As a jazz dancer, Clara worked her way through Europe's capitals and was briefly a "Claudette," backup dancer for Claude François, a French music idol in the seventies. She's always been a colorful character, and her landmark restaurant is equally vivid; even the napkins offer a splash of color. She, however, is draped in her signature white garb.The food here is is haute Creole, the curries intoxicating. Clara buys some spices from an Indian shop in Manhattan, and they're
used here along with more local ones. The chef has a remarkable way of preparing lambi (conch), octopus, and local fish. A dessert surprise is sweet potato pie, a recipe from a Carolina girl who was her roomie in Paris.
Bord de Mer, St. Rose, Basse-Terre, 97129, Guadeloupe