Travel guide Guadeloupe

This is the event that brings the crowds together every year. It begins on the first Sunday in January and culminates on Ash Wednesday in February, with the "brulé Vaval", which signals the end of the festivities. Carnival gives rise to a series of colorful parades in different communes, each with its own particularities, depending on the day.

There are many Creoles, and Guadeloupe has its own. More than just a regional language used on a daily basis, Creole, with its Spanish, English and French sounds, dates back to the days of slavery, when masters and slaves communicated. Originally an oral language, Creole is neither formal nor gendered.

If you see a property surrounded by candles, it means that the house is in mourning. At All Saints' Day, the cemeteries are illuminated with candles (don't miss Morne-à-l'eau). As night falls, families gather to mourn in a convivial atmosphere, far removed from the sad atmosphere of France.

Dominoes are a popular game. Guadeloupeans often play on the terrace of a lolo (a small local grocery store where you can buy rum). What's special about this game is that it's not played in silence; instead, the aim is to impress your opponents by placing your dominoes noisily on the table.

Party time isn't just a phrase here. There's always an occasion for fun, music and dancing. As proof of this, in addition to the eleven public holidays recognized in France, Guadeloupe has nine non-working days. The main event is Carnival, which brings the whole population together every year.

Karukera, meaning "island of beautiful waters", was the name given to the island by its first inhabitants, the Kalinagos, in reference to its many rivers, waterfalls and warm-water pools. The island was later named Santa María de Guadalupe by Christopher Columbus. The name was later Frenchized to become Guadeloupe.

These small, traditional shops are generally located in Creole huts. They are still very much in evidence today, despite the advent of convenience stores. The " lolos " serve as food shops, refreshment stands, even restaurants for some, and above all, still today, as a social link.

This small freshwater crustacean, with its crayfish-sized claws, is a treat for the taste buds. Until a few years ago, it was the guest of honor at festive meals, but it is now almost impossible to find it in the archipelago's rivers. An aquaculture park in Pointe Noire has hatcheries to safeguard the species.

The population enjoys a dual identity, both Creole and French. Indeed, Guadeloupe's history and its various waves of immigration have shaped a melting pot of cultures, which is what gives it its charm today. Proud of their traditions and heritage, Guadeloupeans are delighted to share them with those who are interested.

Guadeloupe owes part of its reputation to the quality of its rums. This drink, specific to each of its distilleries and sublimated by the tropical climate, comes from the local terroir with its fertile volcanic soils. It is associated with traditions, production techniques and, without doubt, the history of the archipelago.

Creole cuisine is a reflection of the West Indies: mixed, fragrant and tasty. Its secret lies in the preparation of the marinade and the use of spices. Some products were already used by the Kalinagos (roucou), others were imported to feed slaves (roots), others by Indian indentured servants (curry).

Although the concrete house, acclaimed for its hurricane resistance, has long supplanted the traditional Creole house, the latter, better adapted to the climate, is making a strong comeback: it features openings for better ventilation to limit the need for air conditioning, and a large terrace, a living space in its own right.