Gastronomy

Gourmet Capital of the Caribbean

With over 300 restaurants on its territory, St. Martin has been established for many years as the mecca 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. 

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

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…