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SWEET GROCERIES
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Our favorite
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Discovery
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BARBECUE & GRILL
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Our favorite
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Discovery
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SWEET PLEASURES
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A TARTINER
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BREAKFAST
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Discovery
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Top old rum
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Alcoholic drinks
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Non-alcoholic drinks
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Our Favorite
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Discovery
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Our favorite
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Gift Ideas
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OUR FAVOURITE
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Gourmet Gift
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Discovery
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Brands
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BABATITUDE makes rum babas using local Guadeloupe produce, including rum, fruit and sugar...
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BIBI BWAART, craftswoman and designer of jewellery and objets d'art in precious and exotic local wood, offers you an authentic and refined collection.
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Boom Shaka Wizz, a passion for West Indian cuisine!
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CAFE CHAULET, guarantor of this coffee tradition in Guadeloupe and particularly in the Côte- sous- le-vent.
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CAFE MAN LISA grows on the Domaine de Campry, nestling on the slopes of the Soufrière volcano in Guadeloupe.
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CŒUR DES ILES, sublimates the most prestigious and representative flavours of the West Indies in sweets, chocolates and macaroons.
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Comptoir Créole's mission is to imagine, design and manufacture contemporary products inspired by Creole culture. The brand revisits madras fabric through a line of household linen and creates innovative utensils for preparing, presenting and enjoying ti-punch.
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Creation, manufacture, wholesale, semi-wholesale and retail of alcoholic beverages
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Fines Saveurs des Iles products bring a touch of the exotic to your meals. Enjoy a gourmet product with flavours that will make your product top-of-the-range.
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Founded in 1870, the GARDEL factory is the last remaining sugar factory on mainland Guadeloupe. Today, it is the guarantor of a know-how that has shaped the identity of a territory and its inhabitants.
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GUAD'EPICES, which began with the traditional production of Massalé "colombo paste", quickly became a flourishing business with a diversified range of products.
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GWACO is developing a range of Coconut-based products that are additive-free, preservative-free and 100% natural.
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A small family-run business, Man Créole's vocation is to promote West Indian flavors around the world, through home-made dishes preserved in jars flocked with madras, the motif par excellence of the West Indies.
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Based on agricultural rums, all the character and excellence of Guadeloupe rum, combining strength and finesse, is found on the palate in the MAROON range.
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Nassiéra, a Guadeloupean from the commune of Saint-François, has turned her hand to processing Guadeloupean fruit and vegetables into confectionery, pastries, flour and more. Her aim is to add value to these local products, which are often underestimated by West Indians.
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Benoît, manager of O'Miel, grew up in a farming family. His father planted sugar cane and raised cattle. Benoît wasn't destined for beekeeping, but his story with bees began in 2004 during an internship at APIGUA in Guadeloupe, while he was studying for a postgraduate diploma (DESS) in "Animal and Plant Production" in Corsica.
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PIMCO markets a range of sauces and condiments under the name Piment Coco. These innovative, gourmet, home-made products are designed and produced right here in Guadeloupe.
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Founded in 2004 by two daughters and their mother, Mabi was born out of their search for original and, above all, authentic gifts. So they decided to put the beautiful golden sheen of our traditional punches back on the shelves.
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Jean-François, creator of PUNCHERIE JP-JF in Basse-Terre, Guadeloupe, strives to convey the authenticity of the island, its traditions, craftsmanship and know-how in the manufacture of his handcrafted punch bottles.
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Since 1820, Maison La Mauny has been producing an excellent rum from the juice of the estate's cane.
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Marie Galante, the island of 100 mills, has always been the island of Cane!
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The Bologne plantation, which has been located on the slopes of La Soufrière since the 17th century, experienced various types of cultivation before devoting itself to the monoculture of sugar cane in the mid-19th century. This revolution revealed the exceptional richness of the plantation's volcanic terroir, concentrating the island's finest rum-growing terroirs in just a few dozen hectares. In operation since 1887, Bologne is Guadeloupe's oldest distillery.
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Distillerie Bellevue-Damoiseau, located on Grande-Terre, produces exceptional rums that are part of Guadeloupe's history.
