St. Martin Local Eats!! Best Food in the Caribbean!!

0:00 France lab St.

0:02 Martin split into French, Dutch.

0:04 On the French side, you got Maragot, the capital, which is right here.

0:07 And then in the Dutch side, we have Philixburg.

0:10 Most people who ever arrive in St.

0:12 Martin [music] only see the Dutch side because they

0:14 arrive on a cruise ship right there in Philipsburg.

0:16 But I highly recommend crossing over to the French

0:19 side and really getting a French Caribbean vibe.

0:22 It is amazing.

0:23 It is different.

0:23 It is like southern France mixed with the Caribbean.

0:26 Some of the best French food I've had in my life.

0:28 This item reflects a story I've been following for many years,

0:31 which is there's two different [music] Caribbeans.

0:32 The one for the tourist and the one for the locals.

0:35 Right now, we're going to focus on the locals,

0:37 but we'll see some tourist spots as well.

0:38 Here on the French side, we're at Orient Bay at KKO, Cacao [music] Beach.

0:43 There's going to be amazing French Creole food.

0:45 Let's go to the kitchen.

0:47 Hey, buddy.

0:48 What's up, buddy?

0:49 Look guys, this is very French.

0:51 They're letting something ferment.

0:52 So, this is like pineapple.

0:54 What else is in here?

0:55 Looks like passion fruit some Marakuya.

0:58 Have lunch at KKO.

1:00 Walk right into the sand.

1:02 Look at this.

1:02 It's like southern France but with a Caribbean twist.

1:05 It's gorgeous.

1:06 Here we go.

1:07 All right.

1:08 Ready?

1:10 Ready.

1:09 All right.

1:09 So, what are we doing?

1:10 We're doing a octopus.

1:12 Grilled octopus.

1:13 Very good octopus in front of me.

1:16 Oh, right there.

1:17 Right there, guys.

1:17 Look at right here.

1:18 Wow.

1:18 Just popping there.

1:20 Right there on the flat top.

1:22 What?

1:22 All right.

1:23 All right.

1:23 So, we're here.

1:23 We're going to cut the octopus into three big pieces.

1:27 All right.

1:27 Look at that.

1:28 So, again, beautiful puree.

1:29 You know, the French always with presentation.

1:32 The presentation.

1:33 This beautiful plate.

1:34 He's going to keep decorating the plate.

1:36 What is this?

1:37 It's beautiful rich sauce.

1:39 It almost looks like a barbecue sauce.

1:42 Wow.

1:42 Feels like I'm in a Michelin star restaurant.

1:44 Right.

1:44 Here we go.

1:45 Octopus on top.

1:48 Oh, Fanny.

1:49 Amazing.

1:50 So, yeah.

1:52 I'm sorry.

1:52 Thank you.

1:53 Mercy.

1:53 All right, so we have the amazing French bread.

1:56 Can't go wrong with it.

1:56 And I got to say, I haven't had lunch

2:00 on a beach like this, I don't think, in my life.

2:03 This is truly epic.

2:05 We're in French Caribbean.

2:06 I'm excited.

2:08 Martinique, Guadaloop in the future for sure.

2:10 I mean, I can't even believe this.

2:12 It really feels like you're in southern France,

2:13 but with this like Caribbean feel.

2:15 It's a little deserty.

2:17 Nice wind coming through.

2:18 I'm ready to eat.

2:19 Let's try this.

2:20 Can't wait.

2:20 the octopus.

2:21 By the way, the way the French do it with these beautiful sauces on the side,

2:25 always presentation is key.

2:26 When you go to France, you'll notice that.

2:32 Oh my god, it's so soft and tender, creamy.

2:34 I don't even know if it's like a nutty sauce.

2:36 Next to it, another beautiful sauce.

2:38 Looks like a barbecue.

2:43 Yeah.

2:43 So, this tastes like a smoky, tangy barbecue sauce.

2:48 Goes well with the octopus.

2:50 I think this is a pumpkin puree.

2:51 This is one of my favorite things to ever eat.

2:54 Octopus.

2:54 Grilled octopus.

2:55 Let me know in the comments.

2:56 What do you guys think?

2:57 Love it or hate it.

2:59 It's like the steak of the sea.

3:01 I can't even with this.

3:02 Bro, this feels like I'm eating at a Michelin star restaurant.

3:04 Hey guys, I know I might be saying this too often.

3:07 It's a little cliche, but it's not what you're eating,

3:10 it's where you're eating it.

3:11 The food is phenomenal, but this view, I want to spend the rest of the day here.

3:15 Come to the French side of St.

3:16 Martin.

3:17 You won't regret it.

3:18 Okay.

3:19 So, Benny Ko, where are we in uh St.

3:22 Martin in French side to the bay or Oriental?

3:25 So, the Oriental Bay and here, who's coming here?

3:28 I mean, who's your clients?

3:30 Local client of French, we have lot of American and Canadian Quebec.

3:36 And then you guys uh focus heavily on seafood,

3:38 but French influence, Creole food, all we have two chef.

3:43 Okay.

3:43 The AL and Lauren.

3:46 And we mix together

3:47 the people working here.

3:49 Very French, right?

3:51 Yes.

3:51 Yes.

3:51 Not of the kitchen.

3:52 In the kitchen, you have a local people.

3:54 Okay.

3:55 Okay.

3:55 For the kitchen is better.

3:55 It's more the waiters.

3:57 They're all Yeah.

3:58 Yeah.

3:58 I was talking to a lot of them.

3:59 They're like, "Your French is horrible, David.

4:01 [laughter] Your French is horrible." No, I don't say that.

4:04 This is very French humor.

4:06 I love it.

4:06 I love it.

4:06 I love it.

4:07 Have you been to Guadaloop or Martineique?

4:09 Yes.

4:10 But it's not the same people.

4:11 You have not American guests.

4:13 Canadian is very French.

4:15 It's not same over there is very French.

4:18 Yes.

4:18 Got it.

4:18 So it's a big difference.

4:19 Yeah, it's very big difference.

4:20 And the same price of the France.

4:22 Main tax.

4:23 Same tax.

4:24 Wow.

4:24 Wow.

4:25 Not here.

4:25 Not here.

4:26 No.

4:28 Wow.

4:27 Incredible.

4:27 All right.

4:28 Well, thank you.

4:29 It's amazing.

4:30 Look at this incredible beach in the Caribbean.

4:33 Crystal clear blue waters.

4:35 The sun rang down.

4:36 At one point, Christopher Columbus passed by here.

4:40 And then in 1648, the Netherlands and the French

4:44 divided this island in half with the treaty Concordia.

