Aimé Césaire at the table

1913 — 2008

The Martinican Creole Table

The Creole meal is not divided into starter-main-dessert but unfolds like a slow feast: you begin with ti-punch and crispy accras nibbled standing up, then comes the single dish — a court-bouillon or stew served with rice and peas under one roof on the plate — you refresh with a coconut sweet, and accompany it all with cane and bark drinks. Sweet, salty, sour and chili coexist without hierarchy, to the rhythm of breadfruit, yams and bananas from the Creole garden.

Signature : Roucou and Bonda-Man-Jacques Chili

Roucou (annatto seeds) tints the broths a deep red and gives them a soft earthy note; the small fragrant chili, for its part, signs the Creole audacity. Together, with lime and bay rum tree leaves, they are the soul of Césaire's cuisine — that of the Fort-de-France markets and the garden of Basse-Pointe.

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Street food

Aimé Césaire at the table

Salt Cod Accras

Red Fish Court-Bouillon with Roucou

Féroce d'Avocat (Avocado Féroce)

Coconut Blancmange

Mabi, Bark Drink