Creole food is known around the world for its richness and its flavors. On the occasion of the culinary month, Leo Saintil, Chef at Villa Royale in Grand Case, tells us about this cuisine whose strong identity made his reputation and the one of his restaurant.
What are the specificities of creole cuisine?
Léo Saintil: "In Creole cuisine, there are key ingredients, such as plantain, queen conch and chicken… We work the fish as much as the meat. It's a cuisine between land and sea. Spices and aromatic herbs are very important. Pepper, chives, parsley, onions… are used to marinate the meat. At Villa Royale, we offer a Caribbean mix with a touch of French cuisine. Because Creole cuisine has many influences, including European cuisine."
Is it different depending on the regions in the Caribbean?
Léo Saintil: "It usually tastes the same but some ingredients are different. In Haiti for instance, creole rice is a mix of rice, beans and djondjon broth. The djondjon is a black mushroom which gives rice its color. In Jamaica, rice has a rather red color. And in St. Martin, it looks more like paella rice, a bit yellow. Each territory has differences but the taste is rather similar."
How traditional and modern can be Caribbean cuisine?
Léo Saintil: "It’s a very traditional cuisine, however it has been influenced by more modern cuisines. For example, traditionally meat is always well cooked, whereas today you can choose the way it can be cooked, rare, well-done… Our cuisine is evolving."
How is this cuisine perceived in the world?
Léo Saintil: "I often hear tourists say that they are not coming to St. Martin to eat French or American food. They are coming to eat Creole food. The Caribbean cuisine has truly found its place in the food world as a genuine type of cuisine."
What is your favorite dish?
Léo Saintil: "I love fish, I’m crazy about salmon. But in cooking, I prefer the chicken Colombo. When you are making a good Colombo and you watch it simmer, it’s magic!"