4:47 The north, the French side feels very European,

4:50 very chill, way more French, French food, French culture.

4:54 In the south, it's way more of a mix.

4:56 It's Dutch, but it has the cruise ship port, so everybody arrives there.

5:00 I mean, this is really an an gem in the Caribbean.

5:04 I'm actually surprised I haven't been here to really explore before now.

5:09 And there's a plane passing over us.

5:10 But yeah, this is St.

5:11 Martin.

5:11 It's amazing.

5:12 I'm blown away.

5:13 And uh I really like this place.

5:15 So right here when we enter the restaurant,

5:17 we have rum fermenting with different fruits.

5:20 Here we go.

5:21 I'm going to try it like right now.

5:25 It's [music] actually amazing.

5:26 It's almost like Lemonello.

5:29 Yeah.

5:29 Very very similar to Lemonello.

5:30 All right.

5:30 I'm done.

5:31 Merci.

5:33 Let's go.

5:33 Let's go.

5:34 Here on the French side of the island, there is one airport.

5:37 It's Leance or Hope.

5:39 And this airport takes you to different

5:41 islands in the Caribbean that are French.

5:43 What are those?

5:44 St.

5:44 Barts, which is right here, probably like a 10-minute flight.

5:46 Then you have Gualoop and Martineique.

5:48 So, if you're thinking about doing French Caribbean, start from St.

5:51 Martin and make your way to the rest of the islands.

5:53 So, as soon as you cross this bridge, you'll notice restaurants everywhere.

5:57 And literally right over here, you're going to see the island of Anguila.

6:00 That is the UK territory.

6:01 There is a ferry that crosses over there.

6:03 It takes around 20 minutes.

6:04 Quick, let's make our way in.

6:09 All right, let's go.

6:13 As you can see, a lot of people, a lot of tourists.

6:17 Are these all French or we got Americans?

6:19 Mix.

6:20 Tourists.

6:21 Yeah, mostly Americans.

6:21 Mostly Americans right now.

6:24 It is amazing.

6:25 Right here at the restaurant on the water.

6:27 This is incredible, dude.

6:28 Like, what a beautiful little strip.

6:31 Like four restaurants in one section.

6:33 We're going to Sky's the limit right after

6:34 first we're going to Oceans 82 boutiques everywhere.

6:37 Look at this beautiful.

6:38 It gives you that French style right there.

6:41 You know this this like beautiful Caribbean feel.

6:44 This is like chic Caribbean right here.

6:46 It does give me the St.

6:47 Barts feel.

6:48 Oceans 82.

6:49 As soon as you see this restaurant, look at this massive lobsters right here.

6:54 It's incredible.

6:56 Oh, I can't wait.

6:57 Biggest lobster in St.

6:58 Martin.

6:59 So, the way it works here at Oceans 82,

7:01 if you're ordering lobster, you're going to choose your lobster.

7:03 So, we're here with Dylan.

7:04 Dylan, my friend from France, from K.

7:07 Hello.

7:07 Nice to see you, Dylan.

7:08 All right.

7:09 So, we're going to jump in here.

7:10 Which one?

7:10 This first step, um, you choose your lobster.

7:13 So, I think the best is the small one.

7:16 The small one?

7:16 Yeah, the small one is the best.

7:18 Okay.

7:18 So, that little guy over there.

7:19 Yeah, exactly.

7:20 Or this one, maybe.

7:21 All right.

7:22 So, let me get my hand in there.

7:23 Yeah.

7:23 No.

7:23 No.

7:24 Okay.

7:24 Here we go, bro.

7:25 Right here, Nate.

7:29 No worries.

7:30 Now it's possible you put your hands inside.

7:34 Exactly.

7:35 Be careful.

7:36 Slowly.

7:40 Exactly.

7:41 Perfect.

7:42 Very good job.

7:45 There we go.

7:47 Perfect.

7:46 No, he's he's holding on for dear life.

7:49 Very good job.

7:49 He was sluggish.

7:51 Dylan is from France and he was telling me that a lot

7:54 of people working here in the French side come for the season.

7:57 Exactly.

7:58 I think Sans Martins or Sbot maybe for the season is very good.

8:02 You keep here 6 months,

8:03 you come back 6 month here and I come back 6 months in my home in Ken in France.

8:09 For you it's the French side is very French.

8:12 Yeah, the French side is very French.

8:13 Uh I practice also my English uh in the French side.

8:17 Uh the French is very good for the food, for the restaurants.

8:23 Uh nothing.

8:25 The beaches I think are incredible.

8:26 The beach also the beach is incredible.

8:28 And I think there's a flight every single day from Paris.

8:31 So come.

8:32 Okay, here we go.

8:32 The lobster is ready.

8:34 Putting it onto this massive tray.

8:36 Okay, here we go.

8:37 Yes.

8:38 Let's go meet Andrea.

8:39 Oh wow.

8:41 And that's tuna.

8:42 Yes, that's tuna.

8:43 This is the pot for the lobster.

8:45 Okay, perfect.

8:46 My friend here is from Jamaica.

8:49 Yes.

8:49 Jamaica.

8:49 Jamaica.

8:51 I love you.

8:51 I love you.

8:52 All right.

8:52 Here we go.

8:53 Pass the water to glaze it before.

8:55 Little bit of butter.

8:56 A little salt.

8:57 Little salt right there.

8:58 Then right here.

8:59 Then we put it in.

9:01 Look at that.

9:02 It's just like the heat is giving it a reaction.

9:04 So, first we're putting on this pan, getting it some coloring.

9:07 Then we're going to put in the oven and let it bake.

9:09 What a monster.

9:10 Are you ready?

9:11 Looks alive, but it's definitely not.

9:13 That's just the reaction in the nerve.

9:14 That's the reaction.

9:15 That's the reaction.

9:16 That's what I'm talking about.

9:18 So, I have to ask you cuz you're Jamaican on the island of St.

9:21 Martin.

9:21 St.

9:21 Martin cooking this good food for the nice, lovely people from abroad.

9:25 I love it.

9:26 Keep on coming.

9:27 Ocean 82 is the best.

9:29 [laughter] And And so for you, you've been here a long time.

9:32 Yes, I've been St.

9:32 Martin 25 years, but I'm working here 4 years now.

9:35 Okay.

9:35 So, is there a huge difference between the French and the Dutch side?

9:39 Yes.

9:39 The French side is quiet for the beach

9:41 to enjoy on the Dutch side for shopping, go partying.

9:43 That's it all about.

9:44 Got it.

