How long is the show?

Expect about two hours total: demonstration, tasting, and a brief Q&A with the chef.

Can I request vegetarian options?

Yes—vegetarian adjustments are often possible with advance notice through the booking link.

Where exactly is the event held?

The event is hosted at brasserielekouz in Goyave, Basse-Terre, Guadeloupe; use the referral link to confirm the precise meeting location.

Is the event suitable for children?

Families are welcome; the format is informal and interactive, but young children should be supervised near hot cooking stations.

What payment methods are accepted?

Follow instructions on the booking page via the referral link; bring card or cash as directed when you confirm your reservation.

What happens in bad weather?

Late-summer rain squalls can occur—confirm whether the show moves indoors when you book or check the venue’s guidance on the day.

Show Cooking Lékouz: Chef Jimy's Live Creole Feast in Goyave, Guadeloupe

Show Cooking Lékouz is a live culinary event in Goyave on Basse-Terre island in Guadeloupe, presented by Chef Jimy. On Mardi 7 juillet 2026, the kitchen becomes a theater where local seafood, mountain-grown spices and tropical fruit are filleted, charred, and plated before you. Set at brasserielekouz, the evening highlights ingredients that define the western coast of Basse-Terre: freshly caught dorade and gateau poisson, cocoa nibs from nearby plantations, coconut milk, and citrus from roadside stands.

The setting matters. Goyave sits where low mangrove fringes meet steep, volcanic hills—so expect ocean breezes, humid air, and the scent of grilled fish. The show focuses on technique and taste: watch Chef Jimy apply Creole seasoning, demonstrate spit-roasting over wood coals, and finish sauces with limonelle and local rum. Guests stand close to the pass between kitchen and dining, learning how simple island inputs translate to layered flavor. This is not a formal tasting menu; it’s a hands-on, conversational performance for curious eaters.

Why book this when you’re visiting Basse-Terre? The event channels the island’s dual identities—French culinary training applied to Caribbean produce—making it an efficient crash course in regional foodways. It’s a standout because few venues on the western shore open a working kitchen to the public with this much technique and explanation. For travelers who want a sense of place beyond beaches and hikes, Show Cooking Lékouz connects soil, sea, and stove in two hours of practical theater.

Practical details: the event is at brasserielekouz in Goyave; bring cash or card as directed by the venue’s booking link and arrive hungry. Expect moderate heat and the aromas of smoke and spice; seating may be communal. For families and food-obsessed travelers alike, the show doubles as market intel—Chef Jimy often names local vendors and explains how to source ingredients after the show.

This experience pairs well with a morning in Goyave’s shoreline mangroves, an afternoon tasting cacao, and an evening meal that builds on the techniques you just watched. Whether you book because you cook, eat, or simply want a sharper picture of Guadeloupean flavor, Show Cooking Lékouz delivers a vivid, accessible taste of Basse-Terre.

Expect an open exchange: groups are small, the chef pauses to show knife cuts, charring techniques, and explain aromatics such as thyme, lime, and local peppers. Vegetarian options are possible with advance notice; the format favors fresh, locally sourced plates for sharing and sampling rather than a formal multi-course dinner. Book through the referral link to confirm dates, capacity, and dietary needs. Late-summer rain squalls are common in Guadeloupe—check whether the show moves indoors. Pair the evening with a daytime hike in Parc National de la Guadeloupe so your visit combines rainforest trails, waterfalls and island flavors.

Show Cooking Lékouz: Chef Jimy's Live Creole Feast in Goyave, Guadeloupe

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