Excursion S.a.l.t. cooking class with a french chef tour at Les Trois-Îlets

Your culinary adventure begins with a scenic 15-minute drive from the pier to La Suite Villa, a luxurious boutique hotel nestled in the hills of Trois-Îlets. Upon arrival, you’ll be welcomed into the chef’s kitchen to join his talented team for a memorable cooking session.

Chef Julien Fournet’s Journey

With over 10 years of experience in prestigious kitchens—including La Tupina in Bordeaux, Michelin-starred Au Trou Gascon, and Mondrian Les Carmes—Chef Julien Fournet now brings his refined, bold cuisine to Martinique. His dishes are rooted in local flavors, elevated with techniques inspired by global influences.

Cooking & Discovery

Guests will learn to craft a complete French-Creole menu: starters, a main course, and a dessert using seasonal, organic ingredients sourced from local producers practicing sustainable fishing and farming. A cocoa plantation owner, Lucien, will join to share his expertise, adding depth to the workshop.

Tasting & Scenic View

Once the dishes are prepared, sit down to enjoy your culinary creations with a magnificent view over Fort de France Bay. Savor the flavors of Martinique in a relaxed, elegant setting, celebrating the island’s rich food heritage.

Return & Reflection

After the meal, re-board your coach and transfer back to the pier, carrying with you the skills and flavors of Martinique’s vibrant cuisine.

Points of interests

Points of interest seen on this excursion include: Fort de France, La Suite Villa Martinique, Meet Chef Julien Fournet and a Cocoa Plantation Owner/Producer, French-Creole Cooking Lesson & Lunch

Note

Please note: This S.A.L.T. Program tour involves a moderate amount of walking for approximately 0.5 miles (about 0.8 kilometres), at times over uneven and natural surfaces, with a few steps to negotiate to get on/off the coach and at the cooking class venue. This tour is not suitable for guests with limited mobility and guests who utilise a wheelchair. Guests are advised to wear lightweight, comfortable clothing with flat, closed-toe walking shoes, and bring sun protection, insect repellent, bottled water, and US Dollars, Euros, or credit cards for purchases from the ship. Guests must be at least eight years old to participate on this tour; minors must be accompanied by a parent or guardian over 18 years old. Guests must be at least 18 years old to be served alcoholic beverages. Lunch and drinks are provided; additional food and drinks are available at each guest’s own expense. This tour operates during mornings and afternoons only. The tour sequence may vary. Space on this tour is extremely limited; we suggest you book well in advance to avoid disappointment. Chef bio: Chef Julien Fournet has honed his skills in renowned institutions such as La Tupina in Bordeaux, the Michelin-starred restaurant Au Trou Gascon by Chef Alain Dutournier (1* Michelin), and under the guidance of Chef Thierry Renou (1* Michelin). His journey then led him to Bordeaux, where he served as sous-chef at the highly acclaimed Mondrian Les Carmes, working alongside world-famous Japanese Chef Morimoto.