Paradis Des Antilles

Chicken marinated in Creole spices and grilled, served with fried plantains (pressed and double-fried plantains). The meat is flavorful and the plantains are crispy and golden. A must-have dish in Haitian cuisine.

Seasoned and grilled goat meat (cabri), accompanied by fried plantains. Goat meat has a rich and pronounced flavor, typical of the Antilles. Ideally eaten with your fingers to enjoy every piece.

Marinated and grilled pork pieces (often griot style), served with fried plantains. The meat is usually crispy on the outside and tender on the inside. A highly appreciated savory and textured combination.

Fish prepared with local spices and cooked (grilled or fried), served with fried plantains. The fish is tender and pairs perfectly with the crispiness of the plantains.

Dish composed of rice mixed with various vegetables (eggplants, cabbage, carrots), served with a creamy bean sauce (sos pwa). A complete and comforting meal, rich in vegetable flavors.

Hearty traditional Haitian soup containing meat, tubers, bananas, and dombrés (flour dumplings). A rich and invigorating dish, traditionally eaten on Saturdays.

Stew made from jute leaves (lalo), often cooked with pork or crab. The texture is slightly mucilaginous and the herbaceous flavor is unique. Traditionally served with white rice.

Black rice cooked with djon djon mushrooms (native Haitian black mushrooms). It has a characteristic black color and a very distinct earthy and fragrant aroma.

Rice cooked together with red beans (sticky rice). A classic staple side dish, seasoned with a spice base (epis) for added flavor.

Extra portion of rice.

Extra portion of fried plantains.