Basse Terre dining make people remember this
In an enchanting setting, under a magnificent Creole timbered roof, overlooking the bay of Deshaies and the National Park of la Pointe Batterie, the "Les Canons de la Baie" restaurant offers a varied menu of French and Creole cuisine. Savour the famous "sabres" (cutlassfish) or the giant brochettes of freshly caught fish while admiring the panoramic views over the Caribbean Sea, the port of Deshaies and its superb sailing boats. And, in such a perfect setting, why not take an after-dinner stroll along the shore and dip your feet in the refreshing water! During certain periods the restaurant offers musical entertainment with an orchestra. Information is available at the restaurant. Named after its owner, Creole matriarch Jacqueline Cabrion, Chez Jackye enjoys a loyal following. In a French-colonial house about 9m (30 ft.) from the sea, it features lots of exposed wood, verdant plants, caged birds, tropical furniture, and a bar. Some of the dishes and spices were inspired by Africa, and others are in the classic Creole repertoire. Our favorites are the colombo (curry) of conch and the fricassee of conch. If it's available, go for the freshwater crayfish, the grilled lobster, or one of the several preparations of grilled fish based on the catch of the day. Lighter fare includes a limited choice of sandwiches and salads, which tend to be offered only during daylight hours. The cuisine is somewhat zestier than Les Gommiers, but both kitchens will feed you well with rather similar cuisine. Chez Loulouse offers plenty of offhanded charm, and it stands on the well-known beach opposite Pigeon Island. Many guests prefer their rum punches on the lovely veranda, overlooking loaded boats preparing to depart and merchants hawking their wares. The colorful dining room has a ceiling of palm fronds, wraparound Creole murals, and reggae music emanating from the bar. The charming Mme Loulouse Paisley-Carbon holds court here, assisted by her children. She offers house-style Caribbean lobster, spicy versions of conch, octopus, accras de morue (codfish beignets), gratin of christophene (Caribbean squash), and savory colombos (curries) of chicken or pork. On a rocky peninsula 9m (30 ft.) above the rich offshore reefs near Pigeon Island, Le Rocher de Malendure offers gorgeous views. Each table is sheltered from direct sunlight (and rain) by a shed-style roof, which also affords a greater sense of privacy. Much of the cuisine served here is seafood caught in offshore waters: grilled red snapper, fondues of fish, marinated marlin steaks, and different preparations of crayfish and conch. There's a special emphasis here on marlin, with several creative adaptations that feature it as the main ingredient. Examples include rillettes of marlin, marlin sushi, brochettes of marlin, and fried scallops of marlin. There's also a well-prepared version of dorado (mahimahi) with vanilla sauce, and a mousse of wahoo that's usually an excellent starter. Meat dishes include veal in raspberry vinaigrette and filet of beef with any of three different sauces.
|
|
Basse Terre Vacations site
Our company is running one of the largest pc and mobile travel website networks, covering top hotel, vacation package, airline ticket, beach, cruise, all inclusive and honeymoon destinations worldwide.
We will also run a travel blog portal which centralises the blogs posted by our visitors on all of our websites and which represents one of the world's best travel information resources, totally build by people such as yourself.
In the link section, you can check more links to our travel website network as well as to other third party specialized websites as lastminute.com or orbitz.com which we suggest you to visit if are you planning a trip to Basse Terre Guadeloupe.
|
