Riz Djondjon - Restaurant haitien

Fried ripe plantains, sliced or diced. They have a tender and melt-in-your-mouth texture with a natural caramelized sweet taste. Enjoyed hot, often as an appetizer or side dish.

Small fried fritters made from spicy batter and shredded cod. Crispy on the outside and soft on the inside. A classic Antillean starter, flavorful and slightly spicy.

Small fried turnovers filled with a spicy tuna mixture. The pastry is crispy and golden. Served hot, often with a spicy tomato sauce.

Fried turnovers filled with a seasoned chicken mixture. Crispy texture with a savory filling. A popular appetizer in West Africa.

Fried half-moon shaped pastries filled with a seasoned ground beef mixture. The crust is thin and crispy. Ideal to start the meal.

Twice-fried ripe plantains, flattened and crispy (bananes pesées), served with pikliz (spicy Haitian condiment made from pickled cabbage). The contrast between the salty crispiness of the plantain and the spicy acidity of the pikliz is typical.

Traditional Haitian soup made from giraumon squash, vegetables, meat, and pasta. It is rich, velvety, and flavored with Caribbean spices. A symbol of Haitian independence, it is hearty and comforting.

Fresh salad composed of creamy avocado pieces and shrimp. Dressed with a light vinaigrette. A simple and refreshing starter.

Large composed salad with island flavors, which may include various fresh vegetables, exotic fruits, and seafood or chicken. Fresh and colorful.

Assortment of 3 tapas to choose from the house classics. Ideal for sharing and tasting different Caribbean and African flavors.

Complete Haitian dish composed of fried foods. Generally includes fried meat or fish, served with fritters (cassava, plantain) and pikliz. Crispy, hearty, and very flavorful.

Haitian patties with crispy crust, served in pairs. They are filled with a savory filling (often meat, herring, or vegetables). A popular street food specialty.

Guadeloupean sandwich made from a fried, golden, and crispy bread dough. Served hot with your choice of filling. The menu includes a side dish and a drink.

Lunch menu for a main course only, to be chosen from the indicated dishes.

Lunch menu including a main course and a drink.

Complete lunch menu with a starter and a main course.

Gourmet lunch menu with a main course and a dessert.

The grand lunch menu including starter, main course, and dessert for a complete meal.

Gooey and flavorful stew made from okra and simmered beef. Usually served with rice. Unique texture typical of Creole cuisine.

Chicken dish served with the national rice (rice cooked with red beans) and fried plantains. A classic and balanced Haitian meal.

Rich stew called 'Légume' in Haiti, made from mashed eggplants, beef, and crab. It's a tender, slow-cooked, and very flavorful dish.

Chicken served with djondjon rice (black rice cooked with a local mushroom that gives it a unique color and taste) and fried plantains.

Cubes of pork shoulder marinated in citrus and then fried. The meat is crispy on the outside and tender on the inside. It is one of Haiti's most famous dishes.

Marinated and dried goat meat, then fried (Tassot). It offers a firm texture and a pronounced flavor, highly appreciated by connoisseurs.

Marinated and fried beef. Similar to Tassot de cabri but with beef. Rich in flavor and crispy.

Creamy sauce made by pureeing black beans into a liquid. It traditionally accompanies white rice.

The famous Haitian pumpkin soup, served here as a main course. A complete and historic meal.

Dish made from jute leaves (Lalo) simmered with meat, served with white rice and bean sauce. A specialty from Artibonite with an herbaceous and deep flavor.

Chicken marinated in lemon and cooked with plenty of caramelized onions and mustard. Served with white rice. A Senegalese dish with tangy and sweet flavors.

Chicken stew in a creamy peanut sauce. Rich, flavorful, and nourishing, served with rice.

Beef version of Mafé. The meat simmers for a long time in peanut sauce with vegetables.

Senegal's national dish (Ceebu Jën) chicken version. Rice cooked in a very fragrant tomato and vegetable broth.

The authentic Thiéboudienne: fish and rice cooked with vegetables and spices. A festive and colorful dish.

Marinated chicken pieces grilled on skewers. Tender and smoky.

Lamb chops cooked over charcoal or grilled, seasoned with spices.

Whole grilled or braised fish (Tilapia), served with sauce and side dishes. White and firm flesh.

Whole fresh sea bream, slowly braised to preserve its tenderness and marine flavors.

Vegetarian version of Yassa, with its caramelized onion, lemon, and mustard sauce, served with rice.

Creamy peanut sauce with vegetables, no meat. Served with white rice.

Dish made from stewed eggplants, likely a vegetarian stew.

Haitian black rice cooked with djondjon mushroom, very fragrant.

Rice cooked with red beans, a staple side dish in Haiti.

Plain steamed white rice.

Red rice cooked in Tiep broth, very aromatic.

Fermented cassava semolina, light texture resembling couscous, slightly tangy taste.

Fried plantains.

Twice-fried and flattened plantains.

Sweet and savory fried fries made from sweet potato.

Thick fries made from cassava root, crispy on the outside and starchy on the inside.

Mixture of fresh fruits cut into pieces.

Creamy flan flavored with coconut and enhanced with a hint of lime.

Moist cake with pineapple and a spicy hint of ginger.

Chocolate cake with a molten center.

West African dessert made from millet couscous mixed with sweetened and flavored yogurt or curdled milk.

Hearty Haitian soup served on Fridays, containing meats, tubers, vegetables, and dough balls. A traditional comforting dish.