Martinique cuisine is a fusion of African and French and is certainly more international and sophisticated than that of its immediate island neighbors. The influx of young chefs, who favor a contemporary, less-caloric approach, has brought exciting innovations to the table. This haute-nouvelle creole cuisine emphasizes local products, predominantly starchy tubers like plaintains, white yams, yucca, and island sweet potatoes, as well as vegetables like breadfruit, christophene, and taro leaves. Many creole dishes have been Francofied, transformed into mousselines, terrines, and gratins topped with creamy sauces. And then there's the bountiful harvest of the sea—lambi (conch), langouste (clawless local lobsters), and dozens of species of fish predominate, but you can also find ouassous (freshwater crayfish, which are as luscious as jumbo prawns). More »