Fodor's Expert Review Le Brédas
This culinary experience necessitates a trip into the island's interior, down winding roads where the dense foliage is junglelike. It's best navigated, at least the first time, by day, so come for Sunday lunch. 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's mission is to preserve ancient saveurs (flavors), giving traditional island dishes and French classics a contemporary twist. The foie gras is perfectly executed and a signature appetizer. Tender, marinated beef tenderloin is a popular main course. If there aren't enough reservations for dinner, the restaurant will call all those who reserved to cancel. This is unlikely to happen on weekends, especially in winter season.
St-Joseph, n/a Martinique 97212, Martinique