Le Cottage

Frommer's Review

One of our favorite restaurants in a town that's 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 wine steward, Stephane Émorine, who shows a canny ability to recommend the perfect wine by the glass to complement the French and Caribbean cuisine. Meals tend to begin dramatically with such dishes as a casserole of crayfish and avocados with a citrus sauce, or foie gras. Mains include both rustic cuisine du terroir (such as roasted rack of lamb with either a rosemary or a cream-based pistou sauce) and Creole dishes, including a filet of local dorado (mahimahi) served with a reduction of crayfish.

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.