“Welcome to Paradise!” announces the jovial Mr Mugabe as DonQui trots out into the pleasant 28º heat at St Lucia’s Hewanorra airport. It turns out that the taxi driver’s name is McGuiver not Mugabe but DonQui’s ears have yet to become attuned to his West Indian accent.
A proud St Lucian, Mr McGuiver drives DonQui south along the shore, proclaiming that he has lived on the island all his life and has never been anywhere else. When one lives in paradise it seems a bit pointless contemplating travels to another place.
And first impressions do seem to confirm Mr McGuiver’s opinion.
DonQui’s destination is Sugar Beach, a wonderful secluded estate set between the two Piton mountains on a lush hillside that used to be a sugar plantation. At the bottom of the hill is a pristine beach of white sand looking out onto a protected bay on the Caribbean side of the southern tip of the island.
The accommodation is pretty decent too. DonQui’s villa is set on the hillside complete with plunge pool cascading over the edge of a verandah with views of the bay beyond.
Inside all is pristine white with every comfort and convenience a globe-trotting donkey might require, including an on-call butler at the other end of a handy local mobile phone. One downside is that the villa is a long stroll from the beach. This is not too bad going down but is a bit of a trek coming back up the hill. Fortunately there are frequent tuc tucs roaming around the estate to whisk people from place to place. The other downside is the price. This sort of luxury does not come cheap but for an occasional indulgence DonQui thinks it well worth the lightening of his purse.
Evidence of the French manager and French chef can be seen in the elegantly understated details and the quality of the food and drink. DonQui had not expected to be drinking a fine Alsatian Pinot Noir in the Caribbean but he enjoys one here.
The food excellent but it is not cheap, nor most especially is the wine. There is a price to be paid for a reliance on French imports and although DonQui is a great fan of French cuisine he thinks a nod or two to local dishes with local ingredients would not go amiss.
As the sun begins to set, DonQuis sips on a complimentary piton beer, listens to the sounds of a rather good jazz duo and looks out over the Anse des Pitons. It would be hard to imagine anywhere he would rather be at this moment.
The affable resort manager was recently quoted saying that he has tried to create a sanctuary where everyday life is left outside the gates. DonQui thinks he has succeeded.
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