Magic Haiti - 19th edition.

Page 1

MARCH 2013








Editor’s Note Dear Readers,

Spring is in the air. Carnival is just a memory now, as we gear up for Easter. We never have to worry about Jack Frost nor any nor’easter. We are lucky enough to enjoy our beautiful beaches all year long as well as recede to the mountains when we want some cool crisp air. We have the best of both worlds. However, I do believe that we don’t escape Spring Fever. The season of thorough cleaning. Green thumbs emerge, gardens and patios are spruced up, and flowers abound. And as for me my favorite, March Madness, I can finally recover from my post-football season blues (American football) and enjoy basketball, basketball, and more basketball. Enough with basketball, welcome to Haiti, I hope that you will spend enough time here to indulge in a unique tropical adventure. In this issue of Magic Haiti you will learn about some favorite local sweets, better understand our culture through music and caricatures, appreciate our reach culture through the eyes and works of some skilled artisans, discover eateries, witness the resilience of our people through the vision and perseverance of some special hotel owners, and unearth a beach that will lure you time and time again. In Haiti you will always feel those lazy, hazy, crazy days of summer, so leave behind the winter blahs. Take out your partying shoes whether they are hiking boots, snorkeling fins, water shoes, or stilettos. Just get your groove on and enjoy. Cooke up - no more. Get out, immerse yourself in our culture, scents, scenery and music. Spring has finally sprung. As you wind up your stay on our shores, I encourage you take a piece of Haiti home with you. Let the magical warmth of our people guide, as you meander throughout the island.

Roxane Kerby


MARCH 2013


40 16 4

Spotlight BRANA & Prestige: Forty Years of Haitian Brewing

Words in Print To the Impossible!

Why Haiti? Where the Heart is...


Fab 5 Local Goodies

Executive Editor Roxane Kerby 509 3492 2289 Copy Editor Angela Galbreath

Mosaic Magic Tropical Flowers’ mural design by Laurel True/True Mosaics Studio for Partners in Health, Mario Jeudy, Production Assistant


12 Marie Edline Guillaume, Sharing Her Eye for Beauty 36 Rosemond Paul: Bringing Clay to Life 24


7 Utopia Garden Grill up, & up & away 32 La Table de Caïus


Graphic Designer Clarens Courtois Senior Photographer Frederick Alexis Photographer Ludmillo D. Pierre Printed in Haiti by L’ IMPRIMEUR SA Publisher Le Nouvelliste

Montana, a Beacon that has Withstood the Test of Time




Contributors Maureen Boyer Farah Doura Rachele Viard Kristine Belizaire Christina Jean-Louis Maya Berrouet Isabelle Vasquez


+509 2816-0224 / 2941-4646


Cover Photo by Paolo Woods

BÉLO Brings a Local Twist to Reggae Jams

Postcard in Motion

Kokoye Anglade Concoction

product of

Mrs. Stephanie Balmir Villedrouin Minister of Tourism

Dear Readers, From the outset, we wish to acknowledge the city of the North who recently stepped up, defied the odds and met the challenge of achieving the 2013 National Carnival. From a historical and patrimonial manner, Cap-Haitien, the hospitality of its inhabitants, coddled thousands of visitors who stayed there the 10th, 11th and 12th of February. Euphoric, the revelers consistently shouted the magnificence of the region and recognized the Capois’ organizational capacity demonstrated in the realization of this major event without any regrettable incidents. Our tourism products are tangible. We only have to package them in a fashion that attracts visitors. Therefore we put the spotlight on the quality of services provided at tourist establishments in developing the “Quality Hibiscus Label” which will enable us to classify these institutions. However, one cannot speak of regulation and ignore the role of appropriate training at this level. Our policy in this area is gaining ground. The city of Les Cayes will inaugurate its first tourism training center in hospitality this month. The improvement of touristic services in Haiti is headed in the right direction. In order to expedite the process and provide the country with a strategic plan for tourism development, we went to Mexico at the end of February in order to finalize the Strategic Programme for Integrated Development of Regional Tourism (RIAT ) South - program on which we are working with Fonatur, an agency that specializes in developing Mexican tourist destinations. Meanwhile, Transat brought a second group of tourists less than a month after their first set of tourists paid to visit the destination - Haiti. Other similar contracts will be signed shortly with airlines interested in the tourism products we offer. Little by little, the bird will eventually build a large nest. We promised to put the country on the tourism world map and we feel the breeze announcing the fulfillment of this promise. Haiti is on the right path for its development. Be involved in the revival of the tourism sector which is, these days, an important tool that can stimulate the recovery and growth of our economy. If you listen to the testimony of a visitor to Haiti, you will, no doubt, want to come yourself to experience. ‘As for Ayiti:’ Se La Pou w La!

Chers Ami(e)s D’entrée de jeu, nous tenons à saluer la métropole du Nord qui vient de remporter le défi de réaliser le Carnaval National 2013. D’une notoriété historique et patrimoniale, Cap-Haitien, par l’hospitalité de ses habitants, a choyé les milliers de visiteurs qui y séjournaient les 10,11 et 12 février. Euphorique, les carnavaliers n’ont cessé de clamer la magnificence de la région en saluant cette capacité d’organisation dont les capois ont fait montre dans le cadre de la réalisation de cet évènement majeur sans de regrettables incidents. Nos produits touristiques sont tangibles. Nous n’avons qu’à les mettre dans l’emballage qui puisse séduire les visiteurs. De ce fait, nous avons mis les projecteurs sur la qualité des services fournis au niveau des établissements touristiques en développant le « Label de qualité Hibiscus » qui nous permettra de procéder a une classification de ces établissements. Cependant, on ne peut parler de règlementation en passant sous silence le rôle de la formation à ce niveau. Notre politique, dans ce domaine, fait son chemin. La ville des Cayes va inaugurer son premier centre de formation en tourisme et en hôtellerie au cours de ce mois. L’amélioration des services touristiques en Haïti suit la bonne direction. En vue d’accélérer le projet de doter le pays d’un plan stratégique de développement touristique, nous nous sommes rendues, au Mexique vers la fin du mois de février afin de pouvoir finaliser le Programme Stratégique des Régions Intégrées d’Aménagement Touristique (RIAT) du Sud – programme sur lequel nous travaillons avec le Fonatur qui est un organisme mexicain spécialisé dans le développement destinations touristiques. Entre temps, Transat nous a ramené un deuxième groupe de touristes moins d’un mois après avoir débarqué les premiers visiteurs de loisirs ayant payé le forfait du touropérateur vers la destination Haïti. D’autres contrats du même genre sont en passe d’être signés avec des lignes aériennes intéressées par les produits de notre offre touristique. Petit à petit, l’oiseau finira par consolider un grand nid. Nous avons promis de replacer le pays sur la carte mondiale du tourisme et nous sentons venir la brise annonçant l’accomplissement de cette promesse. Haïti est sur la bonne voie de son développement, soyez impliqué dans la renaissance du secteur touristique qui représente, ces jours-ci, un levier important pouvant stimuler la relance et la croissance de notre économie. Si vous écoutez le témoignage d’un visiteur d’Haïti, vous aurez, sans aucun doute, l’envie de venir, vous-même, vivre l’expérience. Par ce qu’à Ayiti : Se La Pou w La !

Why Haiti?

