Columbus Cruise Review - Pointe-à-Pitre

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Time Zone: GMT - 4.

Currency: French Franc (FFr) = 100 centimes.

Language: French.

Sightseeing: Pointe-à-Pitre, the commercial capital of Guadeloupe, is situated on the island of Grande-Terre. This gracious town has a pleasant square at its core, the Place de la Victoire, which is surrounded by a busy market and, further out, the docks. It is an active, lively port with many narrow streets to explore. The Pavillion d’Exposition de Bergevin and the Centre Cultural Rémy Nainsouta are two interesting museums in the town. At Fort Fleur de L’Epée, there are some fascinating underground caves and to the north of these is the old sugar town of Sainte Anne. On Basse-Terre, Sainte Marie de Capesterre where Columbus landed should be visited, as should the Hindu temple to its south, where it may be possible to see religious ceremonies taking place. The small town of Trois Rivières has a collection of interesting Indian relics which could easily be visited on the way to the National Park of Guadeloupe near St Claude. This 74,000-acre park, of great natural beauty, is situated at the base of La Soufrière, a dormant volcano. In the rainforests there are some good walking and picnic areas which make a pleasant alternative to lying on the islands’ fine beaches. The town of Basse-Terre itself is a beautiful old French colonial town, situated at the foot of La Soufrière. The St Charles Fort is of French military architecture, built in 1605 and now restored and converted into a museum. The cathedral and market place are also worth seeing.

Shopping: Worthwhile purchases are French imports, including perfume, wine, liqueurs and Lalique crystal. Local items include fine-flavoured rum, straw goods, bamboo hats, voodoo dolls, and objects of aromatic Vetevier root. Travellers cheques give a 20 percent discount in some shops.

Eating Out: Predominantly seafood, cooked in French, Creole, African or Southeast Asian styles. Dishes include lobster, turtle, red snapper, conch and sea urchin. Island specialities include stuffed crab, stewed conch, roast wild goat, jugged rabbit and broiled dove. The spicy flavour of Creole cuisine is unique. Drinks include a great supply of French wines, champagnes, liqueurs and local rum. A local speciality, Rum Punch (a brew of rum, lime, bitter and syrup), is a must.