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Carnival of Pointe-à-Pitre: "Drums, Mas and Herit

Carnival of Pointe-à-Pitre: "Drums, Mas and Heritage"

SamKanKook's experience for ART IN TRANSIT (@jdmdb_ )

MENU

1 – “Souflé Bokit”
Revisited Bokit with Smoked Eggplant Caviar, White Miso, and Aged Parmesan, paired with a spiced Old Rum cocktail infused with banana, lime and pineapple.
A delicate reinterpretation of the iconic Guadeloupean street food

2 – “Bodé Apiyé”
Avocado Féroce Revisited — crispy filo tart filled with hand-pulled salted cod, avocado-coconut emulsion, and spiced toasted cassava crumble.
A contrast of textures — the finesse of the filo, the silkiness of the emulsion, and the lingering warmth of chilli.

3 – “Mas Karaib”
Chef’s Ceviche — yellowtail tuna marinated in citrus and coconut milk, perfumed with ginger and the Chef’s signature spice blend.
Finished with crispy onions and a touch of mild chilli, lime zest, this dish captures the brightness and rhythm of Caribbean markets.

4 – “Mas Kongo”
Plant-based Kongo Soup Reimagined — pigeon peas and smoked tempeh simmered slowly with root vegetables and dombré dumplings, served with parsley & chili crackers
An earthy and soulful interpretation of a traditional broth, layered with notes of yam, cassava, pumpkin, and mild chilli.

5 – “Tambou é Flanm”
Smoked Lamb glazed with Sugarcane Molasses, served with a velvety root purée, buttery julienne carrots, and cashew–tiger nut crumble.
The meat, slow-cooked and smoked over wood, evokes the nocturnal fires of carnival — where sweetness, smoke, and earth meet.

6 – “An Poz la Pwent”
Spiced Rum & Sugarcane Syrup Granita, finished with a zest of lime.
A crystalline and refreshing interlude, balancing the warmth of rum with the brightness of citrus.

7 – “Woulo Bravo”
Coconut–Chili–Chocolate Financier, served with caramelized banana compote, atoumo chantilly, meringue shards, and a dusting of tonka bean.
A finale of depth and contrast — rich, spiced, and jubilant, like the crescendo of carnival drums.

👨🏾‍🍳 @samkankook
📷 @sonphilo @sonphilo.pro
🎥 @celinemichanol

🇬🇧 “Carnival of Pointe-à-Pitre: Drums, Ma

🇬🇧 “Carnival of Pointe-à-Pitre: Drums, Mas and Heritage”
Created by SamKankook for ART IN TRANSIT( @jdmdb_ ). This experience pays tribute to the vibrant African and Caribbean heritage.
Explore the full menu in the next post.

🇫🇷 “Carnaval de Pointe-à-Pitre : Tambours, Mas et Héritage”
Créée par SamKankook, pour ART IN TRANSIT, cette expérience culinaire rend hommage à la richesse de l’héritage africain et caribéen.
Découvrez le menu complet dans le post suivant.

👨🏾‍🍳 @samkankook
📷 @sonphilo.pro
🎥 @celinemichanol

Between revisited Caribbean bites and fairground v

Between revisited Caribbean bites and fairground vibes 🎡, get ready to relive one of SamKanKook’s May experiences 🌟. Photos coming soon 📸!

Entre bouchées d’antan revisitées et ambiance foraine 🎡, préparez-vous à revivre l’une des expériences SamKanKook du mois de Mai 🌟. Photos à découvrir très vite 📸 !

#RetourEnfance #SamKanKook #CaribFusion #PrivateChef #BackToChildhood #SamKanKook #CaribFusion #SamKanKookExperiences

👨🏾‍🍳@samkankook
📸@sonphilo.pro
🎥@celinemichanol

🇬🇧 Alright… I did say I’d post more this

🇬🇧 Alright… I did say I’d post more this year… but hear me out — I was actually in the kitchen this time!
Cooking, creating, growing, learning, working with amazing chefs… and yes, eating a lot too.
New vibes loading — stay tuned!

🇫🇷 Ok… j’avais promis d’être plus régulier cette année… mais cette fois j’étais vraiment en cuisine !
Créer, apprendre, travailler avec d’autres chefs, et bien sûr… goûter (beaucoup, beaucoup trop).
De belles choses arrivent — restez connecté !

#ChefGwaloup #CuisineCréative #InspirationCulinaire #SamKanKook #ExcellenceNoire #PassionCuisine #Caribfusionbysamkankook #caribbeanchef #BlackChefMagic #samkankook #caribfusion #supperclubexperience #gourmetvibes #GuadeloupeanCuisine #CulinaryArt