Le Brédas

Description:

• A gastronomic landmark attracting a clientele from miles around, this restaurant occupies a modern, white-walled Creole house, positioned in a verdant and isolated location to the northeast of Fort-de-France. Cuisine changes every 3 months, as envisioned by the creative talent of Martinique-born Chef Brédas and the restaurant's charming manager, Marie-Julie. You might find the régime here a refreshing and rather stylish break from too constant a diet of mainstream Creole cuisine. The best examples might include a mille-feuille (Napoleon) of foie gras with green bananas, filets of a local whitefish (cobia) with lemon-flavored mustard sauce, and yam cakes served with morels and Madeira sauce. Most of the pottery, plates, and tilework within the restaurant were manufactured locally, by local artisans.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010