SamKanKook: Private Chef offering fine tailor-made fusion cuisine experience encapsulating the rich heritage of the Caribbean
Languages
The right spelling is Ti moun, translates Little Children, from the Guadeloupean creole. In this menu probably Sam’s favourite treat as a child.
Stuffed fried dumpling, pita style, served with tuber crisps and a Caribbean coleslaw.
Slush inspired by a traditional Guadeloupean refreshing drink.
Sam loves travelling as much as he loves to cook. He has been to over 40 cities all around the world. Whenever he can, he tries to meet with the chef of the place he is eating to. A nod to the beautiful souls he met in Singapore, Rennes and Roma.
Fried dim sum stuffed jerk chicken, sweet potatoes and coconut aromatised with lemongrass and Colombo* served with a crunchy salad.
Scallop with a smooth bisque, a drop of dark rum and rosemary served with mashed tuber.
À subtle combination of a coconut panna cotta, lemon-pineapple compote, caramelised pineapple and flambéed pineapple.
This is where Sam spent most of his Wednesday afternoon or Saturday morning as a kid. A small village where was located the family farm. Plant yam, harvest ladyfinger, tomatoes or salad, pick mango, play between cow and poultry. This menu could be made without leaving “Campeche”.
You will enjoy a Ladies finger duo salad with beef filet.
Sam’s version of the French-inspired gratin and shredded lamb shank.
Mango tart with its sorbet for a very mango dessert.
Zouk is a musical style originating from the Caribbean islands of Guadeloupe and Martinique and popularised by the French Antillean band Kassav’ in the 1980s. This menu is a small playlist, each dish name is inspired from the zouk culture. While waiting for tasting these vegan creations, you should listen to them.
Yam velouté
Breadfruit gratin and cassava wafer served with a tempeh and wild mushroom Blanquette.
Enjoy this passion fruit duo: cheesecake & sorbet.
Madras, a lightweight cotton fabric with typically colourful patterned texture and plaid design. It is the traditional fabric of the Guadeloupe Islands. The colourful plates aim to help you picturing not only Sam’s Grand Mothers white and madras dresses but also have a taste of their cuisine.
Made with green papaya, the pie is served with a Thai-inspired mango salad.
This pork Colombo - mixture of various spices, which can include coriander, cumin, yellow mustard seeds, fenugreek, fennel, pepper, turmeric and allspice - is served with pilaf rice.
Sweet potatoes pudding with a flambéed “brunoise” of exotic fruits served with a scoop of lime and coconut sorbet.
Anse du Souffleur is a beach of the city named Port-Louis, where Sam grew up in. This harbor city was one of the first sugar ports of Guadeloupe Islands. In the 19th century, the Domaine de Beauport was the most important sugar factories. While travelling in Japan, a country he loves so much, Sam miss like never before his sweet Port-Louis. Nostalgia for his homeland would result this menu paying tribute to Port-Louis and Japan.
A surprising alliance of avocado, grounded cassava, fish ceviche and vegetable.
Vanilla and black sesame seeds teriyaki made with the fish of the day. Served with glazed vegetable and tubers.
This “siwo” tart is made of sugar-cane treacle and is served with coconut mochi.
Dairy Free
Egg free
Pescatarian
Gluten free
Nuts free
Vegan
