Gastronomy

Gourmet Capital of the Caribbean

The chefs who have made the reputation of Saint Martin gastronomy, heirs of a “classic” culinary tradition, have cleverly combined this tradition with the many local resources, giving their cuisine an extra dimension, with flavors and Creole flavors.

Whether on the French side or the Dutch side, the chefs compete with ingenuity and ingenuity to offer dishes whose composition is based on local products. Below you will find a description of local vegetables and fruits used in restaurant menus. As well as recipes for dishes and drinks.

Some traditional flavors and products

you will find in St. martin

banane_plantain

Banane plantain

Unlike the yellow banana, plantain is edible cooked, boiled or roasted. To test absolutely one of the many “lolos” on the island.

christo

Christophine

The Christophine is eaten raw or cooked. Raw, it is consumed shredded or diced. Cooked, it is delicious stuffed, mashed, au gratin … but also in print in sweet cakes and jams.

giro

Giraumon

The Caribbean pumpkin. It is eaten in salads, purees, stewed, in soups…

cive

Cive

This condiment, the family of ciboullette is essential in Creole cuisine. This local onion, the essential ingredient of the famous “sauce chien”, gravy or Creole colombo.

potato

Sweet Potato

It lends itself to the same culinary habits as potato but it is sweeter. It is used as a side dish, soup, a cake and its flesh can make excellent desserts.

fruit

Fruit à pain

“Breadfruit” is rich in use: it can be eaten roasted, boiled, baked or made into jam.

ouassous

Ouassou

Large crayfish texture and unique taste. To taste absolutely !

lambi

Lambi

Featured in the culinary art of seafood, the conch is a shell prepared in pudding, fried and as in soup.

**Don’t miss: the lime, coconut, lobster, okra, massicis, mango “pays”, cardamom, cod, papaya, bird pepper, red snapper…

Some dishes and sauces
that you will frequently find at creole restaurants

sauce-chien

Sauce chien “Dog Sauce”

A little hot sauce easy to prepare and widely used pure flavor to grilled foods.

féroce

Féroce d’avocat

It’s a little guacamole Caribbean, a specialty made with dried codfish, avocado and cassava.

acras

Acras de morue

Obviously unavoidable, small savory fritters typical Caribbean.

colombo

Colombo

Recipe typically Caribbean-based goat, chicken or pork enhanced by spices colombo.

boudin

Boudin Créole

Absolutely delicious aperitif as input, boudin Creole black pudding is a little more spicy.

**Don’t miss: The stuffed Christophine, conch soup, the chiquetaille cod, crab stuffing, the sausage queen conch, the ribs, the blaff fish, okra, Johnny cake, Christmas ham, sauce Creole, chatroux stew, curry beef or pork, Dombre the fricassee of lobster, conch, crayfish and roasted…

And for the end, a few drinks…

ti

Ti Punch

A cocktail made with rum. Learned mix of white rum, cane sugar and a lime wedge.

planteur

Planteur

A famous blend of fruit juices (orange, guava, pineapple), rum, cane syrup, nutmeg and cinnamon.

guava

Guavaberry

Liquor traditional St. Martin produced from rum aged in oak casks, sugar cane and wild guavaberries.

rum

Rums

A real culture! From simple rum flambé bananas in true “vintage”, there are several types of rum: white rum, old rum, rum and dark rum straw.

3rhum-1 (1)

“Arranged” Rums

To end a meal, nothing more enjoyable than a arranged rum … You will find an infinite variety: banana / vanilla, coffee, passion fruit, pineapple…