A Symphony of Caribbean Flavors: Reimagining Classic Dishes

Maison Martinique’s latest menu is a vibrant testament to the island’s rich culinary heritage, reimagining classic dishes with innovative techniques and locally sourced ingredients. Chef Jean-Pierre Dubois, renowned for his ability to blend tradition with modern flair, has crafted a collection of dishes that are both familiar and excitingly new. From the subtle spice notes in the accras de morue to the unexpected sweetness in the grilled mahi-mahi, each plate tells a story of Martinique’s diverse flavors and cultural influences.

Elevated Appetizers: A Taste of Martinique’s Bounty

The appetizer selection is a delightful journey through Martinique’s abundant produce. The “Accras de Morue,” traditionally fried cod fritters, are given a sophisticated twist with a light and crispy batter, showcasing the flaky texture of the cod within. Alongside, the “Boudin Créole,” a spicy blood sausage, is presented in a modern interpretation – miniature portions served with a tangy mango chutney that perfectly balances the richness of the sausage. The vibrant colors and textures of the accompanying tropical fruit salsa add another layer of complexity to the dish, offering a delightful burst of freshness to begin the meal.

Seafood Sensations: Celebrating the Island’s Coastal Delights

Maison Martinique’s seafood offerings are a highlight of the new menu. The “Grilled Mahi-Mahi with Plantain Purée” is a testament to the chef’s mastery of simplicity. The perfectly grilled mahi-mahi, cooked to flaky perfection, is complemented by a smooth and subtly sweet plantain purée. A vibrant lime vinaigrette adds a zesty acidity that cuts through the richness of the fish, creating a harmonious balance of flavors and textures. The “Colombo de Crabe,” a traditional crab curry, receives a modern makeover with a lighter coconut milk base, allowing the delicate crab flavor to truly shine through. The subtle warmth of the