6 dishes to try

In New Caledonia, seafood and shellfish reign supreme, renowned for their exceptional quality. The “crevettes bleues” (blue prawns) of New Caledonia are a sweet, flavourful delight. Whether served as tartar, carpaccio, or flambéed, they are often referred to as “Caledonian caviar” in fine French dining. Another sought-after delicacy is the “crevettes de creek,” increasingly popular, especially in Boulouparis. Additionally, mangrove or coconut tree crabs grace many menus, typically prepared stuffed, with vinaigrette, or served with aioli. Oysters are also a delectable treat. From octopus salad to skewers, carpaccio to clam gratin with coconut milk, seafood takes on diverse and delightful forms. You can relish these creations at a local table d’hôte, during tribal gatherings, or at culinary stalls in events like the “Fête de la mer” (Sea Festival) in Thio.

Indulging in a dish of exceptionally fresh raw fish on a sun-drenched restaurant terrace overlooking the sea promises an unparalleled change of scenery. Marinated in zesty lemon juice, Caledonian recipes often incorporate a hint of soy sauce, enhancing the flavour and texture of fresh tuna. Nouméa’s restaurants offer top-tier “thon” sourced from the day’s catch. Don’t miss the opportunity to explore the municipal market of Port Moselle and browse the various fish stalls displaying the morning’s haul.