Even if you’re not a chocaholic, then you’ll still love dining at Boucan. For those who love and crave chocolate, you’ve reached your nirvana. The restaurant itself has a cool, open-air warehouse vibe. Inside the restaurant, they’re actually processing the cocoa for use. The wait staff was exceptionally attentive, friendly and eager to serve. The cocktail menu was outstanding. We chose the Chairman’s Punch (made fresh with plenty of kick) although the cocoa-based drinks sounded very interesting. We started our meal by having the Sharing Platter because we couldn’t make up our mind for appetizers. The Pulled Pork Fritters were a first for us (even though we come from BBQ country); the Gin-Infused Mahi stole the show; and the gazpacho shots were a nice refreshing respite. The Sweet Potato chips were kind of blah – seemed like they needed some seasoning or dip. We also received a complimentary cold mango soup topped with cacao nibs which was a really interesting combination that we enjoyed. For dinner, we had the seven-hour braised lamb shank and 12-hour marinated chicken. Both dishes were freshly prepared and quite good although the white-chocolate mashed potatoes that came with the chicken were outstanding. If ever you thought about ordering something chocolate for dessert, then this will be your “Happy Place.” We figured since we’re on a volcanic island and eating at a working cacao plantation, why not the lava cake (which has a 25-minute wait but well worth every last bite). By far, one of the most refreshingly interesting menus backed up by excellent food preparation and service in Soufriere.
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