residents and visitors who travel specifically for the event.
Jimmy Librado Named Patron Chef
Chef Jimmy Librado has been selected as the 2026 festival’s patron chef.
Librado owns the restaurants Aux Épices and Bassion in Guadeloupe. He has held the Maître Restaurateur designation since 2015, was named Antillean Chef of the Year by Gault & Millau in 2020 and won France’s Best Recipe competition in the same year.
Organizers said Librado was selected because of his commitment to mentoring young people, preserving regional ingredients and using products in their entirety to reduce waste and expand their culinary possibilities.
Amanda White and François Baly, also known as DJ Hurricane, were announced as local chef ambassadors.
White is the owner and executive chef of Swirl Galvine and is known for her focus on Caribbean cuisine, catering and private-chef experiences.
David previously worked several seasons at La Samanna, where he developed his culinary and service experience, and is now establishing himself as a private chef.
The ambassadors were selected following a public call for candidates and will be promoted as emerging culinary representatives of the territory.
Festival Designed as Year-Round Economic Initiative
Organizers stressed that the Festival de la Gastronomie extends beyond the November calendar and serves as a year-round tourism and economic-development initiative.
Winners from previous editions have travelled with the Tourism Office to international culinary events, including Taste of Paris and the Wine, Food and Fest event in Miami. These appearances have enabled local chefs and restaurants to promote Saint Martin’s cuisine to international audiences.
Past winners have also participated in industry exhibitions in Las Vegas and other markets, while receiving opportunities for international media exposure, professional networking and culinary development.
The festival forms part of the territorial tourism-development strategy adopted in 2018, which identifies gastronomy as one of the destination’s core tourism pillars.
Organizers said staging the festival in November is also intended to shorten the traditional low season and generate economic activity before the official start of the winter tourism season. They reported that hotels are already seeing stronger November occupancy and that cruise operators have shown interest in partnering with the festival.
The Tourism Office allocates funding for the wider development of gastronomy as a tourism pillar, including the local festival, overseas promotion, travel by culinary ambassadors, ingredients, venue rentals and participation in international events.
The broader annual budget for these activities is estimated at approximately 800,000 euros and includes European funding, institutional support and partnerships.
Ticketing and Participation
Ticket sales are now open for the festival’s paid events. The festival will again operate through a fully cashless payment system.
Unused balances loaded by bank card may be refunded after the festival within the established deadline. Cash deposits cannot be refunded. Attendees are encouraged to create and fund their accounts online before the festival to reduce waiting times.
Restaurants, chefs, food trucks and other businesses wishing to participate must be legally registered on French Saint Martin. Organizers said the requirement ensures that the festival’s promotional activities support permanent local establishments that visitors can continue to locate after the event.
Sponsors, partners, volunteers and local or international content creators are also being invited to support the festival.
The full list of invited national and international chefs is expected to be announced during a second news conference in October.
