how to get to martinique

Culture
Tourism and fine dining
Martinique is proud of its local cuisine which is a
reflection of the island itself: exotic, varied, colorful...
Before the meal starts, you’ll want to try the “tipunch”
aperitif drink: a measure of white rum, cane
syrup and a slice of lime! The fine dining address
list is a treasure-trove of Creole and French cuisine
that food-lovers and connoisseurs alike will enjoy.
Accras, paté en pot, colombo, blaff, “z’habitants”
(delicious crawfish), stuffed crab... this mildly spicy
fare will arouse your taste buds. Seafood specialties
such as lobster, lambis (shellfish), sea urchins,
and soudons (sweet clams) are served in many
restaurants where the beautiful surroundings often
make for an even more enchanting meal.
Traditional Events
CARNIVAL
During the four-day holiday of Carnival festivities,
activity on the island nearly comes to a standstill.
Preparations begin as early as Epiphany Sunday
with the election of the Carnival Queens, and last
until the day before Fat Sunday (dimanche gras).
The parades and parties start on Big Sunday and
finish on Ash Wednesday when the carnival effigy,
the “Vaval” King, is burned. Themes:
Fat Monday: comical wedding,
Fat Tuesday: red devils,
Ash Wednesday: she-devils and black & white dress.
A few examples of Creole dishes
Appetizers:
Accras: small fritters also known as “marinades”,
made with fish, cod, shellfish or vegetables.
Féroce: a dish made of avocado, cod and manioc flour
with a touch of hot peppers.
Pâté en pot: a soup made of otherwise unusable
mutton parts, vegetables, capers and white wine.
Crabes farcis (stuffed crab): stuffing made of crab
meat and spices, served in a crab shell.
Main courses:
Fish or Shellfish Blaff: the fish is cooked in a courtbouillon
flavored with thyme, parsley, bay leaves,
chives and hot peppers.
Colombo: can be made with pork or kid (goat
meat)… – the meat is prepared in a curry sauce.
Court-bouillon: a broth with tomatoes and local
spices, used to cook fish.
The main course is served with local vegetables: yam,
Chinese cabbage, breadfruit or vegetables au gratin
(chayote, papaya).
Desserts:
Blanc-manger: a dessert made of coconut and
milk, flavored with vanilla, cinnamon and nutmeg.
Tropical fruit sorbets: mango, soursop, passion
fruit…
Liqueurs:
An old rum or an excellent cognac, you can’t go
wrong!
TRADITIONAL SAILBOATS:
YOLE AND GOMMIER RACES
The Carib Indians used to travel from one island to
another in dugouts made from “gommier” trees.
These days, with the addition of a sail, the gommiers
can be seen in competitions during patron-saint
celebrations. The ‘yole rondes’ are made by local
boat makers. All of the necessary materials to build
them come from the forests of Martinique. Two
conditions must be met in order to successfully
navigate in this frequently temperamental boat: the
physical prowess of the crew, and the yole captain’s
excellent knowledge of the sea. The races are
held year round, but the highlight is the Tour de
la Martinique in August, a seven-leg competition
around the island.
SOCIETE DES YOLES RONDES DE LA
MARTINIQUE
(Martinique Yole Ronde Society)
Maison des Sports – Quartier Pointe la Vierge
97200 FORT DE FRANCE
Phone 05 96 61 48 50 – Fax 05 96 72 02 53
yolesrondes@wanadoo.fr – www.yoles-rondes.org
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