9:45 And do you feel like it's very French?

9:47 Cuz there a lot of French.

9:48 Yeah.

9:48 Yeah, it's a lot of French on the French side.

9:49 On the Dutch is a lot of Dutch mixed with Spanish,

9:51 Jamaican, Asian, a lot of stuff.

9:53 Dominican mix.

9:54 Jamaican and everything.

9:55 Everything you want, you get it here.

9:57 Here you go.

9:57 And then straight into the oven down there.

9:59 Perfect.

10:01 I have one more question.

10:02 What's your favorite Jamaican dish?

10:03 Aan sales.

10:05 YES.

10:05 [laughter] YES.

10:06 REAL JAMAICAN.

10:07 I'M A JAMAICAN.

10:08 Of course.

10:09 I know.

10:09 I mean,

10:10 that is the best.

10:11 That is the best.

10:12 You know, I've been eating French food for a long time.

10:15 One of my first French meals, I was like 6 years old.

10:17 My dad was like, "You have to try escargo." I was like,

10:18 "What's esco?" Was like, "Don't worry, eat it." I ate this.

10:22 I put bread in it.

10:23 It was phenomenal.

10:24 I couldn't believe it.

10:24 I was like, "Dad, what was that?" He's like, "It's snails, David." Amazing.

10:28 He blew But it blew me away cuz it opened my palette.

10:31 And this is the best.

10:32 This the butter in there.

10:33 It goes in the oven when it comes out.

10:35 You eat the meat, but then you just dip in and soak the the bread.

10:39 Better than giant snails.

10:40 Better than giant snails in Ghana.

10:42 All right, she opening the oven.

10:44 Next 5 minutes and then it will be ready.

10:46 God, that looks delicious.

10:49 Why do Jamaicans always make the best chefs?

10:53 Is just the best.

10:54 We give love.

10:55 Everything we do, we make it with love.

10:56 We don't love it.

10:57 Can it be good?

10:58 She's spicy.

10:59 I'm really [laughter] really spicy.

11:03 Oh wow.

11:03 Look at this.

11:03 The Escar Go is perfect.

11:06 And we put it on a plate for you.

11:08 Yeah.

11:08 Yeah.

11:08 So, here we go.

11:08 The Escar Go.

11:11 It's about the food, but it's about the destination.

11:13 Look at this view.

11:15 Incredible.

11:15 You're having guillow over there.

11:17 Some catamarans.

11:18 People bathing in the ocean.

11:20 Then we have the snails soaking this beautiful butter.

11:28 You know what I love about those girls?

11:30 They're so small.

11:31 The snails.

11:32 M I love the the herbs.

11:34 Buttery, nice and tender.

11:36 It's chewy, but it's a lot of sauce here.

11:41 A lot of butter, a lot of garlic.

11:42 You got to dip in the bread.

11:44 Just soak it up.

11:45 What I would do is this.

11:46 I would just like leave them in there like that.

11:48 And then just soaks up everything.

11:49 Look at that.

11:50 Beautiful.

11:50 Isn't that amazing?

11:51 Baguette's the best.

11:56 Oh man, it absorbs every inch of flavor in this bowl.

11:59 French food.

12:00 Can't beat it.

12:01 Okay.

12:01 This is a French charcoal chart to make the flambe.

12:05 Let's go fire.

12:07 Take flambe.

12:08 Yeah.

12:08 You ready?

12:10 Let's go.

12:12 The first time I've ever had a flambe lobster.

12:15 You nuked it.

12:18 Yeah.

12:17 Amazing.

12:18 Still popping right here.

12:19 Look, it's still on fire.

12:19 And then over here we have some morel mushroom right there.

12:22 It's amazing mushroom on top of the beautiful piece of steak.

12:25 Yeah.

12:25 Special taste, but very nice mushroom.

12:27 Very good one.

12:28 The full Caribbean lobster right here.

12:31 Wow, what a beautiful lobster.

12:33 And next to it, we have This is a sauce.

12:35 You have garlic sauce and pear sauce.

12:38 Perfect.

12:39 Let's see.

12:42 Perfect.

12:43 This is my favorite potatoes.

12:44 Look at this.

12:45 The layers of potatoes with that creaminess on top.

12:48 Oh my god.

12:48 It's like almost like bame.

12:49 It's cheese.

12:50 Cheese is just creamy.

12:51 Just

12:52 creamy.

12:53 Look at the amount of meat right here.

12:55 Pull this right here.

12:56 So buttery.

13:01 Oh my god, this is incredible lobster.

13:04 Wow, that is phenomenal.

13:05 Yeah, I thought it was easier like this.

13:07 I thought that was a m.

13:10 Do you like it?

13:10 M.

13:11 It's incredible flavor.

13:12 Nice and tender.

13:13 So buttery.

13:14 If I just pull it out of here.

13:16 You need to try this with that.

13:18 This is cre sauce.

13:21 That creole sauce.

13:26 The name is sion.

13:30 Yeah.

13:29 You can't eat lobster while having some garlic sauce.

13:32 That's what they have here.

13:35 Oh my god.

13:36 This is the ultimate lobster.

13:38 Wow.

13:39 The French just do everything better.

13:41 I mean, I tell you, I love French food.

13:43 Love French food.

13:48 And over here we try this.

13:49 French food is number two after Italy.

13:52 I do think this is bashameal mixed with potatoes.

13:55 It's like layers of potatoes with bimmell throughout.

13:59 I'm enjoying this one guys with this view and over there.

14:03 We're in France in the Caribbean.

14:06 I'm coming back often.

14:08 This is my new place.

14:09 So if you've never had a spiny lobster, it's like juicy.

14:12 It's buttery.

14:12 It's silky.

14:16 M.

14:18 And with the garlic sauce, it's extra garlicky.

14:21 Oh man, it tastes of the sea right here.

14:22 Especially looking at the sea.

14:23 Voila.

14:25 Creme brulee.

14:26 The creme brulee like this.

14:29 Okay.

14:28 Put some sugar on.

14:30 So, first you add some sugar.

14:43 Wow.

14:44 Oh, look at that crust.

14:45 So perfect.

14:45 Which came first, creme brulee or cremaalana?

14:50 Brules.

14:51 Enjoy.

14:52 I love this, by the way.

14:53 This is one of my favorite desserts ever.

14:56 Creme brulee.

14:56 She put the sugar on top.

14:57 She nuked it.

14:58 I'm going to like Oh, look at that.

15:03 How it just like falls apart.

15:08 Crust cracks.

