Expat Food Guide: Dive into Aruba’s Local Cuisine

Published on January 22, 2026 and written by Cyril Jarnias

Moving to Aruba isn’t just about changing your horizon; it’s about changing your table. On One Happy Island, food is at the heart of daily life, from neighborhood parties to major festivals. For an expatriate, understanding what’s on your plate is one of the quickest ways to get into the local culture, practice a bit of Papiamento, and build connections beyond the beach and the office.

Good to know:

This guide helps you adopt local habits by detailing typical meals, must-know dishes, places to eat (markets, supermarkets), cooking classes, food tours, local farms, and etiquette codes. The goal is to give you benchmarks for living and eating like a local, going beyond simple tourist recommendations.

Understanding Aruba’s Culinary DNA

Aruban cuisine is a true flavor puzzle. Amerindians, Spanish, Dutch, Africans, South Americans, Caribbeans, and then Asian, Indian, Indonesian, and Chinese immigrants have all left their mark on the island’s cooking pots. An estimated 90+ nationalities coexist on this small territory today, and this diversity is reflected in the menus.

Example:

In Aruba’s Papiamento, a successful dish is described as *dushi*, meaning ‘sweet’ in the broad sense—pleasant and delicious. This cuisine, prepared with pride and often shared with family or friends, is a historical fusion of multiple influences: Dutch, Spanish, Portuguese, African, South American (spices), Indonesian (like satay or nasi goreng), and Venezuelan (like the arepa or Christmas pan di ham).

Despite this diversity, some constants remain. Corn, served as funchi or pan bati, structures a large part of the traditional diet. Fish, abundant around the island, comes fresh from fishermen’s nets—wahoo, red snapper (piska cora), mahi-mahi, grouper, conch (karkó), shrimp, spiny lobster. Madame Jeanette peppers give character to sauces, while Dutch cheese, especially Gouda and Edam, has become so ingrained it forms the base of the iconic dish, keshi yena.

Table Etiquette: Eating Like a Local

To fit in, it’s useful to know a few unwritten rules that govern meals in Aruba. The magic phrase to start with is Bon bini (“welcome”) when you arrive, and Bon provecho! to wish someone a good appetite.

At restaurants, tipping is customary. If a service charge isn’t already added to the bill, leaving 10 to 15% is common; 15 to 20% for particularly attentive service. When a percentage is already included, you can round up but it’s no longer mandatory.

The expected dress code is smart casual: clean, relaxed, but leave the bikini and swimsuit for the beach, not the dining room. Overly demonstrative public displays of affection are rather frowned upon at the table.

Tip:

To ask for the check, saying ‘Check, please’ is understood, but the local phrase ‘Por fabor, e cuenta’ is appreciated. Service can be slower than in Europe, following a relaxed rhythm called ‘island time,’ requiring patience. During meals, it’s wise to keep conversation light and avoid political or religious topics, even in this predominantly Catholic region.

The Rhythm of Daily Meals

The breakdown of the day resembles that of many Latin American countries more than that of Northern Europe.

In the morning, breakfast is simple: coffee or tea, bread, sometimes an egg. Many working people, especially on their way to work, stop at snack trucks to buy a sandwich, an arepa, an empanada, or a pastechi—that famous fried turnover that’s both street food and office snack.

The main meal is traditionally eaten at noon or in the early afternoon. It’s often a hearty plate of meat, chicken, or fish, served with funchi or rice, stewed vegetables, sometimes fried or boiled plantain, and a pan bati flatbread.

In the evening, dinner is generally lighter: a sandwich, leftovers from lunch, soup or salad, accompanied by tea or coffee. For an expat, this rhythm means getting used to a “heavy” lunch—and not being surprised if, in the evening, many local restaurants serve more modest portions than you’re used to elsewhere.

Must-Know Dishes (And How to Pronounce Them)

To navigate a menu or the market, a few names come up constantly. Understanding them will help you order with confidence and discuss family recipes with Arubans.

The Great Classics of the Aruban Table

Keshi yena is often presented as the national dish. Historically, it was born from the resourcefulness of enslaved people who recovered rinds and leftovers of Dutch cheese. Today, it’s a shell of Gouda or Edam, or a large cheese “dome,” stuffed with a generous mix of shredded chicken or beef, onions, bell peppers, celery, olives, capers, raisins, sometimes cashews, all seasoned with spices. The whole thing is baked until the cheese melts and envelops the filling.

