Dreamscapes Travel & Lifestyle Magazine
Issue link: http://read.dreamscapes.ca/i/1481873
FALL/ WINTER 2022 DREAMSCAPES 47 flocked to introduce their classic French menus, while paying homage to the island's Creole roots. One evening, I find myself perched on the edge of a cliff, vying for a dinner table at one such spot that boasts considerable accolades. La Villa Hibiscus teeters atop St. Martin's highest point. At the recently allotted "Best Gourmet Restaurant" awarded at the island's Festival de la Gastronomie, courses are swiftly whisked out of the kitchen. There's mouth-watering wahoo fish topped with lemon jelly and pearled dill milk, followed by Bresse chicken dipped in buttery Ivoire sauce. The fish tastes salty, straight from the sea. "It's apparent we're all seafood lovers here," laughs co-owner Sabine Schenk, adding her favourite cooking pastime is sourcing seafood straight from the fish market. "It's the perfect time for locals and travellers to meet and authentically interact," she quips, whisking her fork. Creole Lolos Cookin' While there are often whispers that true Creole cooking is dying, I find the tradition alive and well on St. Martin. A stroll along the waterfront of Margot reveals rows of brightly coloured shacks, better known as "lolos" to the locals. "Lolos are exactly what they sound like, local and low-cost food stands. What more could you want?" remarks Daryl Brooks, owner of Hot Spot, as he flips a large heaping of plantains, eggs and bacon—an island breakfast tradition—at his hut. "Creole dishes are hard to make, they require a lot of time and patience. You can't miss specialties like accras (crab fritters), crabe farci (stuffed crab), or blaff (seafood soup). That would be a sin." And simply no Creole dish would be complete without a swig of guavaberry liqueur. Tucked away in the verdant jungle of the remote Colombier region, I stumble upon a property bursting with guavaberry trees swaying on the hillside. Here, Louis and Maria Maccow show me their small but mighty family-run business, Guavaberry Colombier Tradition. Thanks to their dedication to local craftsman- ship and tradition, the spirited couple has helped strengthen distilled guavaberry as the national liqueur. "We literally do everything by hand. From fruit collecting to barrelling, even the stickers for our bottles are locally printed. It's very much our family legacy," says Maria Maccow, bestowing deep pride. In St. Martin, there is something to be said about the sense of belonging, of legacy, and homegrown pride. On my final night, I opt for a taste of the sea, the only proper send-off from a Creole island. Feeling sated—both by food and by people passionate about the simple pleasure of cooking—I know it won't be long before the song of the island calls me once more. TROPICAL RETREAT For a unique private nature reserve experience, head to Loterie Farm in the Colombier region. The 54-hectare property offers a natural water pool, Jungle Room Restaurant and an eco-resort for overnight stays. TRAVEL PLANNER For more travel information, visit st-martin.org i DS PHOTOS: ST. MARTIN TOURISM OFFICE | DONOVANE TREMOR. OPPOSITE: DONOVANE TREMOR