Originally from Guadeloupe, in France for fourteen years and a former soldier in the 48th RT, Marina decided to change direction and opted for another type of battery. In reconversion, she has just opened her first restaurant, La Mine de Saveurs, 14, rue des Cailles. With, of course, a Caribbean gastronomy festival.
“People are still a little shy about this cuisine, which they think is very spicy. Mine has a lot of flavor. She is rather Caribbean, from Guadeloupe and Haiti. There is chicken colombo, weighed bananas (green plantains fried twice, accompanied by pickle salad marinated in vinegar and lemon), and we alternate with rice and pea sauces: red beans, black beans, split peas or lentils in coconut milk… There is also fried exotic fish, sea bream or snapper, and grilled lobster by reservation. »
Marinated dishes
Generally speaking, it is better to reserve your dishes 24 hours in advance, because all the meats are marinated and the dishes are mostly cooked over charcoal. “We also have cod acras as a starter, and soon West Indian blood sausages and cups of unripe bananas accompanied by avocado, shrimp and spices,” adds Marina.
“From Monday to Thursday, I operate with a daily menu, and on Friday and Saturday, I offer the entire menu. On Thursday, there will be bokits [NDLR : un sandwich frit, fourré à la morue, au poulet ou encore au jambon fromage] and agogulous [sandwiches très copieux en pain brioché, garni et toasté]. »
For the moment, Marina receives help from her partner, Jean-Dario, also a soldier in the 48ᵉ RT, and also counts on the many West Indians in the regiment and the Enap to popularize her cuisine.
The restaurant La Mine des Saveurs, 14, rue des Cailles, is open Tuesdays, Thursdays, Fridays and Saturdays from 12 p.m. to 2 p.m. and 7 p.m. to 10 p.m., and Wednesday from noon to 2 p.m. You can eat there or order takeaway. Reservations: 06 79 47 04 35 and 05 53 66 33 51.
