Maître Artisan Glacier, in Le CarbetClaude Ziouka, creator of pleasures

In Claude Ziouka’s workshop

If you’ve never been to Ziouka Glaces in Le Carbet, you haven’t been to Martinique! The master ice-cream maker, an alchemist of tastes and aromas, carries the flavors of Martinique’s terroir far beyond our borders.

Claude Ziouka

Master Glacier of Ziouka Glaces

An ice cream parlour

artisanal

Terrace Ziouka Ice cream Carbet Martinique

Claude Ziouka’s boutique in Le Carbet, which opened in 1999 and is a must-see on the church square, produces and sells an impressive range of perfumes, in balls, timbales and cones… You can of course take them away to enjoy later, but if you prefer to savour them on the spot, the pretty vanilla-coloured room or the terrace, just a stone’s throw from the sea, are ideal for a moment of gourmet relaxation. You can then watch the artist as she prepares her creations, with a view of her workshop. That’s what I decided to do today!

Claude, a passionate designer

For 30 years now, Claude Ziouka has made his passion his profession. Completely self-taught, he started out with a renowned Fort de France ice-cream maker, learning all the tricks and techniques before setting up his workshop store in Le Carbet.

His stature and strong character have made him a fixture in the town and an essential stopover in the North Caribbean. A lover of local produce and a confident palate, since his early days he has tried and created dozens of ice creams and sorbets, testing new combinations and pioneering new techniques.

Today, accompanied by his son Christophe, to whom he has passed on his values and passion, he works daily in his laboratory, making his own gourmet creations. He regularly welcomes Michelin-starred chefs who marvel at the variety of local flavors !

Scents of a tropical land

for exotic delights

fruit-nut-pineapple-lemonvert-mango-martinique

After all, you don’t come here to eat vanilla and strawberry ice cream. No, Claude only wants to hear about the products that Martinique’s nature has made available to him. Over the years, in addition to fruit from his own garden, he has built up a network of partners who bring him their daily harvest. Bananas, mangoes, maracujas, crab apples, guavas, coconuts… bursting with sunshine, he knows how to make the most of them. What we love, and what makes an artisan so special, is the absence of standardized ice creams. The taste reflects the character of the fruit, which is never the same, depending on where it comes from, the amount of sunshine or the season… The variety of his offer extends beyond fruit: vegetables, spices, herbs, the list goes on.

Ziouka Ice Cream Cones Carbet Martinique

For flavoring and creating flavor combinations, Claude has his regular suppliers : cane sugar from Galion, aged rums from Neisson and Depaz, cassava flour from Ragald du Lorrain (his cassava ice cream is THE BEST-SELLER!), nougat-pays, caramelized cashews, candied chadek from Doux Caprices, a local artisanal confectioner, Fariba dried bananas from Sainte-Marie… Small infidelity (but this is because Martinique’s production is not yet sufficient for the volumes he needs): Bourbon vanilla from Madagascar, raw cocoa and Vanibel coffee from his native Vieux-Habitants in Guadeloupe.

cacao-cabosse-grain-chocolate-martinique

Vanilla-Cashew Ziouka Ice Cream Carbet Martinique

Ice creams & sorbets

du maitre glacier

All our sorbets are 100% natural. Theyare made with seasonal fruit.

Barbadine
Basil
Basil-Pineapple
Basil-Groseillepéyi
Grand cru “Vanibel” coffee
Sugar cane
Cinnamon
Lemongrass
Chocolate with roasted almonds
Chocolate Shrubb
Chocolate Passion
Chadek Confit
Infusion Cocktail
“Dlo Coco
Ginger-Cinnamon
Ginger-Celeriac-Giraumon
Guava-Citronella
Peyi currant
Kachiman

icemanioc-zioukaglaces-carbet-martinique

Mango Lemon
Corn
Honey
Honey-Lime
Cassava
“Tentation (chocolate orange zest)
Peyi Nougat
Orange-Passion
Sweet pepper
Apple liana
Passion tea
Peyi tea (lemongrass-basil)
Vanilla-Cashew
Vanilla-Passion
Rum-Banana

Cold starter :

Smoked Marlin

First step: prepare the syrup. He boils water with lime zest, vanilla pods and a little cinnamon, then lets the syrup infuse and cool. Meanwhile, he cleans, opens and extracts the fruit pulp with all its seeds. He then blends to obtain a sort of maracuja purée, which he then filters. After two hours, he dilutes this purée with the well-infused syrup.

Final touch: he rectifies the taste with cane sugar, usually 2/3 fruit and 1/3 sugar (but this varies according to the sweetness of the fruit). When he’s satisfied with the result, he heads for the turbine, where the mixture is transformed into a delicious sorbet (it’s my favorite flavor, so that’s good!). As for Claude, he has no favorites: he loves all his flavors. ” They’re my babies,” he laughs. Thank you Claude for this moment of indulgence…