Guadeloupe Boat Charter Cusine Bon Appetit!
You may be familiar with French foods like foie gras and Camembert, but the Creole specialties may be a bit harder to define, so here’s a quick guide to six wonderful dishes you won’t want to miss.
- ACCRAS: Appetizers that are seafood or vegetable fritters.
- BLAFF: Poached fish that has been marinated in lime juice and spices.
- COLOMBO: Meat or fish prepared in an aromatic Creole-style curry that differs from most curries found in India (for example, sometimes it doesn’t include cumin, so it imparts a more exotic flavor).
- CRABES FARCIS: Spicy stuffed crabs that Guadaloupean chefs time perfectly so they’re moist, not dry.
- GOAT STEW: In curry or other sauces, its flavor is vaguely like that of lamb, but stronger and more fall-off-the-bone, melt-in-your-mouth tender.
- TOURMENT D’AMOUR: A pastry from Les Saintes that resembles a height-challenged cupcake and is flavored with coconut or other tropical fruits.
The Joy of Rum
Distilleries in many countries produce rum from molasses and other by-products of sugar. Guadeloupe’s producers distill directly from the sugarcane juice, which results in a purer flavor. Rum cocktails like piña coladas and daiquiris are ubiquitous in Guadeloupe’s hotels and restaurants. The classic tipple here is Ti’punch, made with rum, cane syrup, lime, and sometimes a slice of starfruit.
Surely the most aromatic tour on earth is a trip to one of the rum distilleries that let visitors see how cane is grown (these bottlers are often right on the farms), crushed, fermented, distilled, and aged. Yes, aged: When you see dark rum in Guadeloupe, its color comes not from additives, but from years of storage in charred oak barrels. Call it rhum vieux (vintage rum) or estate-bottled rum—both terms are accurate—Guadeloupe’s rums have a depth and smoothness that makes them worthy of sipping straight up, like a fine Cognac. And visitors get a chance to do exactly that when they tour the distilleries.
Three of the best to visit produce top-quality white rum on Marie-Galante: Domaine de Bellevue (more than 200 years old); Distillerie Bielle (which also produces must-have pottery); and Distillerie Poisson, maker of Père Labat. On Basse-Terre, the Reimonenq Distillery and the Rum Museum, a producer of darker rums, doesn’t just show how it’s done and then serve samples, it also displays large collections of detailed model sailboats and insects, including butterflies.
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