- Ait Na Greene
$ 2,650,000
- Aquamarina 3
$ 1,690,000
- Azur reve
$ 2,800,000
- Bacciata del Sole
$ 5,900,000
- Baie Longue
$ 2,500,000
- Baie Longue View
1,675,000 €
- Belle de Nuit
3,300,000 €
- Caribe
$ 1,900,000
- Casa Dei Fiori
1,250,000 €
- Cascades
$ 3,000,000
- Château des Palmiers
$ 22,500,000
- Eden Rock
$ 2 950 000
- Elysium
$ 4,500,000
- Esprit de la mer
$ Upon request
- Haiku
1,375,000 €
- Happy Bay Villa
3,250,000 €
- Joie de Vivre
$ 6,500,000
- L'Olivier
$ 4,300,000
- La Batterie
$ 5,900,000
- La Currah
1,400,000 €
- La Salamandre
$ Upon request
- Le Caprice
$ 4 900 000
- Le domaine du Dragon
1,450,000 €
- Le Rocher
$ 4 900 000
- Les Trois Jours
$ 7,500,000
- Marigot Baie View
1,650,000 €
- Mariposa
$ 1,950,000
- Mes Amis
$ 18,900,000
- Mezel
3 millions €
- Mille fleurs
$ 3 390 000
- Modani
$ 1,900,000
- Morne Rouge
$ 7,500,000
- Mouette
$ 5,600,000
- Papillon
$ 3,700,000
- Pauli Mar
5,550,000 €
- Pic Paradis View
950 000 €
- Plum Point
$ 15,000,000
- Sandyline
$ 18,500,000
- Sarema
$ 990,000
- Sucrier
$ 5,700,000
- Sula
$ 6,200,000
- The Cliff-3
$ 990,000
- Tiaris
$ 5,800,000
- Villa Bénédicte
2,200,000 €
- Villa Bliss
$ 2,750,000
- Villa Ella
$ 2,160,000
- Villa Suzanne
$ 2,800,000
- Voyage
$ 2 860 000
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Creole recipes
“ Accras cod”
For 6 people: 250g cod desalinated 500 grams of flour 2 eggs salt pepper parsley thyme garlic onions water or milk. Mix flour and water paste little fluid. Remove skin and bones cod, crumble. Mix with dough. Add salt, add the crushed garlic, onions and a piece of finely chopped peppers, parsley and thyme. Stir until a smooth dough. Fry in a spoonful of boiling oil. Drain, serve hot
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26°C
Nuages épars - Max : 27° Min : 23°
Lever : 6h46 - Coucher : 18h08 |