15:09 Creme brulee is all about the contrast between the top, that crust,

15:13 that amazing sugary layer, and then the creaminess in the bottom.

15:18 Wow, it's too good.

15:24 Let me know what do you guys think about creme brulee permo.

15:31 So, Dylan, what do you have here?

15:32 So, David, this one is for you.

15:34 It's homemade rum.

15:35 Homemade rum.

15:36 Um, this one is banana.

15:37 Banana fruits.

15:39 Uh, it's a gift for you.

15:41 Thank you so much.

15:42 And this is from the restaurant.

15:44 Exactly.

15:44 Really in my hands.

15:46 Ocean 82 by the Sea makes their own rum.

15:48 This one is banana.

15:49 All right.

15:49 So, say cork, guys.

15:51 Just open it up with the cork screw.

15:52 And here we go.

15:53 You think it's good?

15:54 I think it's going to be good.

15:59 It's like the most banana rum I've ever had in my life.

16:01 Wow.

16:02 It's actually creamy and delicious.

16:04 Everything's phenomenal.

16:05 Look at the view.

16:06 So here behind me in Grand Cast,

16:07 we have something called the Lolos, which in Creole means the lots.

16:11 You got four lots here.

16:12 They're all doing Creole food, which is more like a barbecue.

16:15 You can see this one is Cynthia's talk of the town.

16:18 And over here we have Sky's the limit.

16:20 Come follow me to Sky's the limit.

16:23 You know what's amazing?

16:25 It smells like jerk, dude.

16:27 Smells like jerk seasoning.

16:29 You smell charred.

16:30 Let's go right in here, my man.

16:32 We're back.

16:32 We're back.

16:33 How are you?

16:34 I'm good, man.

16:35 You ready for us?

16:35 Yeah, man.

16:36 All right, let's do it.

16:37 So, we're we're going to go in here.

16:39 Wow.

16:39 Look at this.

16:40 She's a grill lady.

16:42 So, what are we doing here today?

16:44 That we do the barbecue chicken, barbecue ribs,

16:47 and now we take it 25 minutes to put the chicken, 10 minutes for the ribs.

16:50 I love your hair, by the way.

16:52 Your hair.

16:52 Beautiful.

16:53 I love it.

16:53 Love it.

16:54 So, this is the lolos.

16:56 Lolos.

16:56 Local local people.

16:58 Local fries.

17:00 Yes.

17:00 And right here on the beach, huh?

17:01 Yeah.

17:02 As you can see right here,

17:03 it's five different restaurant, separate owners, but we all do the same food.

17:08 So, same barbecue, chicken, rib, fish, shrimp, full local price.

17:15 And so, here we're on the French side, but we're doing more creole.

17:19 Yeah.

17:20 Yeah.

17:20 Yeah.

17:20 Got it.

17:20 I feel like it's the only place that does it cuz usually it's all French.

17:24 The French now, like what you were just now,

17:26 they do more like the fancy, more fancy,

17:29 more fine dining.

17:30 French food.

17:31 Yeah.

17:31 Yeah.

17:31 Yeah.

17:32 No, we know we ate good.

17:33 We ate really good.

17:34 You enjoy?

17:34 Yeah.

17:34 Yeah, I ate good.

17:35 So, right here we have Jacqueline.

17:36 She's the owner of Sky's the limit.

17:38 So, what can you tell me about this neighborhood?

17:41 Grandas.

17:43 Rancas.

17:43 Well, this neighborhood was here from way back when

17:47 I was very small and um they are now today.

17:51 Um it come to be the Lolos that I was working in this big hotel called um Laqua.

17:58 So after like I think it was two um in' 95

18:02 they had a big hurricane came and crashed the whole place down.

18:05 So from then that I decided you know what

18:07 I tell my husband I want to work for myself.

18:10 So he say well that's a good idea.

18:12 So when I hear about this place of lolos I say okay let me

18:15 let me hit the chance to see if I could get it and then

18:17 bam I get through with it and from then I tell my husband

18:21 the day I cook here and they taste my food they will be coming back.

18:25 they will be coming back and so happened that was it.

18:28 So what should I try today?

18:29 What's the what's on the menu?

18:31 Well, well the menu is uh today I will command you

18:34 like to maybe taste the grilled fish or the fried fish.

18:37 Okay.

18:37 Not the ribs.

18:38 The chicken is very tasty.

18:40 The ribs are very tasty.

18:41 The chicken is good.

18:42 But everything I have from myself with my hands, very good.

18:47 So how has Grand Pas changed since the hurricane?

18:50 It changed a lot.

18:51 We're trying to get back the way we was before.

18:53 It coming it coming back now.

18:55 I seen a lot of toys coming back and everything.

18:57 So that's a good thing.

18:58 Every place is trying to build back up.

19:00 Well, we was the only one for the hurricane.

19:02 We were the only ones stand here.

19:06 Wow.

19:05 All the lolos around us was on the foot on like flat.

19:08 When I mean flat flat, but this building stays up.

19:11 I was one of them ws was very very lucky.

19:14 This is my flour.

19:15 I roll it.

19:16 All right.

19:16 You make into a small ball.

19:18 Small ball.

19:20 Perfect.

19:19 I put it like in some flour.

19:21 Yeah.

19:21 Some more flour.

19:22 Okay.

19:22 All right.

19:22 to the balls.

19:23 She's going to roll them out.

19:24 Roll them out.

19:25 This is my signature.

19:26 The cut in the middle.

19:27 Everybody ask me why you put a cut in the middle.

19:29 I tell them that's my signature to cut.

19:31 Okay.

19:31 And we put it in.

19:32 You're going to be fine.

19:34 Big difference between the palori and the john palori taste.

19:37 Very bland.

19:38 No sugar.

19:38 The Johnny cake always has a little bit of sugar.

19:40 So, it's definitely sweeter.

19:41 This is definitely an English influence.

19:43 It's like perfect.

19:44 Look at that.

19:44 Golden brown.

19:45 Nice and crispy.

19:46 So, we have some grilled chicken,

19:48 grilled barbecue ribs, and we have the Johnny cakes.

19:50 I have to start with the Johnny cakes.

19:51 Can't wait to try this.

19:52 Oh, it's still super hot.

19:53 So soft.

19:54 And she also put some epis on the side.

19:56 It's like a Haitian spice.

19:58 Try it alone.

20:02 Exactly like a funnel cake.

20:03 Very light on sugar.

20:05 Sweet, crunchy, super soft, melt.

20:07 I'm going to try some of this on top.

20:11 M.

20:14 Everything I said, but plus some some pickles.

20:17 Oh yeah, that soaks it up.

