Julien lived in Cherbourg until the age of 16 before starting to learn his trade as a cook. After having traveled a lot, he put his suitcases in Martinique in 2014. If he is still a cook, today he practices his profession, but in a catering style. He prepares good little dishes which are then put in jars to be sold in three shops on the island.
In terms of gastronomy in Martinique, you have the traditional cod accras, Creole blood sausage, boucané chicken or the famous pork or chicken Colombo. As for Julien, his thing will be chatrou with octopus.