The complete directory
9 foods match this view. Search local names, narrow the map, or follow a category.
New Caledonia
Crevettes Bleues
New Caledonia blue prawns (crevettes bleues); a rare delicacy with a worldwide reputation; sweet, flavourful; referred to as 'Caledonian caviar' in fine French dining; served as tartar, carpaccio, flambéed, sashimi, or grilled; the blue colour from pristine turquoise waters; available at restaurants, markets, and supermarkets; a flagship local product.
New Caledonia
Gratin de Palourdes
Clam gratin with coconut milk; fresh clams from the lagoon baked in a gratin with coconut milk; a feature of seafood restaurants and table d'hôte; a fusion of French gratin technique with Pacific ingredients; often served island dish; a showcase of the lagoon's bounty.
New Caledonia
Unga
Large land crab prized as a delicacy, especially on the outer islands of the Cook Islands; protected in some areas due to declining populations; a rare and sought-after island food.
New Caledonia
Crabe Farci
A TasteAtlas-listed New Caledonian dish; crab mixed with vegetables and fried, crayfish cooked separately; once cooled, crayfish and crab are combined and poured into buttered tins; baked for twenty minutes; served hot; can be served as appetizer or entrée; a refined Franco-Pacific creation.
New Caledonia
Crevettes au gros sel are prawns cooked under coarse salt so their flesh stays sweet and moist while the shell takes on a savoury crust.
New Caledonia
Crabe de Mangrove
New Caledonian mangrove crab is mud crab steamed, grilled, or simmered with coconut and aromatics; the white claw meat is sweet and firm.
New Caledonia
Huîtres de Mangrove
Mangrove oysters are lagoon oysters gathered from New Caledonian mangroves and served raw, grilled, or with a light citrus dressing.
New Caledonia
Salade de Poulpe
New Caledonian octopus salad uses tenderized octopus with fresh greens, citrus, and local herbs; the pieces stay springy while the dressing remains bright.
New Caledonia
Crevettes en Coques de Coco
A TasteAtlas-listed New Caledonian seafood dish; chopped prawns or shrimp mixed with coconut cream and pawpaw; the mixture is baked under a banana leaf; served hot in coconut shells; a showcase of the island's prized blue prawns and fresh coconut; a fusion of French and Pacific flavors.