Sun-drenched flavours of New Caledonia

  • © A. Elissalde / NCTPS

    © A. Elissalde / NCTPS

  • © O. Strewe / NCTPS

    © O. Strewe / NCTPS

  • © P. Chalas / NCTPS

    © P. Chalas / NCTPS

Sun-drenched flavours of New Caledonia fr

Whether French, Asian or Oceanic, New Caledonian cuisine reflects its mixed population, offering  visitors a  delicious and eclectic menu.

In Noumea, delicious specialities of the Hexagon abound in Noumea along with  dishes of  Asian  descent from Indonesia, Vietnam and China.
In the local restaurants of the brousse (bush), you will taste local  cuisine, consisting of deer, shrimp, coconut, crab or wild hog, often served with root vegetables such as yams, sweet potatoes, taro  and  a medley  of fruits  for desert.

The Bougna is the  traditional kanak dish (Melanesian): assorted root vegetables, fish, shellfish or large  lobsters are marinated in coconut milk and then left to simmer for hours in banana leaves  on the hot stones of the Kanak oven. The more  daring  might  sample bulimes (snails), notous (pigeons) and even the ver de bancoule,  a fat white worm, eaten raw or roasted!


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