THREADS OF TRADITION: HAITIAN FLAVORS
CHEF DEBORAH JEAN PRESENTS:
Generations of Flavor
Griot croquette with passionfruit gastrique and pikliz
Pairing: Terra Costantino, De Aetna Bianco 2022
Matriarch’s Market
Smoked scallop crudo with mango,lime, red pepper vinaigrette and spiced plantain crumble
Pairing: Rose Schlosskellerai Gobelsburg Cistercien, Gobelsburg 2022
Threads of Tradition
Ricotta & spinach gnudi with brown butter-seafood cream sauce, fresh gremolata, toasted breadcrumbs
Pairing: Flowers, Pinot Noir, Sonoma, 2022
Strength on a Plate
Roasted duck, citrus glaze djon djon risotto, duck jus
Pairing: Gail Wines, Cabernet Sauvignon, Napa Valley, 2021
Legacy & Love
Beignet-financier hybrid with spiced guava compote, toasted almonds, vanilla ice cream
Pairing: Col Dei Venti, Girontondo, Brachetto, Piemonte, Italy 2023
CHEF DEBORAH JEAN
Born and raised in a Haitian household, Chef Deborah Jean learned the basics of Haitian-French cuisine from her mother at a young age, so it’s no surprise that she is an expert in both cuisines. She’s been cooking ever since, and eventually landed in New York, where she helped open esteemed French eateries that include: Dominque Ansel’s Bakery, Le Coucou (1 Michelin Star), and Le Mercerie. She currently works as a freelance private chef, and seeks to redefine her heritage cuisine by combining the intricacies of technical French culinary arts with Haitian ingredients.
