Suresnes invites five Haitian chefs in the kitchen

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<p class = "canvas-atom-canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "While Suresnes celebrates twenty years of cooperation with Cap-Haitien this year, chefs will spend Wednesday and Thursday behind the stoves of three local restaurants."data-reactid =" 22 ">While Suresnes celebrates twenty years of cooperation with Cap-Haitien this year, chefs will spend Wednesday and Thursday behind the stoves of three local restaurants.

Three women and two men, all restaurateurs in Port-au-Prince (Haiti), will put on Wednesday and Thursday their apron to prepare their favorite recipe in three establishments of Suresnes (Au Père Rabbit, Up, Les Petits Princes) and in the center housing young workers, for the 14th edition of the week "Ti glance sou Haiti".

But the links woven between Suresnes and the island go back to 1998, when the ambassador of this country asked for a twinning with the city. Cap-Haïtien was chosen because no French community was present in the north of the island.

In twenty years of partnership, the municipality suresnoise has multiplied the transmission of know-how by sending on the island executives and technicians. Solidarity actions and school exchanges have been numerous. They allowed the equipment of a French school, the sending of material for a hospital or the renovation of elements of the cathedral.

"People are looking for exchanges"

But the exchange of know-how and experience is two-way. This Wednesday and Thursday, the Haitian Paul Toussaint, head of the restaurant Asu in Port-au-Prince and Agrikol in Montreal (Canada), will be in the kitchen of Father Rabbit, on Mount Valerian. "I have the experience of a classic cuisine, which I like to associate with Caribbean spices," says the one who started at a Canadian Relais and Châteaux after dropping out of law school.

On Wednesday and Thursday evening, he will prepare a confit guinea fowl "with spices and a little pepper" accompanied by risotto with black mushrooms (djon-djon) "which will give it a beautiful black color" and a puree of peas. A beautiful alliance of French, Italian and Haitian cuisine, Djon-Djon rice being a traditional dish of his native island. Paul Toussaint (…)

<p class = "canvas-atom-canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Read more on LeParisien.fr

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"data-reactid =" 30 ">Read more on LeParisien.fr

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