Where the Heart is... By Taïna Mayard | Photos courtesy of Moro


marks the year when a 16 year old Jewish boy and his family must leave their homeland: Egypt. Thus begins a nomadic path which subsequently leads to Italy, the United States in 1968, and finally to Haiti in


1979, which serendipitously, marks the end of that itinerant phase of the boy’s life. In Milan the boy, best known as Moro Baruk, discovers the world of the arts. He pursues that passion at the Parsons School of Design and at the Fashion Institute of Technology upon arrival in New York. In 1972, Baruk, now a young man, starts

to experiment with oil paint on huge canvases. He quickly discovers he is allergic and moves onto softer mediums such as watercolor and Chinese ink. The year 1974 holds several precious moments in Baruk’s life. He becomes an American Citizen and a month later, meets a beautiful young French

woman of the Bahá’í Faith. He converts and one week later, he asks for her hand in marriage. Three months of engagement precede a long and happy marriage to Moro’s soulmate: Paule. In 1975, Baruk and Paule relocate to Arizona where he attends Pima Community College. He ingests several

I told you “already:

elective courses such as, Functional Design, Ceramics, Jewelry Making, and Basket Weaving... which continue to reflect in his craft today. The years in the American west come to a close when a Bahá’í newsletter calls the couple to displace themselves once again. ‘People of the faith are needed to share their beliefs in Haiti and Denmark,’ compels the publication. Baruk and Paule respond- the conception of a permanent home in their chosen destination far from their minds. “It was our destiny,” shares Baruk retrospectively. But, upon arrival in Haiti, Baruk experiences severe culture shock. “I became very depressed and shut myself off from everything that was uncomfortable for me,” he confides. The open-book considers himself lucky to have found a safe haven at their apartment in Pétion-Ville near their endearing landlady, Simone Saati. When questioned

when you find something you love, you do not betray it, you stay loyal. Haiti is the home that chose us. There is nowhere else for me.

about his reason for staying in Haiti during that challenging adjustment period, he responds: “I believe that when you find something you love, you do not betray it, you stay loyal and you stick to it, for better or for worse.” “You’re husband is turning into a vegetable, he must begin to paint again,” Madame Saati told Paule one afternoon. With their support, Baruk took up his brushes and arranged for an exhibition of his work at the Institut Francais d’Haïti. He produced one hundred paintings in three months for the show held in March of 1979. A short time after the event, Baruk established a market for his paintings and his handpainted dresses within the neighboring island of Guadeloupe. A new sense of security and balance in the midst of the cacophony of Port-au-Prince blessed him. This surely explains his reluctance when his wife approached him with the idea of yet another move: this time just a few hours south to Jacmel. In the end, he agreed and so, Paule and Moro found spiritual and artistic serenity in Haiti’s cultural capital. Times were not always rosy. In June of 1983, the pair found themselves facing a critical financial situation due to a significant decrease in tourism in Haiti. The future looked bleak. One morning however, while praying with Paule, the artist had the vision of a very well polished wooden duck. In his vision, the duck split in half and the two halves faced each other hanging from his wall. That same day, Atisbwa, a

well known carpenter around town, knocked on his door in hopes of selling him a wooden sculpture. Unimpressed, Baruk turns it away, but he took a step back when the carpenter proposes to sculpt something to his liking. “Parrots,” he thought, transposing the vision. So he quickly drew a parrot and worked with Atisbwa to create the piece. The duo conceived models of numerous animals in the same manner. They presented their wares to the Zindart Institution in Port-au-Prince, which later contracted Moro for several copies of each model. With initial funds provided by the sales, the artist’s workshop was registered as a craft factory in 1985. It is still known by the same name, Creations Moro, although the official corporate name is Art Utile S.A. Moro Baruk continues to create new designs in many mediums. His clientele includes international designers like Donna Karan and multi-national retailers such as Macy’s. Yet, if you were to look for him, you would most likely find him instructing the citizens of Jacmel about the Bahá’í faith or participating in a community event. With such recognition and exposure, one can’t help but wonder if the artist has any plans for relocation. He smiles and answers: “I told you already: when you find something you love, you do not betray it, you stay loyal. Haiti is the home that chose us. There is nowhere else for me.” Creations Moro shop is located at 40 rue du Commerce in Jacmel Contact Moro Baruk at 36137121. MARCH 2013 MAGIC HAITI 5



Local Goodies

Pigou Yogurt Straight from organically grass fed cows, Pigou Yogurt is one of the healthiest ways to get good flora in your body. Offered in vanilla, strawberry and plain, the yogurt makes a perfect addition to smoothies or can just be enjoyed by itself. Available in all major supermarkets. Tel: 3454-1515

Pidy Mamba

Ayabombe Papitas

By Farah Doura Photos by Frederick Alexis Next time you make a pit stop at the store to calm the ravenous growling of your stomach, make a wise choice by picking a local snack. Free of harmful preservatives your body will thank you and for sustaining local production, this country will thank you.

It’s been said that if one grade above organic existed then Haitian peanut butter would belong in that category. With that in mind, layer your next piece of bread with some mamba (peanut butter) from Pidy and top it with some konfiti chadèk (grapefruit preserves) to curb a mid-morning or afternoon craving. Tel: 2279-1218

The tortilla chip meets its rival with our local papitas (plantain chips). Lightly salted, Ayabombe Papitas are enjoyed by themselves or serve as perfect dippers to scoop up guacamole or salsa at your next gathering. Any which way, you won’t go wrong by keeping a few bags of this snack handy. Tel: 3706-8878

Noix Benson Cashews

FnF S.A. Brownies

Feeling the side effects of hunger? Grab a handful of Noix Benson Cashews. This powerful snack will revive any ‘body’. Rich in iron, magnesium and zinc reward your health with this versatile nut by eating a handful, throwing them in salads or blend them with some fruits for a creamy smoothie. Tel: 3781-5610

If the world were to come to an end and humanity had one choice for food, we’d probably all agree that brownies would be the unanimous pick. We’d also probably all agree that FnF S.A. would have to make our apocalyptic batch since theirs are always fudgy, moist and downright yummy! Tel: 2942-0290 |


Utopia I Garden Grill up, up & away

By Maureen Boyer | Photos by Ludmillo Pierre

n the cool air of Thomassin 48 stands Utopia Garden Grill, a peaceful and intimate restaurant. Once past the parking, the diner is welcomed with a lush ambiance, similar to a private garden. And once past the bar, you are taken aback by the panoramic view of the opposing mountain. It’s a long chain that reaches to the horizon.Utopia Garden Grill is perfectly situated for an unforgettable dining experience. Utopia Garden Grill is owned by Doley Mathurin. He grew up in Haiti until the age of 17 when

he left to study in the United States. Mathurin came back to Haiti in 2011, leaving behind a career in banking and real estate. “Opening the restaurant was a gradual decision. It started with my visit to Haiti for the inauguration of the current president, Michel Martelly. The house belonged to my family and when we hosted a wedding here, I saw the potential for a restaurant,� recalls Mathurin. Utopia Garden Grill opened officially in July of 2012. Mathurin admits that the restaurant is a work in progress. He would like for the clients to MARCH 2013 MAGIC HAITI 7

grilled fish, grilled conch and grilled lobster. All of the dishes are also available cooked in sauce or fried if the customer prefers. Each meal is accompanied with grilled local vegetables. The most popular

participate in the direction of the final vision for the restaurant. He was inspired primarily by the locale, the view of the mountains and all the greenery in the yard, thus the name Utopia. From outside, it is difficult to imagine this sort of space. It’s a wonderful surprise to enter the idyllic outdoor patio which


the eatery occupies. In terms of the menu, it is Haitian inspired. Mathurin takes advantage of his Thomassin location to use all the natural produce grown in the area and in Kenscoff to construct the menu. The menu includes grilled goat, grilled pork, steak, grilled chicken,

appetizer is a seafood spread served with slices of breadfruit. The owner of Utopia Garden Grill prefers to get all the ingredients fresh and locally rather than buying

from a distributor. Even the plantains come from the restaurant’s own yard, as well as the cherries for juice. But, since Utopia Garden Grill is located in the mountains, once a week Mathurin receives a de-

livery of seafood directly from Jacmel. Although Mathurin has chefs in the kitchen, he is very hands on with the menu and the preparation of the dishes. Although he denies it, Mathurin is somewhat of a

foodie who enjoys talking about food, the preparation of food and all aspects of nutrition. As a realtor in Florida, he invested in several properties and many of his tenants were restaurants. Following their successes and failures is how he started learning about restaurant management. He also always enjoyed entertaining and cooking for his friends at home. The entrepreneur further charms his loyal customer base with live entertainment including, jazz, DJ’s and comedy. For a tranquil atmosphere, with a natural vibe and extremely fresh dishes, Utopia Garden Grill is the place

to dine. I recommend enjoying a plate of fresh grilled goat right as the sun is setting over the mountains. With its uncomplicated menu, natural atmosphere, and friendly service, Utopia Garden Grill stands in a category of its own. Utopia Garden Grill is located in Thomassin 48 right along the route of Kenscoff and can be reached by telephone at 37023924. Doors open at 5:00pm Thursday through Sunday.

#1 in OFF-ROAD

26, Route de l’Aéroport 2514-1800 / 2250-1800 / 2813-1800 MARCH 2013 MAGIC HAITI 9

Postcard in Motion


Anglade Concoction By Fanorah Duval | Photos by Frederick Alexis



ad a rough week? You want to forget for a while about all the stress? If your answer to either of those questions is YES, or you just want to escape from all the city noise and the crowds, I think I found the perfect getaway for you. Kokoye Anglade. Imagine spending a lovely and lazy Saturday on the sand surrounded by only, and I mean only, coconut trees of all kinds while being rocked by the sound of the waves. Located on the southern coast of the Tiburon Peninsula, approximately two and a half hours from Port-au-Prince, this may be the most magnificent beach of the country.

