The cuisine of Saint-Barthelemy - North America

The foods of Saint-Barthelemy

Saint-Barthélemy, also called Saint Bart's, island of the Lesser Antilles in the eastern Caribbean Sea. An overseas collectivity of France since 2007, it was formerly a commune and, together with Saint-Martin, an arrondissement of the French overseas département of Guadeloupe.
The island’s cuisine of St. Barthelemy also known as St. Barth is a blend of French, African, Creole, Italian, Indian, Asian, Caribbean and others. The fresh seafood is brought ashore with the daily catch as daily flights from France bring the finest meats, wines and dairy foods, and because the fresh produce almost spills from the markets, because of all of this, the food is amazing. More than 70 restaurants dot the island.

From the simplest barefoot beach bar to outstanding fine-dining restaurants, St. Barth cuisine is unparalleled anywhere in the West Indies. St. Barth’s devotees return year after year. This writer has clocked numerous visits to the island as well as managing and cooking at a beach estate on the island.
Cuisine is influenced by the cooking of
France
Guadeloupe

Saint-Barthelemy - See the recipes

Appetizer recipes

Codfish acras The palm tree

Main recipes

Caribbean conch stew Caribbean salmon fillets en papillotte Chicken pot au feu with carrots potatoes and leeks Cod with vegetables and aioli sauce Fish and chips Goat water stew

Side dishes recipes

Corn in coconut milk

Dessert recipes

Banana cakes with rum sauce Bavarois maracudja Lady fingers in pyjamas Sorbet doudou maracudja

Bavarois maracudja Caribbean salmon fillets en papillotte Codfish acras Sorbet doudou maracudja

Cooking in Saint-Barthelemy