Excursion S.a.l.t - fort de france culinary experience tour at Fort de france

Your culinary journey begins with a scenic 50-minute drive from the port to La Suite Villa, a luxurious boutique hotel nestled in the hills of Trois-Îlets. Upon arrival, you'll be welcomed into Chef Julien Fournet’s kitchen, where his talented team will guide you through a memorable cooking experience.

Chef Julien Fournet’s Culinary Journey

Chef Julien Fournet brings over 10 years of experience working in prestigious establishments such as La Tupina in Bordeaux, the Michelin-starred Au Trou Gascon, and Mondrian Les Carmes alongside Chef Morimoto. His cuisine is a bold and refined blend of Caribbean terroir, French techniques, and local flavors, emphasizing sustainable, organic ingredients sourced from island producers.

Cooking Workshop & Discovery

Guests will learn to cook a complete French-Creole menu—starters, main courses, and desserts—using fresh seasonal products. Producer guests, including Lucien, a cocoa plantation owner, will share their expertise during the workshop, highlighting sustainable fishing, organic vegetables, and island-grown fruits.

Tasting & Panoramic Views

Once the dishes are prepared, you'll sit down to enjoy your creations with a magnificent view over Fort de France Bay, sharing a memorable meal in an elegant setting. After your culinary experience, re-board your coach for a scenic 50-minute drive back to the pier, taking with you the flavors and memories of Martinique’s rich culinary heritage.

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 little 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 suitable for guests with limited mobility, but not for 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.