This culinary experience necessitates a trip into the interior, down winding roads where the dense foliage is jungle-like. It's best navigated, at least the first time, by day; come for lunch on a Sunday. Martinican chef Jean-Charles Brédas is well-known, having worked the better restaurants in Martinique and Manhattan. The tasteful decor includes taupe linen runners on long tables speckled with colored-glass bits; the ceramic plates are the creations of an esteemed local potter, Victor Anicet. The terrace dining room of this century-old house is covered by a peaked white awning. Bredas' mission is to preserve ancient saveurs (flavors), giving traditional island dishes and French classics a contemporary twist. The foie gras is perfectly executed, especially when it's served with green bananas caramelized with rum and pineapple. (This appetizer, his signature dish, is a whopping €33.) One laudable main plat is the robust and tender beef marinated in cocoa, orange, and
cardamom. As a special-occasion restaurant, its holiday meals are celebratory, down to the roast suckling pigs. Note: if there aren't enough reservations for dinner, then the restaurant will call all those who reserved to cancel. This is unlikely to happen on weekends, especially in winter season.
Ask about the cooking classes that the chef is now involved with.