French, Asian or Oceanic, New Caledonian cuisine reflects its mixed population, offering visitors a delicious, eclectic menu.
Whether in Noumea, in the brousse (the bush) or on the islands, your trip to New Caledonia will also be a gastronomic journey.
Restaurants abound in Noumea, where you can enjoy delicious French meals ranging from gourmet to more family-style.
Most of the regional specialties of France (Basque Country, Alsace, Brittany, Normandy ...) are represented, while some reputable locals cellars the best wines of Bordeaux or Burgundy.
Asian culinary traditions are deeply rooted. Cafes and restaurants will take you on an imaginary trip to Indonesia, Vietnam or China.
In the brousse (bush), you will taste local cuisine, consisting of deer, shrimp, coconut, crab or wild hog and fruit salad. Local restaurants are the best places to discover the "brousse specialties”.
The Bougna is the traditional kanak dish (Melanesian): assorted tubers, fish, prawn (shellfish) or impressive lobsters marinaded in coconut milk simmer for hours in banana leaves on the hot stones of the Kanak oven. The dish contains tubers such as yams, sweet potatoes, and taro, Bulimes (snails), notous (pigeons) and for the more daring candlenut worm, a fat white worm tasting like hazelnuts, eaten raw or roasted!