I really liked the French side, mainly for the food, but also because it was more relaxed. The Dutch side felt very Spring Break-y to me, especially the plane watching thing, that was terrible. We stayed at Anse Marcel for a couple of nights (AirBNB) but that is definitely not a kid-friendly area.
We also stayed in the Oyster Bay area at Dawn Beach Club. DBC was very nice, huge units, but property is too isolated and there are limited pool amenities since Westin is closed. We looked at an Oyster Bay unit out of curiosity, and my impression was "Oh this is better than I thought it would be, considering it's always available." A little dated (90s/early 2000s fixtures and trim). They had a couple of shops and a bakery at the entrance to the property, lots of kids running around. If you're in Oyster bay:
- I highly recommend the BZH Creperie for lunch or dinner. Be sure and look at both the main menu and the crepes menu.
- Snorkel tour (Captain Alan) departed from Oyster Bay to Pinel Island, I recommend it because Tintamarre Lagoon and Green Cay were great. I would be happy to pay the same price and skip "lunch at Pinel Beach", which IMO was a waste of time, but a 13-year old might enjoy it.
Guavaberry liqueur (supposedly a very delightful local product) tastes like cough syrup.
St. Martin doesn't get enough credit for their food.
Places like this is why I'll never understand tourists who say, "I bring a packet of spices with me!" It's better to export spices on vacation. Importing them means eating the same flavors you get at home.
It's pretty simple. On vacation, anything I cook will be quick reliable meals. So yeah, at some point we will be too tired to go out for dinner and we will cook hamburgers seasoned with Tex-Joy.
I don't need to buy a "local" container of kosher salt, black pepper, garlic powder, etc to export home.
My MIL wanted to recreate a sauce we had at a restaurant on St Martin. It was described as a tomato cream sauce with "local hot peppers". At Marigot Market, I asked the Marigot spice vendors and produce vendors if they had any local hot peppers and they said no. I looked in grocery stores we drove past. We never saw any roadside produce stands that were staffed/stocked. I finally found a gift shop that specialized in local/Caribbean products and crafts - they had piment flakes that were grown on Martinique. I suspected that was the closest I was going to get, so I bought them.
After I got home and started working on it, all the fruity notes we remembered were achieved with tomato. Turns out that cayenne pepper works just as well as piment.
. If anyone knows of what the local hot peppers are named, or what they look like, or if they even exist, or where to buy them, please chime in.