Le Dôme

Frommer's Review

Set on the top (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 tourists -- this place caters almost exclusively to business travelers, many from the French mainland. Outfitted with a contemporary decor and hues of red, 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.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.