The national dish of Martinique is court-bouillon, fish in a spicy tomato sauce. Martinique is a small island in the Carribean and is part of France.
Much of Martinican cuisine is influenced by French and Creole cooking, often utilizing a hot pepper called piment. Prior to supermarkets and imported foods, much of Martinican cuisine was based around seafood, locally grown fruits and vegetables. Today, one quarter of the average household's food budget is spent on imported meats and poultry. Even with the more modernization and availability of imported foods, restaurants have not evolved to be similar to the sophistication many French restaurants are known for.