CUISINE, RESTAURANTS AND NIGHT LIFE IN GUADELOUPE
|Restaurants and food
Cooking and food in Guadeloupe with the variety of flavors,
fragrances and colors are well represented by a
selection of restaurants.
Guadeloupe today oriented tourism in the tourist areas
like Sainte Anne, and Saint Francois Le Gosier, offers
many restaurants that reinterpret the Creole cuisine as
nouvelle-cuisine, calling it "progressive cuisine." The
choice is very wide, between Creole cuisine, French,
Italian, Chinese, Tex-Mex, Lebanese, Indian and pizza.
Far from the tourist centers back to the choice between
being French and Creole cuisine.
Do not miss the chance to eat in one of several "lolo"
along the roads or near the beaches, a way to sample the
kitchen of Guadeloupe normally prepared by the still "mami"
and cheap (10/12 euro on fish dish with rice, local
vegetables, beans, red ...). In recent years, along the
main roads in tourist areas, many restaurants have been
offering only ... grilled pork ribs, chicken and fish in
a free and cheap.
Enjoy the night in Guadeloupe
90% of night clubs are located in Gosier: discos, bars
and casinos and live a fuller appreciation of the Gwada.
Bars traditional restaurants offer live music and are
very active. Anywhere on the island, mainly around the
tourist centers, you can eat while listening to music
and dance zouk, salsa, or more traditional and mazurkas
The local style "west" are mainly clustered between Le
Gosier and Marina Bas du Fort and Saint François.
The clubs that come alive from 24 onwards, are
concentrated in the main tourist area.
vicino all’hotel Le Meridien.
The two casinos are the first
to Gosier area of hotels, the second in nearby Sainte
François Le Meridien.
suggest you find at the various proposals for shows,
concerts and events through local media.
WHERE TO GO FOR FUN?
Guadeloupe and islands
cuisine and dishes
"The cuisine of a people is the only exact testimony of
its civilization" ... through the kitchen island of
Guadeloupe retrace the history of colonialism, the
meeting of different peoples and cultures. Spices from
India, the strength of flavors from Africa, the French
sophistication and traditions amerinde were able to
create an original and colorful cuisine of the strong
themes, based on substantial dishes, usually consisting
of one very rich and abundant , meat or fish accompanied
by vegetables and rice. Chicken, pork and goat meat are
the most 'consumed, even if the fish is the basis of the
local cuisine you can taste excellent slices of tuna, or
to daurades thazard, and yet vivaneaux, octopus, Lambi,
seafood, shrimp, lobsters and crab.
Cooked in various ways or simply grilled and accompanied with a
sauce (sauce chien, vanilla sauce, pepper sauce and white rice ...),
contour of fresh vegetables and gratin. Traveling in Guadeloupe find
some 'everywhere vendors of "bokit" (a kind of bread served with
fried chicken, ham, etc..) Sellers cones peanuts, home-made sorbets,
accras cod ...
Accras: bigné with fried shrimp or cod
Bélélé: balls of bread with tripe (specialty
Blaff: it is a way to cook fish and shellfish,
with spicy broth. It goes well with rice
Blanc manger: type pudding dessert coconut
Bokit: fried bread with meat, fish, vegetables
Boudin créole: "blood" spicy, pork or fish
Calalou: soup made of herbs, vegetables, pork and
Chatrou: is the octopus, cooked in different ways
Chélou: flat-based intestines of sheep, beef and
Chiquetaille de morue: chopped and grilled cod,
served with vinaigrette.
Colombo: is a powder type used to curry dishes of
meat or fish
Crabe farci : land crab stuffed with a spicy
Cristophine : vegetable Caribbean is a
pear-shaped, it is very delicate and in gratins.
Dombré : balls of flour and vegetables
Féroce : avocado, cod, cassava flour and chilli.
Flan de Coco : it 'a dessert made from milk and
Gratin de bananes jaunes: exist banana dessert
and cooking bananas. The banana gratin often accompany
the main courses.
Ignam: it is a tuber that is used as the potato
Lambi: It is the flesh of strombus giant, a large
shellfish popular in the entire Caribbean region, cooked
in different ways and often served with a spicy Creole
Matete: one is made up of land crab and rice, is
a traditional dish for Easter.
Ouassou: freshwater prawns, very tasty.
Paté en pot: soup consistent with sheep innards
Poulet boucané: smoked chicken on a grill cover,
the fire is flavored with sugar cane.
Sauce chien: a light sauce that accompanies meat
or fish grilled, slightly spicy
Sorbet: coconut, the guyava or passion fruit, the
home-made sorbets are a specialty to taste
Souskai: retting juice with garlic, lime and salt
Tinain: green bananas to be cooked like potatoes.
Ti-nain morue: typical Creole dish of dried cod
Tourments d'amour: biscuits with coconut and
Rum and distilleries
Rum, which has long been the engine of the island of
Guadeloupe is part of daily life in the Antilles.
The ‘Ti punch is almost a ritual: white rum, lime and
sugar cane, as everyone prepares prefer. A Marie Galante
sugar is replaced with sugar syrup
Rhum Agricole is obtained from the distillation of only fermented
cane juice. 100 kg of sugarcane producing 10 liters of rum farm!
Industrial or traditional rum is made in factories from the
distillation of molasses, the residue from the manufacture of sugar.
And 'poor in aroma and flavor, usually used for cocktails and
cooking. Historically, before the agricultural rum.
Rhum vieux: agricultural rum allowed to stand at least three years
in oak barrels with a capacity of less than 650 l.
Rhum paille: agricultural rum has rested at least 12 months in oak barrels
with a capacity exceeding 650l.
Spices and flavors
The colorful and fragrant spices finely Creole dishes and local
The bouquet garni, a bunch of flavors composed of garlic, local
onions, parsley and thyme, is at the root of many preparations,
to flavor meat and fish.
Red pepper, cinnamon, bois d'inde, nutmeg, cumin, vanilla,
ginger, are carefully measured in several recipes to give the
palate and delicate flavors decided at the same time.
The colombo is a melange of spices: coriander, red pepper,
ginger, cumin, black pepper, toasted rice will be reduced to a
powder very similar to Indian curry, used for meat or fish which
are called (in colombo poulet, colombo de Cabri)
Fruits and vegetables
In an explosion of colors, shapes and flavors, the generous nature
has a tropical incredible variety of fruits and vegetables.
Besides pineapple, coconut and banana (you remember that there are
many kinds, bananas and dessert bananas), on the stalls of the
market you will find every season limes (citron verts) and citrus,
passion fruit (maracudja, excellent as sorbet), mangoes, goyave,
Among vegetables, legumes pays: cassava, sweet potato, cristophine.