Cooking up Adventure: How Chapter 5 loaded.
What a truly magical day we had at Haiti Bites! I’m absolutely thrilled to share that the much-anticipated launch of Ayiti: Histoires de Chefs, written by the talented Carla Beauvais, was a resounding success—it sold out!
Don’t worry, if you weren’t able to join us and grab a copy of Ayiti: Histoires de Chefs, you can order one via this link, and we’ll be happy to contact you to pick it up at La Boutique Haiti Bites in Haiti upon arrival.
Carla’s book is so much more than just a collection of 55 delicious Haitian recipes from 13 chefs. It’s a vibrant journey through our culinary heritage, complete with stunning photographs and tales that capture the heart and soul of Haiti.
Let me take you on a little adventure—because the journey to this moment has been nothing short of exhilarating! With all the turmoil in Haiti, reaching Montreal for the photo shoots and cooking sessions felt like an uphill battle. But, lo and behold, I finally arrived in June of last year, and I couldn’t be more grateful for it!
Traveling with an excited heart and a loaded suitcase, I made my way to Montreal. And when I say loaded, I mean filled with all the goodies from djondjon to chanm chanm, along with the stress that comes with it! Any Haitian knows what I mean—our dried mushrooms often raise eyebrows at customs, and explaining chanm chanm (that delightful, powdery, ground corn and peanut mix) can be quite the challenge! 😂
What an adventure it turned out to be! Thanks to my cousin Mirabel, who lives in Montreal, I was able to score some lambi (conch)—an ingredient that would have been completely elusive for me to find in Canada! Although my recipe didn’t make the final cut in the book, the stories and the joy it brought to the team as we savored it made it all worthwhile. Especially since Carla has a soft spot for lambi it turns out.
But before I could cook, I needed to stock up on a few more goodies. My shopping trip to Supermarché PA on Park Avenue was quite the adventure! I was grateful for my hours on the tennis court and my arm strength on the way back as I carried my overflowing bags of supplies. I rolled up to the cashier with a cart that was practically spilling over, filled with everything needed to make the magic happen. Here’s a snapshot of my loaded cart, a testament to the adventure ahead.
Now picture this: just 24 hours after arriving in a city I barely knew, I was in a rented apartment at 2 a.m., cleaning lambi and prepping all the ingredients for a shoot the next day. We had to shoot five recipes in under three hours—no pressure, right? If you know me, you know I live for planning and obsessing over details, especially for a shoot that would immortalize my cooking. I half-expected a neighbor to come knocking on my door because of the overwhelming aroma of the conch boiling. Delicious? Yes! But those scents can be quite strong—and, let’s be honest, not my favorite part of the cooking process!
When conch boils, it releases certain volatile compounds, including trimethylamine, which is the amine found in seafood and produces a pretty strong aroma. So, you can imagine the challenge I faced in that tiny apartment!
The next day, loaded with six bags, I attempted to make my way to the curb to grab an Uber to the studio. You’d think I was a pack mule with how heavy those bags felt after my late-night cooking and prep!
Thank goodness for my cousin Mira, who graciously hosted me in her cozy kitchen, already bursting at the seams with her family. Without her well-equipped kitchen, I would have been in real trouble, especially in a loft that had the bare minimum: a pot, a spoon, and a couple of plates. This shows that you can easily recreate magic in your kitchen with my recipes and don’t need a professional setup. I truly hope you will do so, and when you do, please share your photos and feedback with me. Nothing brings me more joy than to know I opened up your mind and heart to Haitian deliciousness.
Oh, and if you're curious about. the Chanm-Chanm in my suitcase, make sure to check out my recipe for Tropical Apricot Tart (Chapter 5 - Page 87), adorned with this delicious nutty topping—it’s a true delight. This recipe celebrates our local Zabriko, a fruit of African origin known as Mammea Americana, which is one of the best-kept tropical fruit secrets. It’s a cousin of the mangosteen but has no relation to the other well-known apricot from northern climates.
