Simple and Satisfying Creole Cuisine
Delice Restaurant and Bar at La Haut Resort overlooks a breathtaking vista described by locals and visitors alike as “perfect”.
The restaurant’s hours of operation are:
- Breakfast: 8 am – 10 am
- Lunch: 12 pm – 3 pm
Relax on one of three outdoor balconies while savoring authentic Creole cuisine. We use the finest locally grown fruits and vegetables, with many ingredients and fresh herbs grown right on our resort.
- Roti: a delicious flatbread stuffed with curried meat and/or vegetable (It’s our St Lucian burrito!)
- Fish: locally-caught Dorado, Kingfish & our famous fishcakes
- Chicken: coconut or curry-infused
The Delice Restaurant is open to both resort guests and visitors.
For reservations, please contact us at 1 (758) 459 7008 or via email: lahaut.resort@gmail.com
INGREDIENTS:
- 2 lbs. green figs
- 1 lb. salt fish
- ½ lb cheese
- ½ cup milk
- 1 tbsp. lime juice
- 2 sweet peppers
- 2 tomatoes, thinly sliced
- 1 onion sliced
- ½ tsp. black pepper
- 1 tsp. bread crumbs
METHOD / DIRECTIONS:
Boil the green figs until tender. Peel and crush with fork while still
hot and sprinkle with lime juice to prevent darkening. Soak the fish in boiling water to remove most of the salt. Remove the skin and bones; shred fish. Press half of the crushed fig in a greased baking pie dish. Sprinkle ½ of shredded fish on fig. Spread half of sweet peppers (cut into thin strips) onion, tomatoes, cheese and black pepper. Repeat layer – beginning with green fig and ending with grated cheese and black pepper. Top with milk and sprinkle with breadcrumbs. Bake in an oven at 180° C, for 30-40 minutes or until the cheese has melted and is golden brown.
If you think you’ve tasted the best tea, wait till you taste this one. Absolutely everyone loves it.
It is made from the naturally grounded cocoa. This is really a simply recipe and the cocoa stick can be found at most super markets or at the Castries market. It is also available at our Plantation Gift Shop. Don’t buy them if they look a little moist. Get one that is firm and dry so it can be grated properly.
The cocoa stick is made when the cocoa is grinned and is rolled up
long as a stick. This is when we use it to make our cocoa tea. Most St Lucians like theirs thick, while others like it plain. It does not
matter what your taste is, the recipe was made with both users in mind.
INGREDIENTS:
- 2 Tbsp grated cocoa
- 1/4 Tsp grated nutmeg
- 1/4 Tsp cinnamon
- 1 Tbsp white flour (optional)
- 1/2 Cup milk
- 2 Tbsp sugar
METHOD / DIRECTIONS:
Put two cups of water to boil in a pot while adding your grated cocoa, grated nutmeg, and cinnamon. Allow it to boil for approximately three to four minutes. Add milk to the pot and stir as you sift the flour to thicken to prevent it from making lumps. The flour is optional and is only for if you want it a bit thick. Add sugar for taste. This recipe serves two cups of delicious St Lucia cocoa tea. You may choose to add less or more sugar depending on your taste.
To discover more recipes from the tropics, visit tropicalfoodies.com
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