You might have even ogled it on your way to Les Cayesit’s the idyllic piece of coast spotted from the highway just before you reach Aquin. Now you know the name: Kokoye Anglade! Imagine a place where upon your arrival, you feel like you have entered another world, the scenery so lush and verdant that you feel as if every plant contains life-giving force. And it’s true, at the end of almost every green stem, a delicious piece of sustenance awaits. Lying on your back, you look through the fronds at the sky and your lips will part with the exclamation, ‘Wow!’ The atmosphere, such a rich color of deep blue, is a backdrop to perfectly clean white drifting clouds. Lower your gaze and it’s all reflected again in the glassy Caribbean Sea. The name speaks for itself. Kokoye in English means, coconut. When you get there, a small fee is all you will pay to enjoy this fairytale within the small town of Saint-Louis du Sud. Kokoye Anglade is a

private beach that separates the dreamily cliché turquoise ocean and a dramatic mountain. And the fruit is not just for looking at. Say the word, and an experienced climber will scale the long trunk to bring you a ripe, all-natural thirst quencher. I had the chance to feel the magic of the South with

some of my co-workers and to be honest I fell in love with it. It is rich with treasures of all varieties. Whether you want to relax in the sun, or have a warm-blooded adventure, the South of Haiti can satisfy all those desires. And the people in the South are notoriously charming; they are so warmhearted, and always smiling. Kokoye Anglade presents

a fantastic chance to immerse yourself in small-town southern, coastal culture. It’s a cocktail made with sun, fun, sea, coconuts, and heaven. Visit, and you will have the chance to witness panoramic sunsets and enjoy the warm, breezy weather. Have fun enjoying this delicious cocktail that is Kokoye Anglade!



Sharing Her Eye for Beauty By Kristine Belizaire | Photos by Ludmillo Pierre


ecember 23, 1987 is the date forever ingrained in the mind of Marie Edline Guillaume. “If you do not remember the date when you found your calling, then it is not


even worth it,� she declares. It was the date that her cousin, who was visiting from the United States asked her to purchase some torchons, a scrubbing material that is used to clean pots. When

looking at the remains of the material, she realized that they were very beautiful, and could be repurposed to make jewelry, wall ornaments, or even paintings. Without any formal training, Guillaume began her career as an artisan in her studio called Atelie Alewe. The name Alewe, which means ‘come and see’, stems from a conversation that she had with some friends who visited her around 1992. “We

were sitting outside, and I asked my friends if they could see the same beauty that I did,” she tells me “They had no idea what I was talking about!” she remembers laughing. So she decided that she would become an Alewe. “It takes a special eye to be an artisan.

Only a true artist can see beauty in things that other people find ordinary or even dreadful.” In her studio in PétionVille, Guillaume designs whimsical jewelry from thread, string, rocks, and other everyday materials. But when it comes to jewelry, her favorite material remains the torchon, which she soaks in bleach to take away from its yellowish color. She then

it comes to me, I lose it just as quickly as it came.” She has been an artisan since 1987, and realizes that her customers need novelty.

in vévé, religious symbols commonly used in Haitian vodou. “I was fascinated with the meanings behind each symbol, and the feelings that

She also knows that as an artist grows, their craft can evolve into something new. As a child, she was interested

they evoke for the people that understand them,” she explains passionately. In vodou rituals, a vévé is often

takes it apart to fashion it into bracelets. Finally leather detailing is added to complete the look. For Guillaume, inspiration is everywhere. “I am never without a pen and paper,” she says, “I am inspired by the things that I see all around me. If I do not capture it the instant


drawn on the floor with baking flour. Since 2011, she paints these emblems on T-shirts that


are manufactured in Haiti. To create her custom shirts, she first chooses the vévé symbol, such as the loa

Erzuelie Freda, who brings passion, love and beauty into the lives of those who believe. She then paints the symbol onto shirts and lets them dry. Her shirt paintings are not limited to these religious emblems, however. They can depict the drum and guitar that are representative of Haitian music, or the conch shells that are used for jewelry. As if those talents are not enough, Guillaume produces sought after paintings on canvas. Two of her most famous clients are Richard Morse and his wife Lunise of the racine music group, RAM. She tells me that Lunise used to purchase her jewelry to wear when performing at

Hotel Oloffson. The artist’s numerous talents have landed her a table every year at Artisan at en Fête, Haiti’s most notable arts and craft festival. She also exposes her work at ENARTS, Haiti’s National School of Arts. “I am blessed to be able to do what I love every day,” she muses. “When someone calls me on the phone, the first words that I utter are God bless you. It is my way of giving luck to others.” Atelie Alewe is located on Rue Panamericaine, Pétion-Ville, Haiti. For more information, contact Mrs. Guillaume at 38178322.

Words in Print

To the

Impossible! By Angela Galbreath

Photos by Frederick Alexis


It all started with an ambitious kid who liked to draw. “But never in school,” insists Teddy Mombrun, the brains behind the comic strip, Alain Possible. “Most of my classmates at Canado had no idea that I even knew how to draw,” he continues speaking of his elementary school years. And to this day, his peers at Notre Dame Medical School are surprised when they find out that this serious student finds the time to also publish a weekly comic strip as well as almost daily political cartoons.

See, my parents told me from a young age that drawing is all good, but no matter what, I was going to medical school. I accepted that and said to myself, ‘ok then I will have to do both,’ shares Teddy. He began appreciating comic books back in grade school. Every class that he passed, his reward was a trip to the comic stand where his father would treat him to several of

his favorites. Teddy ingested them again and again until the pages resembled lace and his head was populated by larger than life characters. “I became a connoisseur of comics. I critiqued them, analyzing what entertained and what I liked

artistically. I saw that with many comics, the stories were too long and it’s discouraging if you don’t know when you will get your hands on the next issue,” the artist insists. So Teddy set out to spin shorter yarns with just a handful of frames from beginning to end. They say, ‘Write what you know,’ and that’s just what Teddy did when he created his character, Alain Possible. Alain is a 12 year old boy living in Port-au-Prince finding humor and learning life lessons around every colorful corner. “Alain is not me. He’s

who I want to be. He’s cool headed, laughs in the midst of tough situations, searches for solutions, and believes that nothing is impossible,” Teddy says. When I asked Teddy what his schedule looks like, he tells me that since Le Nouvelliste started featuring Alain Possible in Ticket Magazine in 2006, it has become more difficult for him to spend time in the office. He’s in class during the week from 8am to 6pm and is working in hospitals on the weekends and most holidays. The advice that Director of Le Nouvelliste, Max Chauvet, gave Teddy when he first started is coming in handy: “Take advantage of every single moment you are given in life,” he told the cartoonist, who sketches out the comic strip Alain Possible through the wee hours of the morning. Teddy Mombrun is now the author of five Alain Possible books and several collections of his political cartoons called, ‘Politique Comique’. In 2008, he attended the ‘Miami Book Fair’ to share his works and meet others in the same field. With six professional years under his belt, he’s still a constant critic of his own work. “I can continue to improve my

“Alain is not me. He’s who I want to be. He’s cool headed, laughs in the midst of tough situations, searches for solutions, and believes that nothing is impossible,” MARCH 2013 MAGIC HAITI 17

drawings and stories,” he admits. “At my art school on Sunday afternoons, we exchange ideas,” he explains. He goes on to add that he transmits what he knows while at the same time gleaning ideas from other artists. Teddy even started an Alain Possible Facebook page so that fans can share jokes and ideas with him. “No one is an island,” asserts Alain (I mean Teddy), who says that all the talent that he was born with would have been wasted had it not been for people who believe in him like accomplished artist Philipe Dodard who complimented Teddy by saying that “Teddy draws just like me.” Teddy emphasizes that marrying his sweetheart in 2010 was one of the best decisions he ever made as she make his hectic schedule possible. Teddy vocalizes a lesson that I read in one of his strips from late 2010, “Nothing is im-


possible with the right team.” Enjoy Teddy Mombrun’s comic strip, Alain Possible in Ticket Magazine as well as his political cartoons in Le Nouvelliste.


BÉLO Brings a Local Twist to

Reggae Jams By Tate Watkins

Photos courtesy of BélO

“When you’re in Miami, you still can find Haitian food,” says Haitian guitarist and singer BélO. “But when you’re in Maine,” he continues, stifling a laugh, “that’s different.”


