Fort de France dining make people remember this
In a turn-of-the-20th-century house, La Belle Epoque, an elegant choice features haute French cuisine. In the affluent suburb of Didier, this colonial-style restaurant stands high above the capital of Fort-de-France. The dining room is filled with crystal, silver, white linens, and beautiful tiles, the room opening onto a terrace with a view of the garden. Guests savor the inventive, superbly prepared cuisine. A delicate dorado ravioli appears in a Breton crab spider's shell, puff pastry is stuffed with curried shrimp, and red snapper is flambéed in an antique rum. The fish dishes are the finest in the area, particularly filet of John Dory served with a lime butter and the roasted scallops served with spice butter. Some classic beef dishes are also offered; these are cooked to order and served with sauces that often contain foie gras and truffles. The best of these is filet of beef Périgourdine with foie gras and truffles. Roasted stuffed pigeon is as good as anything this side of Morocco, and a rack of lamb is perfectly glazed in honey and lemon. Chef-owner Gerard Virginius brings sophisticated French style to La Canne à Sucre, a stellar choice. Foodies on the island appreciate his spicy specialties, a juxtaposition of traditional French cuisine and Antillean influences. They change with the seasons and the availability of ingredients, but are likely to include crayfish-stuffed ravioli with tarragon sauce; orange-flavored shrimp with shellfish sauce and sweet-potato pie; filet of lamb with wild mushrooms and star anise sauce; filet of beef with a rum-and-wild-mushroom sauce, and red snapper served with a pastry case made from black wheat with an island curry sauce. For dessert we have yet to see a better concoction on Martinique than the crème brûlée with passion fruit. Set on the uppermost (eighth) floor of a hotel in the Valmenière district, midway between Fort-de-France's commercial center and the airport -- and far from the neighborhoods and haunts visited by the leisure-industry crowd -- Le Dôme caters almost exclusively to a clientele of business travelers, many of whom come from the French mainland. Outfitted with a contemporary decor and pastel hues of beige and pink, it boasts large bay windows, through which diners enjoy a view that sweeps along the island's coastline. Menu items blend traditional French cuisine with Antillean ingredients, sometimes in very creative ways. The best examples include a cream of christophene (Caribbean squash) soup with crayfish; ground rack of lamb served with a sauce made from cocoa powder and red wine; seawolf with coconut sauce; filet of John Dory with yellow bananas and anise; and braised breast of duckling served with a sauce based on Caribbean cherries.
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