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Lying between the Caribbean Sea and the Atlantic Ocean, the French Antilles spread across 350 miles of sea and include two active volcanoes. Martinique, probably the most recognized name of the French Antilles, epitomizes the heart of the French Antilles. And the city of St. Pierre on Guadeloupe represents the Paris of the Caribbean. French is the official language, but Creole is the language of the people. And like so many other Caribbean islands, our French Antilleans say, "We wonderfully mix the French with the Caribbean into something uniquely our own. Guadeloupe in Carib language is Karukera or the "Island of Beautiful Waters" and Martinique in Carib is Madinia or the "Island of Flowers." We are known for our physical beauty, gallic lifestyle, excellent food, and zouk music, a classic Caribbean beat. My ancestry is part French because they colonized Guadeloupe and Martinique in 1635. And it is East Indians because they came as indentured servants after the demise of African Slavery."

Historically speaking, Columbus was delighted and astonished by pineapple when he received his first taste on Guadalupe, during his second voyage. Many Europeans considered it a delicacy and a symbol of hospitality. It takes about fifteen months for it to mature. And did you know that there is a black pineapple that is slightly smaller and sweeter than the more familiar pineapple?  Our docents will be happy to acquaint you with the many tasty varieties.

Here at the village, we have both a pineapple and banana plantation to introduce you our guest to the wonderful tropical fruits one can find abundantly in the Caribbean. Most typical fruits are probably familiar to you. But take a tour of the field and see how the pineapple and bananas are cultivated. You may encounter several unknown varieties of pineapple and bananas that grow effortlessly, for example, like the plantains which are an excellent cooking banana when fried. You'll learn from the field hands that agriculture in the French Antilles supplements the islands economy when tourism is low. 

Like the French who are recognized as premiere chefs, the villagers conjure up some wonderful Creole cuisine that is a mix of French cuisine and Caribbean ingredients. It's amazing what they can do with tropical fruit when they apply their mind which is a mixture of French, Caribbean, African, East Indian, Chinese, and Arab nationalities. Try our tropical fruit punches, ice cream, banana bread, pineapple jams or banana pies. And don't forget to sing along when invited to "The Banana Boat" song made famous by Harry Belafonte. 

And if that wets your appetite, try Felipe's at Port's of Call Marketplace and see what else French Antilleans can concoct using ingredients other than tropical fruit. They will serve classic and nouvelle French cuisine. For example, look at a sample menu provided here. Blaff is a traditional manner of frying fish in spices: for court bouillon, fish is poached in a special liquid of lime, wine and onion and tomatoes. Touffe uses a casserole and colombo which is the Caribbean curry.  Z'habitants is a local dish of crayfish. Accras are batter balls made of and souskai is a way of marinating fruit. All these choices give you the experience of being at one of those cooking festivals that are held each year in April on Martinique or in August on Guadeloupe. At these cocking festivals, the best island cooks compete with their finest creations.

Click French Antilles to learn more.

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