Another pillar: stoba, a long-simmered stew. You’ll find carni di baca stoba (beef), galiña stoba (chicken), cabrito stoba (goat, often a bit sweeter), but also fish or conch versions. Recipes are passed down through generations, with spice blends unique to each family.

Heads up:

A fried, crescent-shaped turnover, the pastechi is the king of snacks, consumed at any time. It comes with many fillings (cheese, meat, chicken, fish, vegetables) and is the quickest way for expats to taste local cuisine on a daily basis.

Bread, Corn, and Sides

Many meals are structured around corn. Funchi is a cornmeal preparation, similar to polenta. It can be served creamy, as an accompaniment to a stew, or cooled, then sliced and fried as “funchi fries.”

Pan bati (“beaten bread”) is a kind of thick pancake made from corn and wheat flour. Sometimes slightly sweet, it replaces Western bread. It’s served with soups, stoba, or simply with butter and jam for breakfast.

Johnny cakes complete the picture: small, puffy fried breads, often split open and stuffed with cheese, salted fish, ham, or chicken.

Soups, Stews, and Countryside Cooking

Soups and stews hold a central place, especially in countryside (cunucu) cooking.

Good to know:

Aruban cuisine offers several traditional, hearty soups. *Sopi di mondongo* is a tripe soup made from cow or goat stomach and feet, with vegetables, sweet potato, squash, and plantain. *Sopi di bonchi cora* combines red beans and pig’s tail. Finally, *sopi yambo* is a thick okra soup, which can include salted meats, pig’s tail, fish, cheese, shrimp, or conch. The latter, of Amerindian and African origin, retains a rustic character.

On relatively cool days (everything is relative in this climate), you’ll also find thick Dutch split pea soup (erwtensoep), made with split peas, smoked ham or pork hock, onions, garlic, and celery.

As a side, arroz moro (rice with red beans, sometimes called “rice ‘n’ peas”) recalls the island’s Spanish and Caribbean roots.

Fish, Seafood, and Grills

For a fish-loving expat, living in Aruba is a privilege. Around the island, fishing provides wahoo, red snapper, mahi-mahi, grouper (mero), barracuda, tuna, kingfish, shrimp, spiny lobster, conch, sometimes shark for the delicate keri keri (shredded shark meat stewed with celery, peppers, onions).

Typical preparations range from simple grilling, frying without unnecessary batter, to Creole sauces based on tomatoes, onions, bell peppers, and garlic. Pisca hasa creole – fried fish smothered in this sauce – is a major classic.

As a snack, you’ll also come across balchi di pisca, fried fish and potato balls, very popular as appetizers.

Sweets and Festive Desserts

On the sweet side, Dutch influence blends with Caribbean traditions. Dutch pancakes (pannenkoeken) and their little cousins poffertjes are enjoyed in both savory (cheese, bacon, tuna) and sweet (apples, bananas, pineapple, syrup) versions.

2

Two traditional celebration cakes are bolo di cashupete and bolo preto, the latter of which can be prepared several months in advance.

Lighter, cocada – little bites of grated coconut and sugar – are sold in markets, often in San Nicolas. Quesillo (a type of caramel flan) and pudin di coco (coconut pudding) conclude family meals. Finally, cool island soup, a cold fruit soup (pineapple, papaya, cantaloupe, apricot) sharpened with lime, illustrates how the climate shapes the plate.

The Christmas season brings its share of specialties: ayacas (corn dough filled with stewed meat, olives, grapes, dried fruit, wrapped in a banana leaf and boiled), pan di ham (bread roll stuffed with ham, raisins, and olives), stuffed turkeys, glazed hams, all accompanied by ponche crema (the local version of eggnog) or chuculati pinda (hot chocolate with peanut butter).

Where to Eat Local: From Comedor to Food Trucks

Living in Aruba, you’ll soon see that the best food isn’t only found in hotels. Comedors – small neighborhood restaurants – street stalls, and food trucks make up a good part of the culinary landscape.

Iconic Restaurants to Explore

Several spots allow you to discover family recipes in a typical setting. The Old Cunucu House Restaurant, set in a traditional house over 150 years old in Palm Beach, serves specialties like keshi yena, stoba, funchi, pan bati in an Aruban countryside decor, with live music in the evening.

