🍽️ Cuisine
Saint Martin, the French northern half of an island shared with Dutch Sint Maarten, is known as the culinary capital of the Caribbean. This small territory packs over 300 restaurants into its hills and beaches, blending refined French technique with Caribbean soul in a cuisine that's earned the island its gastronomic reputation.
Boudin Créole
Caribbean Blood Sausage
French blood sausage adapted to the Caribbean—spicier and more aromatic than its Norman ancestor, flavored with chives, thyme, and scotch bonnet. A specialty of Saint Martin's markets and traditional restaurants.
Ingredients: 400g fresh pig's blood, 200g cooked rice, 100g pork fat, finely diced, 1 bunch green onions, finely chopped, 4 cloves garlic, minced, 1 scotch bonnet, seeded and minced, 3 sprigs fresh thyme, leaves only, 1 tsp allspice, ½ tsp cloves, Salt and pepper, Sausage casings.
Preparation: Strain blood through fine sieve to remove any clots. Mix blood with cooked rice, pork fat, green onions, garlic, scotch bonnet, thyme, allspice, cloves, salt, and pepper. The mixture should be loose and pourable. Prepare sausage casings by soaking in warm water, rinse thoroughly. Use sausage stuffer or funnel, fill casings loosely—boudin expands when cooked. Tie into 6-inch links. Poach in simmering (not boiling) water for 20 minutes—water should tremble, not bubble. Remove carefully, cool. To serve, grill or pan-fry until crispy outside. Serve with mustard and bread, or sliced over salad.
💡 The blood must be fresh—boudin cannot be made with frozen or aged blood.
Ouassous au Coco
Freshwater Prawns in Coconut
Giant freshwater prawns—called ouassous in the French Caribbean—cooked in creamy coconut sauce with Colombo spices. A celebrated dish at Grand Case, the restaurant village known as Saint Martin's "gourmet capital.".
Ingredients: 6 large freshwater prawns (or jumbo shrimp), 200ml coconut milk, 100ml fish stock, 1 tbsp Colombo curry powder, 1 onion, sliced, 3 cloves garlic, minced, 1 inch ginger, grated, 1 lime, juiced, 2 tbsp oil, Fresh cilantro, Salt.
Preparation: Clean prawns, leaving shells and heads on—they add tremendous flavor to the sauce. Season with salt and half the lime juice. Heat oil in wide pan, sear prawns over high heat 2 minutes per side until shells turn pink. Remove, set aside. In same pan, cook onion until soft. Add garlic and ginger, cook 1 minute. Add Colombo powder, stir until fragrant. Pour in coconut milk and fish stock, bring to simmer. Return prawns to pan, spoon sauce over, cook 5 minutes until prawns are cooked through and sauce has thickened slightly. Finish with remaining lime juice. Serve in shallow bowls over rice, garnished with fresh cilantro. Provide finger bowls—eating ouassous is a hands-on affair.
💡 Colombo is the curry powder of the French Caribbean—similar to Indian curry but with more fenugreek and cumin.
Blanc Manger Coco
Coconut Pudding
A silky coconut pudding—the French Caribbean's answer to panna cotta. This refreshing dessert appears at every celebration in Saint Martin, its pure white color symbolic of elegance and purity.
Ingredients: 400ml coconut milk, 50g sugar, 1 vanilla bean (or 1 tsp extract), 3g agar-agar (or 2 sheets gelatin), Pinch of salt, Fresh lime zest, Toasted coconut flakes for garnish.
Preparation: Split vanilla bean, scrape seeds into saucepan with coconut milk, sugar, and salt. Add the pod too. Heat gently, stirring to dissolve sugar—don't boil. Sprinkle agar-agar over, whisk to dissolve completely. Simmer gently 2 minutes. Remove vanilla pod. Pour into ramekins or molds. Refrigerate at least 4 hours until firmly set. To serve, briefly dip molds in hot water, invert onto plates. Garnish with lime zest and toasted coconut. The texture should be trembling and delicate, not rubbery—the perfect balance between firmness and creaminess.
💡 Agar-agar sets firmer than gelatin—use less for a more delicate texture.
