Pointe-à-Pitre

The symbol of the 'new' Pointe-à-Pitre, the ACTe Memorial, or 'Caribbean Centre of Expressions and Memory of the Slave Trade and Slavery' is a museum that traces the history of slavery in an educational way. Its bold architecture and symbolic location make the ACTe Memorial a place of memory that you simply must visit during your stay in Guadeloupe.

The Saint-John Perse Museum is unique. You'll find the museum - dedicated to the work of the poet and diplomat Saint-John Perse, born in Pointe-à-Pitre in 1887 - in a house dating from 1880. With its Eiffel-style metal framework and balconies reminiscent of Louisiana, it is a remarkable residence. Inside, models display period clothing, and you can retrace the life of Saint-John Perse.

Take a detour to Place Gourbeyre and admire the bright exterior of the church of Saint Peter and Saint Paul (often wrongly described as a cathedral). The biggest surprise is to be found within: to withstand natural disasters, the roof of the building is supported by a metal structure. It was put up at the same time as the one in the central Saint-Antoine market.

Still just a fishing village about fifty years ago, Le Gosier has become the most popular beach resort in Guadeloupe... especially for night owls! A major party destination, it is home to trendy restaurants, bars and discos. If you feel lucky, you can even try the casino. Le Gosier is only a few kilometres from Pointe-à-Pitre.

It's the early birds' meet-up place: the central market in Pointe-à-Pitre is bustling from 6 am in the morning. A trip to Grande-Terre wouldn't be complete without a browse among the stalls, rivalling each other with their tantalising colours and aromas. And even if not all the products are strictly-speaking local, the lively bustle of this market is worth the experience

Enjoy these small fried fish fritters with a spicy or hot chilli sauce. The delicacy is generally shared as an aperitif or starter. There are also shellfish accras, which are just as delicious!

This dish typical of the West Indies has a long culinary tradition. The chicken is marinated for a long time and then dried before being braised with sugar cane. It is served with the equally traditional sauce chien, a condiment that is very common in Caribbean cuisine.