Entrance Carteblanche Troisilets Martinique

Meeting with Harold JeanvilleLocal gastronomy

Restaurant Carte Blanche by Harold

Today I invite you to the Carte Blanche restaurant on the Trois-Îlets road, to meet Harold Jeanville, one of the island’s most creative chefs, inspired by Martinique’s rich terroir. Experience a blind menu and be surprised by fresh, inventive, eco-responsible and passionate home cooking.

Harold Jeanville

Maître Restaurateur and owner of the restaurant Carte Blanche by Harold's

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In the more than 20 years I’ve known Harold, he’s always held a special place in the gourmet itinerary of our Bois Lélé Restaurant Guide. We’ve been lucky enough to follow him and see him evolve towards a sophisticated and demanding gastronomy, centered on the products of Martinique. Today, his restaurant at Domaine de Château-Gaillard, between Rivière-Salée and Les Trois-îlets, is one of the island’s benchmarks. As jovial and warm as ever, Harold welcomes me with his legendary smile. Secluded among the vegetation, I take the opportunity to talk to the chef about the latest trends in his cuisine and the new directions on his menu.

Inspired cuisine

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– What are your current inspirations?

“I grew up with nature and it never ceases to inspire me. This trend has only become more pronounced over the years. Today, I let myself be guided by the products rather than following recipes to the letter. I tend towards a minimalist menu because I want to give my guests a total experience.

So I created the “blind menus”, a holistic culinary experience where they agree to let themselves be surprised and trust me. I introduce them to products from our rich terroir, forgotten vegetables, little-known fish, always cooked or prepared in a different way.

Reserve your table

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– What’s for dinner at Carte Blanche?

“At Carte Blanche, you won’t find an extensive menu. My menu emphasizes freshness and local produce (only the butter, milk and flour come from mainland France). I buy all my raw materials from local producers. I’m proud of our close collaboration with local breeders, fishermen and farmers. The Château Gaillard breeder supplies me with meat: wild pig, guinea fowl, rooster, free-range chicken, eggs…

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All my seafood comes from a fisherman in Trinité. I owe him some interesting discoveries, such as fish and seafood caught at depths of over 500 m: giant langoustines, bathynome, crabs and round-headed snapper. I love creating my own recipes with these rarely-used products, and sharing them with my guests! We’ve also created an aquaponics garden for our herbs and spices.

Blind menus

– Can you tell me more about these blind menus?

“These menus are different for lunch (2 or 3 courses for a quicker lunch) and dinner (4 or 6 courses). It’s a true representation of eco-responsible cooking, with zero waste. We create dishes according to the weather, the fresh produce available and, of course, we adapt to everyone’s intolerances.

If the weather’s not cooperating, we like to cheer you up with a revisited pâté en pot or zabitan soup, for example. Each dish is a celebration of Martinique.

Of course, if the surprise doesn’t tempt you that day, we also offer a Signature Menu every week with 2 / 3 starters, 3 main courses and 2 desserts. “

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– Collaboration remains important to you…

“Absolutely! My team is my backbone. Without them, the experience wouldn’t be complete. We’re also lucky enough to welcome young Martiniquan talents who have recently returned from mainland France, like Octave, for example, who graduated from the École Bocuse and joined our kitchens. Passion, determination and the desire to learn are constant in our team.”

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A distinctive catering service

In addition to his restaurant, Harold also offers a catering service, combining refinement and originality for all occasions.

Each of my dishes is a celebration of Martinique!

Harold Jeanville

Information & free booking