20:18 Yeah, this needs something.

20:19 The Johnny cakes.

20:20 Johnny cake for me with saltfish.

20:23 It's a perfect bake.

20:24 And over here, pork ribs.

20:25 Nice.

20:26 So, break this up.

20:27 Go in here.

20:28 Smoky everything in here.

20:30 And the charcoal.

20:32 Charcoal.

20:33 Oh, yeah.

20:33 So, if you want to make it American, you add the barbecue sauce.

20:36 If not, you eat it natural.

20:40 Very juicy.

20:42 And over here, we have the barbecue chicken,

20:43 grilled chicken, beautiful drumstick.

20:48 Oh my god.

20:49 M.

20:50 Nice and smoky.

20:51 Perfectly char on top.

20:54 That's when you know it's good.

20:57 She's cutting it up back there.

21:01 For me, it is my go-to.

21:03 I'm not into all other sauces, but this is very good.

21:08 This is very good.

21:09 Like this.

21:11 Is this the Haitian style?

21:15 M.

21:15 Oh, yeah.

21:16 The crunch with the onions.

21:17 Yeah.

21:17 You know what?

21:18 I actually like this.

21:18 Not too saucy, more like dry, but sometimes juicy.

21:23 Sky's the limit.

21:24 Check them out.

21:25 This is amazing.

21:25 Thank you so much, Merc.

21:27 You're welcome.

21:27 Thanks for coming along.

21:32 Oh, the Johnny cake.

21:33 Yeah, you good.

21:34 He's making ice cream.

21:35 Throw a little vanilla ice cream on top.

21:37 Perfect.

21:38 Perfect.

21:38 We finally made it to the capital of the French side.

21:41 It's called Maragot.

21:42 At the very top, we have Fort Louie right there.

21:46 And over here we have the port.

21:48 From here you can jump on a ferry and go to Anguila, UK territory right there.

21:52 Or you can go to the beautiful island of St.

21:55 Barts.

21:55 Highly recommend St.

21:56 Barts.

21:57 It is an amazing French island.

21:58 One of my favorite islands of all time.

22:01 And uh right here we have over here the West

22:03 Indies Mall and we have a few different restaurants.

22:06 Beautiful.

22:07 I never seen the St.

22:08 Bart's flag.

22:08 This is it right here.

22:09 So right here we have Exodus Juice Bar.

22:12 So they have smoothies, they have special juices, shakes.

22:15 So right here is the owner, June.

22:16 What up, man?

22:17 How you doing?

22:17 I'm fine, man.

22:18 Love, man.

22:19 Oh, man.

22:19 Good to meet you.

22:20 Good to meet you, too.

22:21 You smell great.

22:22 Yeah, man.

22:22 Like herbal tea.

22:23 Yeah, man.

22:24 So, Exodus Juice Bar, a lot of different juices.

22:27 What do you recommend I try today?

22:29 Well, put it there.

22:29 You come try a full house.

22:31 Full house.

22:31 It f you up.

22:32 It you up drinking you, you know.

22:35 Does it have is most a man drink?

22:37 No sea moss in there.

22:38 Yeah, you can get a little seamos inside of it.

22:41 Very genuine banana peanut cashew basically a thick It's like a thick smoothie.

22:47 Yeah.

22:47 All right.

22:47 Can we go inside?

22:49 Yeah.

22:49 Man, I love what you did here with the the truck.

22:51 I mean, man, you painted it.

22:54 So dope.

22:55 So, first off, we're going to grab one of those million bananas.

22:58 Yeah, we use them bananas.

23:00 They fully ripe, you know.

23:02 Yep.

23:02 And then into the blender.

23:04 Perfect.

23:04 So, next he's going to throw some cashew nuts inside blender.

23:08 Looks like some almonds.

23:10 you know.

23:11 Perfect.

23:11 What's that?

23:12 This is some chia seed.

23:13 Flat seed.

23:15 All right.

23:15 Some almond milk.

23:18 Yeah.

23:27 Nice thick full house.

23:29 Yeah.

23:29 This is a full house smoothies.

23:31 I've tried it literally everywhere I've ever been in the whole world.

23:34 You know, fresh fruit, hard to beat.

23:36 Let's try this.

23:42 I mean, he chose my favorite.

23:43 It's like a peanut punch.

23:45 Peanuts, banana.

23:49 Nice and thick.

23:50 Yeah.

23:50 So, if you ever had like a peanut thick drink,

23:53 this is exactly what you'll have basically.

23:54 Uh, a little nutty, a little sweet, very creamy.

23:57 So, you've had this spot for 15 years.

24:00 Not that same spot though, but we was different spot.

24:02 Yeah.

24:02 Got it.

24:02 Got it.

24:03 Yeah.

24:03 But for 15 years with the storm and everything, that's the troop spot.

24:07 And you're from the French side of the island?

24:09 Yeah, I'm from the French side.

24:10 Born and raised here.

24:11 Yeah.

24:11 So what is a person from St.

24:12 Martin?

24:12 What do you what do you can call a St.

24:14 Martian?

24:15 Well, is mix of cultures is many different race in the country,

24:20 you know, but to weelf we got we own culture, you know,

24:25 maybe going away, you know, but um we come from a a cultural people,

24:30 you know, my grandmother being on the market selling provisions and stuff.

24:34 So I grew up with my grandfather going

24:36 to the mountain picking he own mangoes and stuff.

24:39 So you know

24:40 and it's changed a lot in the past 30 40 years

24:43 with all that coming to the country.

24:45 Yeah.

24:45 It really changed you know.

24:46 Right now there we got monkeys in the country.

24:49 We never had no monkeys before you know.

24:52 So first long time ago you going to go in the hill and find food.

24:56 But right now there you can't find no food in the mountain man.

24:59 Yeah.

24:59 Call the monkeys are eating everything.

25:02 Everything.

25:02 And so you're from the French side.

25:05 Do you feel that it's very French?

25:06 I mean, do you feel a different distinction between both sides?

25:10 Yes, it's got a big difference between the both side, man.

25:14 What's your greatest memory on this island?

25:18 Well, from a small youth man coming up

25:22 and this way you be here right now was water,

25:25 you know, was beach, you know.

25:28 Yeah.

25:28 I used to be on the beach side

25:30 all you know before this great development you know.

25:33 Oh wow.

25:34 Where do you go on the island to find peace in the mountain?

25:37 For in the mountain man is so quiet it's so different you

25:40 know and that's the only place that you gain from you know.

25:44 Yeah.

25:45 Everything else in the city you got to pay man.

