Le Cottage

This perennial favorite in a town loaded with worthy contenders is set in what looks like a private house on the inland side of the main road running through Grand Case. Its atmosphere is at least partly influenced by Burgundy-born sommelier, Stéphane Emorine, who shows a canny ability to recommend the perfect wine by the glass to complement the French-Caribbean cuisine. Stéphane and owner Bruno Lemoine apprenticed with the great Alain Senderens at Lucas-Carton in Paris: Their attention to detail is unmatched, right down to the gray bud vases with fresh blooms. Meals begin dramatically with such dishes as a casserole of crayfish and avocados with a citrus sauce, lobster ravioli infused with ginger and basil, or sautéed foie gras coated lightly with gingerbread and served with apple-almond marmalade. Mains include both rustic cuisine du terroir (such as roasted rack of lamb with either rosemary or cream-based pistou sauce) and Creole dishes, including mahimahi filet served with a reduction of crayfish. Desserts similarly range from traditional Grand Marnier soufflé to a crystallized eggplant with anise cream and basil sorbet. The four-course lobster dinner is magnifique.

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.

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