Who can attend this open‑house?

The event is designed for gîte owners, small hoteliers, restaurateurs and local suppliers serving northern Grande‑Terre and the CARL community.

Is registration required?

Yes; organizers typically ask participants to register in advance so they can manage site tours and tasting slots.

What language are sessions conducted in?

Sessions and conversations are primarily in French; basic French materials will help non‑native speakers participate.

Are there parking or transport options?

Expect on-site parking near the venue; the drive to Le Moule from larger transport hubs is roughly thirty to forty minutes.

Will there be food sampling?

Yes—local chefs and suppliers offer small tastings to showcase ingredients suited to island menus.

Is the event useful for new operators?

Absolutely: it provides practical checklists, supplier contacts and examples of low-cost guestroom and dining upgrades.

Open House for North Grande-Terre Gîtes and Restaurateurs in Le Moule

Le Moule on Grande-Terre in Guadeloupe hosts a focused open‑house day for gîtes and restaurateurs from the north coast and the CARL community. This one‑day gathering combines practical trade sessions, culinary tasting, and on‑site walkthroughs so local accommodation owners and small restaurateurs can see new supplier options, exchange referrals, and discuss regulations with municipal staff. Set against the limestone flats and sugarcane fields of northern Grande-Terre, the event sits within easy reach of reef‑fringed lagoons and Atlantic beaches that shape the island’s cuisine and tourism rhythm. Attendees will recognize local geological features—porous carbonate rock, shallow mangrove pockets, and low coastal ridges—that give this coast its open exposure and traditional farming patterns. What happens on the day is unpretentious and useful: short presentations on licensing and sanitation, supplier booths featuring rum, fresh fish and island-grown produce, quick kitchen demos, and timed site tours of sample gîte rooms and dining areas. Networking breaks focus on pairing small-scale producers with restaurateurs and identifying opportunities to create consistent breakfast and menu elements using local ingredients. For new operators the day is a concentrated primer on what guests on Grande-Terre expect: reliable transport information, simple but substantial breakfasts, clear allergy practices, and access to freshly caught seafood. Sessions often include practical checklists for hygiene inspections, small upgrades that improve guest photos and reviews, and ways to join collective marketing efforts. Practical tips: wear sun protection and sturdy but lightweight shoes for informal site walks, bring business cards and digital menus, and have basic French translations ready. The format favors conversation over long panels, so short pitches and clear next steps are the best way to make connections. From larger transport hubs the drive to Le Moule takes about thirty to forty minutes, making this an easy day trip suitable for regional operators. Whether you run a beachfront chambre d’hôtes, a modest bistrot, or supply island produce, this open‑house day is a focused opportunity to improve operations, find reliable local partners, and keep the flavors of northern Grande‑Terre on menus for years to come. Organizers often spotlight traditional methods such as artisanal rum distillation and creole preservation techniques, and they invite fisheries cooperatives to explain sustainable catch practices. Expect to hear short case studies from successful gîte owners who adapted rooms for couples and families, and to walk through examples of low-cost guestroom upgrades that raise nightly rates. The day also surfaces local permitting timelines and offers contact points for waste management and energy efficiency programs aimed at small businesses. For planners and hosts this concentrated exchange saves months of trial and error and strengthens the small business network that sustains northern Grande‑Terre’s hospitality economy. Register early and bring scalable ideas to share with peers.