Mélange Travel & Lifestyle Magazine July 2018

Best places to stay in St. Martin Culinary Flavours of St. Martin St. Martin’s Planters Punch 150ml white rum or old rum - 300ml of orange juice - 300ml of pineapple juice - 300ml of guava juice, - sugar cane syrup - angostura bitters - nutmeg - half a glas of crushed ice Mix the fruit juices, rum and sugar cane syrup together Add a pinch of nutmeg and a dash of Angostura Pour into glass with crushed ice Recipe credit: Martinisland.org Photo credit: Jamie Brandon Hotel L’Esplanade © Hotel L’Esplanade Serve. Belmond La Samanna Rue Douglas Hill, Baie Longue, Marigot Beautiful Rooms, Suites and Cottages Air conditioning Satellite TV and DVD player iHome music player and Wireless internet Fitness Center and Tennis Courts Non-motorized water sports Spa; 2 Swimming Pools 3 Restaurants; 2 Bars St. Martin’s Codfish Fritters ½ pound salt codfish ¼ teaspoons pepper 2 tablespoons butter 1 cup flour Hotel Riu Palace St. Martin 1 teaspoon baking powder 1 tablespoon olive oil St. Martin Anse Marcel, 1 large chopped Luxury onion Rooms 1 stalk of celery Free Wi-Fi 3 eggs yolks, beaten 1 ½ cups milk Central air conditioning Minibar corn oil for deep frying ½ chopped green pepper Beach Pool; Children’s Pool; Spa 1 large Infinity chopped tomato 4 Restaurants; Bar Recipe credit: Martinisland.org Photo credit: TripAdvisor 1 teaspoon crushed thyme 4 drops Tabasco Hotel L’Esplanade On the Hill of Grand Case To Rooms remove salt, soak codfish in cold water for 12 hours. Drain. Boil in water to cover for 5 with balconies overlooking the sea minutes. Drain. Remove Free Wi-Fi bones and mince. Spa, Pool In a heavy skillet, heat butter Poolside Bar and olive oil over moderate flame, and sauté onion, celery, and A dozen renowned restaurants within green pepper until vegetables are strolling tender. Remove vegetables with a slotted spoon and pour distance off grease. In a separate bowl, thoroughly mix vegetables, tomato, thyme, Tabasco, Pepper and codfish. In a mixing bowl, sift together flour and baking powder. Add egg yolks and milk and mix until Mercure Saint-Martin thoroughly blended. Add to vegetable and codfish mixture and blend. In a heavy skillet, heat Marina the corn oil (360° F). & Spa Route des Terres Basses, Baie Nettle Drop Comfortable 2 tablespoons of mixture at a time in hot oil. Deep fry until golden brown, about 6 Rooms and Duplexes Satellite TV with a slotted spoon or strainer and drain on paper towel. Serve hot. minutes. Remove fritters Air conditioning (paying) Serves about 6 Wi-Fi ; Makes about 12 fritters. Swimming Pool Fitness Facility Private Beach Restaurant; Bar

Mélange Travel & Lifestyle Magazine July 2018 | Page 630