25:48 Yeah.

25:48 Yeah.

25:48 Everything in the city you got to pay.

25:50 But when you go in the hill and you plant a seed

25:52 you see the tree grow and you come eat from it.

25:55 You know once you keep away the monkeys right now

25:57 is a great fight human being and monkeys you know.

26:01 Yeah.

26:01 Big up.

26:01 Thank you.

26:02 Thank you.

26:02 Appreciate you.

26:04 Bless.

26:04 Thank you.

26:04 Let's go.

26:05 Love to the people.

26:06 Our first bangerie or bakery chef Fernand la French bakery.

26:11 Look over here.

26:12 Incredible assortment of sweets.

26:15 We have over here some ice cream.

26:16 But they also have over here the croissant.

26:18 Think the ham and cheese croissant looks amazing.

26:20 These cheesecakes look really good too.

26:22 Jess, you are ready?

26:25 I'm ready.

26:26 I'm ready.

26:26 Yeah.

26:26 Yeah.

26:27 You want something?

26:28 Okay.

26:28 So, I'm going to go with the Jeong from Croissant.

26:32 Croissant.

26:33 We we heat it up or no?

26:34 We Yeah, for sure.

26:35 Heat it up.

26:38 Fr Like which is the most French thing you have?

26:40 Paris breast.

26:41 Paris breast.

26:42 Let's go with one of those.

26:43 And then we're going to have this one as well.

26:44 Right.

26:45 All right.

26:45 So, we have the two most iconic things you can get from France.

26:49 So, we have the ham and cheese croissant.

26:51 One of my favorites.

26:51 This is usually breakfast for me in France.

26:54 So then melted the cheese on top.

26:56 And over here we have the Perry breast.

26:58 So this was invented in 1910 for the Paris breast Paris bicycle

27:02 race as a shape of a bicycle wheel filled with praline cream.

27:06 Look at that.

27:06 We have surinam over here in the house.

27:10 Love you guys.

27:10 Oh wow.

27:11 This is going to be amazing.

27:12 The best ham and cheese croissant.

27:19 Cheesy.

27:20 the salty inside, buttery, flaky.

27:22 Oh man, this is like, you know, I'm taking a bite of this.

27:25 It's like teleports me to Paris.

27:31 There's something about the way the French do the ham and cheese croissant.

27:35 It's so creamy inside.

27:37 The textures, it really is like I'm in France.

27:42 This tastes like bashimal.

27:43 Bashimal ham and cheese.

27:45 It's too good.

27:51 Like I said, shaped like a bicycle wheel, filled with praline.

27:54 How do I eat this?

27:56 I guess like that.

27:57 I guess you just take this layer of on top off, mix it with the praline.

28:10 Well, this is not supposed to be eaten like this.

28:12 This is like this.

28:14 And you know what it is?

28:15 It's like almost like a cookie bread with an amazing cold filling.

28:19 The praline super decadent, super sweet.

28:22 It's shudo.

28:23 A little different.

28:24 Got like a perfect role.

28:26 It's like that kind of dough.

28:29 It's phenomenal.

28:30 The bottom.

28:31 Look at I bite in.

28:32 That's the praline right there.

28:40 Almost has like a nice little nutty chocolatey.

28:42 Oh my god.

28:43 It is like a peristo roll.

28:45 The same do it has same texture taste.

28:50 No one does pastries like the French.

28:51 Italy I love you but mean the same thing.

28:54 So this is the waterfront right now.

28:55 Margo years ago we used to come here as children

28:58 ride our bicycles and our push scooters and all that stuff.

29:01 Back then uh everything looked a lot bigger but I realized we was just smaller.

29:05 So everything [laughter] but now in the afternoon is the marketplace.

29:08 People come here and sell their stuff.

29:10 t-shirts, all kind of different stuff in the flea market.

29:13 Here in Maragot, we have Fort Louie.

29:14 We're making our way up.

29:15 Follow me.

29:16 We get epic views over the entire city.

29:18 Can you imagine being here in the late

29:20 1600s and being under attack by the English?

29:23 The English are right across here in Angula.

29:25 Wow.

29:25 Look at this place.

29:26 Oh man.

29:27 I mean, it's very just raw.

29:29 Yeah, that's what I'm saying.

29:29 It's raw.

29:30 It's like pure rock.

29:31 Huge stones.

29:32 See?

29:35 Oh my gosh.

29:36 Wow.

29:36 The view is amazing.

29:38 This French fort overlooking Maragot.

29:40 Look how beautiful this is.

29:41 An incredible valley.

29:43 You got the mountains.

29:44 The very bottom that is the Dutch side over there.

29:47 Borders literally right there.

29:49 Then on this side you have a million boats.

29:52 I mean like mega yachts, super yachts.

29:54 You got catamarans.

29:55 And then right over there we have Anguila.

29:57 And you actually have one of the fairies crossing over.

29:59 It takes literally 20 minutes.

30:01 This is a big storm up there.

30:02 Right here on the French side of the island we have Paradise View.

30:05 One of the best viewpoints on the island.

30:07 And look, you can actually see some of the salt pans right over here.

30:10 So you have the Atlantic Ocean, lots of hills, beautiful colorful houses here.

30:17 This is Galam Beach.

30:18 And behind Gallalian Beach, you have St.

30:20 Barts.

30:21 Over there is St.

30:22 Barts.

30:22 It's so close.

30:22 It's only like a 15-minute ferry ride.

30:24 Beautiful island.

30:25 I've been there before.

30:26 Very lux, very French.

30:29 So Wagner, you are a mix.

30:31 You're Haitian, Kuruin, but in St.

30:33 Martin.

30:33 Born in St.

30:34 Martin indeed.

30:35 So tell me a little bit about this island

30:36 for the people who don't know about it.

30:38 Well, this island is 37 square miles with uh

30:41 37 beaches to choose from, part French, part Dutch,

30:44 and we are multicultural island where we have uh 60

30:49 plus different nations living on the island besides the locals themselves.

30:52 So we are multi-m mixed cultural island.

30:54 So we're on the French side, there's Dutch side.

30:57 Is there a divide at all?

30:58 Now there's no division cuz we lived in harmony at uh

31:03 1648 to 1948 which is a 300 year period where we

31:08 sign a treaty of concord to have no borders and to don't

31:11 have the same lifestyle as in Europe or the US.

31:14 Okay.

31:14 And so you're saying the north side,

31:16 the French side is more relaxed, more chill.

31:19 The south side's more like Vegas.

31:22 Well, yes indeed.

