Mak Boucané

Small fried fritters with cod, herbs, and spices. Crispy on the outside and soft on the inside. An appetizer classic from the Antilles.

Spicy Creole black pudding, without being too hot. Tender texture and rich aromatic flavor.

Savory puff pastry filled with spiced meat or fish. A tasty small bite typical of the Antilles.

Simple fresh salad with lettuce, tomatoes, and corn. Light and crisp.

Mixed salad with dry sausage and cheese. A blend of freshness and rustic flavors.

Large, hearty, and varied mixed salad.

Pork ribs prepared "boucané" style (smoked). A characteristic woody and intense flavor of Creole cuisine.

Tender cut of lamb, cooked with spices and a smoky note. The meat falls easily off the bone.

Half chicken smoked using the traditional method ("boucané"). Golden skin and flavorful meat.

Smoked chicken thigh, juicy and rich in flavor.

Smoked turkey wing. Firm meat with a pronounced smoky flavor.

Smoked fish, prepared whole or as a fillet depending on availability. Marine flavor enhanced by smoking.

Goat stew simmered with "colombo" powder (a spice mix similar to curry), vegetables, and aromatics. Emblematic dish of the Antilles.

Pork stew with Colombo spices. Melting meat in a creamy and flavorful sauce.

Chicken stewed in a Colombo spice sauce. Mild and spicy flavors, highly appreciated.

Pieces of pork browned and simmered until caramelized. Savory brown sauce, slightly sweet and savory.

Octopus stewed in sauce with tomatoes, onions, and local spices. Tender meat and rich sauce.

Conch (large sea mollusk) simmered for a long time to tenderize it. A refined and highly prized dish in the Antilles.

Cod poached in a broth of tomatoes, onions, chives, and peppers. Light and flavorful red sauce.

Fresh fish cooked in a spicy and aromatic tomato sauce (Creole court-bouillon).

Large freshwater shrimp (crayfish) prepared in a spicy red sauce. Firm and delicate meat.

Boiled tropical root vegetable, starchy texture similar to potato but milder.

Green beans sautéed or steamed.

Long-grain fragrant rice.

Traditional mix of rice and red beans simmered together.

Rice with cooked lentils and smoked bacon.

Rice with pigeon peas (tropical legume) and bacon. Typical flavor of Antillean festivities.

Fragrant yellow rice with spices.

Crispy fried potatoes.

Water or milk-based ice pop packaged in a tubular sachet. Very refreshing and popular.

Coconut sorbet served in its natural coconut shell.

Ice cream scoops served in a sundae glass.

Artisanal coconut sorbet, creamy and flavored with cinnamon, nutmeg, and lime zest.

Fresh mix of tropical fruits (pineapple, mango, etc.).

Moist coconut cake, filled with a creamy frosting. A classic Antillean dessert.

Small tartlet from Les Saintes, filled with coconut jam and topped with a moist sponge cake.

Individual pot of branded ice cream.

Hot espresso coffee.

Hot infusion.

Sweet and fizzy cola soda.

Sparkling orange soda.

Still natural mineral water.

Sparkling natural mineral water.

Fruit juices.

Exotic fruit nectar.

Refreshing coconut water.

Ginger-flavored carbonated drink, spicy and refreshing.

Non-alcoholic malt drink, nourishing and energizing.

Non-alcoholic Antillean malt drink.

Very sweet local soda, red fruit/candy flavor.

Popular Antillean soda, usually flavored with anise.

Antillean sodas with various flavors.

International pale lager beer.

Dark stout beer with notes of coffee and cocoa.

Local blonde beer from the Antilles (Guadeloupe).

Light blonde beer, very popular in Martinique.

Red or rosé table wine.

Traditional alcoholic beverage made from macerated rum and fruits or spices.

Oak-aged rum, complex aromas of vanilla and spices.

Wine brandy.

Spirit distilled from cereals.

Portuguese fortified wine.

Italian Vermouth.

Prestigious French sparkling wine.