Still in the “home-style” spirit, Taste My Aruba in Oranjestad focuses on family recipes cooked by the chef-owner in an old building with an open kitchen. Its sister location, Amante Tapas, offers international tapas and cocktails in a friendly atmosphere, while keeping a local touch.

Example:

In Aruba, several establishments are famous for their fresh seafood. *Driftwood* in Oranjestad serves a local fisherman’s daily catch directly in the kitchen. *Marina Pirata*, located in the mangroves of Savaneta, has been popular for over 40 years for its fish and shrimp dishes and sunsets. *Zeerovers*, also in Savaneta, offers a rustic, authentic experience where you order fish or shrimp of the day by weight for fried enjoyment on the dock.

In San Nicolas, O’Niel Caribbean Kitchen highlights traditional Caribbean dishes, while the legendary Charlie’s Bar mixes a bar decorated with memorabilia, local food, and house recipes like the “Honeymoon Sauce.” These spots, far from the Palm Beach beaches, are ideal for getting out of the tourist bubble.

Dining Toes in the Sand

Aruba has perfected the art of beach dining. Passions on the Beach sets its tables on the sand at Eagle Beach, facing the sunset, with a menu that blends seafood, meats, and vegetarian options. In Oranjestad, Elements Restaurant – adults only – offers a Sunday brunch and a weekday Aruban/Caribbean lunch, always seaside.

Other tables play this “toes in the sand” card: Flying Fishbone with some tables set directly in the water, or Barefoot and Pelican Nest Seafood Grill for eating fish and seafood to the sound of the waves.

Street Food, Snack Trucks, and Markets

For an expat, street food is an excellent playground for getting to know local flavors without blowing the budget. Truk di pan (food trucks) and snack trucks set up roadside, especially in Tanki Leendert, Tanki Flip, Palm Beach, Oranjestad, Eagle Beach, even San Nicolas. Some, like Mama’s Food Truck near Eagle Beach, are known for house specialties like the lemon-butter “My Way Sauce.”

Good to know:

Food trucks offer a variety of local and international specialties at low prices, like Aruban hot dogs, Colombian burgers, patacones, or stoba dishes. Many stay open very late, sometimes until 4 AM.

Markets, meanwhile, let you sample other snacks. In Oranjestad, stalls in the port area, markets like Local Market or the lineup at West Deck serve small plates to share. In San Nicolas, street markets offer cocada, fresh fruit, snacks, and drinks.

Overview of Some Street Food Specialties and Prices

These amounts are still indicative, but give an idea of what a grab-and-go lunch or dinner can cost long-term when living here.

Supermarkets, Local Products, and Practical Living

Moving to Aruba also means managing your fridge. Nearly all the island’s food is imported (almost 99% in 2014), making supermarkets essential. But their offerings today allow you to mix international products and typically Aruban ingredients.

The Major Chains to Know

Three major supermarkets dominate the landscape: Super Food Plaza, Ling & Sons IGA and PriceSmart, joined by CMART and a constellation of mini-markets.

Super Food Plaza, in Bubali/Eagle Beach, is probably the most frequented by expats. Owned by a Dutch group, it combines a vast selection of Dutch products (cheeses, stroopwafels, candy) and international ones, a well-stocked butcher-fish counter, a hot and cold deli counter, a bakery, an attached liquor store (Cheers Wines & Liquors), and, upstairs, home goods, beach, and snorkeling items. A free Bonus card gives access to promotions, and the chain delivers free across almost the entire island via its app.

Ling & Sons

A supermarket with an American atmosphere, located near the hotel zones of Druif and Eagle Beach in Aruba.

Assortment & Atmosphere

Very American tone with many American brands. Features a large salad bar, prepared foods, a vast selection of wine and spirits, as well as organic and gluten-free products.

Loyalty Program

Membership in the FunMiles program, ideal for accumulating benefits, especially interesting for long-term residents.

Promotions & Discounts

Benefit from specific discounts: senior discount on Wednesdays and promotions on fruits and meats on certain weekdays.

PriceSmart operates on a Costco-style warehouse model: annual membership, bulk sales, ideal for large families, expat house-shares, or if you entertain often. CMART, newer and often less crowded, offers a good selection of fresh products, an upstairs area with a cafe and home goods.

