The creole cooking is an harmonious mixture between the richness of the sea and the culinary creativity of the people. Taste the savoury fritters of cods and vegetables, sip the colombo sauce which goes with various meat types and drink the delicious Ti-punch to slake your thurst.

At the crossads of France, India and Africa, the creole cuisine is not only the result of this cross-breeding but also of history. From Africa, they use and eat "roots" and peas. The Indian potatoes, madères and sweet potatoes were tubers imported and cultivated in the West Indies. The use of curry comes from India, an essential ingredient to prepare "colombos" originally Tamil dishes. A part from local spices, the Creole Cuisine uses many Indian spices. At last, the creole cooking has inherited many basic French ingredients during a difficult period when food products were rare and expansive. A long time ago, most products consumed in the West Indies came from the Metropolis by boat. Flour, rice, smoked chest & bacon, starchy food, dry vegetables, dried cod and other salted meats were the main components of West Indian food.