Tuesday, 7 May 2013

Carib Gourmet sees Elza: the film

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A good subtitle for this blog post would be: "The day a Guadeloupe expat sees a meaningful film shot on her native island."

For me to travel all the way to west london, there must have been a good reason. The reason was a showing of "Elza" or "Le Bonheur d'Elza" as it is in its original title. The film didn't fail to disappoint.
I arrived at Ciné Lumiere in South Kensington slightly belated. (I have an excuse: sun in London isn't a regular occurence so I HAD to have a picnic that day in my village i.e Greenwich). I couldn't bring food in the theatre and thought "bummer how is a non-stop eating Carib Gourmet going to survive." But I digress.


The plot was very mysterious, my imagination drifted and I initially thought there was a story of incest involving the grandad and his grand daughter, and you could physically feel the discomfort portrayed by the characters. I loved the hazy feel, the anxiety, the tension... The duality of the characters, their vulnerability and the internal turmoil.

A young woman born in Guadeloupe but raised in Paris goes back to her native island to find the father she only has distant souvenirs of. She wants to meet him, make him love her and tell her she's beautiful. She wants her father. 
The father a somewhat mixed raced man, that has scattered child across the small (1500km2), enjoys entertaining adulterous relationships with gorgeous dark skninned women - including his bankers wife - yet reject his African heritage by showing no love to his matte skinned daughter, refuses custody to his other daughter's partner and father of grand daughter Caroline on the basis that his "too dark". His beloved fair-skinned daughter is in a mental instituion due to the pressure she felt from he rfather and the fact she forbid her to see a lover, the previously mentionned "too dark man".  Mr Désiré says things like "with kinky hair like yours, there's NO WAY you could be my daughter!"The entire film one awaits the moment the secret will be revealed.

Although the movie is about Elza and her quest to find her identity, my favourite character is this ambivalent, oh so tortured man, Mr Desiré. He represents the duality inherent to most Caribbean natives: the stigma of slavery and colonialism, the self hatred many experience in different manners, the difficulty of upholding standards in such a micro-environment, the womanising aspect of the culture, the difficulty of being a good father and the loneliness...

I felt understood by watching this film. Although it isn't my story it reflected the environment I grew up in. The Q & A sessions after the showing revealed even more sentiments of inadequacy from the audience who I think probably was not comfortable enough in their skin to witness the telling of a story just for the sake of it. No mandate and no masterplan to diminish the women pertening to what they called the "darker hue" which I actually found quite diminishing as a statement anyway.

It just felt really good to see my island, my culture depicted in a different manner (as in not just a paradise-like, everyone-happy-drinking-rum-and-dancing-zouk type of portrayal). It was good quality cinema, I feel we should see more of these initiatives. Not specifically made to revendicate, lobby or fall into communitarism but just narrate the accounts of characters who happen to be based in the Caribbean and fall into a plot that happens to be tinted with local issues pertaining to their location. I don't understand why there can be so many amazing books by awfully talented Caribbean authors, yet films are such rare commodities and so underrated. I guess it comes down to the nerve of wars (that a frenglicism): the dough, the quids, the MONEY!

Vanessa with director Mariette Monpierre


Mariette Monpierre encourages the youth to take up their iPhone and start filming saying "if you want to tell a story, don't wait for funds, just do it."I salute Mariette for taking up your cross, making herself vulnerable by baring her feelings and some of her story for all to see (the film is partly autobiographical). She provided great entertainment in a lukewarm London Bank Holiday Monday night.  After the microphone is off and the questions are answered, that's all it, pure and simple - although very enjoyable and refreshing - entertainment.

I will be taking up my cross too!

Mariette, merci!!

Monday, 6 May 2013

What is Chayote?

What_is_Chayote
Chayote

Chayote is an exotic fruit native to Mexico and Central America. It is usually cooked and served with seasonning. Discover Chayotte here.

To know more exotic fruits, follow us on facebook and visit Carib Gourmet

Tuesday, 30 April 2013

Colombo : A staple in Caribbean food

What is Colombo powder? 

What_is_Colombo_Powder

Colombo powder is a blend of various spices, used in Guadeloupe and Martinique brought by the Asian community in the 1920’s. It contains cumin, coriander, mustard seeds, cloves, turmeric and roasted rice as a thickener. It does look like your typical yellow curry powder but there’s a secret ingredient manufacturers won’t share with the public that gives it such a unique taste. Like the masala or "ras el hanout", colombo powder results from the evolution of an original recipe and includes Caribbean flavours. The Colombo powder can be cooked with chicken, goat, shark or pork. It can also be used with vegetables. Don’t be afraid to pinch a little Colombo in any of your dishes.