Around these “giants,” many more modest supermarkets – often run by families of Chinese or Latin American origin – dot residential neighborhoods. Cheng’s Market in Bubali, for example, is known for its prices on staples, meat cutting, alcohol, pre-cut fresh fruit.

Shopping Tips for Expats

Cargo ship schedules greatly influence daily life: ships generally arrive on Tuesdays, making Thursday particularly interesting for shopping when shelves are well-stocked. Tuesday, on the contrary, is often the day with the least selection—even if some stores offer discounts to attract customers.

Good to know:

Most stores open early (around 7:30-8 AM) and close between 8 PM and 9 PM. Hours are reduced on Sunday (closing between 1 PM and 6 PM). No store is open 24/7 and many close on holidays. Organization is necessary for newcomers.

Since 2017, single-use plastic bags have been banned. So you need to bring reusable bags—sold for between 1 and 4 USD, often decorated with the Aruba logo, also perfect as souvenirs. At Super Food checkouts, the shopping cart system requires a deposit (US quarter or dedicated token).

Another particularity: the young people who bag your groceries and carry them to your car are generally not employees. They live off tips, usually between 1 and 3 USD depending on your purchase volume. Many fund their studies this way.

Regarding currency, the Aruban Florin (AWG) remains the official currency, with a rate of about 1.75 florin to 1 US dollar. But the US dollar is accepted everywhere, with prices frequently displayed in both currencies. Having a bit of cash remains handy for small markets, food trucks, or tips, even though credit/debit cards are widely accepted.

Typical Products to Put in Your Cart

National supermarkets and some specialized markets give you access to a whole side of local gastronomy you might not necessarily find in restaurants.

You’ll find:

– Dutch cheeses, including the large wheels of Gouda and Edam needed to prepare homemade keshi yena;

– local spice blends (often labeled “Aruban Seasoning” or sazón), hot sauces based on papaya or Madame Jeanette peppers (pica di papaya);

– ready-to-cook funchi mix, white or yellow cornmeal to make your own pan bati;

– a good selection of fish and seafood, sometimes pre-marinated for the barbecue (beef or chicken skewers with garlic or spices);

– local prepared foods like chicken stoba at the deli counter.

Shops like Aruba Aloe Factory & Museum also offer aloe for cooking or drinks, while liquor displays feature the local Balashi beers and Balashi Chill, Palmera rum, and Coecoei liqueur, made from agave sap, rum, and cane sugar, unavailable off the island.

For an expat wanting to recreate dishes learned from friends or in cooking classes, everything needed is ultimately accessible within a few miles of home.

From Farm to Plate: The Rise of Local and Sustainable

Aruba must contend with an arid climate and historical dependence on food imports. Yet, a growing network of small farms, hydroponic projects, and organic initiatives is changing the game.

Farms and Local Products

Various producers have specialized in specific segments:

Aruba’s Local Producers

Discover the diversity of Aruban agriculture through its innovative farms and their specific productions.

Leafy Greens & Microgreens

Local Pride Farms and Cunucu Fresh grow lettuce, arugula, kale, and microgreens. Happyponics and 297 Farm specialize in hydroponic salads.

Varied Vegetables & Fruits

Goshen produces local cucumbers, long beans, watermelon, mint, and moringa. Cocolishi Greens supplies bell peppers, lettuce, papayas, bananas, radishes, and tomatoes.

Gourmet Mushrooms

Farmacure Fungi and Deli Caribbean / Daily Growing offer gourmet and medicinal mushrooms.

Root Vegetables & Exotic Fruits

Cunucu Jaburibari harvests peanuts, squash, and beans. Cunucu di Jimmy is known for its 45 varieties of pitaya (dragon fruit), pineapples, okra, and cucumbers.

Livestock Products & Aquaponics

Family Farm Aruba raises tilapia using aquaponics. Cunucu Aruba Dushi Tera and Primo Farms produce fresh eggs.

Regarding processed products, beekeepers like Lui Bee Farm or Cunucu Mondi Fierno, as well as Eco Living Aruba or the Altovista Winery project, enrich the local palette with honeys, meads, wines, rums, ginger syrups (Aruba Ginger), artisanal pastas (Italia Aruba), locally roasted coffees (Island Grind, Kompananzi), and beers (Balashi).

