Le Papillion French Creole Cafe Review. Grenada, West Indies.

Angela and Grace. Partners in Crime.

-Good For: breakfast, brunch, lunch, tea, fresh baked bread and pastries, coffee, dessert, special occasions

-Location: Siesta Hotel- Morne Rouge.  From SGU, take the Grand Anse or Grand View Inn bus. Bus stop in front of Siesta Hotel (past IGA). Let your bus driver know where you're going and he'll stop at the nearest stop. 

-Hours: M-F 7am-6pm; Sa-Su 7am-4pm

-Phone: (473) 418-0639

-Price range: $$

-Menu

-Check out Le Papillion's Facebook Page for updates, special deals, and menu changes

I had the pleasure of celebrating my great friend, Angela's birthday at Le Papillion Cafe along with a couple of other great friends Grace and Yunah.  This restaurant was perfect for our birthday celebration: There was a nice breeze coming in throughout our whole stay, service was great, Angela was given a free birthday cake, they had a fun and interesting menu, an SGU bus stop is conveniently located right in front of cafe, the food is reasonably priced (for its out of ordinary unique selections), and there are loads of options for desserts.

Their items overall are a bit more in price than your average Grenadian local food meals, but you can say that prices justified by the uniqueness of their selection, cute cafe ambiance, and convenient location.  Oh, not to mention the freshness of their house baked goods.

From what I've herd from friends and their friends and family, this place is a favorite and I can see why.

As far as taste goes, some items were good to at least try once and there are others that I'll be ordering again on my next visit.

What we ordered:

*Mango Smoothie -  tangy and not so sweet (no milk used)

*Iced Blended Cappuccino - A light blended, not nearly as sweet "frappuccino"

*Apple Ricotta Fritters - A deep fried ricotta and apple batter.  I'd definitely get these again. They're delightful, fun, and tasty.

*Goat Cheese Tomato Tart with Beet Root Salad - the Goat Cheese Tomato Tart was my favorite item of all.  I highly suggest for everyone to try it out.  At first I thought that the tart would be too strong because of the goat cheese, but that wasn't the case at all.  There's great balance between all of the ingredients. The salad was simple and I was hoping to get more flavor out of the beet root. 

*Sticky Cinnamon Swirl- I didn't get to try it.

*Pork Terrine with Toasted Walnut and Raisin Bread- I didn't enjoy the Pork Terrine because it was a bit on the bland side, though the goat cheese was subtle and delicious.  Their Walnut Raisin bread was nice too. 

*Morning Glory Bread (The first time I tried it, it wasn't sweet enough for me, and the second time around, it was too sweet hahaha).  Sweetness aside, it tastes like a lighter version of a carrot cake combination of some sorts.
*I ordered a roast beef sandwich to go for my husband.  All I remember is him taking the top part of his sandwich off because the bread was too thick for him.  He said that the sandwich was ok. From what I saw, they don't put much in the sandwich besides roast beef.  They also include a side of house made pickles.

I met the owner of this restaurant and she's very very nice. When I talked to her, she told me that she tries to keep the menu fun and interesting.  She's definitely doing a great job at it.  I'll be coming back to try the other items on the menu. 

Angela, Grace, Yunah

Housemade Jams.  I really really liked their Guava Jam.  It's sooo good, but the other two jams (orange marmalade, nutmeg) were too bitter for me. 

Mango Smoothie.  It's tangy and fresh tasting. Not sweet at all. 

Apple Ricotta Fritters 

Pork Terrine with Goat Cheese w/ Toasted Walnut Raisin Bread

Sticky Cinnamon Swirl 

Bottom: Tomato Goat Cheese Tart and Beet Root Salad

Complimentary Morning Glory B-Day Cake for Angela. Yaaay. 

Sweet Treats Menu

group shot downstairs at Siesta check in counter in front of a big mirror

Categorized Under "Restaurants. Menus. Reviews"

Bananas Restaurant. True Blue. Grenada, West Indies.

**Bananas Tapas Restaurant, Sports Bar and Night Club
delivery available- Everyday 6pm-9:45pm; Delivery fee varies depending on size of order (If you have an order worth more than 50EC, they will charge 7EC.  If 100EC, they will charge you 10EC).

