Norwich chef Denis Rosembert shares secrets of Caribbean cuisine with new book

Denis Rosembert with Pearlette Louisy, the governor general of St Lucia, and his new cookbook, Taste

Denis Rosembert with Pearlette Louisy, the governor general of St Lucia, and his new cookbook, Taste Of The French Caribbean. Picture: Courtesy of Denis Rosembert - Credit: Archant

He has brought the culinary delights of his tropical island to the tastebuds of East Anglia.

Denis Rosembert's new cookbook, Taste Of The French Caribbean. Picture: Courtesy of Denis Rosembert

Denis Rosembert's new cookbook, Taste Of The French Caribbean. Picture: Courtesy of Denis Rosembert - Credit: Archant

And now Norwich-based chef Denis Rosembert has written a cookbook to share the secrets of his kitchen.

The book, Taste Of The French Caribbean, ties together Mr Rosembert's favourite family recipes with the unique flavours and history of the island he was born on, St Lucia.

Mr Rosembert, 59, said he decided to write the book based on demand from customers at his 'Chez Denis' restaurant in Red Lion Street, who wanted to know exactly how he makes his signature dishes.

He said: 'So many people love the way I cook, I cook everything from scratch. Everything is marinated.


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'People ask: 'How can mutton be done tenderly?'

'I marinate it for eight days. It's more than just using salt and pepper, you have to allow the meat to really absorb the herbs and spices.'

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Mr Rosembert said his love of cooking started at age six, inspired by his grandmother in St Lucia.

He credits her for showing him how to make creole hot pepper sauce, fresh conch salad and Cajun catfish.

Mr Rosembert later lived in the London borough of Newham, and became a judo grandmaster before retraining as a chef.

He said: 'St Lucia back then was like a third-world country, we didn't have electricity or gas.

'We'd go hunting and fishing and I'd have to clean and prepare all of it myself.

'Any excess fish we had - a lot of Tilapia - we would sell to the old ladies.

'I think my entrepreneurial spirit started from that.'

Mr Rosembert said he loved being a chef in Norwich and bought the produce for his restaurant from the city's market.

He said: 'I enjoy meeting my customers.

'I've done well for myself and I feel like I should give something back.'

The book will be officially launched at the Greenlight Youth Club in Bow, East London On March 31, where Mr Rosembert will be reading extracts and explaining a few of his recipes to the audience.

Mr Rosembert plans to make a donation to the Sickle Cell Society, which supports and represents people affected by sickle cell disease, on the night.

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