Creole Cooking Class

Your day at Cap Lazare starts with a club-car tour of the reserve and its giant tortoises. Then you collect an apron, a chef’s hat and a woven basket, and head to the hydroponic farm with the chef to gather spices, fruit and vegetables.

In an open-air kitchen you learn traditional Creole techniques, like grating fresh coconut, before sitting down to eat what you have made by the beach. The afternoon is yours to relax or explore.