Nina compton and St. Lucia
Rêverie is known for our bucolic French countryside retreats, our long farmhouse table meals next to wheat fields, our French markets trips, our dairy farm friends. When we started Reverie, we went with what we knew. French food is the foundation of so many important pastry and baking techniques, Lisa’s area of expertise, and Julie Belcher - one of our co-founders - lived in France for several years as a traveling musician, so it only made sense for us to start there - show what we knew, explore what we didn’t and grow a company that felt like it had all the markings of something sincere and true.
As we have grown, we have made it a priority to include people out there doing the THING - professionals in the world of cooking who we hold in high regard who have an active practice of learning and love for their craft at hand. This commitment, we felt, would bring us to new places where they would be the expert, where we could showcase something special in their lives and their cooking.
Nina Compton was one of the first people that came to mind.
This will be a week unlike any Reverie has ever hosted before and we are so excited for the new explorations - water, hiking, sailing, yoga (yoga?!), fishing, seafood, rum! The same idea of being immersed in food and cooking will apply - Nina has so many exciting and historically rich workshops planned - but there will also, as always, be ample time to soak in the island pace. Slowing down, steadying your feet in some hot sand, dropping down into the salt water and letting yourself get a little baptized - well, it’s all up to you and there will be time and space for it all.
Photo by Denny Culbert
We asked Nina to answer a few questions to give you a peek into this beautiful island and the life that it has helped her build.
What is a distinct food memory you have of growing up in St. Lucia?
Growing up in St Lucia I have many food memories but my fondest memory was peak mango season going mango picking with my sisters getting ready for a beach picnic and dipping in sweet mangoes into salty water what a delicious sweet salty bite.
What was your favorite meal as a child in St. Lucia? Who made it?
My favorite meal is ackee and saltfish my mum would make . We have a huge tree in front of the kitchen window.
What are you most excited to share with Rêverie guests?
I am most excited sharing not only in the beauty of my island but the rich culture and experience hidden gems that only locals know
You can check out all of the details for the trip on our website and as always, Julie and I are here for any questions you may have about the trip or about payment plans to make this happen for you. We hold firm our mission to make these trips do-able for everyone - just let us know how we can help.
NINA COMPTON / Winner of the 2018 James Beard “Best Chef: South” and semi-finalist for 2023 James Beard“Outstanding Chef,”Nina Compton is Chef/Owner of award-winning restaurantCompère Lapin in New Orleans’ Warehouse District and Bywater AmericanBistro (BABs)inNewOrleans’ “Sliver by the River” Bywater neighborhood.In March 2023, Compton openedNina’s Creole Cottage–a fast-casual restaurant in Caesar’s New Orleans new celebrity chef food hall. Her latest venture, Sha-Sha Lounge: Social Aid and Pleasure Club, will open in mid-2023 as an NFT collaboration with several other top Chefs from across the United States.Born and raised in St. Lucia, Nina grew up with the flavors and beauty of the Caribbean.At Compère Lapin, Nina creates robust dishes that meld the flavors of her Caribbean upbringing and love forFrench and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Since opening in June 2015, Compère Lapin has received critical acclaim includingEater National’s“Best Restaurants in America anda rave review inThe New York Times.The flagship restaurant features robust dishes that meld the flavors ofCompton’sCaribbean upbringing and love forFrench and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients.Bywater American Bistro–which opened in March 2018–features contemporaryAmerican fare, showcasing the chef’s culinary craftmanship while focusing on seasonal ingredient-driven cuisine in a casual, convivial setting.Nina’s Creole Cottage is Compton’s first fast-casual concept and features affordable, heritage-inspired dishes