-Cuisine Type: Pizza, Burgers and Fries, Salads, Local, Mexican

-Location:  True Blue, St. George's.  From SGU, take the Grand Anse or Grand View Inn Bus. Bananas is right after the fork in the road. ~2mins away from campus.

-Hours:  Daily 6pm-10pm

-Phone:  (473)-444-4662

-Price Range: $-$$
-Happy Hour: 5pm-7pm 2EC off of all alcoholic beverages.
-Entertainment: Billiards (they have great tables) 10EC - 1/2 hr; 20EC - 1hr. Foosball 5EC - 1/2 hr. 10EC - 1hr 

-Reviews
-Menu

Banana's pizza resembles the American pizza a bit more in that it's sauce is more on the neutral tomato side  than say, Rick's pizza, which has a sweeter kind of sauce. I like their pizzas because they're yummy and fresh.  Their wings on the other hand, are a bit on the small side and are not nearly as tender as other wings I've found on the island.  I tried their soy sauce and honey garlic wings.  Sauce was great, but again, portion on the smaller side. I have higher standards for wings since there are so many great ones around the island (Dodgy Dock's dollar honey garlic wings are in the lead for #1 so far).  

Overall, Banana's food is good, atmosphere great, and I enjoyed playing both billiards and foosball.  

I have yet to try their burgers. I've herd great things about them, but I'll just have to wait and see.  Updates soon to come. 

***Updates
I love their Burgers... Next to Umbrella's burgers, they're great.  Most of all, I like how the bun is American style, soft/fluffy/topped with sesame seeds.  

For those that depend on delivery, they're fast on their feet, and only charge (7EC) compared to Umbrellas (varies depending on size of order, but on avg. 15EC). 

Hanging out with the boys.

Warning: This is not nearly enough for 5 people. Order double. hahahahaha.

Virgin Pina Colada. Not bad at all. 

Categorized Under "Restaurants. Menus. Reviews"

Orange and Chocolate Softened Spiced Pears on Top of French Toast

Remember those pears you ate in elementary school... the simple syrup drenched ones that came in little sealed plastic containers? I actually loved them to death as a kid.  Here's staying true to my childhood likes and growing up at the same time.   

How can I describe this dish... It tastes and smells like Thanksgiving? Hahahaha. Why yes, that's perfect. 

Note: If you would like the flavors to develop further, let the pears soak in the sauce over night before serving on top of your french toast.  I couldn't wait so I just went for it ;)

3-4 servings; 20-30min
Ingredients

French Toast
2 eggs
1/2 tsp vanilla extract
1 tbsp brown sugar
1/4 tsp cinnamon
couple of dashes of salt
2 tsp milk
1 tbsp melted butter
2 slices thick absorbent white bread (I used the white bread from deli counter IGA)

Sauce and pear
1 bosc pear (IGA) peeled, cored, and cut into slices
1/2 cup orange juice
1/2 cup water
3 tbsp white wine
1 star anise
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp honey
big pinch salt
1 tbsp brown sugar
1/2 tsp cold water
1/2 tsp corn starch

Topping
unsweetened cocoa powder
whipped cream or cream fraiche (optional)
vanilla ice cream (optional)

Directions
1. For pears and sauce:  heat a small pot with juice, water, wine, star anise, cinnamon, vanilla, honey, salt, and sugar. Mix well.  bring to a boil, add pears, then turn down heat to a simmer.  Simmer ~15min or until pears come out to desired consistency.  stir occasionally.
2.  Combine all ingredients for french toast.  Taste mixture to adjust for salt and sugar.  If your liquid is not salty/sweet enough to begin with, your french toast will come out flat and boring.  Both salt and sugar should be a bit over usual taste.  When cooked with bread, flavors will even out.  Soak bread thoroughly 
3. Scoop out pears and place to side.   Mix cold water and corn starch.  add to sauce. Cook for ~1 to 2 min more or until thickened. turn off heat. strain sauce into a bowl to remove star anise pieces.
4.  Heat non stick pan medium high heat.  When heated through, add a generous pat of butter.  Wait until butter is no longer opaque.  Quickly coat one slice again in left over mixture before placing in pan. place face down. repeat.  don't touch until one side has browned. swoosh pan back and forth with handle to loosen bread from pan. turn heat down to prevent burning.  flip over and brown other side of each slice.
5.  Plate:  Take one slice of french toast. top with pears, sauce, and dusted cocoa powder (you can use your mini strainer for dusting).

