Le Bananier

Description:

• Locals flock to this restaurant where some of the most imaginative dishes in the Creole repertoire are handled with finesse and charm. Within an air-conditioned, 60-year-old clapboard-sided cottage, you'll enjoy old-fashioned staples such as stuffed crab backs and accras (beignets) of codfish. Much more appealing, however, are dishes such as filet mignon served with black pepper and papaya sauce; a clafoutis (gratinéed medley) of shellfish; and a tourtière d'oeufs aux crabes (an omelet with breaded and baked crabmeat, fresh tomatoes, and reduction of callaloo leaves). The menu's most appealing dessert is banana flambéed in Schrubb, an obscure island liqueur made from fermented orange peels and prized by the owners' grandparents.

• © Frommer's 2013