There is a large choice of restaurants in French Guiana. Though there are held by people from different origins (Chiese, Brazilian, Surinamese, Creolian...), some typical Guyenese dishes are often available on the menu, for instance: Pimentade d'accoupa, Grilled Mérou sauce chien (or maracuja), Ragout de cochon bois (Pécari or Pakira stew), Fricassée de poulet au curry (Chicken carry), Crevettes au lait de coco (Shrimps in coco milk), stuffed crab, Rougail de Porc (Porc Rougail) or boucané, etc... and as side dishes, salade the couac, lentils, red or green beans, rice are the most frequent ones...
Never forget the gratin de papaye (or sometimes the choucroute de Papaye) which, when finely prepared, are so delicious that you would not be surprised to find them on the menu of a three star restaurant in Paris or Lyon...
Regardless the way they are prepared, ALL restaurants serve outsanding fish dishes. This can may be explained by the the fact that they are extremely fresh i.e. they are cooked (almost) the same day they are fished. Fishes seem to be still abondant along the Guyenese coasts and local fishing is not as massive as in in the rest of the world. On the top of that, fishing seems to be a national hobby here.
As far as meat is concerned, one can see cattle grazing around as we already reported in this blog. Mainly: zebus and water buffalos. Beef meat is also imported from Argentina (via Paris!). Games is very popular on the menu but fortunately controls punish regularly places that served protected species (click here to see the list of endangered species in French Guiana).
Funnily enough to be mentioned: No italian restaurants around, but pizzas are served everywhere and most of the time you would be amazed by the quality.
So in one word: Food in Grench Guiana is really a nice surprise to be discovered with a bit of patience, education and curiosity. Just dare, you will never be disappointed :-)
Last but not least we should never forget few talented members of the Thales crew who prepared meals for the whole team at certain points in the campaign. Namely Salvatore (speciality: Spaghetti ai gamberi), Gerard (Pissaladiere) and Roger (please pronounce "RoDger", don't forget the D). One of his numerous recipes is the Marinade d'Acoupa (he fished and prepared the fish himslef). Certainly the best guy to have with you if by mistake you get lost in the jungle or the rain forest :-)
The few pictures below will give an idea, not on the food, but about the
atmosphere you will enjoy in the various restaurants which have been
visited by the MSG-3 teams during the launch campaign.
1-Le Saramacca, quartier Simarouba, Kourou (French/Creolian)
Dominican Republic), Kourou, Pimentade de Mérou and Gratin de papye***
Photo to be published later
13-Restaurant of the Ariatel (Novotel), Kourou, nice location...
This list is of course not exhaustive and may surely be complemented by other nice discoveries...