Ten recipes in one book

Saint-Barth galettes, cod accras, chicken colombo, kid fricassee… Through this book and its ten recipes, the Territorial Tourism Committee invites readers to immerse themselves in the island’s flavors—both past and present. “Through this book, we wanted to go beyond mere culinary pleasure,” explains Alexandra Questel, president of the CTTSB. “Above all, it is a tribute to those who, every day, bring our cuisine to life with passion: chefs, artisans, and families. But it’s also a tribute to all the generations who have passed down, preserved, and developed these precious skills.”
This book features ten recipes presented by various figures from the island. Uranie Questel reveals the secrets of her galette recipe, Alice shares those of her plantain salad, Ludo Questel demonstrates his cod accras, Fred invites readers to dive into making a chicken colombo, Fi Apadoo in the preparation of a “grande-gueule” fish stew, Mélodie introduces readers to crab matété, Maryse to goat fricassee with yam purée, Myonnette to fish court-bouillon with fangui, Thomas Thouvenin offers a refreshing virgin piña colada, and, to finish, Paloma wraps things up on a sweet note with her chocolate butter bread. It’s sure to make your mouth water and, above all, inspire you to get in the kitchen.

The book “Cuisine Saint-Barth” will go on sale for 35 euros. It will be available at the CTTSB in Gustavia, as well as at the information desk located across from the ferry terminal.