Farmers’ Markets and “Fruitarias”

These producers regularly meet at recurring farmers’ markets: Saturday market in Savaneta at 297 Farms, Alto Vista market at STR Agriculture, monthly markets in Santa Rosa, one-time events in Arikok National Park or at the ostrich farm.

Good to know:

Several fruit and vegetable stores, like Virgilio, Frutería Paradera, Fruteria La Estacion, or Fruteria La Economica, are scattered across the island. They allow you to buy fresh produce at often competitive prices, complementing other markets.

For an expat, frequenting these markets and fruitarias isn’t just an “eco-friendly” gesture. It’s also a chance to practice Papiamento, understand tropical seasonality (the long lists of fruits available by month—mangoes, carambola, sapodilla, lychee, jackfruit, several varieties of avocado and dragon fruit), and build a direct connection with those who work the land in a challenging environment.

A Table to Compare Major Food Sources

Cooking Classes and Food Tours: Learn Instead of Just Consume

To go beyond being a restaurant customer and truly become an active participant in your culinary integration, nothing beats a cooking class or a guided tour focused on gastronomy.

Cooking in a Cunucu House with a Caribbean Chef

A striking example is the “Caribbean Cooking Class in Aruba” led by Chef Kari Heron in her traditional house in Noord. The experience, organized in small groups (max 10 people), lasts about two and a half hours. Participants prepare a full menu together, from appetizer to main course, with recipes inspired by the Caribbean—jerk chicken, Caribbean-style chicken, coconut rice, fried plantains, curried chickpeas, plantain chips and salsa, accompanied by colorful mocktails.

Good to know:

All equipment and ingredients are provided. Specific diets (vegetarian, vegan, allergies) are accommodated upon prior request. The class ends with a convivial dinner and is conducted in English. The price is around 150–165 USD per person, with a flexible cancellation policy. This highly-rated experience is ideal for meeting other participants and immersing yourself in a culinary culture.

Discovering Local Cuisine with a Guide

Food tours are another gateway. The company Aruba Eats, for example, organizes “Sip & Savor Aruba” tours at lunchtime and “Noche de Sabores” in the evening. Each tour lasts 2.5 to 3 hours, includes five to six stops at local establishments, and offers pairings with cocktails based on Aruban rum and vodka, Balashi beers, and homemade juices.

Guides speak English, Spanish, Dutch, and Papiamento, making it an excellent first linguistic immersion. Prices hover around 85–96 USD for adults (less for children), with possible pick-up on request. Stops mix restaurants, snack spots, bars, street stalls, and “photo moments” are planned.

Good to know:

For a celebration or special occasion, it’s possible to hire a private chef in Aruba for an in-home meal. Services like Chefs Aruba offer multi-course menus including dishes such as ceviche, tuna tataki, scallops, or surf & turf. While the cost is high (some packages exceed 1,400 USD), this experience guarantees a unique memory.

How to Choose and Get the Most from These Experiences

To find a class or tour, platforms like Viator, TripAdvisor, hotel concierge recommendations, or the tourism office (Aruba Tourism Authority) are good starting points. Some tips apply to almost all activities:

– book in advance, especially in high season or during Carnival;

– come with comfortable clothes and shoes, and above all, an empty stomach;

– ask questions, take notes, photograph the steps if you plan to recreate the recipes at home;

– specify any dietary restrictions in advance.

The cost of a 3 to 4-hour class is often between 100 and 150 USD per person. Taking home in your mental luggage two or three recipes and a better understanding of local spices is a very worthwhile investment for an expat who will then cook regularly at home.

Drink Local: Beers, Cocktails, and Party Drinks

No culinary guide would be complete without mentioning what accompanies the meals. Aruba has several iconic drinks.

The national beer, Balashi, is a light, refreshing lager, perfect for the climate. Its little sister, Balashi Chill, is often drunk with a lime wedge. In bars and restaurants, these beers are ubiquitous, alongside other international brands.

Good to know:

The local Palmera rum is the base for many cocktails, including the famous Aruba Ariba. This sweet and potent mix contains vodka, rum, Coecoei liqueur, crème de banana, fruit juices, grenadine, and Grand Marnier. Served in a large chilled glass, it’s considered a rite of passage for visitors, to be consumed in moderation.

Coecoei, a liqueur made from agave sap, rum, and cane sugar, has the particularity of not being exported. If you fall in love with its taste, you’ll have to enjoy it during your stay or take some in your luggage within the allowed limits.

