Toute l'année
Island Table
The stay built around what is eaten: the morning market decides, the chef executes, you have only to sit down.
A collection for those whose travels are remembered through meals. Here the chef does not arrive in the evening: he lives the stay with you. The menu is not written in advance, it is decided on the return from the market and the day's landings — lobster when it is there, snapper when it is, never the reverse. The collection adds what a villa cannot do alone: the table set in the sand one evening, the Caribbean cooking class for those who want to understand, a wine tasting led by a sommelier, the picnic carried to Colombier. Twenty-five years of island practice fit in one sentence: we know who fishes what, and when.
Formats & rates
- Chef in residence, menus decided at the market
- One dinner with feet in the sand per stay
- Caribbean cooking class at the villa
- Wine & champagne tasting with a sommelier
Questions
Can a menu be fixed in advance?
It can, but it means giving up the best of it. We prefer to know your tastes and your limits, then let the market decide — that is where the memorable meals are.
Are special diets honoured?
Without exception: allergies, gluten-free, vegetarian, kosher on prior request. A matter of preparation, not of constraint.