La Maison

Frommer's Review

Dominica's best bet for dining is the domain of a Toulouse-born chef, Vincent Binet, who has brought a sophistication and style to Roseau dining not seen before. He takes infinite pains with his finely honed dishes created from the best of regional produce. A glance around the rather contemporary minimalist decor reveals diners intently reviewing the menu in anticipation. Asked what his specialties are, the chef "modestly" says everything. He has a talent for making the best lobster and crayfish dishes on island, and those who've sampled his garlic-flavored lamb have found it enticing and tender. He is equally adept at handling local vegetables, adding just the right amount of spices.

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