Haiti - Culture : Which restaurant does the best «Pate kòde» in Port-au-Prince ?

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Haiti - Culture : Which restaurant does the best «Pate kòde» in Port-au-Prince ?
07/06/2018 12:24:41

Four years after "Burger Week" and after launching "Konsome Lokal", Carla Beauvais and Nathalie Angibeau launched "Pate Kòde Week" (June 1-7) an event that honors the "Pate kòde" a typical Haitian product which is mainly found in street food but which has been introduced in multiple recipes on restaurant menus. Four years after "Burger Week" and after launching "Konsome Lokal", Carla Beauvais and Nathalie Angibeau launched "Pate Kòde Week" (June 1-7) an event that honors the "Pate kòde" a typical product Haitian, which is mainly found in street food but which has been introduced in multiple recipes on restaurant menus.

For this first edition, 23 restaurants are taking part in the contest whose selection of the winner is based on the choices of the public who can vote online. It is therefore necessary to highlight the special mentions (the most innovative, the most local ...) which will be granted by a jury composed of five people.

The organizers invite the public to discover many new restaurants and to taste the pâtés in the restaurants in competition : Ananas, Asu Lounge, Café 36, Coin 95, Eco Café, Exta’Z Pate Kòde Center, Goose Bar, Le Michel, La Réserve, Fior Di Latte, Le Bicentenaire, Habitation Turpin, Point Chaud, Quartier Latin, Kay Chefs, Jojo Restaurant, Le Vieux Tunnel, La sirène (Marriott), Papaye Restaurant, Shakerz Drink and Tapas, Smokey’s, Siwèl and Rootz

Which restaurant does the best "Pate kòde" in Port-au-Prince? Every year, several restaurants register and prepare a "Pate kòde" special because "Pate kòde’ se manje tout ayisyen, manje tout moun"

To discover these delicious creations and vote online for your favorite "Pate kòde" : www.patekodeweek.com

Next year from 1st to 7th May 2019 "Pate Kòde Week" will be more inclusive and will take into account the street vendors while including restaurants that will put their special touch to this traditional dish.

S/ HaitiLibre