"We came upon our favorite restaurant, the
Wall House, in downtown Gustavia -- an adorable little
boîte on the harbor. Orange linen and crockery
decorated the tables. This sweet place was the dream
child of Denis Chevallier and Franck Mathevet, both
of them veterans of three-star restaurants on the Continent.
Everything they served, particularly my lobster soufflé,
tasted wonderfully of France.", The
New York Times
General Information :
The Wall House is open seven days a week. Lunch is served
Monday - Saturday from noon to 2:00 p.m. and dinner
is served seven days a week from 7:00 p.m. to 9:30 p.m.
Reservations are highly recommended for dinner.
Please contact PremiumIV for your reservation:
Phone: 0590-290-007
Mastercard, Visa and American Express are accepted.
Located on the far side of the harbour in downtown Gustavia,
the Wall House Restaurant was opened by Franck Mathevet
and Denis Chevallier on December 24, 2000.
Chef Franck Mathevet and Denis Chevallier
Both Franck and Denis grew up in the mountains of France
and were born into the restaurant business. Denis grew
up on a farm on the Swiss border in the town of Marnaz
where his parents operated a pension and restaurant.
Franck was raised in Saulieu, outside of Dijon, where
his grandfather owned a restaurant which was taken over
and operated by his parents until they sold it a few
years ago.
Franck knew as a very young child that he wanted to
be a chef and began his cooking career as an apprentice
in 1983 at the age of thirteen. He was awarded the title
of best apprentice in the Rhone-Alps region and then
worked at Gavroche, a three-star Michelin restaurant
in London, and the two-star L’Auberge du Pere
Bise in Talloires, France where he held the position
of Second Chef. Denis was in charge of the dining room
at L’Auberge du Pere Bise, and the two became
good friends.
In 1994, Franck and Denis purchased Le Bercail which
was located in the little town of La Clusaz outside
of Chamonix and going out of business. It occupied an
eighteenth-century chalet near the very top of the ski
area. Despite the logistical challenges of getting people
to and from the restaurant, Le Bercail averaged 10,000
meals each ski season. Franck and Denis decided to sell
Le Bercail at the height of its popularity in 1999 and
heard about a failed restaurant by the name of The Wall
House which was for sale in faraway St. Barths.
They traveled to the island for the first time in November
of 2000. and their team arrived in Gustavia on December
14, 2000. Fortunately, their persistence has paid off,
and the Wall House is packed each day for lunch and
dinner. Their success is proof that with enough talent,
hard work and determination, it is still possible to
start from scratch and create lives of distinction on
St. Barths.
