Lena Perrin-Manginois's culinary residency, situated at an altitude of 150 meters, embodies an approach that merges artisanal expertise, food traditions, and contemporary transmission. Trained in butchery, charcuterie, and catering, she comes to Martinique to explore the territory's culinary practices, particularly those related to the food industry, meat products, festive preparations, and inherited techniques.
Welcomed in December, a peak period for Martinique's culinary scene, her residency will be an opportunity to exchange with artisans, cooks, families, and producers, in order to better understand the links between food, memory, celebration, and territory.
Through this immersion, the aim is to showcase jobs driven by passion, living traditions, and the precise gestures that make up the culinary richness of Martinique.
