Fish recipe

At Patio de Cluny in Schoelcher is the elegant, romantically lighted La Canne à Sucre, a divine little maison coloniale that has created quite a buzz since the day it opened. The reason behind its instant success is the reputation of owner/chef Gérard Virginius, whose original restaurant of the same name in Guadeloupe won plaudits galore from respected local and international food critics. Among his memorable nouvelle cuisine Créole creations are a brioché de langouste, a cassoulette de chatrou (octopus), and a filet of flying fish in chive cream sauce.