Categorized Under "Recipes with Pictures"

Thai Style Breaded Lime Coconut Snapper

Snapper are a prized food fish, caught commercially and commonly served throughout all America.

Snapper is one of those fishes that don't taste so "fishy" and that's why I love them.  Aside from not being too fishy, they have skin that tastes great crispy.

I decided to bread the snapper because 1.  Frozen snapper isn't as fresh tasting as fresh snapper and 2.  I just love when breaded snapper crispness sucks in whatever sauce that it's submersed in.

I hope you try this yummy, hassle free dish out. It's fast to make and hard to mess up.  Enjoy!

2 servings; ~25 min
Ingredients

2 red snapper fillets (IGA frozen section) cubed
salt, pepper
flour for dredging
1 beaten egg
oil for frying (~2 tbsp)

1tbsp oil
3 cloves garlic minced
1/2'' slice fresh ginger grated
1 14oz can coconut milk
2 tbsp lime juice from a very ripe lime
1 tsp rice vinegar (optional)
2 1/2 tsp fish sauce
1 1/2 tsp dried ground coriander
generous pinch red pepper flakes
1 tsp dried basil
1 tbsp sugar
salt and pepper to taste

1 crown broccoli (with stems sliced)
1 red bell pepper sliced

Topping (optional)
fresh cilantro and crushed salted peanuts

Directions

1.  cut fillets into 1 1/2'' cubes (scissors are the best to use).  lightly salt and pepper.  dredge each piece in flour. dip each piece into egg.  then dredge in flour again.  fry until golden brown on each side. medium high heat. move to the side (note: you can prepare your fish first before frying so that they all cook at the same time).
2. heat up a small pot on low.  add oil.  cook ginger and garlic stirring continuously  for ~1 1/2 min. Be careful not to burn as garlic and ginger will turn bitter.  your pot should not be smoking.
3.  add coconut milk, lime juice, vinegar, fish sauce, coriander, red pepper flakes, dried basil, sugar, salt and pepper.  Mix well and bring up to a boil.  Turn heat back to medium low, cover,  and simmer for ~5min. stir occasionally.  
4.  Add broccoli and bell pepper.  Cook for another 3 min on high heat with lid off.
5.  Add breaded snapper on top of a bowl of white rice.  Top with coconut milk and vegetables.

Categorized Under "Recipes with Pictures"

Stewed Apple Chicken

Have I ever said that apple juice makes the best gravy? Hahahaha.

4 servings; ~35-45min
Ingredients
5 Chicken thighs bone in
flour for dredging (thickens sauce and keeps chicken moist)
salt, pepper, garlic powder, cayenne pepper for dusting
oil for frying

4 cloves garlic thinly sliced or roughly chopped
1/2'' ginger grated
3 large carrots cubed
2 large potatoes cubed
1 cup apple juice
2 tbsp rice wine vinegar or regular vinegar
1 tsp dry ground coriander
big dash cayenne pepper (optional for heat)
1 tbsp sugar
2 dried bay leaves (not the local bay leaves. you can find these in the hanging ziplock spices section IGA)
1 1/2 tbsp fish sauce
1 tsp dried parsley 

Directions
1.  lightly dust both sides of chicken thighs with salt, pepper, garlic powder, and cayenne pepper.  Pat spices down with fingers or back of spoon.
2. dredge chicken with flour. shake excess off. place to side.
3. Heat a heavy bottom pan Medium high heat. Once heated, add ~1 1/2 tbsp oil.  Coat bottom of pan evenly with oil.  Add Chicken pieces skin side down.  Shake pan back and forth rigorously after placing each piece in pan to allow crust to develop and prevent sticking.  Brown chicken on each side.
4.  turn flame down to medium low. Add garlic and ginger.  stir in and cook for a min. be careful not to burn.
5.  Add carrots, potatoes, apple juice, vinegar, coriander, cayenne pepper, sugar, bay leaves, fish sauce, and dried parsley.  Mix well, bring to a boil, then lower heat to lowest temp and cover.  Simmer for ~25-35min.
6. Turn off heat and let rest for another 10 min.
7. Serve on top of white rice.  Before serving, you can scoop off excess oil on top (you can use it to make a soup on the side).

