Events / Dinner

The All-Stars of Haiti

Fri, May 18, 2018

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy



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Stephan Berrouet-Durand

Culinary by Design and the Haitian Culinary Alliance, Tampa, FL

Lucmann Pierre

Le Pierre Caterers, Burlington, NJ

Ron Duprat

The Bridgewater Country Club, Carmel, IN

Melissa Francois

Asu Rooftop Lounge, Port-au-Prince, Haiti

Natacha Gomez

Kokiyaj Bar & Grill, Cap-Haitien, Haiti

Gregory Gourdet

Departure, Portland, OR

Jouvens Jean

JeanCo Food Concept, Miami

Alain Lemaire

Sensory Delights, Hollywood, FL

Paul Harry Toussaint

Agrikol, Montreal

As president and co-founder of the Haitian Culinary Alliance, Stephan Berrouet-Durand has made it his mission to introduce the world to the diverse, delectable cuisine of his homeland. For this special Beard House dinner, Berrouet-Durand and Lucmann Pierre have brought together a roster of Haiti’s top toques to collaborate on a decadent dégustation of the nation’s edible heritage.


Hors d’Oeuvre

Miniature Goat’s Tongue Tartlets with Black Mushrooms and Silver Oak Winery Wine Reduction

Miniature Crevettes Bonaparte on Boniato Biscuits

Pan-Seared Red Snapper Bites

Haitian Legumes with Miso and Avocado Foam


Revolutionary Coconut Curry–Cinnamon Pumpkin Purée with Vanilla–Malanga Tuile; White Wine, Lemon, and Bergamot Foam; Roasted Brussels Sprouts; Scotch Bonnet Red Pepper Dust; and Celery Oil Essence

Spicy Smoked Pork with Barbancourt Rhum Wildberry Rum Gastrique, Watercress, and Turnip Purée

Grilled Cashew-Encrusted Djon-Djon Rice Balls with Taino-Style Red Snapper and Creole Cream Sauce

Kabrit Kreole > Selecto Coffee–Rubbed Sous Vide Goat Tenderloin with Creole Sauce Sphere, Haitian Cinnamon–Vanilla Water Chestnut Brûlée, Macerated and Compressed Red and Golden Beets, and Crushed Black Garlic Plantains

Langouste with Yam Foam, Green Tomato Chutney, and Passion Fruit Beurre Blanc Beef Shin with Dumplings, Yuca, Spinach, and Bay Leaf

Pain Patate with Rum Raisin Ice Cream, Yuzu Syrup, and Crunchy Coconut

A selection of fine wines will be served with this dinner.