Paul Henry Toussaint
May 30, 2018
Haitian Cuisine by All – Stars
Haiti’s cuisine is usually classified under “Caribbean Cuisine” however it is quite unique on its own. Haiti is rich in culture and has many treasures, and its food is one that is spectacular. Haitian cuisine is s rich delectable culinary experience that brings everyone happily to the table. The diversity of seasonings comes from blends of French, Spanish, African and Taino Native whom have had a historical role on the island.
Stephan Berrouet-Durand President and Co-Founder of the Haitian Culinary Alliance has a mission to introduce the “World” to Haitian Cuisine. 2018 The James Beard Foundation presented ‘The Haiti Dinner” Stephan Berrouet-Durand and Lucmann Pierre brought together Haïti’s top toques Chefs to collaborate an edible treasure. The James Beard Foundation hosted “The Haiti Dinner” on “Haitian Flag Day” giving Chef Stephan the platform to reach his goal. “The Haiti Dinner” which was a seven-course meal reserved at $175 to the public and $135 to its members.
The Haitian All Stars consisted of Chefs Stephan Berrouet-Durand Culinary by Design and the Haitian Culinary Alliance, Haïti. Lucmann Pierre, Gourmet caterers, Boston MA.
Melissa Francois, Asu Rooftop Lounge Port-au-Prince, Haïti.
Natacha Gomez, Kojiyaj Bar & Grill, Cap Haitien, Haïti.
Gregory Gourdet, Departure Portland, OR and Denver, CO.
Jovans Jean, JeanCo Food Concept, Miami. Alain Lemarie, Sensory Delights, Hollywood FL. Paul Henry Toussaint, Agrikol, Montreal.
The Menu for the evening consist of first Hors d’Oeuvres followed by dinner.
- Prestige-Braised Short Ribs on Truffled Haitian Yellow Corn Meal Legumes on Brioche Crostini
- Tom Tom Kalalou > Puréed Bread Fruit Dumplings with Okra Sauce and Crab
- Smoked Hareng Chiktay on Cassava
- Revolutionary Coconut Curry–Cinnamon Pumpkin Purée with Malanaga Cake, White Wine–Lemon Foam; Crispy Cabbage, Scotch Bonnet Red Pepper Dust, and Celery Oil Essence
- Langouste with Yam, Green Foam, Green Tomato Chutney, and Passion Fruit Beurre Blanc
- Spicy Smoked Pork with Barbancourt Rhum Wildberry Rum Gastrique, Watercress, and Turnip Purée
- Grilled Cashew-Encrusted Djon-Djon Rice Balls with Taino-Style Red Snapper and Creole Cream Sauce
- Kabrit Kreole > Selecto Coffee–Rubbed Sous Vide Goat Tenderloin with Creole Sauce Sphere, Haitian Cinnamon–Vanilla Water Chestnut Brûlée, Macerated and Compressed Red and Golden Beets, and Crushed Black Garlic Plantains
- Beef Shin with Dumplings, Yuca, Spinach, and Bay Leaf
- Pain Patate > Sweet Potato Pudding with Rum Raisin Ice Cream, Yuzu Syrup, and Crunchy Coconut
Chefs that kept watching the clock collaborated to deliver dinner on a timely fashion packed the kitchen. Their goal was to deliver a dinner that their invited guest would remember and enjoy. Those of us whom have ever had the opportunity to sit down at a Haitian Restaurant always wonder “What exactly is going on in that Kitchen and what’s taking so long”. I can now answer the Art of Presentation takes time. It is easier to do a buffet diner, however a sit-down dinner takes heart and soul to deliver an attractive plate with vision, scenery, and food. What made the dinner spectacular is afterwards the Chefs filed into the dining room to present themselves and explain their dishes and take questions from their guest. Life is about Eating, Laughing and Enjoying. May 18, 2018 if you were at the James Beard Foundation you experienced Haitian Culture’s Cuisine at its best on another level.