The French cuisine is good and the Creole specialties combine French, tropical and African influences. French wine is available in the better restaurants.
National specialties:• Guinea hen with sour orange sauce.
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Tassot de dinde (dried turkey).
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Grillot (fried island pork).
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Diri et djondjon (rice and black mushrooms).
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Riz et pois (rice and peas).
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Langouste flambé (local lobster).
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Ti malice (sauce of onions and herbs).
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Piment oiseau (hot sauce).
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Grillot et banane
pese (pork chops and island bananas).
• Sweet potato pudding.
• Mango pie.
• Fresh coconut ice cream.
• Cashew nuts and island fruits.
National drinks:•
Barbancourt rum, made by a branch of Haiti’s oldest family of rum and brandy distillers.
Tipping: 10 per cent service charge is added to hotel and restaurant bills.
NightlifeThere is plenty of choice ranging from casinos to African drum music and modern Western music and dance. There is something happening in at least one major hotel every evening with the main attraction being folkloric groups and voodoo performances. On Saturday nights
bamboche, a peasant-style dance, can be seen in one of the open-air dance halls. Hotels often have the most up-to-date information on local nightlife.
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