With over 300 restaurants on its territory, St. Martin has been established for many years as the capital of gastronomy in the Caribbean.
This claim to this fame, acquired over the years, is the result firstly of the hospitality of the island. A welcoming land per excellence, the island of Saint Martin has currently more than 120 nationalities in its population and each brought with them their customs and traditions.
Over generations, the various contributions have expanded outside their home communities, enriching the culinary heritage of all.
Chefs who have made the reputation of St Martin’s gastronomy, heirs of a “classical” culinary tradition, were able to skilfully mix this tradition with the many local resources, giving their cuisine an extra dimension, with Creole flavors and fragrances.
From luxury of the finest restaurants to the exotic charms of “Lolos”, through all kinds of “ethnic” restaurants, the visitor will be spoiled for choice, always assured of a first class dining experience.
Unlike the yellow banana, plantain is edible cooked, boiled or roasted. To test absolutely one of the many “lolos” on the island.
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.
The Caribbean pumpkin. It is eaten in salads, purees, stewed, in soups…
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.
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 à pain.
“Breadfruit” is rich in use: it can be eaten roasted, boiled, baked or made into jam.
Large crayfish texture and unique taste. To taste absolutely !
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…
Sauce chien “Dog Sauce”.
A little hot sauce easy to prepare and widely used pure flavor to grilled foods.
It’s a little guacamole Caribbean, a specialty made with dried codfish, avocado and cassava.
Acras de morue.
Obviously unavoidable, small savory fritters typical Caribbean.
Recipe typically Caribbean-based goat, chicken or pork enhanced by spices colombo.
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…
A cocktail made with rum. Learned mix of white rum, cane sugar and a lime wedge
A famous blend of fruit juices (orange, guava, pineapple), rum, cane syrup, nutmeg and cinnamon.
Liquor traditional St. Martin produced from rum aged in oak casks, sugar cane and wild guavaberries.
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.
To end a meal, nothing more enjoyable than a arranged rum … You will find an infinite variety: banana / vanilla, coffee, passion fruit, pineapple…