Want to try it? We have selected this easy and delicious recipe with Colombo  Try it and don't hesitate to give us a feedback! 


Mussels Colombo

Ingredients : 

2 courgettes, 8 shallots, 6 garlic cloves, 350ml dry white wine, 227ml pot double cream, 1 tablespoon colombo powder, 32 mussels - cleaned and debearded-, 30g butter, handful of chopped parsley, handful of chopped spring onion

How to make it : 

In a large saucepan, cook shallots and garlic in simmering wine until translucent. Stir in cream and Colombo powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes until their shells are open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels. Whisk butter into the sauce. Turn heat off, and stir in parsley and spring onions. Serve immediately.


Mussels_Colombo_Dish

To discover more recipes, follow us on facebook and visit our website

Monday, 15 April 2013

What is Sorrel?



what is sorrel
Sorrel

Sorrel is a beautiful exotic fruit grown in tropical regions. It is a rare exotic fruit which is usually used for preparing syrup or juice.  Check out our slide presentation on sorrel and discover how to use it.

Join us on Facebook to discover more rare exotic fruits.

Tuesday, 26 March 2013

Carib Gourmet @ IFE 2013

We ventured out on a very cold day to find some tropical, exotic or just plain Caribbean treasures at IFE 2013 which was taking place at the Excel Exhibition Centre. We decided that it was time to upgrade Kaché packaging - our own gourmet coffee brand - and find new delicious products for our Caribbean online deli

ice_scuplture_IFE2013

We were impressed by the ice sculpture that welcomed us as we arrived. It was quite funny seeing seafood, vegetables and cakes frozen in the same ice block.


We saw some very interesting and innovative packaging projects by creative student. Coconut was very popular at the fair and judging by the amount of companies promoting coconut-based products (we saw more than a dozen coconut water companies) our new coconut based confectionery brand called Cocosic is defintely on trend!

The food at IFE 2013 was a treat! Exhibitors were really keen to make us taste pretty much everything they had on the stand. 

We saw some interesting displays from a Sultanas Mona Lisa to a coconut water brand hut that transported us from London to a Caribbean beach.





We also tasted some very interested tropical fruit shakes: Guava, Papaya and Mango!



To discover our latest products in stock, visit Kaché and Carib Gourmet

Monday, 18 June 2012

Carib Gourmet at HEC Paris


Carib Gourmet was invited to partake in a three day intensive entrepreneurial hub at HEC Paris
Among the participants at this year’s UDE entrepreneurship program were several businesses which were handpicked to come and role play, present and consult on their various business ventures. Carib Gourmet was among them thanks to the LERECA Network! The event was hosted at the HEC Paris Jouy en Josas campus which is situated in close proximity to Versailles. Carib Gourmet’s founder Vanessa Bolosier also took part in the festivities including dinners, sports workshops and ocncert hosted by the president of HEC and the seminar’s organisers Mr. Jean-Pierre Detrie and Mr. Hubert Bonal, who loved Caribbean culture along with the treasures that the islands have to offer. 
The organisers and HEC Paris President were impressed with the businesses presented and would like to see Carib Gourmet along with other entrepreneurs of Caribbean origin participate again next year.

One thing is certain, Carib Gourmet will be among the participants in 2013!

Wednesday, 16 May 2012

William Curley chocolate truffle making classes


 We set out on a chocolate-truffle-making-mission this past Saturday (12, May 2012) at William Curley Patissiers and Chocolatiers in Belgravia. The chocolate making class was taught by master chocolatier Elle Crocker, and participants formulated dark chocolate and chocolate & raspberry truffles from scratch. We made two different types of ganaches, and exceeded the quality control requests by consuming all of them! Our taste buds were dazzled as there were fresh mint truffles, raspberry fruit paste truffles and sea salt caramel truffles for all to indulge. Elle, our master chocolatier, later provided us with a full tutorial on cocoa cultivation and transformation. We had an amazing experience and look forward to going back for the sea salt caramel making! 


 William and Suzy Curley opened their first boutique in 2004 in the leafy suburb of Paved Court, Richmond. They would go on to open their Belgravia boutique on Ebury Street a couple of years later. In July 2011, William Curley chocolate and patisserie concessions became available at world renowned department store Harrods. William took home Britain's Best Chocolatier award by the Academy of Chocolate for five consecutive years from 2007 to 2011. William Curley’s book Couture Chocolate is also available online.
 Carib Gourmet provides exotic chocolate making courses with a Caribbean twist.  More information of our chocolate making classes is available here