élO’s last tour, a month-long journey in the fall of 2012, took him to The Kennedy Center in Washington, D.C., and venues


throughout Massachusetts and Maine—far away from Haitian fare, in many cases. “So I started to cook,” he says, “but I’m not a good cook.” Born in Port-au-Prince as Jean Bélony Murat, the 33-yearold Haitian musician released his first album in 2005, Lakou Trankil, under the stage name BélO. Since his debut, he’s won an RFI Discovery award in 2006, released two subsequent albums (Reference in 2008; Haïti Debout in 2011), and headlined with others at the International Jazz Festival of Portau-Prince this year. He’s played in festivals and shows all over the world and, outside of Haiti, he’s especially well-known in Europe and Africa.

my music has always been activist music

Choix, Conseils, Services, Ceramex c’est la bonne adresse.

PÉTION-VILLE 14, rue Rigaud AÉROPORT Route des Nimes ROUTE DE FRÈRES Building Quincaillerie Totale



Tél. : 509-2510-7095 / USA: 305 517 5451 email: MARCH 2013 MAGIC HAITI 21

“Unfortunately,” BélO says, “I did not have a chance to be a good cook, just because I was raised in a traditional Haitian family with a lot of ladies.” He can at least navigate a kitchen, however, and even taught his wife, who’s from Belgium, how to prepare certain staples of Haitian cuisine. His favorite dish is simple yet classic: diri kole, rice and beans. BélO fashioned his own term for his music: “ragganga.” He describes the sound as reggae melded with jazz, rock, and traditional Haitian rara rhythms. “I was born and raised in Haiti,” he says. “The reaction that I have here, I can’t find it anywhere else in the world. The people here, they know my

lyrics, they know my music.” He describes how crowds sing his lyrics back to him during shows from Jérémie to the Jazz Festival to audiences he’s played for in Port-au-Prince prisons. “Too many people are waiting for the change to come,” he says, “So now I’m acting to bring about the change. I’m not just a musician—my music has always been activist music— now I’m trying to get involved more and do some concrete activities.” One attempt at doing so is a concert he played on Valentine’s Day at the Prison Civile de Pétion-Ville. “It’s a show to open the eyes of the people,” says BélO, “and maybe to take the voice of these people in the prison out, so [others] can understand the situation they are living in.” He describes the reaction when playing at a previous prison show: “No one [in prison] said that they should not be in prison, but they were complaining about the conditions they were in. The conditions are inhumane. They say, ‘We’re still human.”’ Another project he’s involved in, Lakou Mizik, aims to make an album bringing together an older generation of musicians with younger ones to reinterpret classic Haitian folk songs. “The songs that the guys are singing in this project are traditional songs,” he says, “and I know how powerful they are because my melodies are based on traditional Haitian music.” When it comes to visiting his island country, BélO has some advice for travelers.“I think one of the things to do here, if you’re not


from here, is to meet the people. Because when you come to Haiti … it’s the same thing as [when] you go to Jamaica or the United States. If you stay in your hotel, you don’t know Haiti.” “You need to go down in the street and see how the people live and learn from them,” he continues, “because to me, the greatest richness in the country is not at the bank, it’s in the people. They’re carrying the richness of this country, and if you don’t meet the people, then you don’t meet the country, you don’t know the country.” “My heart is here, my soul is here,” says BélO, “and Haiti is my source of inspiration. So there’s no better place for me than Haiti.” BélO’s newest single, ‘Banm Nouvel Ou’ debuts in mid-March, download a free digital copy at www. starting March 13th.


Montana By Rachele Viard | Photos by Frederick Alexis


he Horizon Suites of Hotel Montana is a well known and respected institution here in Haiti, proudly standing and operating since 1946. It is a family business opened by Franck Cardozo and has now been managed by three generations of Cardozos. It emerged as a gift, their home was transformed into a six room bed and breakfast which grew over the years and room additions were made, it was modernized and special


touches as the Restaurant Acajou, known for serving mouthwatering meals, evolved. Though hold your appetite, we’ll get back to the food later. Hotel Montana evolved to house approximately 150 well-equipped rooms with seven conference rooms that became home to many a businessmen, dignitaries, vacationers and first time travelers. The owners were continually innovating and on October

A Beacon that has Withstood the Test of Time



12, 2009, they inaugurated ‘The Village’, a wonderous plaza with cache boutiques, beauty salon, restaurants, and an infinity basin. On Saturdays the Village was abuzz, it became the lunch spot for so many. As Hotel Montana expanded so did its loyal clientele who always left our island with nothing but praises for the Hotel. And why wouldn’t they, whenever you are

will, perseverance, and commitment and with the theme ‘Every Gesture Counts’, they too picked up the pieces and began to rebuild, beginning with a prayer meditation area erected in the memory of those who lost their lives where one can take a moment of silence or prayer to remember. Before they were even ready for guests, they were receiving so

greeted and by whomever, it’s done with a warm smile and a ‘what can I do for you’? On January 12, 2010 in thirty-five seconds, so much changed at Hotel Montana, yet equally much remained. A great portion of the hotel collapsed and guests and staff passed during the horrific tragedy. However, they forged ahead and over time have come back stronger than ever, because what remained is a family’s strong

many calls from clients inquiring about when they would resume their operation and a majority of their staff said that they would wait and not seek jobs elsewhere. That was just icing on the cake which motivated the family. Their dedication and attitude had long lasting impact and as soon as they reopened, their guests filled the rooms. The Horizons Suites at Hotel Montana has truly undergone a metamorphosis and truly

risen from the debris. The ApartHotel currently offers 45 modern rooms, six conference rooms and yes still Restaurant Acajou. And just as before, you will truly feel at home or at least close to it the moment you set foot on the property. From the warm friendly staff to the cool modern yet ele-

gant and homey guest rooms it seems as though they have tried to cover all the bases of comfort. It is as though for the owners and the staff who work long hours at Montana it is not a job but a way of life. And that inexplicable feeling is what binds the patrons to the Horizons Suites at Hotel Montana. Sipping on fresh lemonade trying to get a bit more infor-

mation on Montana, I have to stop myself from staring off into space and gazing at the relaxing view of lush green trees and beautiful plants that abound the property. One particularly imposing tree stands over one hundred years old and majestically provides shade. One may almost forget that they are in the heart of

are in overdrive just thinking about it! It is just another of the many reasons people keep coming back. Innovation at The Horizons Suites at Hotel Montana is synonymous with good service and originality and it is no wonder that they are constructing 20 more rooms which are scheduled to be unveiled in 2014. As requested by the Cardozo family, they wanted to take this opportunity through Magic Haiti to reach and thank the many loyal guests, and staff members who stood by the hotel during uncertain times. They were profoundly touched and will never forget your unwavering support. This shining beacon is

sure to be a favorite. Your stay at The Horizons Suites at Hotel Montana will be unforgettable. The Horizons Suites at Hotel Montana is located on Rue F. Cardozo To book your next sojourn call +509 3880 6610

L’IMPRIMEUR S.A. Official printer of

the bustling city of Pétion-Ville with a steady stream of traffic. The Restaurant Acajou is situated on the courtyard so that you can please your taste buds while tanning with a perfect vantage point of the capital city perched above all the ‘hustle and bustle” of said city life. Enjoy a savory steak or assortment of seafood and other tasty treats done with a Kreyòl flair. My taste buds



M SAIC By Sarah Dupuy Photos by Frederick Alexis & courtesy of Laurel True



What happens when a passionate person with a personal mission crosses paths with someone with a latent gift waiting to be discovered? Lives are forever changed and history unfolds. This is what happened when Laurel True, of the Global Mosaic Project and True Mosaics, met Mario Jeudi and four other Haitian men from Mirebalais.

n a typical Thursday morning in Haiti, under a beaming sun and a delicious light breeze, something extraordinary is happening behind the metal gates of El Saieh Gallery in Pacot. Mario, mosaic artist prodigy and four others taken under Laurel’s wing a year ago, leada workshop teaching others to be seduced by the puzzle-like playfulness of crafting mosaics. This particular morning, the group is making historic markers for the country’s first mountain bike race taking 28 MAGIC HAITI MARCH 2013

place the following day. I sat and watched Laurel’s eyes brighten with a wide smile of joyful satisfaction as she snapped photos

capturing the fruits of her vision unfold. When I asked Laurel what about this work is most meaningful to her. Her answer was, short, powerful and to the point. “Potential... human potential…creative potential. Creativity is broad and deep, yet it’s been marginalized and also thought of as something only for a select few. I enjoy seeing people break through their reservations and inner barriers about

to sit down at length and speak personally to Mario and learn of his unique journey to his soul’s calling. Mario was born in Mirebalais, a town northeast of Port-Au-Prince known for the nearby

