French & Caledonian Gourmet

Shellfish : Crawfish, slipper lobsters, mud crabs, prawns,…
Fish from the ocean : Yellowfin tuna, maï-maï, wahoo, Spanish mackerel, ...
Fish from the lagoon : Groupers, mullet, snappers, ...)
Sea shells : trochus, sea clam, grisette, oysters, sea spiders, watch stand,…
Miscellaneous : cuttlefish, squid, octopus,…

Local meat : Beef, veal, pork, lamb, poultry, venison (deer), wild pig, snails (from Isle of Pines)
Vegetables : veg from the garden, lettuce, courgette, eggplant, cucumber, potato, green beans, watercress, taro, yam, banana, cassava,...
Local Fruits: banana, pineapple, papaya, lychee, mango, orange, mandarin, lemon, strawberries, rapsberries, water melon, ...

The traditional Kanak main dish you must taste is the famous "Bougna", concocted with fresh ingredients from the sea (prawns, fish, sea shells, crayfishfish, ...) or earth (deer, flying fox, poultry, wild pig, wild pigeon,...) and accompanied by local veg like taro, yams, sweet potatoes, curry potatoe, banana, ...
This preparation is placed in banana leaves, then closed and covered with stones and cooked underground (Traditional Kanak oven). This dish is served into the tribe and for the Melanesians it's a warm welcome inside their community.

The diversity of the local products allows to the local French cooking (predominantly in the Territory) to express themselves fully, offering very different dishes, very fresh, with French wines. All vintage (and even the "Prestige" bottles) are available in New Caledonia.