La Samanna, a beach-front resort in St. Martin, French West Indies, announces its seasonal reopening with a myriad of exciting enhancements. The celebrated Caribbean enclave introduces stylish new boat transfers from the airport to the resort, a newly designed culinary experience and Executive Chef, kids programmes, and even biodegradable beach tableware.
Offering an exceptional experience from the moment of touch down, La Samanna introduces a more scenic route with boat transfers available from Princess Juliana Airport directly to the resort. Upon arriving at the airport, guests’ luggage will be taken by car to the resort while they are whisked off to La Samanna’s boat for a 30-minute leisurely ride, taking in the Simpson Bay Lagoon and breathtaking beaches of St. Martin. For a bit of added luxury, guests can book the boat for a private transfer for up to eight passengers, with a bottle of Champagne, to kick off the vacation. La Samanna recommends guests travel with swim attire so they can swim to the beach from the boat upon arrival or alternatively, a dinghy boat will transfer guests to the beach.
Already world-renowned for its French Caribbean fare and devotion to an unparalleled gastronomic experience, La Samanna takes its culinary experience to the next level. La Cave, La Samanna’s world-class wine cellar, is now offering a cheese cellar to pair perfectly with some of the finest wines in the world. Aged to perfection, guests can sample artisanal selections like Salers cheese paired with Alpha Montes Chardonnay or Morbier cheese paired with Chablis Laroche Chardonnay. A variety of 20 cheeses are delivered to the cellar twice weekly from the French Fromagerie, Maison Bordier. The Beach Bar, formally serving lunch and snacks, will transform into a swanky lounge daily at 4pm offering more substantial and sumptuous fare and signature cocktails like R.U.M, a concoction of fresh mint, pineapple juice, cranberry juice and brown sugar. For guests who prefer to enjoy snacks on the beach, La Samanna has created a line of environmentally friendly, biodegradable starch tableware that guests can dispose of in the sand and watch it disintegrate into the waves.
The resort is pleased to welcome Executive Chef Vincent Wallez who will introduce a new food and beverage concept to Le Reserve. Formally the resort’s fine dining restaurant, Le Reserve has been redesigned to offer a more modern but relaxed dining experience also reflected in the menu. Incorporating local ingredients, Chef Wallez developed a menu that will allow visitors to create customised meals based on the freshest offerings and their preferences. Chef Wallez brings over fifteen years of experience working previously in restaurants in France, Mexico and Russia.
For parents to make the most of their stay during peak times including Easter, La Samanna is introducing a new kids programme for the little ones. Children aged two to 12 years old can participate in an afternoon of fun with activities such as painting, treasure hunts, sand castle building, and beach Olympics keeping them engaged and happy throughout the whole afternoon.