31:23 Um the northern side is more relaxing as in considered as a fivestar hotel

31:28 kind of base and the dot side is more like a mini Las Vegas.

31:34 Okay.

31:33 That's where uh they don't sleep.

31:35 And so this is it's all French food on this side too.

31:38 Yes.

31:38 You got to be French to be French.

31:42 We croissant almo.

31:46 Almo.

31:46 What?

31:46 We we here in the northeest point of the French side

31:48 of the island and we're at the highest peak looking over an Marcel.

31:53 So that is this like hotel/bay and then across from us you have

31:57 Angilla right there and that is an island that's part of the UK.

32:00 Another beautiful island I have to go to one day.

32:03 We could swim.

32:03 It's a it's like a 2-hour swim if you

32:06 are brave enough or you take a 20-minute ferry.

32:08 Here in Margo in the French side of the island we have some Haitian food.

32:12 Look at this chit.

32:13 How you doing?

32:14 You good?

32:15 Hello.

32:16 Hi guys.

32:16 Everything good?

32:17 Yeah.

32:17 You guys enjoying the food?

32:18 We're We're enjoying.

32:19 We're enjoying.

32:19 We're going to try some Haitian food.

32:20 Just landed.

32:22 They have another restaurant on top of the hill there.

32:24 Another one.

32:25 Yeah, we had it.

32:27 Okay.

32:26 Good, too.

32:27 Enjoy your stay, guys.

32:28 Thank you.

32:28 Thank you.

32:29 Amazing.

32:30 Amazing.

32:30 Thank you.

32:31 All right.

32:31 So, we're going to do some amazing Haitian food.

32:34 Come here.

32:34 It's It's raining.

32:35 Heavy rain.

32:36 This is how it is here.

32:37 Literally, just come here.

32:39 They got some legume, which is the vegetables.

32:42 They have some turkey wings.

32:43 They have some cornmeal, some oxtail.

32:45 I think we're going to get us a plate.

32:46 Try some Haitian food here in St.

32:48 Martin.

32:48 All right.

32:49 So, right here she's making a plate for us with some rice.

32:53 And over here we have the legume.

32:54 So, this is some Haitian legume.

32:56 It's like a vegetable stew right on the side of the rice.

32:59 Looks amazing.

33:00 And then turkey.

33:01 Look at that.

33:02 Turkey wings.

33:03 Nice sauce.

33:04 The Haitian community is all over the Caribbean.

33:07 Obviously, they speak French and Creole in Haiti.

33:09 So wherever there's a French speaking island, they're there.

33:12 They're in Guadaloop, Martineique, and obviously here in St.

33:14 Martin.

33:15 And over here we have the amazing turkey wings.

33:18 And then we have the lagum legume.

33:20 This is phenomenal.

33:21 I love this.

33:21 This is like a vegetable stew.

33:24 Feels like some meat in here.

33:25 Mix that with some rice.

33:28 M.

33:29 Oh, I love the spices.

33:30 So soft.

33:33 Oh, yeah.

33:33 You have a mix of so many different flavors in here.

33:36 There's definitely some ochre in here cuz it has that slimy consistency.

33:39 Uh, but definitely a little smokeoky.

33:41 It definitely pairs amazing with the rice.

33:46 It's good, but I don't know the wings are going to be phenomenal.

33:48 Look at that.

33:49 So, I've never been to Haiti,

33:50 but every time I eat Haitian food, they have turkey wings.

33:53 Do they like consider this better than chicken wings?

33:59 M.

34:00 It's like almost like a barbecue.

34:02 Oh, yeah.

34:02 Nice smoking.

34:03 It's like a massive wing.

34:06 There's literally Caribbean Thanksgiving in your mouth.

34:12 Oh, it's so sweet.

34:13 It's creamy.

34:14 So, it looks like there's a lot of Haitian restaurants in this area.

34:16 Like four right here.

34:18 So, you're entering Maraga.

34:19 It's right here.

34:20 And then once you pass, you get to the border.

34:22 Wow.

34:23 This is a It's a nice scene over there.

34:25 It's like empty land.

34:26 Then you have the Caribbean Sea.

34:29 Lots of people just stopping here for some drinks, some food.

34:35 su What's that?

34:38 Come.

34:38 Let's go.

34:40 Sisua.

34:41 Yes.

34:41 Put it on the rice.

34:44 What's Oh, wow.

34:45 What is this?

34:45 Like a Oh, it looks like black bean stew.

34:48 And also right here we have the oxtail.

34:50 Just get in here.

34:52 Mhm.

34:54 Oh my god.

34:56 You know what?

34:57 It's It like literally falls off the bone after they get in though.

35:01 It's a massive piece of oxtail right here with mixed with the legume.

35:04 Oh my gosh.

35:05 This is Haiti right here.

35:06 It almost feels like Cuban, right?

35:07 Black beans with that like moho on top mixing with the rice.

35:12 This is very Caribbean.

35:15 Oh yeah.

35:17 Oh, smokeoky.

35:18 Tastes so good.

35:21 People here are so friendly.

35:22 Hey, amazing Haitian food was amazing.

35:25 Hey Bong.

35:32 Fantastic.

35:32 I'm speaking French, but they're like they only speak Creole here, dude.

35:36 We're here at Wichi and we're trying some French rum.

35:39 I've never seen rum with the H.

35:40 First time in my life.

35:42 Nila, how you doing?

35:43 Hi.

35:43 Fine.

35:44 How are you?

35:45 Very good.

35:45 So, what do you guys do here at Walichi?

35:47 So, this is the former aging room of the governor and we

35:50 sell rum from the all the Caribbean from Guadalup and Martin.

35:54 Okay.

35:54 So, what should we try?

35:55 Cuz I know the governor is the the one that is from here.

35:58 The governor was created here.

36:00 You can see on the barrels.

36:01 It was produced here before.

36:03 Uh so I can make you try it if you want.

36:05 Okay.

36:05 Let's try it.

36:06 I like it.

36:06 The way you're serving it to me, it's like cognac.

36:09 Yeah.

36:09 It's aged rum.

36:10 You can see it always when it's this color.

36:12 That barrel.

36:13 So you can smell it first.

36:14 There's a lot of spices inside.

36:16 Can you guess what spices?

36:17 Which spices?

36:18 I have no idea.

36:19 Tell me.

36:19 Tell me.

36:20 Um

36:20 cinnamon first mainly.

36:21 Then you have vanilla.

36:22 You have caramel.

36:24 Cocoa.

36:25 Can you smell it?

36:26 Oh, wow.

36:26 Bro, this beats brandy.

36:28 This is way better than brandy.

