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Rice glued or sauce peas, griot, factory direct bread potato ... The cuisine of Haiti has its share of typical dishes, sometimes a little frozen in tradition. Jouvens Jean Gilles and Monick, two heads turned from Haiti, had fun to give it a new face.
Officially Jouvens Jean, head of 34 years of Haitian origin based in Miami, does not speak French. But it is enough for me to say something stupid if wanting a bit funny to see him smile and giggle factory direct a little. "It is particularly shy," says her friend Monick Gilles, factory direct Montrealer of Haitian origin who was most recently manager at Scarpetta factory direct and with whom he is preparing factory direct traditional dishes from their Caribbean island, but modernized. "Basically, she says, he understands everything." The only thing Jouvens, who speaks English and Creole, rather, does not understand, for this beautiful winter morning cold and sunny Quebec is how you can live here winter. "You're crazy," he said gently, shaking his head as he delicately cut plantains that will be used in a fish dish. "Brrrrrr ..." Jouvens, he lives in Florida, warm, and when it is not under American palm trees, it is in Haiti, the country of origin of his parents, where he hopes to soon open a school kitchen. The process is long, but Jouvens wants to participate in creating a new generation of Haitian cooks. Five years after the earthquake that demolished factory direct the land of his ancestors, is his project. Meanwhile, factory direct he works in Miami, where his conducting career and academic training in tourism management led him behind the Miami furnaces institutions like the W, Hilton, Hyatt Regency and St. Regis. "I was born in the Bahamas factory direct and I now live in Florida, but my parents are Haitian, Haiti is my culture," said the young leader. It is not a specialist in Haitian food only, but the products and the culinary traditions illuminate, inspire. "You know, the Haitian cuisine is not worse than the pasted rice." Jouvens Haitian leader Jean moved to Miami
Jouvens was in Montreal to cook with Monick Gilles, as part of a special evening held at Scarpetta earlier this month, to highlight particular that February is Black History Month. Together, factory direct they prepared a modern meals, made from traditional Haitian ingredients, but in a modern spirit, less rustic than the housewife Haitian cuisine is that we know the most. "Here we know what it is pea sauce rice or griot, but there was so much more in Haitian cuisine." Monick, for example, chooses for the report to prepare the pappardelle pasta with conch stew, this mollusc very present in Creole food and the recognition we know: the shell is the one that sticks to his ear to "hear the sound of the sea." Input also proposes pickles, which have nothing to do with what is called factory direct marinades in Quebec factory direct cuisine. In Haiti, "seaman" marinade is linked to the sea. It is a fish dish. These are little nuggets that resemble both pancakes and donuts, made from salt cod flesh and served with hot sauce, shallots ... Another typical dish? "Do you know what we call vegetables?" Monick request. Jouvens nods. "Very typical." Nothing to do with what is called "a dish of vegetables." Rather meat, pig feet or so crab, which is prepared with eggplant and "doggerel" factory direct this tropical vegetable very crisp very fresh,