Rare full set of 6 volumes. Covers have some small spots and imperfections, insides are very clean and neat.

Customers outside Europe, contact me for shipping costs.

For more than 30 years, Francis Delage, tanned, smiling and always courteous, has devoted his life to Creole cuisine. She accompanies him everywhere: behind his piano to imagine new recipes, sitting at his desk to write them or to update some of them, or in front of the camera to show all fans how to cook Creole. In 1979, he created La Plantation, a first restaurant serving “new Creole cuisine” in Gosier in Guadeloupe, then he opened another establishment of the same name in 1988 in Paris near the Bastille. This establishment was quickly considered the best Creole restaurant in the capital. “In the meantime,he confides, “from 1983 to 1988, I coordinated 2 encyclopedias,The delights of Creole cuisineand The Delights of France. The delights of Creole cuisine represent 6 volumes of 200 pages each, and are a real success. Les délices de France also includes 6 volumes, illustrated with more than 4,000 photos. "Francis Delage worked with 90 great chefs to produce these works. In 1995, he produced a new encyclopedia Saveurs de la table creole in 5 volumes, then a first CD-Rom and a videocassette bringing together 120 clips on the lexicon of cooking terms and tricks of the hand, followed by a box set of 4 videocassettes ' Les îles gourmandes ', another work Délices de tous les jours, etc. At the end of 2001, he finished recording a series of around fifty programs for RFO, entitled Saveurs Tropiques and broadcast in the French Overseas Territories by RFO, and in France, by CanalSatellite.

History of Creole cuisine
But Francis Delage has not yet said his last word on Creole cuisine. "I am currently preparing an additional work. Creole cuisine is not limited to the Caribbean. In Louisiana, we also find Creole cuisine, just as in the Indian Ocean and certain countries of Africa, the common point being France through colonization. The melting pot of these peoples and the geographical diversity make this cuisine an extraordinary heritage for France, just like the Creole language on which it is based. Indeed, Creole is spoken in Louisiana just as in Reunion, 20,000 km further. The recipes of these countries are numerous and very interesting. To enable everyone to make them, each recipe will be illustrated with photos and accompanied by historical texts on the origin of the recipes, their journey, as well as the evolution of these cuisines in each region.." And to deplore that in mainland France, Creole cuisine is too often classified under the headings of foreign cuisine, and not as a regional cuisine in the same way as Burgundian or Alsatian cuisine.

New Creole restaurant concept
In the meantime, Francis and Christiane Delage sold their establishments and moved, in 1999, to Saint-Barthélemy, at the port of Gustavia to create a new restaurant concept: La Route des Boucaniers. “ Until then, ” he explains , “I had always done gourmet catering. At the La Route des Boucaniers restaurant, I offer high-end Creole cuisine and traditional French cuisine at an attractive price, served in a typical and comfortable setting, and in a refined and friendly atmosphere. I have to respond to a very wealthy, very demanding, but rather relaxed American clientele."La Route des Boucaniers is a restaurant, bar, caterer, grocery store and shop at the same time. This establishment is located on the water's edge like the docks once were where sailors could find everything they needed, even at the string, to continue their journey by boat. “ We are open from 9 a.m. to 11 p.m.,” explains Francis Delage . Cruise ships can find croissants for breakfast, ice cubes for cocktails and equipment to rent for receptions in villas or on yachts. Our catering activity represents 30% of turnover because tourists who rent villas between 1,535 and 30,500 e per week do not cook."Francis Delage plans to franchise his concept. Everything has been thought of for this: the name, La Route des Boucaniers (boucanage or smoking being a method widely used in Creole countries to preserve food), the menu, which includes among other products boucanés (chicken, swordfish and various smoked fish which are used in the composition of sea sauerkraut), the decor, which recalls the atmosphere of the docks of yesteryear (cinema set made in France), and finally, the average price covered which does not exceed 40th on average without drinks." This formula, continues Francis Delage, is very popular with visitors to Saint-Barth, and I think it can be successfully developed in the Caribbean, the United States or elsewhere. Economically, it seems difficult to me today to launch a traditional gourmet restaurant. You have to follow the trend and know how to meet new consumer expectations. What matters is doing what you choose to do perfectly, and always ensuring that you respect your customers ."

I can ship cheaper to a Mondial Relay pick-up shop for the countries below. Please send me a message before buying and I will adjust the shipping costs.
France: €6
Spain: €10
Portugal:€10