36:30 Wow.

36:30 It's so tasty.

36:31 It's It's strong.

36:32 Yeah, it's strong.

36:33 Yeah.

36:34 42%.

36:35 42.

36:36 42.

36:36 Ah, it's not so bad.

36:37 I know some other ones that are like 80%.

36:39 You like you don't even want to try it.

36:41 Yeah.

36:41 So, in terms of other rums,

36:43 I know that you guys have the Martineique rums, which are amazing.

36:46 What else is interesting?

36:47 Guup is interesting because uh it's the better.

36:50 It's the best.

36:51 Do you want to

36:51 She's saying that [laughter] because she's from there.

36:52 Yeah, I'm from Guadaloop.

36:53 That's why I'm saying that.

36:54 You're from Guadaloop?

36:56 Yeah.

36:56 Been in St.

36:56 Martin a long time?

36:57 No.

36:58 For 1 month.

36:59 1 month?

36:59 Yeah.

36:59 [laughter] Okay.

37:00 And so, do you feel a stark contrast between the north and the south of St.

37:04 Martin?

37:05 Yeah.

37:05 No, not really.

37:07 No.

37:07 No.

37:07 From Glad Loop, there's a difference.

37:08 Yeah.

37:09 Okay.

37:09 People are more friendly here because we know St.

37:11 Martin is called the friendly island.

37:14 And that's true.

37:15 That's true.

37:16 Yeah.

37:15 All right.

37:16 So, I'm going to smell the rum.

37:20 [sighs] It's rum heaven right there.

37:23 How do you say rum in French?

37:25 Rum.

37:26 Rum.

37:27 Hum.

37:28 Hum.

37:28 Hum.

37:28 Hum.

37:30 Rum.

37:30 No.

37:30 Hum.

37:31 No.

37:32 R.

37:32 [laughter] No.

37:33 Rum.

37:33 No.

37:33 It's like she's answering.

37:35 I know.

37:35 It's hard.

37:35 It's hard.

37:36 So, hello.

37:37 [laughter] So, you're from France?

37:41 Yeah.

37:40 Yeah.

37:40 Okay.

37:40 So, is there do you feel like the people here are very French,

37:44 especially here in the north?

37:46 Like, is it feel like for you like it's

37:48 the same as being in France or is it different?

37:50 You feel like you're in France?

37:51 Yeah.

37:51 Because I live in 10 years old in St.

37:53 Martin.

37:56 Okay.

37:54 And now I'm more St.

37:56 Martin, Paris.

37:58 You understand?

37:59 Yeah.

37:59 Yeah.

38:01 Okay.

38:00 For the French people in France who have never come to St.

38:03 Martin, what would you tell them about St.

38:04 Martin?

38:06 It's so it's a lovely island.

38:08 You have a lot of beach.

38:09 The the people is very uh cool.

38:12 Is it cool?

38:13 The people is very cool.

38:14 And uh the life is different.

38:16 Is more sweet.

38:18 It's more sweet.

38:18 The life is more sweet.

38:19 For this bottle, you have only mil set.

38:23 Mil set bottle.

38:25 And for this, I don't have the price now.

38:28 For this, you have 62 one bottle.

38:31 So, this is a,000 bottle right here.

38:33 And this is rum.

38:34 Yeah, this is the rum.

38:35 It's all rum.

38:36 Everything's rum.

38:36 So, is this the most expensive like rum in the world?

38:39 Yeah, cuz it's €3,500 for a Martineique rum.

38:42 This bottle here.

38:42 Look at this.

38:43 Wow.

38:44 What a beautiful bottle.

38:45 This moment is my favorite.

38:47 This is your favorite.

38:48 This moment.

38:48 This moment.

38:48 Yeah.

38:49 That is decolash from Nissan.

38:52 Is the very high quality of white rum.

38:54 You can try that first.

38:58 Wow.

38:59 Strong.

39:01 Yeah.

39:04 That'll raise some hairs on your back.

39:07 That's good.

39:07 It's good.

39:10 That's good stuff.

39:11 Normal the French people like that with the brown sugar and lime.

39:15 It's the traditional tip.

39:17 You know, tip tip punch.

39:18 Yeah.

39:19 Yeah.

39:20 Wow.

39:21 It's phenomenal.

39:22 And for the second the last the second and last.

39:25 Yeah.

39:25 Second last.

39:26 Uh this is la is my favorite in alomic.

39:29 It's not with the colon of distillation.

39:30 That is with alomic.

39:32 It's the udov.

39:33 No odvi.

39:35 No.

39:34 Uh it's different.

39:35 It's not the is the rama but is is different production.

39:39 Got it.

39:40 Got it.

39:40 That is very exceptional.

39:42 This is uh it's intense.

39:44 Feel like I'm back in Albania, bro.

39:45 drinking like this.

39:51 M.

39:52 Oh yeah.

39:52 This This gives me more of a graa vibe.

39:56 Yeah.

39:56 It's like graba.

39:57 It's like graba.

40:00 Yeah.

39:58 Liquid death or happy places.

40:03 Wow.

40:03 That was good.

40:05 So this is what you consider Bailey's style with rum.

40:09 Yeah.

40:09 With rum.

40:10 From black cane.

40:11 You know you have different sorts of cane.

40:13 You have blue cane, red cane, and this one's black cane.

40:16 Oh, that's lethal.

40:16 That is so delicious.

40:19 It's creamy.

40:19 You don't feel the alcohol.

40:20 That 9:00 a.m.

40:22 with my coffee.

40:23 Oh, [laughter] you know, some people take it in the coffee.

40:25 Oh, I'm sure.

40:26 Yeah, it's perfect.

40:26 What are we doing here?

40:29 Chocolate.

40:28 Chocolate.

40:29 Yeah.

40:29 Okay.

40:29 Chocolate.

40:30 And so the same thing, but chocolate.

40:33 Yeah.

40:32 It's a traditional martinique drink.

40:35 Hot chocolate with bread.

40:39 Wow.

40:42 Oh, wow.

40:42 That one.

40:43 Which one do you prefer?

40:44 Oh, I love this one.

40:44 The chocolate one.

40:46 It's like chocolate milk.

40:47 You won't know when it hits you.

40:48 Like this is like scary, right?

40:51 Yeah.

40:52 Wow.

40:52 See it in those eyes though.

40:53 I'm twisted.

40:54 [laughter] Thank you.

40:57 Thank you.

40:58 Thank you, Messi.

41:00 Have a good day, guys.

41:01 This is France.

41:02 This is amazing.

41:03 I love it here, guys.