Saut d’Eau waterfall. Up until meeting Laurel, Mario wasn’t aware of his artistic inclinations. His mother, who had always paid for his education, died when he was 15. “The director of the high school was my

“Mario’s technique is very refined. He understands what the right choices are to be successful. He has the unique ability to see the big picture but still hone in on details. He’s a precision setter and his technical nature translates well into mosaic.” what they can do.” She’s found that in teaching this craft there are multiple-layers of development for the student such as public speaking, communication, presentation, organization, in addition to opening to one’s individual creative process. She hopes to instill in people a respect for themselves as an artist and a professional. Which leads us to one of her outstanding prodigies, Mario Jeudi. Mario and four other Haitian mosaic artists, Osner Jean Louis, Casseaus Smith, Dennis Bolivard, and Johnsky Christpain now make up five of Haiti’s artists professionally trained in the art of mosaic for public installations. I was able MARCH 2013 MAGIC HAITI 29

mother’s friend and allowed me to attend for free when he saw how hard I was working. That’s how I was able to finish my education which I wanted to do, especially for my mother.” Later in life, while working at a hospital as a computer technician in Mirebalais, the hospital’s engineer, also a friend, introduced him to Laurel. “Laurel invited me to learn her craft. I told her it sounds like a good idea. Later the others saw the merit of what we were doing and joined. The first lessons were flower making techniques.” At first he found it challenging to make the flowers but afterwards had a dream in which he saw himself doing mosaic. Thus his artistic

soul was awakened. The next day he returned to the workshop earlier than everyone and waited for Laurel. Mario’s personal path leading him to uncover his gift explains his desire to help others. He feels he is part of something very important to Haiti’s future. “We have a country with ten departments and we are the first five to learn this important skill. We would like to offer the same type of training in each department. Personally, I would like Haiti to have an arts university which teaches the craft. We have painters, sculptors, metal workers and wood carvers, but as for mosaic, it’s not so typical. Mosaic is durable, beautiful and is appreciated by many.” Glad to be in a position to teach the craft to others, Mario believes showing someone a skill is the most valuable tool in building their self-esteem. “If every Haitian had a specialty or skill, Haiti would develop faster and quality of life would improve.” Mario sees himself doing mosaics for the rest of his life. “Before Mosaic, I unlocked cell phones and worked for the Red Cross during emergencies. When I encountered mosaic, I knew that this was it and I would never stop.” Laurel added that “Mario’s technique is very refined. He understands what the right choices are to be successful. He has the unique ability to see the big picture but still hone in on details. He’s a precision setter and his technical nature translates well into mosaic.”


Since their first project together at the Mirebalais National Teaching Hospital, Laurel helped the guys set up their own mosaic company, the ‘Mirebalais Mosaic Collective.’ The next step for Mario and the others is to gain experience designing and executing projects from start to finish on their own. To date, Laurel has designed all the projects. The Mirebalais Mosaic Collective is gaining notieriety and as a result was selected to build a candle and a floral cross at the new four-star Royal Oasis Hotel in Pétion-Ville. Check out the Mirebalais Mosaic Collection on Facebook or contact Laurel True or Mario Jeudi by email at or Laurel True at

Le Monde by Air France. Avec nos partenaires SkyTeam, nous vous proposons l’un des réseaux les plus vastes au monde, vous permettant de profi ter de plus de 990 destinations.

AIRF_1210138_Reseau A_Generique_ht_205x260.indd 1


12/10/12 14:48


La Table T de Caïus By Sarah Dupuy | Photos Courtesy of Crystal Thomas 32 MAGIC HAITI MARCH 2013

able De Caius…Table for Princes! What a place to discover, this island treasure tucked neatly behind the Musée d’Art Haitien du Collège St. Pierre on the Champs de Mars. Unbeknownst to the average passerby, a lunch time retreat known as Table de Caius rests quietly hidden away waiting to soothe and pamper each guest that has the good fortune to enter

its doors. With two entrances, one through the Museum shop and the other from the private parking lot, the bright chartreuse paint along the outer walls lets you know that you have stumbled upon a vibrant but peaceful Caribbean spot. Ministers, government officials, tourists with a mission in Haiti, and folks just looking to enjoy an excellent fare in a peaceful

environment loyally frequent this restaurant. On a Saturday morning I have the pleasure of dining with owner, Robert Pardo, as he recounts how this journey began. Before opening Table de Caius, Pardo spent 30 years as a professional banker, serving on the Board of the Banque Nationale de Crédit as Vice President. He always

liked cooking and dreamed of opening a restaurant, but he had no experience in the field. Nevertheless, when opportunity knocked, he took the leap of faith. “I learned that the space beside the Museum gift shop was available and immediately called my long time friend and colleague Enno Jean Baptiste to come check it out. I then approached

my nephew, Giovanni Theodore who had just finished his studies in Culinary Arts. I was most worried about finding the right staff but Enno found a perfect staff the very next day, and I’ve had that same staff since opening.” Table De Caius opened its doors in June of 2008. When Pardo shares his vision for the restaurant, I discover that it is all tied up with the name ‘Table

I like interacting with the clients and making sure they are satisfied. I like to go above and beyond


De Caius’ Caius, was Julius Caesar’s first name. Pardo creates a dining experience in which guests feel like true royalty. “We try to spoil our regular clients and anticipate their needs.” If a regular guest likes


black pepper and olive oil with their bread, Enno makes sure that it’s on the table as they sit down. Enno relays, “I enjoy how the staff works together to exceed the guests’ expectations. His favorite thing about the restaurant? “I like interacting

with the clients and making sure they are satisfied. I like to go above and beyond.” He will even take orders in advance over the phone so that service is quick and efficient for those on a tight schedule. Pardo informs me that

all the tables and chairs were hand crafted in Jacmel since his vision for the restaurant is simple, homey, elegance. The restaurant has recently been enclosed with some open air space on the adjacent patio and can accommodate

up to 100 guests. With all the construction happening in the area, Pardo wants to provide more privacy for guests and a clean, dust free dining atmosphere. Aside from the simple elegance and peaceful ambiance and great attention each guest receives - it’s the food that is by and far what leaves one feeling satiated and ready to come back when opportunity strikes. Chef Giovanny Theodore tells me that most of the food is locally sourced with the exception of some of the meats and fish. His professional training at Cordon Bleu College of Culinary Arts in Miami taught him how to combine different styles of cuisine. “At Table de Caius, we use local vegetables such as eggplant and carrots, typical to Haitian cuisine, but in unexpected combi-

nations. For instance, m a s h e d s w e e t potatoes with djon djon.” Chef Giovanni especially enjoys the Moule Caius, (mussels) but he refuses to give any hint of the secret recipe! The Poulet Caius with Champagne Sauce is another signature dish accompanied by creamy spinach and topped with provolone cheese. I am lucky enough to taste the Salmon Caius, stuffed with crab and served with creamed caper sauce. I am blown away by the rich melange of seafood flavor and creamed capers. Reservations are not required but recommended, especially with large groups. Table De Caius also has a new and very successful catering

component that caters to small and large parties, up to 150 people for all types of occasions. You can speak with Giovanni personally who will help you tailor a menu specific to the needs of your event. When I ask Chef Giovanni what he’d like people to remember when they leave

the restaurant, he simply states, “A different taste, a different flavor”. Table the Caius is open Monday to Friday from 6:45a.m.– 4:00 p.m. and from 7:30 a.m. to 4:00 p.m. on Saturdays. You Make a reservation via the web at or call 2940-7227. MARCH 2013 MAGIC HAITI 35


Rosemond Paul Bringing Clay to Life

By Kristine Belizaire Photos by Ludmillo Pierre 36 MAGIC HAITI MARCH 2013

Pottery is in my blood,” confides Paul, a quiet unassuming man who has been making clay works of art for the past 15 years. As a child growing up in L’Artibonite, he often watched his father, an artisan who also made pottery. “One day after school. I went home and picked up a piece of clay,” he tells me, “When my father came home, he was amazed

with my skill, especially because I had not been formally trained.” The rest is history, as his father took him under his wing and helped him develop his skill. He worked with his father until 1993, when he was offered a position at an art studio in

