Lena Perrin-Manginois
Artisan butcher, charcutier & caterer
Lena Perrin-Manginois’s culinary residency at 150 m d’altitude is conceived as an encounter between artisanal know-how, food traditions and contemporary transmission. Trained in butchery, charcuterie and catering, she comes to Martinique to discover the island’s culinary practices, particularly those connected to the food trades, meat products, festive preparations and the gestures handed down through generations.
Hosted in December, a high point in Martinique’s culinary life, 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 honour trades driven by passion, living traditions and the precise gestures that make up the richness of Martinican cuisine.
