There may be fewer booths than at previous editions, but the atmosphere remains unchanged. The aromas of grilled and fried foods, as well as cocoa, coffee, and local spices, fill the air. The tables overflow with color: hot sauces, cereals, artisanal cookies, chocolates, local rice, and roasted nuts. Chefs and restaurateurs offer reimagined dishes and traditional recipes, reflecting HAD’s determination to place Haitian cuisine at the heart of its gathering, edition after edition.
Among the exhibitors, Vanessa Talabert does not go unnot
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