Menu Philosophy
I believe a menu should tell a story, transporting guests to a place and culture. Drawing inspiration from countries where palm trees grow—Caribbean, Latin America, Africa, Southeast Asia—I balance authenticity with creativity to share culture, memory, and hospitality through food.
What makes my approach unique is the balance between respecting authenticity and pushing creativity. I use traditional spices, cooking methods, and local inspirations, but I reinterpret them in ways that feel fresh, approachable, and modern. I want each dish to connect emotionally, whether it’s sparking nostalgia for someone who grew up with those flavors, or creating a sense of discovery for someone tasting them for the first time.
I also design menus with rhythm—light and bold, spicy and soothing, classic and innovative—so the dining experience feels like a journey rather than just a meal. For me, it’s not only about feeding people, but also about sharing culture, memory, and hospitality through food.
Authenticity Meets Innovation
My culinary approach is rooted in a deep respect for tradition, yet driven by a desire to innovate. I begin with authentic Caribbean flavours—the smoky heat of Scotch bonnet, the earthy warmth of allspice, the richness of coconut and plantains—honoring the stories, cultures, and histories they carry. From there, I explore new textures, unexpected ingredient pairings, and contemporary techniques that elevate each dish without compromising its soul.
Every plate is crafted to be both familiar and surprising, balancing comfort with curiosity. Traditional methods like slow-cooking, marinating, and fermenting are paired with modern plating, precision seasoning, and inventive sauces, creating dishes that are visually striking and emotionally resonant. My goal is for every bite to spark a connection—a taste that evokes memories, excites the senses, and invites diners to experience Caribbean cuisine in a way that feels entirely new yet deeply rooted.
Authenticity and creativity are not opposing forces; they are in conversation on every plate. By honoring the past while embracing the present, I craft flavours that feel timeless, approachable, and unforgettable.
Signature Dishes
Signature dishes are more than just meals—they’re invitations to experience the vibrant soul of the Caribbean, reimagined with a modern touch. Each plate tells a story of heritage, bold flavours, and culinary craftsmanship. From the moment you taste our Accras de Morue, golden and crisp, served with house-made spicy aioli and Caribbean kimchi, to the delicate balance of our Ceviche, marinated in lime, scotch bonnet, and coconut, every bite is designed to delight and surprise.
Our Cigares Créoles, stuffed with beef and seafood, and Crevettes BBQ, sautéed in tamarind jerk and mango sauce, highlight the fusion of tradition and innovation. Comfort and creativity meet in dishes like the Griot à la Palme, paired with curry rice and plantains, or the indulgent Mac n Cheese with griot and bang bang shrimp—modern takes on beloved classics that feel both familiar and exciting.
For those seeking plant-forward options, our Assiette Vegan, and Plantain Choka Vegan showcase the same depth of flavour, with thoughtful combinations of plantains, tofu, watercress, edamame, and house-made sauces.
Whether enjoying a Poulet Artibonite, Steak à la Brésilienne, or our freshly grilled Octopus, each dish embodies my philosophy: rooted in Caribbean tradition, elevated with intention, and crafted to spark curiosity while delivering comfort. Signature dishes like our spiced pineapple and honey chicken wings, jerk chicken bowl, and tamarind-glazed ribs capture the essence of authentic, vibrant, and unforgettable.
Crafting the Menu
Creating a new menu starts with a concept or story, then balances creativity with practicality and cost-effectiveness. Innovation in the kitchen is encouraged, while considering ingredient availability, seasonality, prep time, and operational consistency, ensuring a creative, smooth, and financially sound menu.
Local and Seasonal
Local and seasonal ingredients ensure the freshest flavors, connecting the restaurant to the Montreal community and promoting sustainability. Quebec produce like corn, squash, and berries are paired with Caribbean spices to blend local terroir with vibrant tropical traditions.