Categorized under "Recipes with Pictures"

Victory Bar & Restaurant (Port Louis) Menu

-Hours: M-S &am-11pm
-Good for: Breakfast, Lunch, Dinner, Coffee, Drinks
-Attire: Casual
-Walk-Ins, good for kids, good for groups, take outs, catering, waiter service, outdoor seating
-Takes: Visa, American Express, Master Card
-Phone: (473) 435 7263
-Menu
-Happy Hour everyday 5pm-8pm
-Reviews on Tripadvisor
-visit their Facebook Page

Breakfast

Breakfast Side Orders

Soups and Appetizers

Salads and Pastas

Seafood Entrees

Meat Entrees

Pizza

Desserts and Coffee

Bacon, Tomato, and Roasted Herb Garlic Cream Cheese Crostini- An everyday party in my kitchen

It's hard to find an appetizer that fails, but it's equally as hard to find one that makes you salivate at the thought of it.  Almost everyone knows that bacon on its own is heavenly so imagine tweaking it up a notch or two to take heavenly to another level.  OK, I might me exaggerating a bit, but let me just say that this appetizer made me dance immediately after eating it.  This is one of my most favorite creations. I hope you try it out.  Enjoy!

Ingredients:
10-20mins; ~40 small pieces

~8 slices bacon crisped
1 large very ripe tomato sliced to size of bread

1 1/2- 2 tbsp. extra virgin olive oil
5 cloves garlic thinly sliced or diced into chunks (for texture and a flavorful punch)
~4 sprigs thyme (the bunch that usually comes with chives IGA, Food Fair, MNIB)
salt to taste

~1 loaf french bread sliced into bite size pieces or any rustic light kind of bread that toasts well
butter for toasting
smoked cheddar cheese (IGA)

1 bar of cream cheese
~2 heaping tbsp sour cream (add more or less depending on desired consistency)
dash white pepper or black pepper
dash cayenne pepper
juice of 1/2 a very ripe lemon or lime
zest of a lime or a lemon
~1 tsp sugar

1 bundle of green onion (more firm and sweet) or chives chopped (more flimsy)
pinch salt

 Directions:
1. Spread each bread piece with butter. Top with cheese and bake in an over till crispy.  Carefully watch.  If you don't have an oven, you can easily toast your bread in a non-stick pan.  You can add the cheese after.  Set you bread pieces on a rack to prevent them from turning soggy.  or you can leave them in your off oven.
2. in a pan, heat olive oil. medium low heat. add garlic, thyme, and salt. you can throw the whole thyme sprigs in. I leave them in the oil to infuse it with flavor.  you can also or instead use rosemary to flavor oil, but just keep in mind that rosemary is stronger in flavor.  Continuously stir and be careful not to burn the garlic as it will turn bitter. If you have to, turn down your flame to lowest temp.  cooking garlic slowly will result in a sweet nice flavor.  This step cannot be rushed. At the end, your garlic should be mushy and sweet. If you're unsure as to when it is finished, you can easily taste one.
3. in a mixing bowl, add roasted garlic along with oil, cream cheese, sour cream, black or white pepper, lime or lemon juice, sugar, cayenne pepper and mix well. refrigerate and allow for mixture to set and flavors to develop.
4. Cook bacon to a crisp and place aside. save drippings.
5. remove bacon drippings leaving 1 tbsp. use to saute green onions. place to the side.
6. slice tomato into bite size pieces. set aside.
7. assemble- take a piece of bread, spread garlic thyme cream cheese, sliced tomato, a piece of bacon, and top with green onions.

Categorized under "Recipes with Pictures"