CHEF Adrien Delcourt Brings
International Excellence to Café Martinique   



In the world of gourmet dining, one name is currently making waves at Atlantis: Adrien Delcourt.

As the Chef de Cuisine at Café Martinique, Adrien redefines culinary excellence in this elegant French-inspired restaurant nestled within Marina Village.



A journey of culinary mastery 


Adrien’s culinary journey spans over 15 years, marked by his extraordinary talent in haute French cuisine.

Working alongside culinary legends Joel Robuchon, Frédéric Anton, and Axel Manes, he has honed his craft at some of the world's most prestigious Michelin-starred establishments, including L'Atelier de Joël Robuchon Saint-Germain , L’Orangerie, Le Pré Catelan, and Le Relais d'Auteuil.

He also served as the Chef de Cuisine of the iconic Le Jules Verne, a fine-dining gem atop the Eiffel Tower in Paris, France.


 
Elevating French Classics with a Bahamian Twist
Café Martinique, under Adrien’s guidance, presents a menu that showcases classic French dishes with a playful and elevated twist, all inspired by the vibrancy of The Bahamas. From Ratatouille Tarte and Snapper Facon Colbert, to Filet Mignon with Red Wine and Vacherin Merengue Vanilla Raspberry Sorbet, the restaurant offers not only exceptional food but also an elegant setting that invites you to savor the moment.

Interview with Chef Adrien Delcourt:
Crafting Culinary Magic


Get an exclusive peek into the world of Chef Adrien as he shares his insights, inspirations, and the secrets behind his culinary masterpieces at Café Martinique.



As an executive chef with a strong culinary background in French cuisine, what initially drew you to Café Martinique?

 

Café Martinique is known for its delectable French dishes and elegant atmosphere. Can you share the core philosophy behind your culinary creations and how they pay homage to classic French gastronomy?

 

Having been trained in traditional French cooking techniques, how do you blend contemporary creativity and time-honored tradition within your menu at Café Martinique?


 

Can you tell us about your personal favorite dish from the Café Martinique menu, and the story or inspiration behind its creation?

 

In your experience working in the culinary industry, what has been the most significant influence on your personal cooking philosophy, and how has it evolved over time?

 

What is your ultimate goal or vision for the restaurant? What do you hope to achieve here, both within the culinary industry and for your own personal growth as a chef?

 

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