Since 2013, the chef has been inviting people to a flavourful culinary experience. After working in several Parisian restaurants, this native of Marie-Galante decided to come back home and settle in Saint-François. His purpose is to make the most of his experience to highlight Creole cuisine and its ingredients and show all its richness and potential. His recipes, like ouassou prawn lasagna, snapper with conch béchamel or cod brandade with christophine and yams topped with mozzarella "au gratin", are fine examples of his commitment. Enjoy his epicurean cuisine in a pleasant setting, in front of the boats, on the waterfront of the marina.
Lasagnes de Ouassous, Vivanneau à la béchamel de Lambi