Ceramic artists are some of the most creative artisans out there when it comes to their craft. Everything is fair game to use as a clay tool and no tool has just one use. For Rosemond Paul, it is a skill that is passed down and inherited, and his only clay tools are his hands. Port-au-Prince. Due to creative differences between he and other artisans, Paul found himself bouncing from one atelier

are high in demand. “I often expose my works at local festivals and fairs, and annually at Artisanat en Fête, Haiti’s biggest arts fair”, he explains. “When I’m not in my studio, I am finding a way to sell my crafts.” Paul uses clay as a medium to make sculpture. “The secret to working with clay is realizing that mind, body and spirit are involved

to another. “I could not find a place that allowed me to express myself.” In 2008, he finally found a location in Nazon, and opened up his own studio with a partner. In his studio, called Atelier Gredeve, Paul teaches future artisans about the art of working with clay. He also produces works of art that

i n the process,” he tells me before explaining the steps that he goes through on a daily basis. He first uses modeling clay to experiment with an idea before turning it into its final form. The final form of his sculpture usually involves the portrayal of an idea brought forth by he or his customers. Though Paul usually works off orders, he often finds himself creating items that strike his fancy. An example is his flawless depiction of a fresco vendor, a man who

My hands are my only machines


sells flavored snow cones all around Haiti. Another one of my favorites is that of an African queen, which he sells mounted onto a frame. While some artisans might use a potter’s wheel or other machines to create the symmetry and appearance that is needed for most types of clay pottery, Paul believes that pottery should be made by hand whenever possible. “My hands are my only machines,” he tells me,“They are all I need to get by.” After the sculpture is made from clay, it needs to be completely dried, glazed and fired. The glaze, Paul tells me, adds color to the piece of pottery. Usually the color


of the glaze is from the color that occurs after the artwork is fired in an oven. Paul’s propane powered kiln transforms the clay from a dull yellowish color into a deep bronze. While I find his pots to be perfect in their natural state, Paul informs me that many of his customers prefer their clay colored in bright hues such as blue and purple. For customers looking to decorate their homes, Paul suggests that they purchase one of his many decorative plates, which make a

striking accent on any wall. Brightly colored vases are also a great addition to a household that is in need of

some Haitian culture. For orders, contact Rosemond Paul at 3606-7546.

Let’s Talk!

Ann Pale!

By Christina Jean-Louis | Illustration by Teddy Kesser Mombrun

“Krik? Krak!” The community quickly gathers as the storyteller cries out the question once again, “Krik?” A small crowd huddles around and eagerly respond in unison, “Krak!”… Haiti’s culture has a rich oral tradition. We communicate and connect with one another through proverbs, folktales, and riddles. This month I’d like to introduce two beloved characters who appear in many of our folktales: Bouki, the gullible idiot and his best friend, Ti Malis, the intelligent prankster.

KRIK? (what the orator says to let everyone know that a tale is about to begin) KRAK! (the response from everyone who is ready to listen) Bouki: “Ti Malis! Did I tell you that Madame Joseph had triplets two weeks ago, and this week she had twins!”

Ti Malis: “But that’s impossible, Bouki!” Ti Malis: “Men sa a enposib Bouki!” Bouki: “One of the triplets is staying at her grandmother’s house.” Bouki: “Youn nan triplèt yo rete lakay grann li.”

Bouki: “Ti Malis! Madame Jozèf te fè triplèt de semèn de sa, et semain sa li fè marasa!”

I encourage you throughout your stay to ask around for more tales. We light up at the chance to share this lively tradition. It will also allow you to understand this culture in many dimensions because “Kreyòl pale, kreyòl komprann” – Kreyòl Spoken is Kreyòl understood. A pi ta! - Until next time.



BRANA & Prestige Fort Haiti y Years an Br of ewing

By Tate Watkins photos by Frederick Alexis, Ludmillo Pierre & Courtesy of BRANA


ighted: two Prestige bottles clinking together... on every street corner, on boats, on the beach, in every restaurant, and during every celebration. ‘Sante!’ “Once you see Carnival,” declares Loren Lilavois, Prestige Brand Manager, “automatically you see Prestige.” “Carnival is the biggest festivity in Haiti,” Lilavois continues, “and Prestige being the pride of the nation, it’s only right for us to participate widely in Carnival.” It was impossible to miss the brand’s presence at the February celebration this year, as Prestige sponsored 16 musical floats for the national celebration held this past February in Cap-Haitien. In Port-au-Prince, the Brasserie Nationale d’Haïti (BRANA) has been brewing the beer for decades. Tap-tap passengers and other passersby can’t miss the brew-

ery and its prominent silver vats located on Airport Road near the Trois Mains statue. In the heat of the day, the vats represent millions of thirsts quenched all over the country and abroad. Founded in 1973 by Michael

“Once you see

Carnival, automatically you see Prestige”

Madsen, BRANA began making Prestige three years later. Four decades after its founding, the blonde lager remains the sole Haitian beer. “Prestige is by far our flagship brand,” says Bas Bakker, Marketing Director, “a flagship for the nation.” From the brewery’s beginning, Dutch brewer Heineken owned 20% of the company—part of its investments in breweries around the world that date back to the 1950’s. In January 2012, the company completed a deal that increased its stake in BRANA to 95%. Last year, the transition from Haitian family-owned business to part of a Dutch global brand didn’t seem to hinder quality one bit. An ice cold Prestige is still just as refreshing as it was a year ago. “We won a second Gold Medal in March at the 2012 World Beer Cup,” boasts Ms. José Matthijsse, CEO. “The quality has only been good.” It first won the gold award

“We have


points of sale and


Ms. José Matthijsse

for the American-style lager category in 2000. BRANA is “by far” Heineken’s biggest brewery in the Caribbean, Matthijsse explains, and the company produces much more than just Prestige. It bottles Heineken, naturally, and also holds licenses for

street vendors.”

Guinness and a variety of soft drinks, including Pepsi and 7-Up. The local non-alcoholic brew Malta is also made at BRANA’s facilities, in addition to the King Cola line of Haitian soft drinks and a handful of other products. Since Heineken pur-

chased majority ownership, BRANA has increased its focus on various markets abroad “because, this brand is not only loved in Haiti, it’s also very much appreciated outside of Haiti,” Matthijsse says. Prestige is currently shipped to Florida and New York in the United States, in addition to Quebec and various parts

of the Caribbean. “People are very proud that Prestige is sold in the U.S.,” Baaker adds. Those exports abroad help power the local economy back in Haiti. “At the brewery here,” Matthijsse explains, “we employ 1,300 people. So we’re one of the bigger employers in Haiti.” Donald Emerant, Corporate Social Responsibility Manager, also points to BRANA’s

indirect effects on employment: “We have 30,000 points of sale and 15,000 street vendors.” He’s referring to the ti machann who sell drinks out of basen, ancient, over-turned refrigerators-turned-coolers on streets across the country. BRANA is currently creating a foundation that’s budgeting $300,000 for community investments in 2013. One program aims to assist farmers and to eventually bring them into the company’s supply chain.

BRANA started a pilot project with an association of 300 farmers and will expand to work with 18,000 famers by 2017. “We’re going to use this production, which is sorghum,” Emerant reveals, “in our Malta and other products.” Emerant also notes that the company already delivered about $70,000 to three organizations that support students to continue their university studies. Another project, with recycling company Tropi-

cal Recycling, is currently employing more than 2,000 people to remove plastic bottles from streets. Whether riding a float during carnival, standing on a street corner beside a basen, or dining in a fancy Port-au-Prince restaurant, people enjoy Prestige from coast to coast, and there’s only one best way to take one: with the bottle sporting what locals call a chemizet—literally an ‘undershirt’—of thin ice. BRANA is located at Boulevard Toussaint Louverture, Route de l’Aéroport, PAP 2 250-1501 to 1522

restaurants 5 Coins

Chez Wou

Acajou Restaurant & Bar

Chicken Fiesta

Haitian cuisine 20, Rue Panaméricaine, PV 2511 1044 / 2257 0277

Chinese Cuisine Place Boyer, PV 3777 6625 / 3777 6626

Kay Atizan

Haitian Cuisine 43, Rue Magny, PV 3456 6989 3452 1772

American and Chinese Cuisine 124. Rue Panaméricaine, PV 2813 9866


Anba Tonèl, Bar & Grill


La Coquille

Assiette Créole

Domino's Pizza

La Plantation


Emina's Garden

La Réserve - ATH

Haitian/international Cuisine Hôtel Montana Rue Frank Cardozo, Bourdon 2940 0585 / 3880 6610

