Guadeloupe
Conch Fricassee
Lambi Fricassé
Conch (lambi) cooked in a spicy Creole sauce; a Guadeloupean seafood specialty; conch fricassée is a traditional dish; the lambi fricassé that is a Guadeloupean classic.
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Saint Barthélemy
Saint Barts Fressure
Fressure
Traditional offal dish using goat liver and lungs, served with vegetables and small dumplings called dombrés; part of traditional goat preparation where nothing is wasted; a rustic Creole dish reflecting the island's frugal rural heritage. Fressure is a rare Saint Barthélemy offal stew prepared for local tables.
Saint Barthélemy
Saint Barts Pâté en Pot
Pâté en Pot
Traditional stew dish specific to Saint Barthélemy; details vary by family recipe but typically a rich, slow-cooked Creole stew; a rare specialty mentioned in local culinary sources as distinctive to the island. Pâté en pot is a rare Saint Barthélemy pot stew with a dense, savoury texture.