Time and quality are often best friends. The kitchen in this stunning establishment is headed up by chef Jean Benoit d'Orleans, who demonstrates his brilliant ability to modernise Creole and Caribbean cuisine whilst intelligently amplifying tastes and textures. Modernity and tradition is playfully intertwined in this impeccably decorated space, located just several meters from the sea in a leafy setting. A friendly welcome awaits you along with a keenness to ensure your experience is as pleasant as possible. The menu arouses curiosity and emotions as dishes arrive at the table, which is particularly the case for the unique foie gras dish, constructed around Martinique influences, the Chatrou French Coco (squid) dish served with a delicate white bean ragoût, the local herb-crusted rack of lamb, the catch of the day, or even the low-temperature cooked guinea fowl dish. Sweet dishes on the dessert menu are simple yet seductive. In short, French Coco in Tartane promises an unforgettable experience.
Le Jardin FRENCH COCO, entrée végétarienne produits de notre jardin
Ballotine de pintade basse température pâte de piment végétarien , menthe brisée, curry maison au Lait de coco & babines chatt'