The Guadeloupe Journey of Philippe Gougler

 Chef from Guadeloupe

A scarf tied around the head, a circle on the ear, a colorful sweater, a small and large fan to give a little air (in every sense of the word!), The Cuisinières de Guadeloupe, who travels in groups, is easy to see in the landscape. Philippe Gougler met these elegant women while preparing meals for a hundred attendees. Menu available: pork, fried fish, rice and spinach and lots of local specialties. A little reminiscent of this institution, which was created in 1916 by the so-called "maids to madam" to provide assistance when there is a hard blow: the presence of "the President" gives a bell. makes it possible to summon twisted and crushed orders, and distribute penalties. Today's promise, that anything should be paid for by Philippe with humor. The bells remind us of colonial times, when the master led his servants.

"Chocolate Princess"

In the 18th century, Guadeloupe was a world-renowned cocoa producer. The disease is destroying crops, and the two islands now produce only one tonne of cocoa, compared to three times as much for local needs. But Naomi Martino, the female puppeteer with brown skin, has decided to revive an endemic species. She was nicknamed "the chocolate princess". Faut's team immediately follows him into the woods, where he packs the nuts, and to his laboratory in Capesterre-Belle-Eau, where he decides to use orange blossoms, porcelain roses, with a light tomato flavor, to make a delicious chocolate treat. for a restaurant in Basse-Terre.

The "job seekers" from Morne-à-l'Eau

Every November 1, on All Saints Day, residents of this town west of Grande-Terre Island have a habit of cleaning, or having cleaned, the graves of their ancestors. The person who does this, for a ticket, is called a "worker". The graves, painted black and white, so cleaned, bricked and polished. On the night of November 1, the family gathered at the funeral and lit candles for the Festival of Lights. Before, we ate there and drank well there. Its traditions have disappeared a little, but we continue to honor old age.

The snail fisher queen

Meet in Saint-Félix, a small port in Basse-Terre, and the people who make the queen conk. Or, who else is carrying it with apnea, to a depth of 10 or 20 meters, being dragged along the end of the rope by a motorboat. They use the planks as a rudder to get up or down in the water. These large shells, which are becoming rare, are appreciated by foodies for their meat, but also by musicians, such as Frank, who use them to make instruments. Then a cute sequence with water, and a sunset ... and a somewhat unexpected orchestra.