The behind-the-scenes photos capture an unforgettable moment in the journey to Chapter 5. When I finally arrived at the studio, Carla welcomed me, and I think we did a little happy dance—this was really happening! I was the last chef in her book that she needed to photograph, and it was finally taking place after Haiti had been grounded without flights for three long months (sadly part 1 - as we have been locked in again since November). What a relief it was to be there at last!
The entire crew was present on set, and the atmosphere transported me back to the wonderful days of my agency life working on client shoots. There was Chef Paul—always warm and cheerful, bringing sunshine with his meals at Kamuy during the chilly Montreal evenings at his vibrant Caribbean restaurant in the lively Quartier des Spectacles. He was photographing the final part of the book that showcases his mouthwatering conch gratin (page 185), which happens to be Carla’s favorite dish at Kamuy! With his infectious smile and iconic hat, he truly embodies the Caribbean warm spirit. He made me feel right at home on set as we reminisced about his last visit to Port-au-Prince, where he insists he had the best accras at my restaurant. Merci Paul!
When Ariel Tarr, the talented food photographer, snapped that last shot and Carla exclaimed with relief the iconic, “It’s a wrap!” the celebratory champagne brought by her fiancé created the perfect mood for a joyous conclusion.
After the shoot, we celebrated the culmination of this book with a fabulous intimate dinner at Kamuy with Carla, her fiancé, Chef Paul, Régine, and my cousin Mirabel. What better way to cap off such a momentous occasion? Congrats, Carla!
The Haiti book launch itself was held on March 8th, International Women’s Day, in our lovely garden at the back of the restaurant—a hidden oasis surrounded by lush greenery. It felt fitting to celebrate the contributions of women in our culinary community on this special day. Under our magnificent orchid tree adorned with vibrant pink blooms, the garden came alive with color and the sweet sounds of nature. The centerpiece was our bar crafted from rum barrels, beautifully decorated with a stunning bouquet of giant banana leaves and exotic bird of paradise flowers, where I signed a few copies. It created a tropical atmosphere that felt like a warm embrace, setting the stage for a truly memorable day, layered with a bittersweet pinch since Carla could not travel and be there as we had planned.
The atmosphere was electric, filled with love and support from friends and family who gathered to celebrate. My heart swelled seeing our clients and fans of Haitian cuisine come together for this literary gathering. Guests were welcomed with a refreshing glass of Ti punch au Rapadou—my cocktail from the book (Chapter 5- Page 90) that perfectly captures the spirit of our gatherings.
We served a selection of my recipes from the book in verrines, including the delightful “Risotto de Pitimi aux Artichauts et Épinards” (Chapter 5, Page 79) and my “Djondjon Pearl Couscous” (Chapter 5, Page 83), both celebrating the vibrant flavors that are the backbone of Haitian gastronomy. And, of course, we couldn’t forget the classic Haitian accras, served with zesty purée de pikliz, an everlasting crowd-pleaser. The guests also enjoyed breadfruit croquettes filled with salt fish, known as “croquettes de lame véritable,” all savored under none other than the shade of the giant breadfruit tree next door.
As the afternoon unfolded, people lingered on the terrace, savoring their meals while reconnecting with friends and acquaintances in a relaxed, informal atmosphere. The setting felt like a breath of fresh air, with the enticing aromas and crafted cocktails creating a lovely backdrop for heartfelt conversations and laughter.
The stunning photographs of the event, taken by Carel’s talented young photographer, Josue, captured the joy of the afternoon. Each image tells a story, making this day one to cherish. Carel, if you are reading (which I hope you are) a big thank you for all your support and help in getting the books here!
In the end, it was an afternoon full of simple pleasures, celebrating our rich cultural heritage and the beauty of our beloved Haiti, our terre de délices.
As the featured cocktail of the day suggests, it truly embodies the charm of an endless afternoon, reflecting the name it bears on our cocktail menu after Dany Laferrière’s novel, “Le charme des après-midi sans fin.” We appreciate everyone who joined us in this delightful celebration! A special thanks to Carla for this book, an intangible cultural heritage that makes us prouder than ever to be daughters of Haiti. Here’s to more shared stories, flavors, and the love we have for our Haitian roots.