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Discover the great vintages that have made the brand's reputation, as well as some remarkable cuvées.
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Distillery built on the 400-hectare La Maugée estate near Saint Joseph in Martinique.
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Distillerie Bally is a benchmark in the world of Martinique rums!
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Maison JM, a magnificent 400-hectare estate located near Montagne Pelée, between two rivers,
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Rhumerie Karukera was created in 2006 by François Longueteau and Grégoire Hayot to develop Guadeloupe's aged agricultural rums. It is located on the Domaine Marquisat de Sainte-Marie, owned by the Longueteau family since 1890. The Marquisat de Sainte-Marie company was created to equip the estate with modern facilities to mature the eaux-de-vie produced at the distillery into rhum blanc and rhum vieux.
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The Longueteau distillery, founded in 1895 by Henri Longueteau, produces agricultural rum from sugarcane juice. The distillery, located in Guadeloupe, is the only one on the island to be entirely self-sufficient in sugar cane. The values of quality, passion and tradition are handed down from generation to generation on the estate. Longueteau rums are renowned for their quality, regularly winning prizes in national and international competitions.
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The Distillerie Carrère, located on the plain of Petit-Bourg in Guadeloupe, was built in 1930 and changed ownership in 1966. Alain Marsolle, born in Saint-Claude in 1936, bought the distillery with his father and began producing rum in 1975 under the name Rhums Montebello. Today, the fourth generation of the Marsolle family is at the head of the distillery, perpetuating a tradition that dates back to the arrival of the French on the island.
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The Neisson distillery, founded in 1932 by brothers Jean and Adrien Neisson, is renowned for producing the best white agricultural rum in the West Indies. After a period of economic decline following the death of the Neisson brothers, the distillery was taken over by Jean Neisson's daughter, and then by his grandson Grégory. The latter turned the company around, while preserving family traditions and ancestral know-how. Today, Neisson agricultural rums are among the most famous in the world, including the great vintages such as 1991, 1992, 2004 and 2005.
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Papa Rouyo rum was not created by coincidence, as the aroma of sugar cane has been a part of the family for generations. Charles Albert Ruscade, also known as Papa Rouyo, comes from a long line of farmers who work the land with dedication in Antan Lontan. His grandson and a community of growers decided to make the most of the excellent cane grown in their land, leading to the creation of Papa Rouyo Rum through their expertise and passion.
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Père Labat rum is produced at the Poisson distillery, in the heart of an earthly paradise: Marie-Galante.
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Joseph and Fernand Reimonenq are two of Guadeloupe's rum pioneers. In 1915, Joseph bought a former cocoa and medicinal plantation to plant sugar cane and build a wooden distillery. Joseph, who worked at the bank, was in charge of rum sales to mainland France and distillery administration, while Fernand looked after the plantation and estate management. Together, they produced rum during the First World War, shipped to mainland France for use by soldiers on the battlefield.
After Fernand's death, his son Léopold Reimonenq took over the business. In 1970, the distillery was destroyed by fire, but rebuilt in 1974. Léopold modernized the distillery and innovated in rum-making. He began aging rum in barrels and bottled aged rums under the Grand Corsaire brand. In 1985, the distillery won its first gold medal at the Concours Agricole de Paris, and since then has continued to win prizes in international competitions for the quality of its rums.
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SAINT James is a benchmark for rum in Martinique.
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This magnificent estate, crossed by three rivers in Martinique, once belonged to Fouquet, Louis XIV's finance minister.
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SCEA Orange is a family business founded by brothers Joel, Patrick and Alain RACON, who are passionate about Guadeloupe's local orange. They grew up in an agricultural environment and inherited the "Vind'or" recipe from their great-uncle. In 2001, the company was created with four partners, including Alain's wife. Their aim is to enhance the value of local oranges through the production of high-quality products, while respecting the environment and traditions.
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Joël Kichenin, the famous Guadeloupean chef, is an ambassador for Guadeloupean cuisine and is recognised as a fervent advocate of "manjé lokal".