What to eat Saint Barthélemy? culinary specialties and gastronomy

Saint-Barthélemy's topography, ancient deforestation and low rainfall mean that rainfall is not sufficiently retentive to supply the inhabitants with drinking water. Water, which is quite expensive per cubic metre, is imported in bottles or supplied to the tap from seawater desalinated by reverse osmosis. Agriculture on the island is therefore limited, but there is local production of fruit and vegetables, although many products are exported. The meat of choice has historically been the cabri, or goat, an animal that adapts well to the island's scrubby vegetation, although chicken is also very popular. Of course, fish plays a major role in the island's cuisine, and is one of the few foodstuffs found in abundance on Saint-Barthélemy. These include, of course, the excellent mahi-mahi (dolphinfish) - a popular sport fish - as well as snapper, tuna, lobster and shark. Local vegetables include sweet potato, avocado and giraumon - a large, pear-shaped squash with a dark green skin - while tropical fruits from neighboring islands include passion fruit, mango, pineapple, banana, papaya and quenette, a South American fruit strangely similar to a lime, but with a meltingly sweet pulp surrounding a large white stone.

As an aperitif, we serve the traditional ti'punch, a blend of cane sugar, lemon juice and white rum. This delicious cocktail is followed by cod accras or Creole black pudding. The flavors of the West Indies can be found in fish dishes such as christophine with cod, or barbecued or fricasseed lobster. On ceremonial days, fish blaff, a fish stew marinated in lemon and then cooked in a court-bouillon garnished with chillies and onions, or colombo de cabri, are cooked. As well as being a dish, colombo is also a very common spice blend throughout the West Indies, containing turmeric, coriander seeds, black pepper and allspice, or habanero pepper for the brave, as it can be fiercely hot. Roucou oil is also used to flavour sauce dishes and spice up broths. Dessert specialties include sweet potato pudding.

Compared to the other Caribbean islands, the food and beverage scene in Saint-Barth is generally of a higher standard: prices are rather high, as are the hotels. The qualities that set Saint-Barthélemy apart are the welcome and service, often irreproachable, whatever the category, and the often magnificent setting. French gastronomy has now taken off on the island. Flavors blend with those of the Caribbean to create a wide variety of dishes. Renowned chefs are increasingly coming to exercise their talents on the island, and have recently opened prestigious tables.

Some gourmet restaurants are located on the premises of luxury hotels. However, there are also a number of special offers, such as Sunday BBQ parties, brunches, lobster dishes and so on. If you're not sure, the free newspaper Le News St Barth publishes the best lunch offers every day. Unfortunately, Creole cuisine doesn't feature much on the island's top tables, as the clientele is more international and prefers to sample the pleasures of French, Asian and Italian culinary traditions, for example. However, you will also find more affordable restaurants with local flavors, where islanders like to meet up to enjoy Caribbean specialties. Perfect places to discover the soul and culinary traditions of this little piece of paradise.