NEVIS, West Indies — Chef Benjamin Voisin chats amiably while dicing papaya, tomatoes, onion, and bell peppers during a cooking class at the Montpelier Plantation & Beach here. He sautes this “island salsa” quickly, splashes it with fresh passion fruit juice, and uses it to garnish pan-seared red snapper fillets, caught locally off the island. “When I first told colleagues in Spain I was moving to Nevis,” says the Frenchman, “the response was ‘I’m sorry — where?’ ”
This quiet tropical island gets less attention than St. Kitts, its big sister located 2 miles across a channel in the pale green Caribbean Sea. People travel to Nevis (pronounced “NEE-vis”) not for casinos and night life — there isn’t any — but for low-key pleasures such as swimming, sunning, hiking, and dining.