Native islanders, known as Les Saint-Barths, have long been ecologically conscious. Conserving Saint Barthélemy’s rich natural environment and wildlife led to the creation of a marine park to protect its underwater region. In 1998, the island also started the first recycling program in the Caribbean.
Creole cuisine, which incorporates sustainable local ingredients, is ubiquitous on the island.
A traditional aperitif of ti’punch, with white rum, cane sugar, and lime, is frequently served with accras, deep-fried codfish fritters. Curried goat, chicken or pork with pureed yams or sweet potatoes and locally harvested tropical fish are often on the menu.
Islanders satisfy their sweet tooth with fresh fruit sorbets and cocktails incorporating local bananas, mangos, papayas, pineapples, passion fruit, carambola (star fruit) and cherries.