During the year-end holidays, ponche crema – the Caribbean cousin of eggnog – makes an appearance, as does chuculati pinda (hot chocolate enriched with peanut butter), particularly enjoyed at Christmas. And for more ordinary days, fresh juices, tropical fruit shakes, and awa di lamunchi (homemade lemonade) allow you to explore local orchard flavors without alcohol.

Festivals, Events, and Street Culture

Living in Aruba also means tuning into a generous calendar of events where food always plays a role, even if it’s not the main headline.

The Autentico Aruba Culinary Festival, spanning several days, highlights the creativity of the local gastronomic scene, bringing together Aruban chefs and international guests around special menus, immersive experiences, and demonstrations. For an expat, it’s a concentrated source of restaurant ideas to try.

Example:

The Bon Bini Festival is a weekly event held every Tuesday at Fort Zoutman in Oranjestad. It serves as a perfect introduction to Aruban culture, offering traditional music and dance performances, culinary demonstrations, and stands with typical dishes. This festival is often considered a weekly summary of the island, where the welcoming phrase ‘Bon bini!’ is frequently heard.

Major celebrations like Carnival or National Anthem and Flag Day also multiply street food stalls, serving saco (a mix of fries, plantains, chicken, ribs, and johnny cake in a paper bag), skewers, pastechi, beers, and cocktails. These are privileged moments to test the ephemeral spots locals recommend to each other.

Etiquette, Language, and Small Gestures That Count

Beyond recipes, a few reflexes will help you feel at ease quickly in the local culinary scene.

Starting your exchanges with a Bon dia (good morning), Bon tardi (good afternoon), Bon nochi (good evening) immediately changes the tone, whether with a supermarket cashier, a roadside fruit seller, or a server. Concluding with Masha danki (thank you very much) is equally appreciated.

Heads up:

In Aruba, a country with a conservative character despite its diversity, it’s recommended to moderate your tone, avoid constantly placing elbows on the table, and steer clear of overly polarizing debates during meals.

Finally, keep in mind the environmental rules: it’s illegal to collect sand and shells from beaches, to touch corals, or to litter in nature (fines can be hefty). As local cuisine is largely oriented towards the sea, protecting these ecosystems also means protecting the island’s food resources. Using “reef-safe” sunscreen, supporting restaurants and excursions that highlight sustainable practices, participating in “voluntourism” initiatives are all ways to align your plate with your values.

From Tourist to Neighbor: Making Cuisine a Vector for Integration

Over the weeks, you’ll see that local gastronomy can become your best ally for building a life in Aruba that doesn’t resemble an extended vacation, but a true settling in.

Good to know:

To integrate locally, prioritize neighborhood eateries (comedor) over hotel buffets, buy fish directly from fishermen, frequent the farmers’ market, and grab a coffee at local snack spots where habits are shared. These gestures will move you from tourist status to resident.

Aruban cuisine, with its blend of Dutch, African, South American, Caribbean, and Asian influences, reflects what it means to live on the island: dealing with multiple identities, creating something new from diverse heritages, and considering the table a place where everyone has a seat. For an expat, learning to say E ta dushi (“It’s delicious”) at the right moment can open more doors than a long speech.

Ultimately, discovering the local gastronomy in Aruba isn’t just about accumulating restaurant addresses. It’s learning to shop like an Aruban, knowing festive dishes as well as street corner snacks, understanding what a dinner in a cunucu house means, recognizing a good stoba or a successful pastechi, remembering that behind every plate lies the history of a small island that learned to cook with the whole world.

And it is, above all, accepting this invitation you’ll often hear in Papiamento: Bon bini na mesa – welcome to the table.

Cyril Jarnias

Cyril Jarnias is an independent expert in international wealth management with over 20 years of experience. As an expatriate himself, he is dedicated to helping individuals and business leaders build, protect, and pass on their wealth with complete peace of mind.

On his website, cyriljarnias.com, he shares his expertise on international real estate, offshore company formation, and expatriation.

Thanks to his expertise, he offers sound advice to optimize his clients' wealth management. Cyril Jarnias is also recognized for his appearances in many prestigious media outlets such as BFM Business, les Français de l’étranger, Le Figaro, Les Echos, and Mieux vivre votre argent, where he shares his knowledge and know-how in wealth management.

Find me on social media: