Dans les cuisines de Nouvelle Calédonie : 3 recettes totalement locales

🌍 Travel the world through its flavors! 🍽️✨ Discover authentic recipes, shared by those who cook them every day. Subscribe to explore global cuisine! 👉    / @cuisinesdumondetv   Head to New Caledonia, between turquoise lagoon and fertile lands, to discover an island cuisine rich in local products and diverse influences. From land to sea, with sweet and savory notes, these recipes reveal a cuisine that is simple, inventive, and deeply connected to its environment. An immersion in a generous and refreshing Pacific cuisine. Reports by Antoine Leclaire 00:00:00 - On the Isle of Pines, Benoît's Mahi-Mahi Ceviche Benoît goes around the garden to gather some ingredients for his recipe: cassava and a green papaya. He prepares a mahi-mahi ceviche, made from a prized Pacific fish, which he seasons simply with salt and lemon. He serves it with a grated papaya salad and a cassava croquette. 00:04:32 - In Païta, Dominique's Venison Ceviche Dominique buys farmed venison for his ceviche. At home, he cuts it up and covers it with lemon juice to lightly cook it. Once well marinated, he adds chayote squash, a vegetable with a zucchini-like flavor, butternut squash, cilantro, garlic, mandarin juice, soy sauce, and local honey. A dish bursting with flavor. 00:08:53 - In Nouméa, Antoine's lobster velouté After a trip to the market, Antoine has all the ingredients for his recipe: sweet potato leaves, tubers, lemongrass, cilantro, ginger, shallots, lobsters, and grated coconut to make coconut milk. With the help of his children, he creates a fragrant velouté where no ingredient goes to waste. Tama'a maita'i!