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SamKanKook: Private Chef offering fine tailor-made fusion cuisine experience encapsulating the rich heritage of the Caribbean

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SamKanKook | Private Chef

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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
 

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