Haitian Cuisine Angle des Rues Clerveaux et Villate, PV 3403 0822 Haitian Cuisine 6, Rue Ogé, PV 2 940 0041

Haitian Cuisine 254. avenue John Brown, Lalue 2813 1912


Haitian Cuisine 38. Rue Darguin, PV 3515 6262 / 3554 0027

Café Com' Ça

Fusion Complexe Promenade. Angle Rues Grégoire et Moïse, PV 2943 2014 / 3444 0607

Café de l'Europe

French Cuisine 17. Rue Mangonès. Berthé, PV 3 406 8525 / 3 464 0468 /

Café Terrasse

Fusion 81, Rue Grégoire, PV 2 944-1313

Celeri Rouge

88, Rue Panaméricaine, PV 3719 9670 / 3587 9670


Haitian Cuisine Shodecosa, 5, Rue des NÎmes 3558 8387 Fast Food 91, Rue Panaméricaine, PV 2514 7574 / 2813 1446 Italian Cuisine 36, Rue Magny, PV 3747 1177 / 2816 2005

Fior Di Latte

Italian Cuisine Choucoune Plaza, Angle des Rues Lamarre et Chavannes, PV 2813 0445

il Vigneto

Italian Cuisine 7, Rue Rigaud, PV 3419 2050 / 3736 5414

HANG Sports Bar & Grill American Cuisine 31, Rue Rigaud, PV +509 2 942 4264


Italian Cuisine Hôtel Ibo Lélé, Montagne Noire, PV 2940 8504


Fusion 73 Angle rue Clerveaux et Ogé 47 460707 / 2227-0000

Haitian Cuisine 37, route Montagne Noire 3455 4454 / 3467 0707 Haitian Cuisine 10, Rue Rebecca, PV 2942 5225 / 3466 3908 French Cuisine Rue Borno, Bois Moquette 22941 6334 Fusion 2, Rue Marcel Toureau, Berthé, PV 509. , 509.

Le Florville

Haitian Cuisine Kenscoff 3551 3535 / 3449 6161

Le P'tit Creux

Haitian Cuisine 87, Rue Rebecca, PV 2942 3892 / 2942 3893

Le Paris St Tropez

Italian Cuisine 88, route de Kenscoff, Laboule 12 3410 7219

Le Relais de Chateaublond- ATH Fusion Par Historique de la Canne a Sucre 3 449-7407

Le Toit Blanc- ATH Fusion Route du Saut # 22 4408 0824

La Souvenance

Le Villate

La Table de Cauis

Les 3 Decks - ATH

French Cuisine 48, Rue Geffrard, PV 3475 9795

16, Rue Legitime, Champs de Mars 2940 7227

Le Christo Villa Russo Angle Rues Faubert & Ogé, 3736 4166

Le Coin des Artistes

Haitian Cuisine 59, Rue Panaméricaine, PV 3747 1163

Le Daily Gourmet Cafe

Buffet Rue Roumain off Tabarre Maison Handal across Parc Canne a Sucre. Email: 3411 5274

12 Rue Villate, PV 3400 1212 / 3 402 1212 Fusion 3 bis, Fermathe 54, 3418 8511 / 3462 6201

Les Délices Burger Fast Food 97, Rue Grégoire, PV 3646 1600 / 3646 1601

Les Jardins de Gérard 17, Rue Pinchinat, PV 3449 5943

Look-Nun's Thai Restaurant Thai Cuisine 35, Rue Villate, PV 3724 1661


L’Esplanade 2 Rue Darguin, PV 4 412-3138 / 3 781-0012


Mediterranean Cuisine 30, Rue Ogé, PV 3821-2121 / 3733-2525


Fusion 56, Rue Geffrard, PV 2256 2659 / 3727 5951


Fusion 89, Rue Grégoire, PV 3702 3939

Mr. Grill


39, Rue Rigaud, PV + 509 3114 2524 / 3620 4954


Fast Food 2. Rue Rebecca, PV 3713 1393 / 2942 1392

Nana’z Sandwich Shack

77 Rue Grégoire Pétion-Ville Haiti 3992 2222 / 3992 2121

O Brasileiro Social Club Fusion 103, Rue Louverture, PV 3813 1050

Océane Bar & Grill

Haitian Cuisine 3 bis. Rue Derenoncourt, PV 2940 2449

Papaye- ATH

Fusion 48. Rue Métellus, PV 3558 2707 3771 3678

Pizza Garden

Italian Cuisine 36, Rue Chavannes, PV 2 813 2100 2 813 2200

Presse Café

Haitian Cuisine 28, Rue Rigaud, PV 3701 0092

Quartier Latin- ATH Fusion 10, Rue Goulard Place Boyer, PV 3460 3326 3445 3325

Rebo Expresso

Fast Food / Coffee 25, Rue Métellus, PV 2949 0505

Sankofa Salads

Fast Food 43, Rue Rebecca, PV 2940 6262

The Bookstore Cafe & Wine Bar Esperanza Building, 87, Rue Grégoire, PV 3774 6729

The Lodge - ATH Fusion

Furcy. après Kenscoff 3458 5968 / 2510 9870

Tiffany Restaurant

Haitian Cuisine Boulevard Harry Truman, Bicentenaire

Toftof Restaurant-Bar

Creole Cuisine 39, Rue Lamarre 2949-3939 / 3612-7268 (cell)


Creole and bistro cuisine 81 avenue Lamartiniere (Bois-Verna) vertgalant.boisverna 4629 8659


Fusion Complexe Le Belvédère. Angle des Rues Chavannes & Clerveaux, PV 3632 7706


travel companion

Jardin Sur Mer-ATH

Route nationale # 2, Aquin, Sud Tél : (509) 3119-8686/ 2270 1051

L’Amitié Guest House :

Côte Atlantique Hostellerie du Roi Christophe (Cap Haitien) 3 687 8915

Résidence Royale

(Cap Haitien) +509 3602-6676 / 2942- 0540

Hotel Beck

Bel-Air, Cap-Haitien (509) 3770-3659 / 3394-0909

Hôtel Mont Joli

(Cap Haitien) +509 2943-1110 / 2942-6975

Auberge du Picolet

(Cap Haitien) + 509 2945- 5595 / 3438-6357

Hôtel Beaux Rivages

(Cap Haitien) +509 2262-3114 / 3682-5583

Cormier Plage-ATH +509 3702-0210 / 3804- 6673

Côte Caraïbe Abakabay

(Ile a Vache) +509 3721-3691 / 3683- 6253

Aldy Hôtel- ATH (Aquin) +509 3458-2566 / 3741-0532

Auberge du Mont Saint Jean

(Vallée de Jacmel) +509 3702-0510 3707-0605 / 3401-1789

Auberge du canal d’Avezac Levy (Camp Perrin) +509 3739-2800

Auberge du Rayon Vert

(Port-Salut) +509 3713-9035 / 3779- 1728

(Hinche) 3472 -5934 / 3474-1599 3741-8753 lermitagedepandiassou@yahoo. com

Hotel Maguana (Hinche) 2277-0528

Wozo Plaza

(Mirebalais) 3455-7730/ 2942-1256


(Marigot- Jacmel) +509 3703-0448 / 3701-96 97

Manolo Inn

3, Rue Berthol, Delmas 19 509 3179 3752 International: 954 241 3699

(Ile a Vache), +509 3921-0000 3922-0001 / 3663-5154

Relais du Boucanier

(Port-Salut) +509 3558- 1806 / 3720-1144 3702- 1066 / 3554-1806

Le Recul (Camp Perrin) +509 3454-0027 / 3727-3589

Hotel Florita

(Historic District of Jacmel) +509 3785-5154 / 2274-2015

El Rancho-ATH

5, rue Jose Marti, Avenue des Hôtels, PV 2 944 0707

Habitation Hatt-ATH

Delmas 31, Airport Rd 509 3452 9480 / 2940 0135 International: 954 776-1515

Hôtel Le Jardin-ATH, +509 2514- 0166 2940- 8503

Côte des Arcadins +509 3735- 2536/ 3735-2831

(Jacmel) +509 3780-6850

Coconut Villa-ATH

Ibo Lélé-ATH

Hôtel du Village (Port-Salut)

