Lobster is consumed as sautéed, with various sauces, like the butter sauce, which is also used for the doved pork and the sautéed conch. Fish roes are also consumed and, combined with the French aliments, they are a real delicacy. Other seafood dishes include the show crab and scallop chowder with liquor. The rum is one highly popular drink and it used both for cooking (in cakes, tarts, pies and for steaks) and as a beverage – the rum punch. Poultry dishes are best represented by the duck filets with wild berry sauce and the ostrich medallion with maple syrup sauce – recipes that can be found in France, too.
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