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A French possession with a cuisine boasting Caribbean accents.
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The island of Martinique is a French possession lying between the Caribbean Sea and the North Atlantic Ocean. Not surprisingly, Martinique cuisine is a fusion of French and Caribbean flavors.  

Higher-end restaurants serve French classics such as foie gras, escargot, caviar and steak with bordelaise sauce. Fresh seafood of the island includes lobster, freshwater crayfish, conch and urchin. Creole dishes are available with choices such as accras (fried vegetables or fish) and colombo (curried meat dishes). Breakfasts tend to be light, consisting of guava and passion fruit as well as avocado, cucumber salad and herring salad.

Ti punch is a customary beverage made with rum, lime juice, syrup and bitters; shrub is a liqueur of rum and orange peel. Desserts combine the local tropical fruit with French preparation as seen with flambéed pineapple and mango sorbet.Leska Tomash


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