Hotel Kabic Beach Club

73 Angle rue Clerveaux et Ogé 47 460707 / 2227-0000

9, Imp Hérard, Delmas 75 +509 2813-8008, +509 3486-6966


(Petit-Goâve-Vallue) +509 3420-2091 / 3941-2091

#30 Angle Rue Metellus et Ogé, PV 3 671 5603 / 3 435 5603

Port Morgan-ATH

(Port-Salut) +509 3614-8143 / 3664- 0404

Hôtel Villa Ban Yen



Cyvadier Plage (Cyvadier- Jacmel) +509 3713- 9035


(Petite Rivière de Nippes) +509 3461-7108 3768-2059 / 3752- 3838 3727- 0201

+509 2941-4000 +509 3720-1892 3920-9135 / 3720-1436

Dan’s creek

Hotel l'Ermitage de Pandiassou-ATH

La Colline Enchantée

Cap Lamandou (Jacmel) +509 3844-8264 3482-2585 / 3844- 8265


(Ti Mouillage, Cayes Jacmel) (509) 2942-7156 / 3417-7582 +509 2940 4609 / 4640 2223

Wahoo Bay-ATH

Moulin sur Mer-ATH + 509 3701- 1918 2813- 1042 / 3702- 1918

Club Indigo- ATH

Ideal Villa Hôtel-ATH Delmas 53 # 6 +509-2943-0470

Karibe Hôtel-ATH 3701-1138 / 3701- 1140

Kinam Hôtel-ATH , +509 2944- 6000 / 2945- 6000, + 509 3651-1000 3650-1000 / 3441-1000

Kingdom Hotel

Xaragua Hôtel- ATH

La Réserve Guest House-ATH +509 2200-3680 / 2258-4307

Ouanga Bay +509 3756- 5212 3932-5810

Tabarre 36 19, Rue Sol Solon 3 455-7822 / 2 943-2385

+509 3452-3065 / 3510- 5026

Le Montcel-ATH

(Kenscoff- Belot)

+509 3701-4777 3701-1744 / 3702-7202

Le Ritz-ATH +509 2943- 0303

Le Plaza-ATH, +509 2814 6000

Montana Suite Horizon-ATH Rue F. Cardozo +509 3880 6610

Palms Résidence -ATH

Email: Tél : 3706-7342 / 454 0053

Paradis des Receptions & Hotel Frere 29 2 940-6624

Prince Hôtel--ATH +509 2517- 0597 3791- 1549/ 2944- 0422

Royal Oasis

115 Avenue Panaméricaine, Pétion-Ville (509) 29 40 62 74

Art Galleries Collection Flamboyant Galerie d’Art 9 Rue Darguin¸PV 3 909-9231 / 3 555-9398

Expressions Art Gallery

55, Rue Metellus, PV 2 256-3471 / 3 558-7584

Festival Arts

43, Rue Magny, PV 3 551-7311 / 3 401-3171

Galerie Marassa-ATH

17, Rue Lamarre, PV 3 558-8484 / 4 739-2923

Galerie Monnin-ATH

19, Rue Lamarre, PV 2 257-4430 / 3 680-3240

Galerie Nader

50, Rue Grégoire, PV 2 257-0855 / 3 709-0222


Rte De L’Aéroport, Maïs Gaté. Tél: (509) 2812-7500

The Inn at Villa Bambou Port-au-Prince +509 2 813-1724

The Lodge-ATH Furcy +509 2510 9870 3458 5968

The Palm Inn Hotel Delmas 31 3, Rue Hatte 3 2 513-4810 / 2 519-0700

Villa Créole--ATH +509 2941- 1570 / 2941- 1571 2941- 0965 / 2941- 1040

Villa Ban-Yen

Value (between Grand Goave & Petit Goave) +509 3420-2091/2941-2091

Visa Lodge-ATH +509 2813- 0777 / 2510- 3424

L’Atelier Boutique Fondation Theard

Fermathe 59 2 513-9874

Les Ateliers Jerôme

68, Angle des Rues Rebecca & Lamarre, PV 2 513-5362 / 3 705-6825

Receptive Operators Agence Citadelle American Express Travel - ATH +509 2940 5900 / 3445 5900

Go Haiti Tours +509 2941 0742

Uniglobe - ATH +509 2941 0742

Voyages Lumière - ATH + 509 3607 1321

Voyages Plus Cap-ATH +509 3443 0823 / 2940 0484


Air Canada

Car Rental Avis

20, Rue Mais Gaté, Route de l’Aéroport + 509 2229 6399/ 2941 5555

Air France - ATH

Agence Citadelle – ATH

Capital Coach Lines

American Airlines

Chatelain Tours – ATH

Caribe Tours

Francheco Agence de Voyage – ATH

Terra Bus

+ 509 3115 5000

Budget Rent-a-Car +509 2940 5900 / 3445-5900

+509 2229 6000

Angle Rue Léonard & Route de l’Aéroport + 509 2813 1094 / 3856 4988 +509 3701-4570

Continental Airlines

Dollar Rent-a-Car

Copa Air

Blvd Toussaint Louverture, Route de l’Aéroport + 509 2813 1800 / 3724 0950

+509 2940 2326 / 29402327

Delta Airlines- ATH


+509 2943 3582/2816 1666

13, Blvd Jean-Jacques Dessalines, PAP + 509 2518 5555 / 2518 5556 Route de l’Aéroport + 509 3779 0700 / 2816 0700 564, Route de Delmas + 509 2942 2940 / 2942 2941


Napolitano Travel Service

Pharmacie du Boulevard +509 2941-0110

+ 509 2940 4421 / 2940 4422


+ 509 2812 8000

Air Caraïbes - ATH

Turks & Caicos Airways

+509 2813 1037

Airport Express

Multivision Agence de voyage – ATH

Spirit Airlines

+ 509 3704 4560

Airport Shuttle Service

Mission Aviation Fellowship SALSA d’Haiti

Aerolineas Mas

+ 509 3445 5902

Pharmacies +509 2813-0533

Toussaint Louverture Int’l airport +509-2813-1222

Airlines +509 2 257 9379 /3 785 1946

Insel Air International- ATH


Secom +509 2940 1168 Goeland Voyages – ATH +509-2511 3883 +509 2 512 5989 / 3 455 1777

Harmony Tours & Travel Agency – ATH

+509 2813 0403


Transborder Bus Lines

Travel Agencies

+509 2810 5857

– ATH +509 2940-0750 / 2940-1402

Sans Souci Agence de voyage – ATH +509 1813-1564

Uniglobe – ATH

Email: Tél: (509) 3623-1418 / 3428-0770

107, Rue Louverture, PV + 509 2512 5260 / 3800 3737 1, Angle Blvd. du 15 Octobre & Rue D. Lespinasse, PAP + 509 3459 6553 / 3808 9050

Pharmaximum 12, Rue Ogé, PV + 509 2816 0116

Polyclinique 48

408, Auto Route de Delmas OPEN 24/7 + 509 2942-0068 / 3694-2078

ATH MEMBERS Agence Citadelle Air Caraïbes Air France Air Transat / HAMASERCO S.A. Aldy Hôtel Auberge du Rayon Vert B&B Comfy Inn Ballet Bacoulou d’Haïti Berling S.A. / Rhum Vieux Labbé Blue Mango S.A. Brasserie La Couronne Cap Travel Service CARABIMMO S.A. (Best Western) Ceramex S.A. Châtelain Tours Club Indigo

Coconut Villa Hôtel Coles Distributions S.A. Cormier Plage Culinary by Design Delta Airlines Dynamic Car Rentals S.A. / HERTZ Encocha S.A. Francheco Agence de Voyage Galerie Marassa Galerie Monnin Goeland Agence de Voyage Habitation Hatt Harmony Tours & Travel Agency Hôtel El Rancho Hôtel Ibo Lélé


Hôtel Karibe Hôtel l’Ermitage de Pandiassou Hôtel Le Xaragua Hôtel Villa Créole Idéal Villa Hôtel Imprimerie Henri Deschamps Insel Air IPHASA S.A. Jardin sur mer Kaliko Beach Kinam Hôtel La Réserve Guest House Le Montcel Le Plaza Hôtel Le Relais du Chateaublond Le Ritz

Les 3 Decks Montana Hôtel Mosaïques Gardère Moulin sur mer Multivision Agence de Voyage NABATEC S.A. Napolitano Travel Service Navette S.A. Papaye Restaurant Palm Résidence Parc Historique Canne à Sucre Port Morgan Prince Hôtel Quartier Latin REBO Expresso Rêves et Voyages

Royal Oasis Sans Souci Agence de Voyage Secom S.A. SirepTours Société du Rhum Barbancourt Société Labadie Nord (SOLANO) Sogecarte The Lodge The Petionville Club Uniglobe S.A. UNIPRO Visa Lodge Voyage Plus Cap Voyages Lumière Wahoo Bay Beach